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sake > Sake Terms > Flashcards

Sake Terms Flashcards

1
Q

masu

A

square wooden cup

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2
Q

tokkuri

A

a ceramic, narrow-neck flask

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3
Q

kappu-zake

A

(single serving glass with a pull-off top)

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4
Q

kurabiraki

A

(warehouse opening)

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5
Q

shinshu

A

(“new sake”)

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6
Q

Toji

A

Brewmaster

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7
Q

Tokutei Meishou-shu

A

Grades of Sake

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8
Q

Yamada Nishiki

A

“King of Sake Rice”

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9
Q

Sake

A

the common term for fermented beverage alcohol in Japan

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10
Q

Nihon-shu

A

the Japanese term for what we refer to as Sake.

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11
Q

Seimaibuai

A

Rice Milling

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12
Q

Koji

A

(Aspergillus oryzae) is a key fungus for sake production.

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13
Q

Shinpaku

A

“white heart” as is it often mistranslated… it is literally “heart rate”) is the name for the core of starches in which the brewer is most interested

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14
Q

Tokutei Meishoshu

A

Special Designation Sake

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15
Q

Moto or Shubo

A
  • yeast, additional rice, koji- the fermentation starter of sake.
  • develops over 2 weeks
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16
Q

moromi

A

fermenting mash

-sake will ferment up to 45 days

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17
Q

Nihonshudo

A

Sake Value Meter

  • measures the sake’s specific gravity or density in contrast to that of water
  • negative values indicate sweetness
  • positive values indicate dryness
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18
Q

Ochoko

A

small. cylindrical vessels used to drink sake

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19
Q

Sakazuki

A

ceremonial sake cups

20
Q

Namazaki

A

unpasteuried sake

21
Q

Nigori

A

“unfiltered” sake

22
Q

Taruzake

A

sake aged in wood barrels

23
Q

Jizake

A

sake from a smaller kura

24
Q

Kura

A

Brewery

25
Q

Genshu

A

undiluted sake

26
Q

Shizuku

A

drip sake

-mash is hung in bags and is seperated from the lees by gravity

27
Q

Iwai-zake

A

the overarching term for celebration sake

28
Q

Koshu

A

sake that is aged

29
Q

nama chozo

A

sake that is pasteurized only one time

30
Q

Junmai

A

“pure rice”

31
Q

Arukouru

A

alcohol added

32
Q

Aruten

A

alcohol added

33
Q

Tenka

A

alcohol added

34
Q

Kasu

A

sake lees

35
Q

Kasubuai

A

a term referring to the percentage of kasu (lees) to the original volume of polished rice used to create sake

36
Q

Seimaiki

A

a machine used for milling sake rice

37
Q

o-Koshu

A

aged sake

38
Q

Genmai

A

brown rice

39
Q

Hakumai

A

white rice

40
Q

Kaori

A

style of sake:aromatic, fruity, floral

41
Q

Aji

A

style of sake: textured, savory, taste driven

42
Q

Karashi Kikan

A

the cooling process that occurs after steaming

43
Q

Kakemai

A

non-koji rice

-always at the bottom of the steaming tank

44
Q

Kojomai

A

rice that will be sprinkled with koji mold

-steamed at the top for a gentler steam

45
Q

Amazake

A

sake produced using non or low-alcohol producing yeast.

-sweet, often fruity, congee-textured

sake (4 decks)

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