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Flashcards in Sake Deck (29):
1

In Sake what is MPF?

Multiple Parallel Fermentation

This is the single process of converting rice startch to fermentable sugars, and the conversion of those sugars into alcohol.

In Sake production this takes place in the same vessel.

2

What is Koji?

The name for the steamed rice used in Sake production where mold (Koji-Kin) will cultivate.

3

What is Koji-Kin?

This is the active green powdery mold in the fermentation (MPF) process of Sake.

Aspergillus Oryzae

Koji-Kin in combination with yeast is what converts starch to sugar and then sugar to alcohol.

Note:
- Koji-Kin forms on the steamed rice called Koji.

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4

What is the name given to the machine that presses the completed sake to separate the rice solids from the newly created alcoholic liquid

Fune / Sakabune

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5

What is Yamada Nishiki?

Considered to be one of the best rice strains for Sake production.

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6

What is 

Seimaibuai?

The process of milling the outside of the rice husk away.

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7

What is Shinpaku?

The starch rich heart of the rice grain.

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8

What is Tokutei Meishoshu?

Special Designation Sake

Honjozu - Junmai
* 30% milled off ~ 70% remaining (pre 2004)
- This minimum no longer applies to these grades.

Ginjo - Junmai Gingo
* 40% milled off ~ 60% remaining

Daiginjo - Junmai Daiginjo
* 50% milled off ~ 50% remaining

Note:
- The term "Junmai" indicates that no additional alcohol was added to the Sake.

9

What is Nihonshodu?

Sake Value Meter

Scale to indicate relative sweetness in Sake.  This scale is measured by relating the specific gravity of Sake to the specific gravity of water.
(-15) - 0 - (+15)

0 = neutral

Positive numbers indicate increasing levels of dryness (+15)

Negative numbers indicate incresing levels of sweetnes (-15)

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10

What is Moto?

Yeast, additional rice and water are added to Koji. This creates a Sake "starter" called Moto.

Moto is built in three successive stages.  Each stage doubles the volume of the original Koji size.
(1:2 - 2:4 - 4:8)

This develops over a two week period, and becomes the Moromi.

11

What is Moromi?

The final fermentable "Mash" of Sake.

This is what the Moto builds into.

12

Waht is a Tokkuri?

The traditional ceramic decanter Sake is served in.

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13

What is an Ochoko?

Small cylindrical cup Sake is poured into from a Tokkuri.

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14

What is a Sakazuki?

A more formal & ceremonial, cup/saucer Sake is poured into from a Tokkuri.

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15

What is Nama Sake?
(namazake)

Unpasteurized Sake

Note:
- Sake is normally pastuerized twice.
     - once before being matured
     - a second time after maturation and before bottling

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16

What is Nama Zume?
(namazume)

Sake Pastuerized once.
Takes place before maturation.

Note:
- Sake is normally pastuerized twice.
     - once before being matured
     - a second time after maturation and before bottling

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17

What is Nama Chozu?
(namachozu)

Sake Pasyeurized once.
Takes place after maturation, but before bottling.

Note:
- Sake is normally pastuerized twice.
     - once before being matured
     - a second time after maturation and before bottling

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18

What is Nigori Sake?

Unfiltered Sake

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19

What is Taru Sake?
(taruzake)

Sake aged in wooden barrels

20

What is a Kura?

A Sake brewery

21

What is Jizake?

Sake from a smaller Kura

22

What is Genshu Sake?

Undiluted Sake

Note:
- Sake typically finishes fermentaion at 20% ABV, and then is diluted down to approimately 17% ABV.

23

What is Tokubetsu?

A term that can be added to the Honjozu/Junmai designation.

It typically indicates a higher level, or rice polishing that what was usually required.  

Note:
I have also read that it has no real "legal" definition like Reserve in USA.  I've seen sources that have said it can indicate that a superiore grain of rice was produced.

24

What is Futsuu-shu?

Any Sake that does not fall into the Tokutei Meihoshu classification.

This accounts for 80+% of all Sake produced.

Think:
"Sounds like "Foot Juice..."

25

What are the differences between: 

Normal Sake
Nama Sake
Nama Zuke
Nama Chozu?

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26

What is Hito-hada-Kan?

A warm serving temperature of Sake

95° - 104°

"Human-skin warm"

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Nuru-Kan
"Lukewarm"
104° - 113°

Jyoh-Kan
"Good Hot"
113° - 122°

Atsu-Kan
"Hot Enough"
122° - 131°

27

What is Nuru-Kan?

A warm serving temperature of Sake

104° - 113°

"Lukewarm"

=========

Hito-hada-Kan
"Human skin warm"
95° - 104°

Jyoh-Kan
"Good Hot"
113° - 122°

Atsu-Kan
"Hot Enough"
122° - 131°

28

What is Jyoh-Kan?

A warm serving temperature of Sake

113° - 122°

"Good Hot"

==========

Hito-hada-Kan
"Human skin warm"
95° - 104°

Nuru-Kan
"Lukewarm"
104° - 113°

Atsu-Kan
"Hot Enough"
122° - 131°

29

What is Atsu-Kan?

A warm serving temperature of Sake

122° - 131°

"Hot Enough"

==========

Hito-hada-Kan
"Human skin warm"
95° - 104°

Nuru-Kan
"Lukewarm"
104° - 113°

Jyoh-Kan
"Good Hot"
113° - 122°