Sake BTG Flashcards
1
Q
Takara Nigori
A
- Characteristics: Pina colada mix, creamy rice. Full and rich mouthfeel with residual sweetness. Shake the bottle before pouring each time to ensure consistently full flavor and texture. Serve chilled.
2
Q
Rihaku
A
- Characteristics: A complex aroma profile touching on steamed rice, cream, slight toffee and a hint of plum skin. A subtle chewy and creamy sake. Flavor waves of nuts, ripe fruits, toffee, earth tones, and a tinge of banana. It is a multi-layered nigori with a pronounced acidity that has a subtle sweetness but leaves a dry mouth.
3
Q
Ichinokura
A
- Characteristics: The nose on this extremely drinkable sake is a mild collection of sawdust, grains, mineral water, and breakfast cereal elements. Thin fluid with hints of cantaloupe and Jolly Rancher Melon this brew is very smooth and tastes like dry water. Yes, slippery yet dry.
4
Q
Takatenjin
A
- Characteristics: Melon, pear, and banana drive the aromas and combine with a subtle sweet touch highlighted by a subdued acidity in the butter-tinged flavor. Good depth and complex. Gin lovers tend to love this sake.
5
Q
Otokoyama
A
- Characteristics: Velvety, Balanced, Elegant. Earthy yet sweet aromatic nose that borders on ripe fruit. Clean viscosity wrapped in a mouthful of dried fruit flavors and subtle earthiness.
6
Q
Yamada
A
- Characteristics: The high polishing rate gives this sake defined fruit and floral expression while still offering rich umami from the highly flavorful hida-homare rice. Dry, lightly savory finish.
7
Q
Kikumasamune
A
- Characteristics: Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation period, creating a refreshingly dry sake with very few impurities.Kiku-Masamune invites you to enjoy the refined taste of this dry Junmai Sake, which is made possible by the Kimoto method.
8
Q
Maboroshi
A
- Characteristics: Savory and rustic style with smoky, nutty aromas. Flavors of melon, orange, and clove spice. Overall a light and delicate junmai ginjo; lower in aroma and fruit than many ginjos. Although this sake does not use the apple yeast that Nakao’s kura developed, it still shows off green apple notes. Dry finish.
9
Q
Yuki No Bosha
A
- Characteristics: The softness of this Ginjo and the vivid acidity are muted by a fruitiness without being sweet. This Ginjo has a brilliant nose filled with peach, strawberry, and minerals. This sake is only pasteurized once. A superbly innocent sake that has baskets of ripe fruit tones including strawberries and mangoes that dance in a silky and clean flow. White pepper finish.
10
Q
Kirinzan
A
- Characteristics: This creamy, viscous sake is bursting with pineapple, cherries, and lemon. For a ginjo, the nose is generously floral. Like cherry blossom season in Japan, this sake has flair and greatly pleases all the senses. Try this sake at room temperature or slightly warm with seasonal sweet, green vegetables, like asparagus and peas.
11
Q
Ten To Chi
A
- Characteristics: Serve chilled or at room temperature. Dry, mild, clean, medium-bodied and lightly aromatic. Pair with Tuna and salmon sashimi, roasted duck, or chicken and prosciutto.
12
Q
Wakatake Onikoroshi
A
- English Name: Demon Slayer
- Grade: Junmai Daiginjo
- Prefecture: Shizuoka
- Rice: Aichinokaori
- Seimaibuai: 48%
- Price: $20/135
13
Q
Hakkaisan
A
- English Name: Yukimuro
- Grade: Junmai Ginjo Genshu
- Prefecture: Niigata
- Brewing Rice: Gohyakumangoku, Yamadanishiki
- Seimaibuai: 50%
- Price: Unknown
14
Q
Suigei “Drunken Whale”
Small format
A
Characteristics: A ricey nose and milder umami with pleasant acidity when slightly chilled, and richer flavors with longer aftertaste when slightly warmed.
15
Q
Tentaka Kuni “Hawk in the Heavens”
Small Format
A
Characteristics: Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors. Medium-bodied with a rich mouthfeel, followed by a lengthy and dry finish.
