Sake Flashcards
What can different rice varieties and starch content contribute to sake?
Unique flavors
What is Koji-kin?
A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice.
What is the scientific name for Koji-kin?
Aspergillus oryzae
Typical sake ABV range
15-22% abv.
Contribution of various yeast strains
Diverse yeast strains provide unique aromas and flavors.
What is parallel fermentation?
Saccharification and fermentation occur simultaneously within the same brewing tank.
How does sake typically achieves a higher average ABV than other alcoholic beverages made by a simple fermentation and multiple sequential fermentation?
Compared to simple fermentation and multiple sequential fermentation, sake fermentation produces a lower ratio of sugar, which reduces the stress on the yeasts. This leads to a higher percentage of alcohol in the finished brew compared to some other beverages.
List 3 sake styles
Nigori
Namazake
Kimoto and Yamahai
Nigori
Cloudy Sake
Namazake
Unpasteurized Sake
Kimoto and Yamahai
No lactic acid added resulting in a gamey flavor
Junmai
No alcohol added
Sake’s classification system for the premium production based on rice polishing
Minimum % of rice grain remaining:
Daiginjo: 50%
Ginjo: 60%
Honjozo: 70%
Sake Meter Value (SMV)
The higher the number, the drier the sake. Range of -15 to +15
Tokubetsu
Special Sake Category indicating that a special element was incorporated into the brewing process at the discretion of the brew master.
