Sake Flashcards
(96 cards)
1
Q
Define Yamahai
A
Refers to how the starter mold is treated. Akin to wild fermentation. Makes for a wilder, less clean style of sake
2
Q
Define koshu
A
Aged sake
3
Q
Define Kura
A
Brewary
4
Q
Namazake vs
Namazume vs
Namachozo
A
Namazake = unpasteurized
Namazume = pasteurized once after filtration
Namachozo = pasteurized once before bottling
5
Q
Define Genshu
A
No water added
6
Q
Define Muroka
A
Unfiltered
7
Q
Define Chotoku
A
A reserve designation
8
Q
Define SMV
A
Sake Meter Value
+10 (very dry) to -20 (very sweet)
9
Q
Recommended serving temp for Honjozo sake
A
Room Temp
10
Q
Define Seimaibuai
A
The process of polishing rice
11
Q
Dassai is in what region
A
Yamaguchi
12
Q
Define Tokubetsu
A
Translates as special
A producer has gone above the required polish ratio for a given category
13
Q
Define futsu-shu
A
Table wine-quality level
14
Q
Traditional bottling sizes of sake
A
180
300
720
1800
15
Q
How many ml in an Isshiban
A
1800ml
16
Q
In sake production, a yeast strain with an “01” after the number would denote what?
Ie yeast 701
A
Nonfoaming
17
Q
Define Morami
A
The fermentation process of sake
18
Q
Define Moto/Shubo
A
The yeast starter
19
Q
What colour Koji is used in sake production
A
Yellow
20
Q
Max alcohol for sake
A
22
21
Q
The 4 main islands of Japan, North to south
A
Hakkaido
Honshu (the big one w/ Tokyo)
Shikoku
Kyushu
22
Q
Top quality rice for sake production
A
Yamada Nishiki
23
Q
traditional decanting vessel for sake
A
tokkuri
24
Q
define futsu
A
80% of sake
it does not qualify for special designations of ginjo,daiginjo, etc
25
define honjozo
alcohol added
26
define nigori
unfiltered
27
what is the polish ratio of gingo
50% polish ratio
28
what is the polish ratio of daigingo
60%
29
how big is a yongobin
720ml
30
what is akazake
red sake, made by either the use of red rice or the addition of red colouring
31
what is a jizake
a smaller sake brewer
32
five allowable ingredients in sake
```
water
rice
yeast
koji
brewer's alcohol
```
33
two main categories of sake
Junmai
| Arukouru Tenka/Aruten
34
max alcohol of distallite used in Aruten
95%
35
term for rice best for sake production
sakamai
table rice is kakomai
36
5 grades for categorizing rice size
```
Santoh (3)
Nittoh (2)
Ittoh(1)
Tokuto (Special)
Tokujo (higher special)
```
37
what is Tokutei meisho-shu
premium sake made from take grade of rice
38
define Seimei
the milling process
39
define seimeibuai
refers to the amount of rice leftover after milling
ex: if the seimeibuai is 75, 25% has been polished away
40
who produces super 7 junmai daigingo
Hakurakusei
41
define ryuha
sake guild where toji's study
42
how is sake brewed
```
harvested
milled
brewing usually occurs in winter
rice is soaked in water
rice is steamed
rice is left to develop koji mold
```
milled rice and koji are added to a tank of 80 litre water + yeast
this is done over 3 stages, in order, hatzu, naka and tome-zoe
multiple fermentation - starch into sugar, sugar in alcohol - now occur simultaneosly
rice is pressed and sake is separated from its kasu (solids)
43
how much koji is used to produce a tank of sake
100 grams
44
define Asperilligus Oryzae
Yellow Koji
45
how does Yamahai differ from Sokujo
Sokojo is quicker with the addition of lactic acid
Yamahai is longer (up to a month) allowing lactic acid to form naturally
46
define Masu
traditional 180 ml cedar box used for drinking sake
47
what is a sake BY
Brewing Year
| July 1 - June 30
48
define shinshu
"new sake"
sake released in same year as vintage
49
what is natsunama
sake released in the summer, unpasteurized
50
what is the most popular type of sake yeast
number 7
51
define Ki-ippon
all ingredients were sourced from the same prefecture as the brewery
52
name two sake AOCs
Yamagata
| Ishikawa
53
how can Azasake (red sake) be made?
red koji
unapproved red rice
add ash
54
what would San-do denote on a bottle
the sake's acidity level
55
what is a kiki-choko
180 ml white porcelean glass used for most sake consumption/evaluation
56
defune Sokujo
the addition of lactic acid
57
what is the morami
the sake mash
58
what is the nihonshu-do
the name given for the measuring of the gravity of sake, referring to its sweetness level
59
what is the addition alcohol to sake called
jozo
60
what is the difference between kojikin and koji
kogikin is the spore
koji is the innoculated rice mash
61
what is the percentage of koji used in sake production
15%
62
can sake be RO'd
no
63
how much water is used to dilute non-genchu sake
1-2%
64
term for unfiltered sake
muroka
65
what is Amakuchi
sweet sake
66
what is a semai-ki
the machine that polishes the rice
67
what are rice paddies flooded
to killer other competing crops
68
at what temp does kojikin die
43 C
69
what is Yabuta
the most common form of machine for sake pressing
70
what is a "go"
6 oz/180 mm sake serving (common to order sake by the Go in a restaurant
71
what is Hito-hada-Kan
"human-skin warm" (95-104 degrees)
72
what is sakamai
a sake-specific rice variety
there are over 80
73
as a % of the total weight, what is the most jozo than be added
10%
74
how does vintage variation affect sake quality
in cold years, grains are smaller and more soluable. contributes a richer texture
in hot years, the startch is less soluable, giving a lighter product
75
what are the 5 grades for ranking rice
Grade 3
Grade 2
Grade 1
Special Grade
Higher Special Grade
76
what are kurabito
brewery workers
77
on average, how long does it take to polish a grain of rice to 50%
50 hours
50 more hours for another 15%
78
why is sake usually brewed in the winter
natural temperature control
79
Sokujo vs Kimoto
Sokujo = addition of lacti bacteria (2 weeks)
Kimoto = natural creation of lactic bacteria (1 month)
80
how many days does it take to make a batch of sake
30-60
81
what is kasu
sake solids
often used as a food source
ie Kasujiru (a kasu based soup)
82
what is moromi
the fermentation must
83
what is Hiire-Sake
twice pasturized
84
what is miyamizu
"holy water" that runs down from Mt Rokko
used to produce 25% of the country's sake
85
ideal water source for sake production should be what:
low in iron
low in manganese
high in potassium
high in magnesium
86
name 3 major sake rice varieties
Omachi (Hiroshima)
Yamada Nishiki (Hyogo)
Watari Bune
Gohyakumangoku (Niigata)
87
what is the name for the white porcelain cup for traditional sake drinking
ochoko
88
what are Santoh, Nittoh and Ittoh in reference to sake production
they refer to the grade the rice gets, referencing its size
89
what is the term for ambient yeast or "house" yeast
Kurasuki kobo
90
what does so-haze and tsuki-haze refer to
types of koji
so-haze creates a more robust sake, while tsuki-haze is often used for daigingo and junmai sakes
91
most common types of yeast used
number 7 (Kyokai, most common)
Number 9
1801 (non foaming)
92
why is iron-rich water avoided in sake production
gives off flavours and colours
93
why do tojis make divots in sake rice during sake production
to help faciliate the breakdown of starch into sugar
94
when is sake generally brewed
october-april
95
the Nada district is in what prefecture
Hyogo (1/3 of all sake produced here)
water sourced from Rokko mountain
96
