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SPC Flashcards

(30 cards)

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1
Q

Nigori-sake

A

“cloudy” sake

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3
Q

Genshu

A

Undiluted sake

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5
Q

Muroka

A

Sake not micro filtered

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7
Q

Nama

A

Unpasteurized sake。Must be kept refigerated.

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9
Q

Hiya oroshi

A

Sake pasteurized ONLY before storage

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11
Q

Nama chozo

A

Sake pasteurized ONLY before shipping. (Unpast. while stored.)

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13
Q

Yamahai

A

Sake made from “no pole” Moto technique, made with naturally occurring lactic bacteria

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15
Q

Kimoto

A

Sake made with naturally occurring lactic bacteria

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17
Q

Funashibori

A

Sake pressed with a fune

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19
Q

Shizuoka

A

Sake pressed by allowing it to drip from cotton bags with no pressure applied

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21
Q

Toubin-gakoi

A

Sake put into 18 liter bottles when pressed to separate the best of the best

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23
Q

Nama-zume

A

Sake pasteurized ONLY before storage. (NOT before bottling.)

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25
Q

nama-hine

A

slightly gone off (cheesy, overly aromatic)

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27
Q

hi-ochi

A

totally gone off

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29
Q

日本酒度 nihonshu-do

A

The specific gravity of a sake — an indication of dryness or sweetness

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31
Q

“cloudy” sake

33
Q

Undiluted sake

35
Q

Sake not micro filtered

37
Q

Unpasteurized sake。Must be kept refigerated.

39
Q

Sake pasteurized ONLY before storage

41
Q

Sake pasteurized ONLY before shipping. (Unpast. while stored.)

43
Q

Sake made from “no pole” Moto technique, made with naturally occurring lactic bacteria

45
Q

Sake made with naturally occurring lactic bacteria

47
Q

Sake pressed with a fune

49
Sake pressed by allowing it to drip from cotton bags with no pressure applied
Shizuoka
51
Sake put into 18 liter bottles when pressed to separate the best of the best
Toubin-gakoi
53
Sake pasteurized ONLY before storage. (NOT before bottling.)
Nama-zume
55
slightly gone off (cheesy, overly aromatic)
nama-hine
57
totally gone off
hi-ochi
59
The specific gravity of a sake — an indication of dryness or sweetness
日本酒度 nihonshu-do

SPC (1 decks)

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