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Flashcards in Sake Deck (64)
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1
Q

What type of fermentation is used for sake?

A

Multiple Parallel Fermentation (MPF)

2
Q

What is koji-kin?

A

mold (Asperdillus oryzae)

  • combined with yeast for Multiple Parallel Fermentation (MPF)
  • Koji is steamed white rice onto which a mold, called koji-kin (koji-mold), has been cultivated; Koji production is the heart of the sake-brewing process.
3
Q

What is Yamada Nishiki?

A

Yamada Nishiki - type of rice

  • considered superior by many, known as the King of Sake Rice
  • Large Kernel, Large White Core, Less Protein, which makes it an ideal sake rice
  • As of 2014, Yamada Nishiki is produced in 33 prefectures, including Hyogo prefecture where it originates and accounts for 70% of entire production
4
Q

What is shinpaku?

A

shinpaku - the pure starchy heart of the rice grain that produces the best sake

5
Q

What is seimaibuai?

A

seimaibuai - the degree to which the rice has been milled

6
Q

What does Tokutei Meishoshu mean?

A

Tokutei Meishoshu - Special Designation Sake

7
Q

Tokutei Meishoshu (Special Designation Sake)

Styles with Max % of Rice Grain Remaining

A

Junmai 70% (prior to 2004) Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

Honjozo 70% A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing

Ginjo 60% If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo

Daiginjo 50% If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo

8
Q

Tokutei Meishoshu (Special Designation Sake)

Junmai - Max % of Rice Grain Remaining

A
  • Prior to 2004 - Junmai 70%
  • Milling % may now be higher than 70%, provided the producer prints “semaibuai” on the label, and uses only water, rice and koji
9
Q

Tokutei Meishoshu (Special Designation Sake)

Honjozo - Max % of Rice Grain Remaining

A
  • Honjozo 70%
  • Slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
10
Q

Tokutei Meishoshu (Special Designation Sake)

Ginjo - Max % of Rice Grain Remaining

A

Ginjo 60%

  • Ginjo - honjozo w/ brewer’s alcohol added
  • Junmai Ginjo - no distilled alcohol is added
11
Q

Tokutei Meishoshu (Special Designation Sake)

Daiginjo - Max % of Rice Grain Remaining

A

Daiginjo 50%

  • Daiginjo - honjozo w/ brewer’s alcohol added
  • Junmai Daiginjo - no distilled alcohol added
12
Q

Special Styles of Sake:

  • Namazake
  • Nigori
  • Taruzake
  • Jizake
  • Genshu Sake
A
  • Namazake: Unpasteurized
  • Nigori: Unfiltered
  • Taruzake: aged in wooden barrels
  • Jizake: from a smaller kura (brewery)
  • Genshu: Undiluted sake
13
Q

Special Styles of Sake

Namazake

A

Namazake: Unpasteurized

14
Q

Special Styles of Sake

Nigori

A

Nigori: Unfiltered Sake

15
Q

Special Styles of Sake

Taruzake

A

Taruzake: Sake aged in wooden barrels

16
Q

Special Styles of Sake

Jizake

A

Jizake Sake: from a smaller kura (brewery)

17
Q

Special Styles of Sake

Genshu Sake

A

Genshu Sake: Undiluted sake

18
Q

How long will sake ferment?

A

up to 45 days

19
Q

What’s the difference between koji and koji-kin?

A
  • koji-kin: green, powdery mold; used to inoculate steamed rice; grows for about 2 days
  • koji: the steamed rice upon which the mold (koji-kin) is cultivated
20
Q

What is moto?

A

moto: starter

  • yeast, additional rice and water are added to koji to create moto
  • the moto develops over a period of 2 weeks before it is moved to a larger vessel for fermentation
  • koji, water, and steamed rice are added to the moto in 3 successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition
21
Q

What is moromi?

A

fermenting mash

22
Q

Sake will ferment for up to 45 days, and reach an alcohol content of approximately what percentage?

A

20%

  • Water is generally added back to lower the final alcohol level to around 17%
23
Q

What does MPF rely on?

A

The combined activities of yeast and mold, the koji-kin, to undergo both crucial processes of fermentation at once

24
Q

What are the four main styles of sake?

A
  • Junmai
  • Honjozo
  • Ginjo
  • Daiginjo
25
Q

Describe Junmai sake. To what point is the rice milled?

A

Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

26
Q

Describe Honjoso sake. To what point is the rice milled?

A

A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing; 70%

27
Q

Describe Ginjo sake. To what point is the rice milled?

A

If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo; 60%

28
Q

Describe Daiginjo sake. To what point is the rice milled?

A

If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo; 50%

29
Q

What is koji-kin?

A

A green, powdery mold used in sake production

30
Q

What is the final alcohol level for sake in general?

A

Around 17%

31
Q

What is nihonshudo?

A

nihonshudo - The Sake Value Meter

  • The level of residual sugar is often indicated on the label as a number
  • Negative values indicate sweetness, positive values indicate dryness, zero is neutral
32
Q

What is the best service temperatures for sake?

A

Slightly chilled or at room temperature

33
Q

What is sake traditionally served in?

A
  • Served from a tokkuri - a ceramic, narrous-neck flask
  • Poured into ochoko - small cylindrical vessels, or the more ceremonial sakazuki cups
34
Q

What is a tokkuri?

A

tokkuri - ceramic, narros neck flask

35
Q

What is ochoko?

A

ochoko - small cylindrical vessels

36
Q

What are the 5 special styles of sake?

A
  • Namazake - Unpasteurized
  • Nigori - Unfiltered
  • Taruzake - Aged in wooden barrels
  • Jizake - Sake from a smaller kura (brewery)
  • Genshu Sake - Undiluted
37
Q

What is Namazake?

A

Unpasteurized sake

38
Q

What is Nigori Sake?

A

Unfiltered sake

39
Q

What is Taruzake?

A

Sake aged in wooden barrels

40
Q

What is Jizake?

A

Sake from a smaller kura (brewery)

  • In other words, artisinal vs mass produced
41
Q

What is Genshu Sake?

A

Undiluted sake

42
Q

What is the japanese term for what we refer to as sake, since sake means fermented beverage?

A

nihon-shu

43
Q

undiluted sake

A

genshu sake

44
Q

What grade of sake constitutes 80% of total sake production?

A

Futsu-shu

45
Q

craft brewery sake (from small kura)

A

jizake

46
Q

How long will sake ferment?; what alcohol will it reach?

A

45 days to reach 20% ABV where water is added to lower final alcohol to 17%

47
Q

What is the word for rice milling?

A

seimaibuai = rice milling

48
Q

What are the two different cups used to serve sake?

A
  • ochoko
  • sakazuki (ceremonial)

Sakazuki - The oldest sake cup style, the wide-mouthed sakazuki continues to be the ceremonial favorite. Shallow but dramatic, this cup is most formally lifted to the mouth with two hands: one to hold the bottom of the cup and the other to hold it on the side. Available in a number of sizes from the most minute to a large showpiece, the sakazuki most typically holds only a few sips. Sakazuki are often beautifully decorated and usually made from porcelain, earthenware or lacquer but some are available also in gold, silver and glass.

When using sakazuki, it is common to pour for the other person and to reciprocally accept another person’s offer to pour. This form of etiquette is a form of empathy to express not only hospitality but also understanding of the needs and enjoyment of others.

49
Q

What is the difference between Honjozo and Junmai?; which one is lighter?

A
  • Honjozo - made with rice, water, koji and pure distilled alcohol (aka brewers alcohol)
  • Junmai - made without distilled alcohol; often lighter style than honjozo
50
Q

Sake Brewer

A

Toji

51
Q

Sake Brewery

A

Kura

52
Q

Seishu

A

Clear / Clean Sake

53
Q

Two other types of sake rice than Yamada Nishiki

A
  • Gohyakumangoku (light, airy, clean)
  • Miyamanishiki (sweeter but less fragrant)
  • Omachi (rich, complex, nutty)
  • Hattannishiki (light, flavorful, earthy)
  • Dewasansan (sweeter, apple & pear)
  • Kame no O (rich and very dry)
  • Hanafabuki (mushroom/umami)
  • Haenuki (clean and dry)
  • Oseto (rare, from Kagawa, only used by one brewery)
54
Q

Moruka

A

Pressed sake that has been separated from the less, but not carbon-filtered

55
Q

3 famous sources for sake water in Japan

A
  • Miyamizu - from Nada (a ward of Kobe) in Hyogo prefecture - hard, high in minerals
  • Fukuryusui - from Mt. Fuji in Shizuoka prefecture - balanced between hard & soft
  • Gokosui - from Fushimi in Kyoto prefecture - soft, low in mineral content
56
Q

Muro

A

The koji room

(where koji is added to rice)

57
Q

Karakuchi

A

Traditional method of brewing at lower temperatures, fermenting fully dry

58
Q

Difference between yamahai-shikomi and sokujo-moto

A

Yamahai

  • Traditional method of brewing where lactic acid is not added to the moto; instead, the moto produces its own lactic acid
  • Produces a heartier, gamier style of sake, as the brewing process takes longer and wild yeasts are more likely to invade the ferment

Sokujo

  • Modern (1911) method of brewing where in lactic acid is added to the moto, protecting it and speeding up the process of creating the moto to two weeks
59
Q

Futsu-Shu

A

Table Sake

  • Appx 3/4 of the market
  • Distilled alcohol is added to increase yield
60
Q

Types of Namazake

A
  • Nama-nama/hon-nama: totally unpasteurized
  • Nama-chozo: pasteurized only once, after the 6mo maturation period, before shipping
  • Nama-zume: pasteurized only once, before the 6mo maturation process, also called Hiya-oroshi

Sakes that have been pasteurized twice (99% of the market) are called hi-ire

61
Q

Kimoto-moto

A

Traditional method of working the moto

  • Moto is continuously crushed and stirred with long wooden poles
  • The movement encourages the natural production of lactic acid to protect the moto
62
Q

Shiboritate

A

Freshly pressed

  • Sake shipped without the traditional 6 month maturation period
63
Q

Tobingakoi Sake

A

Brewers selection

  • The best of the batch
64
Q

Koji

A

Milled and steamed rice that has been inoculated with koji-kin