Sake Flashcards

(46 cards)

1
Q

What is sake?

A

“The drink of the gods”

Sake is a unique Japanese alcoholic beverage that is brewed using
rice,
koji (a type of mold),
water
and yeast

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2
Q

4 ingredients of Sake

A

rice
koji (a type of mold)
water
yeast

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3
Q

Masu

A

Wooden box for sake service

7oz. Pour (one ounce overflow)

720ml = 4 masu
1.8l = 10 masu

Masu means “growth”

Wood is Japanese Cyprus

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4
Q

Carafe

A

Ceramic vessels for warm sake

“Tokkuri”

6oz. & 12oz.

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5
Q

Chirori

A

Small – 6 oz. Large – 12 oz.

Chirori comes from the word Irori

Irori is a traditional fire pit in Japan

Chirori translates into “sake pot”

The Nobu Chirori is made from nickel silver with a pure silver coating

Used for serving cold sake

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6
Q

Sake BTG pour

A

4 oz.

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7
Q

NOBU TK4O
‘THE PREMIUM SAKE’

A

SERVING SIZES:
Glass 4 oz.,
Masu 7oz.,
Bottle 10 oz.,
Bottle 16 oz.,
Bottle 50 oz.

Served Chilled.

CHARACTERISTICS: Medium-bodied, delicate and creamy

For our TK40, 60% of the grain is polished away.

Daiginjo style is classified as having added brewers alcohol.

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8
Q

Daijingo Style

A

Added brewers alcohol

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9
Q

What does TK40 stand for?

A

T: Represents the rice used
“T” stands for Koshi Tanrei rice variety.
K: Kumamoto Kobo yeast # 9
(“K” stands for Kumamoto)
originated in Kumamoto Prefecture
Known to impart fruity and aromatic types of sake.

40: Represents the percentage of grain remaining

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10
Q

Hokusetsu YK35

A

SERVING SIZES:
Glass 4 oz., Masu 7oz., Small 6oz., Large 120z.,
Bottle 24 oz., Bottle 60 oz.
Served Chilled.

CHARACTERISTICS:

Daigingo

Medium bodied, rare, luxurious, silky & smooth.

65% of the rice grain is polished off to create this rare and very special sake.
This sake uses the best ingredients and is very labor intensive.
The name represents the ingredients used to create it:

Y = Yamada Nishiki (rice variety).
K= Kumamoto Kobo Yeast No. 9 (known to impart fruit and aromatic sake).
35 = % of how much of each rice grain remains.

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11
Q

What does YK35 stand for?

A

Y: Yamada Nishiki (rice variety).
K: Kumamoto Yeast No. 9 (originated in Kumamoto
Prefecture)

Known to impart fruity and aromatic types of sake.

35: Represents 35%, the percentage of grain remaining.

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12
Q

Hokosetsu (Brewery)

A

Translates to: Northern Snow

Sado Island 1872

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13
Q

Nigori (meaning)

A

Nigori means “cloudy sake” or impure sake.

Many Nigori are sweet, but Hokusetsu nigori is made in a drier style.

Nigori is commonly thought of as ‘unfiltered’, however, it is filtered, just in a different way than clear sake.

This sake is filtered with open weave sacks that leave some solid particles of the rice suspended in the liquid, giving it a cloudy appearance and pungent floral quality.

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14
Q

What is Seimaibuai?
(Say-my-boo-eye)

A

Rice milling rate

(How much is left over aka: Japanese rice polish ratio or RPR)

Seimaibuai is the actual term for how much a grain of brewing rice is polished or milled

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15
Q

What mold is used to ferment sake?

A

Koji.

Considered the “heart” of sake brewing.

It’s a yellow mold responsible for the conversion of starch into
fermentable sugar within the grain.

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16
Q

What is the best sake rice?

A

Yamada Nishiki

Found in:

YK35,
Daiginjo YK 35 Shizuku,
Daiginjo Jukusei Koshu

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17
Q

What is the function of yeast in sake?

A

The yeast converts the glucose (sugar) and minerals into alcohol.

The bacteria is responsible for the conversion of sugar from the Koji cultivated rice into Alcohol, with Carbon Dioxide as a by-
product.

Different Yeasts produce different flavor profiles.

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18
Q

What component of water affects sake fermentation?

A

Minerality

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19
Q

Classification:

Brewed using Rice, Water and Koji mold only (no added alcohol)

A

Junmai.

Junmai Daiginjo (50% polished away, 50% left)

Junmai Ginjo (40% polished away, 60% left)

Junmai (30% polished away, 70% left)

20
Q

Classification:
Brewed using rice, water, Koji mold, and distilled alcohol

A

Daiginjo (50% away, 50% remaining)

Ginjo (40% away, 60% remaining)

Honjozo (30% away, 70% remaining)

21
Q

No alcohol added

50% Polished away
50% Left over

A

Junmai Daiginjo

22
Q

No alcohol added

40% polished away
60% left over

23
Q

No alcohol added

30% polished away
70% left over

24
Q

Alcohol added

50% polished away
50% left over

25
Alcohol added 40% polished away 60% left over
Ginjo
26
Alcohol added 30% polished away 70% left over
Honjozo
27
Undiluted Sake
Genshu
28
Driest Sake
Honjozo Onigoroshi, “Devil Killer” Light body 30% Polish 70% Left over
29
The “original” Nobu sake (Medium bodied, nutty)
Daigingo Black Label “The Original” 48% Polished away 52% Left over Medium bodied Nutty character
30
“Cloudy sake” or “impure sake”
Nigori
31
What does the “T” in TK40 stand for?
Koshi Tanrei rice
32
What does the “K” in TK40 stand for?
Kumamoto Kobo yeast #9 From prefecture of Kumamoto (known to impart fruit and aromatic sake).
33
What’s the “40” in TK40
40% is the remaining grain after 60% polished off
34
What is the “Y” in YK35?
Yamada Nishiki rice The “best” rice
35
What is the “K” in YK35
Kumamoto Kobo yeast #9 From prefecture of Kumamoto (known to impart fruit and aromatic sake)
36
What is the “35” in YK35
35% left over grain after 65% polishing rate
37
Aged 10 years Full bodied Rich & earthy
Honjozo Ongakushu “Music Sake” 30% polish rate 70% remaining
38
YK35 Shizuku, but aged 3 years
Daiginjo Jukusei Koshu Bottle only Nashi Pear flavor, deep richness not found in young sake
39
Premium sake made from Yamada Nishiki rice Slow drip procedure
Daiginjo YK35 Shizuku 24oz bottle only
40
Genshu (undiluted) Floral flavors of Orange Blossom, Elderflower, and White Tea
Junmai Daiginjo Koshitanrei 'Hikari’ 60% polished 40% remaining
41
Unfiltered, dry and creamy
Ginjo Nigori 40% polished away 60% remaining
42
Served hot
Junmai “Sado No shu” 35% polished 65% remaining
43
What classification of sake are YK35 & TK40
Daiginjo
44
Table Sake (80% of all sake)
Futsu-shu
45
Aged
Kushu
46
“Special”; vague definition made with either special rice or highly milled rice
Tokubetsu