Sake Flashcards
1
Q
Kimoto:
Yamahai:
Sokujo:
Bodaimoto:
(you need lactic acid to form)
A
Kimoto: pounding of lactic mash cultivating bacteria acid from air, kills bad bacteria prior to fermentation
Yamahai (1909) without batonnage, lactic acid still forms protecting sake vibrant gamey flavor
Sujoko: introducing lactic acid, most common
Bodaimoto: monks mixed steamed rice with raw rice and water, encourages natural lactic bacteria. add yeast to starter mash initiating fermentation
2
Q
What is tokebetsu
A
Means more highly polished rice: no legal percentage
3
Q
What is Futsuu-shu
A
80% of sake production
Doesnt qualify under Tokutei Meishou-Shu classifications
4
Q
Daiginjo-Shu
(can be junmai or honjozo)
A
Very highly polished rice 50% polished away
17% alcohol
5
Q
Scientific name for Koji fungi
A
Aspergillus Oryzae
6
Q
What is Yama-Oroshi in Kimoto method
A
Pole Ramming, to create lactic acid. Traditional, orthodox method
7
Q
Rice varieties of sake
A
Yamada Nishiki
Omachi Rice
Miyama Nishiki
Gohakumangoku
Oseto
Hatta Nishiki
Tamazakae
Kame No O
Hidahomaree
Dewa San San
8
Q
Gradations of Semaibuai
A
Junmaishu-none
Honjozo-70% remaining
Tokebetsu-Unique Characteristic or 60% remaining
Ginjoshu-60% remaning
Daiginjoshu-50% remaining
9
Q
Junmai Shu:
A
No brewers alcohol
No semaibuai for this classification
10
Q
Prefectures of Japan (47)
A
Hokkaido
Aomori
Akita
Iwatee
Yamagata
Miyagi
Niigata
Fukushima
Tochigi
Ibaraki
Gunma
Nagano
Toyama
Ishikawa
Chiba
Saitama
Tokyo
Kanagawa
Yamanashi
Gifu
Shizuoka
Fukui
Aichi
Shiga
Mie
Kyoto
Hyogo
Nara
Osaka
Tottori
11
Q
Prefectures contd
A
Wakayama
Kagawa
Tokushima
Shimane
Hiroshima
Okayama
Kochi
ehime
Yamagachi
Oita
Fukuoka
Nagasaki
Saga
Kumamoto
Miyazaki
Kagoshima
Okinawa
12
Q
how many prefectures in Japan
A
47
13
Q
is Nigori technically sake
A
No,
As “sheishu,” or clean sake is the legal definition
but could achieve status by straining by products and re-introducing them
14
Q
What is shibori
A
Term for pressing sake from lees
15
Q
What is Shizuku-Shibori (Fukuro-Tsuri)
A
Drip-pressing method
Fine, elegant and Expensive
16
Q
What is nihonshu
A
Translates into “Japanese Alcohol”
what many call Sake
17
Q
What is Tokutei Meishou-Shu
A
Grades of Sake
18
Q
When was semaibuai system introduced in Japan?
A
1991
19
Q
What kind of koji is generally used in Sake produciton?
A
Yellow koji,
Aspergillus Oryzae
20
Q
What is a fune?
A
Box press or “boat press” for pressing more delicate styles of Sake
21
Q
Why is a sake bottle 720 milliliters?
A
Standard size of a glass blowers lungs, Increments of nine.
22
Q
What Prefectures were granted GI status in 1991
A
Yamagata
Hakusan Kikusake
23
Q
First imperial Sake Brewery in Japan
A
Nara
689
24
Q
What happened in 1943 in Sake
A
Government introduced standards for sake
25
First Junmai Sake was produced by this Kura, this prefecture, this year
Chiysono
Kumamoto Prefecture
1968
26
Terms that are outlawed from Sake Production
Ichiban "leading"
daihyo "number one"
| Daihyo "Leading"
27
When are rice patties planted?
April and June (Similar to Wine production)
28
What is Tokutei Meisho-Shu (special grade sake)
Santoh (Grade 3)
Nittoh (Grade 2)
Ittoh (Grade 1)
Tokuto (Special Grade)
Tokujo (Higher Special Grade)
By law cannot have preservatives, coloring agents, fragrances or flavors added
29
30
What is the term for freshly pressed sake
shibori tate
31
What is Genshu Sake
Undiluted Sake
If the volume of water added alters the original alcohol level by less than 1%
32
What is Jizake
Sake from a smaller kura or sakagura (brewery)
33
What is Namazake
Unpasteurized sake
34
Cups used for Sake
ochoko (small cylindrical vessels) or the more ceremonial sakazuki cups
35
What is doburoku?
the rustic, unrefined homebrew sake made in millennia past.
36
What is Arukouru Tenka or Aruten ?
sake with spirit added
Style of Honjozo
37
Legally, sake must have an alcoholic content of no more than __% ABV.
22%
38
What is kasubuai?
the percentage ratio of sake kasu (pomacebo left over after production) to the original volume of polished rice used to create the sake.
39
What is a seimaiki?
Rice polishing machine
40
What is genmai
| What is hakumai
Genmai (Brown Rice)
| Hakumai (White rice)
41
Who makes Super 7 Junmai Daiginjo?
Hakurakusei, from Miyagi in northern Japan
uses a rice polishing machine whose milling roll is made with diamond crystals and purportedly cost three million USDwith a seimaibuai of 7%
42
What is the steaming and cooling period for sake called?
karashi kikan
Horei
43
How much moisture is added during the steaming process of sake? (Kirashi kikan)
12%
44
What is kakemai?
What is kojimai?
(non-koji rice) is always at the bottom of the steaming tank
(rice that will be sprinkled with koji mold) needs to be at cooler temp for koji propagation
45
What is sandan shikomi?
After the addition or cultivation of lactic acid, koji, kakemai, and water will be added in three stages over the following six days
Stages. are:
hatsu-zoe, naka-zoe, and tome-zoe.
between hatsu-zoe and naka-zoe is "odori": the “dancing ferment” where bubbles form as yeast interacts with sugar and starch is converted to sugar.
46
What is the shikomi?
(main fermentation mash), roughly 1,310 liters of water, 200 kilograms of koji, and 800 kilograms of rice will be fermenting.
47
How long does it take to make one batch of sake?
30 to more than 60 days to make one batch of sake.
48
What is moromi?
The main fermentation
49
Most expensive methods of sake pressing
shizuku-shibori (tear drop or gravity press)
fukuro-tsuri (hanging bag)
The bag is called sakabukuro
50
What is shiboritate?
fresh squeezed sake
51
Names for the three stages of sake pressing
Arabashiri (“first run”) is barely cloudy.
Nakagumi (or nakadori, meaning “taken from the middle”) the best
Seme (“final run”) may be included in a batch of sake
52
Twice-pasteurized sake is known as:
Hiire-Sake
53
first brewery to build a storage facility that maintained a constant low temperature? What year? (Sake matures at below zero temperatures for 2-6 mos average)
Dewazakura
in Yamagata
1975
54
What is koku?
equivalent to 180 liters of sake, for tax purposes
55
What is Zenkoku Shinshu Kanpyoukai?
a nationwide new sake competition since 1910
56
What is shinshu?
What is Hiyaoroshi?
Shinshu: Sake released in current brewing year
Hiyaoroshi: fall namachozo (single pasteurized sake) rounder and mellower, later release
57
What is koshu?
What is ogoshu
Aged Sake.
Sake made in one brewing year and bottled in the next
ogoshu: “extra aged sake.”
58
This Sake yeast is most popular:
Yeast No. 7, or Nanago, by Miyasaka Brewing Company in Nagano, circa 1946. More than half of Japan’s breweries have used this yeast, known for subtle tree fruit aromas.
59
What does The suffix “01” added to any yeast’s name mean?
indicates that it is non-foaming
60
What does Ki-ippon mean?
Single origin sake
61
Hokkaido’s system requires this: (largest and northernmost prefecture)
70% minimum seimaibuai and Junmai-level sake only
62
Yamada Nishiki is a cross between these two grains and was created. this year
1936 as a cross between the Yamadaho and Watari Bune rice varieties
63
Oldest rice variety used today
Omachi
64
A heritage rice variety
Kame no O
65
These rice varieties are only grown in one specific prefecture
Ginginga is grown only in Iwate, Dewasansan in Yamagata, Akita Sake Komachi in Akita, and Ginpu in Hokkaido.
66
This brewery makes sparkling sake and riddles by hand
Bunraku in Saitama Prefecture
67
What is Akazake?
(Sake with charcoal added, to make it slightly alkaline and prevent spoilage)
68
The Nihonshu-do value meter scale (Sake Meter Value or SMV):
-4 to +14, where higher is drier.
measurement of the specific gravity of sake: the density of sake compared to the density of water.
69
What is san-do?
acidity
will be on label
about 0.8 (sweeter) to 2.0 (drier)
70
japanese terms for discussing flavor profiles of sake
karakuchi (dry) or amakuchi (sweet), and kaori (aromatic) or aji (textural, savory)
71
Sake serving temperatures
72
The Yamagata GI rules (2016) state that the 51 breweries of the prefecture must adhere to these rules
Rice and Koji grown in Japan
Only Yamagata water
bottle and store sake in Yamagata
Pass a panel of Yamagata Prefecture Sake Brewery Association "silky and clear texture"
73
What is seishu
"Clear alcohol"
often used for legal and taxation purposes to describe Sake.
74
What is the "Enshiki"
outlines an elemental but standardized sake-making process
published in 10th century
75
What is the three class sake grading system created in 1943 to control production
Tokkyu (Special Class)
Ikkyu (First Class)
Nikyu (Second Class)
76
What year were preservatives legally banned from sake production
1969
77
What year was the Junmai system created
1991
78
What is jozo-alcohol?
made from distilled rice or sugar beet
jozo-alcohol itself cannot exceed 95% abv
Used in Aruten (sake with spirit added)
79
What is Honjozo-Shu
Sake with brewers alcohol added (jozo-alcohol) Rice milling requirement at least 70%
80
What is Kakomai
What is Sakamai
Table Rice
Sake Rice
81
Certified Organic Sake must come from a rice paddy that has been free of synthetic products for this long:
three years
82
What are nae?
Infant seedlings for planting sakamai (sake rice)
83
When is sake rice harvest in the North of Japan compared with the South?
North: early September
South: Mid October
84
Styles of Sake production in North of Japan vs South
North: leaner and brighter
South: mellower and richer
South uses rice stored from the previous year in cool, temperature controlled conditions
85
Rice has to be brought to this % moisture content after harvest, by law before sale
14-15%
86
Who are kurabito?
Sake Brewery workers
87
What is shu?
Alcohol
88
What does aji mean in reference to flavor profile? What does Kaori mean ?
Aji: savory, textured, taste driven
Kaori: aromatic, fruity floral (Junmai Daiginjo is referred to as this often)
89
What is a toji shudan or ryuha?
A school or guild for brewmasters
90
What is the koji muro?
The Koji Room, or room where the rice is sprinkled with koji.
91
To produce a tank of sake, how many grams of koji are used
100g
92
what is amazake?
Non alcoholic sake, fruity, congee textured beverage
93
When sake fermentation begins, what is the ratio of Koji to Kakemai? (Steamed sake rice, starch component)
25kg to 37kg kakemai
combined in a tank with yeast and 80 liters of water
94
Why is lactic acid production a crucial part of sake production
protects the fermentation from other, unwanted bacteria
95
Wfter Kimoto, the moto much reach this % abv, when the lactic acid cannot survive
10%
96
Bodaimoto is named for this:
The Bodai monks who developed the ancient process (mixing steamed rice with raw rice to encourage natural lactic acid production)
97
What is Arabashiri
First run sake, barely cloudy
98
What is Nakagumi or Nakadori sake
"taken from the middle"
Best of three stages, best structure and balance. It is reserved for competitions often
99
what is Seme
"final run" sake, included in batches but never sold on its own
100
What is Muroka
Non charcoal filtered sake
First created in 1960s in the Chubu area of Niigata
Roka is carbon filtered
101
What is namazume (not legally defined)
What is namachozo (legally defined)
Namazume: pasteurized once before bulk storage
Namachozo: pasteurized once after bulk storage - either before OR after bottling
102
At what temperature does flash pasteurization occur for sake?
149 degrees F
103
nama
hon-nama
Namazake
(all mean the same thing)
Unpasteurized sake
104
Unpasteurized Sake must be stored at this temperature
-8 to -5 degrees celsius, the latter is optimal
105
Sake labels, by law, must have this information:
Bottling date
106
Optimal temperature for storing sake before release
-5 degrees celsius
107
How big is a Masu (cedar box for serving)
180 ml
108
What is a taru?
A sake Barrel (taruzake is barrel aged sake)
109
Is there an age designation for taruzake
No, it is not regulated and can be as short as a matter of days or hours
110
what is a BY (sake)
Brewing Year
July 1-June 30
111
What is a sugidama?
A cedar ball (sugi means cedar)
hung outside the brewery to signify the first sake of the year being ready
When the needles on the branches are brown, the season is over
112
What is Muroka Nama Genshu Shiboritate
Sake Nouveau: unpasteurized, undiluted, non charcoal filtered, freshly squeezed bottling
113
What is the Zenkoku Shinshu Kanpyoukai
A nationwide Sake Competition since 1910, victor wins bragging rights for the year
114
What is Shinshu
Sake released in the current brewing year, or "new sake"
115
Daruma Masamune in Gifu prefecture specializes in this:
Koshu
(Japanese white wine from Koshu Valley)
even releases comparative sets
116
Tsukino Katsura brewery (Kyoto, est. 1675) is famous for this style of sake
Some of Japan's oldest koshu (aged sake) released after 50 years
117
Should Sake be cellared at home?
NO
it is made to be consumed from 6-18 mos after release
118
Some prefectures in the South and West parts of Japan
Hyogo
Kyoto
Hiroshima
(richer, rounder style)
119
Northern, cooler prefectures of Japan making brighter, fruitier styles
Niigata
Yamagata
Akita
120
Most coveted locations in Japan for water
Hyogo
Kyoto
Hiroshima
121
Hakutsuru
Ozeki
Schochikubai
Kikumasamune
All giant breweries located in this prefecture
Hyogo prefecture
Historical Nada area
Miyamuzu or "shrine water" is there
supplies 25% of Japan breweries
122
Ideal water for Sake is low in these minerals
Manganese
Iron
123
Levels of these minerals in water for Sake production are preferable
potassium
Magnesium
(contribute to stability)
124
Hard water creates this kind of fermentation
Soft fares better during this kind of fermentation
Hard water: fast fermentation
Soft water: Longer, colder fermentation
Most Japanese water is soft
125
What is the Nihon Jouzou Kyoukai
Japan Brewing Society
researches yeasts for cultication and sale to other kura
126
When and where was yeast no. 15 discovered in Japan?
Akita (called AK-1 there)
keeps acidity low
survives low temps of Tohoku
127
This yeast strain of Sake was created from the Gekkabijin flower in Hyogo
GE-1
finished sake has a pure, floral character
128
Strains of Sake Yeast
YK-2911
Saitama 86
F7-01
CEL 19
Alps Yeast
Koro
129
These prefectures produce rice with definition
Kyoto
Hyogo
Hiroshima
130
What is Ki-ippon
Added to Junmai sake to denote Single origin
131
Two GIs of Sake (International AOC status)
Ishikawa
Yamagata
132
What does Niigata prefecture maintain that sake must be made with ?
Niigata rice
133
Hokkaido prefecture requires this seimaibuai
70%
Junmai level sake only
134
Saijo Sake status is only granted if the rice is from this region
Hiroshima
water is untreated
water source is the brewery, minimum seimaibuai is 55%
traditional sake prodution methods are employed
135
These prefectures all have domestically recognized and enforced sustems with varying standards
Nagano
Hiroshima
Saga
Hokkaido
Niigata
Kochi
136
This Sake Rice variety from Hyogo Prefecture is slated to outperform Yamada Nishiki in taste and Workability
Hyogo Nishiki
137
Gohyajumangoku rice produces this style of sake
Leaner, cleaner
From Niigata prefecture
also Toyama
Fukushima
138
What style of sake comes from Miyama Nishiki? (Rice)
fares in colder temperatures and yields richer, more textural sake. Thrives in Akita and Yamagata prefectures.
139
Oldest rice variety used today in Sake
Omachi since 1859
Found in Okayama and Hiroshima
140
Ginginga (rice variety) is only grown in these prefectures
Iwate
Dewasansan in Yamagata
Akita Sake Komachi in Akita
Ginpu in Hokkaido
141
What is the largest sake rice grain by size?
Cold climate loving Hanafubuki
142
Is Kame no O an official rice variety?
NO
But it is a heritage rice variety gaining attention from producers in Niigata and northward
143
What is Nigorizake? is it unfiltered?
Sake bottled with lees, looser mesh
Technically, not unfiltered because filtering passes the fermented moromi through activated charcoal.
Nigorizake is a coarse press or cloudy sake
144
What is Usunigori
Slightly cloudy sake, a variation on Nigori
145
Who is credited with reviving Nigorizake (cloudy sake) in 1964, after it was deemed illegal at the end of the 19th century
Tsukino Katsura
146
What is Kijoshu (like mutage)
A rare style where junmai-shu is added toward the end of the sandan shikomi process, bringing abv to 9-10%
Hanahato (Hiroshima) makes a sweet, mellow, 8 year aged Kijoshu
147
What is Zenkoji
100% koji and no steamed rice in production. ages quickly, naturally sweeter
148
What is Tomizu
150 year old method where moromi has 1:1 water to rice ratio by weight
149
Amino acid in sake is usually in this range
0.8-1.2 ml
150
What is Karakuchi
Dry Sake
151
What is Amakuchi
Sweet sake
(amazake also used as term)
152
Who is a Kuramoto?
Brewery owner
153
What is Kanji
Simplified Chinese on Sake labels
154
What is Hi-ochi or Hine?
Stale, uncharacteristic, caramel like odor.
155
What is the name of copper vessel used to warm sake
Chirori
156
What is an okanban
The warming apparatus used to warm sake, also the name of the person responsible for warming the sake
157
What is yongo?
720 ml (sake is given out in multiples of 180ml, so four times that)
158
What is issho-bin
1,800 ml of sake
159
how big is a tokkuri (carafe)
360 ml
160
What is ichi-go
one 90 ml portion of sake
161
what is ni-go
(Like ichi, ni, San)
Two portions, or 180 ml of sake
162
What is a sakazuki
Earthen ware traditional drinking sake vessels
163
What is ochoko
Small white porcelain drinking vessels for sake
164
What is a kiki-choko
standard 180ml tasting vessel made from white ceramic, two blue circles at bottom of cup, highlighting green and yellow tinges in sake
165
What does sake signify in japanese culture
Reverence
Family
Friendship
166
What is Akai-Sake?
Red sake
167
What is Mizore-shu
brain-freezing slushie of a Sake
168
What is Tobikiri-kan
Scalding hot sake
169
What is Awa sake?
Traditional method Sake
Only Junmai
Must be transparent
3.5 bars pressure
Takizawa Shuzo in Saitama a producer
