Sake Flashcards
Why does Sake production usually take place in the winter?
Cool winter temps ensure a long and healthy fermentation, resulting in a balanced and clean sake.
How many grams of koji does it take to produce a single tank of Sake?
100 grams of koji
What koji is usually used for Sake production?
Yellow Koji ( Aspergillus Oryzae)
What is Hiire-Sake?
Twice-pasturized Sake
What is the Brewing Year (BY) for Sake production?
July 1st to June 30th
What does Jizake refer to?
Sake from smaller kura, or a microbrewery. Jizake is not mass produced, and the term is similar to the reference to craft breweries in the Beer world.
What were the two prefectures of Japan to be awarded GI status in 2016?
Yamagata GI and Hakusan Kikusake GI (specifically the breweries of Tengumai, Kikuhime, Tedorigawa, Manzairaku, and Takasago)
What is the historical significance of Enshiki?
It was the first legal book to outline an elemental but standardized sake-making process in the 10th century.
What are the requirements for certified organic sake?
Must come from a rice paddy that has been free from synthetic products for a minimum of 3 years. Not tied to methods employed in the brewery itself.
Put the following grades for rice classification in order from lowest grade to highest grade:
Ittoh Santoh Tokuto Nittoh Tokujo
-Santoh (grade 3), Nittoh (grade 2), Ittoh (grade 1), Tokuto (special grade), Tokujo (higher special grade)
If a a sake has a seimaibuai of 35%, how long many hours was it polished for?
100 hours. It takes 50 hours to polish a grain of rice to a seimaibuai of 50%, and 50 more to remove another 15%.
