Sake BTG Test Flashcards
(40 cards)
Where does the sugar in fermentation come from in sake?
Rice
What are the 4 ingredients in JUNMAI sake?
- yeast
- rice
- koji
- water
When did gingo + daigingo grade sakes start being produced?
50s + 60s
How many ounces is our BTG sake pour?
4 oz
What is the shelf life of a bottle of sake before being opened?
1 year
What is the shelf life of a bottle of sake after it has been opened?
7 - 10 days
Is sake more like beer or wine?
Beer. Because it’s brewed.
Koji is responsible for what?
Taste
Yeast is responsible for what?
Aroma
Water is responsible for what?
Mouth-feel
What’s the difference between hard + soft water in sake?
Hard water results in crispier sake, more minerality.
Soft water has a more creamier mouth-feel.
What is added to honjozo sakes?
Brewers alcohol, for structure + aroma
What is a masu?
Box
“Ginjo” is best remembered to mean what when applied to a sake’s flavor/ aroma?
Fruity/ floral
Why do we overflow our pours of sake BTG?
Traditional way of serving sake + a sign of generosity
Is sake gluten-free?
Yes
What does “tokubetsu honjozo genshu namazake” mean?
Special w/ brewers alcohol added. Undiluted + unpasteurized sake.
Nigori
Unfiltered sake
Futsu-shu
Ordinary sake / table sake
Seimaibuai
Grade of milling. % indicates how much rice is LEFT.
Honjozo
Brewers alcohol added
Tokubetsu
Special
Kanzake
Hot sake
Junmai
No minimum milling requirement.
Rice, water, koji
