Spirits, Beer, Cider, Cocktails, Sake Flashcards

Question

Multiple parallel fermentation

Answer 1

starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously

Answer 2

Sweeter sake

Answer 3

A sweet, non-alcoholic drink made from koji, rice and water, which is saccharified but not fermented

Answer 4

Sake brewery

Answer 5

rice, water, yeast, koji mold, and brewer’s spirit (distilled alcohol).

Answer 6

The sake that is obtained from the first pressing of the fermentation mixture sometimes sold separately under this name.

Answer 7

Bee’s Knees Ingredients: 1½ ounces gin ¾ ounce honey ¾ ounce lemon juice Preparation: Shake all ingredients with ice and strain. Presentation: Cocktail glass, garnished with lemon twist

Answer 8

Bijou Ingredients: 1 ounce gin 1 ounce green Chartreuse 1 ounce sweet vermouth dash of orange bitters

Answer 9

Mulberry mead

Answer 10

Grape mead

Answer 11

Morello sour cherry from Croatia

Answer 12

Amarelle sour cherry from US

Answer 13

6 defined regions of production (descending order of quality): 1. Grande Champagne 2. Petite Champagne 3. Borderies 4. Fin Bois 5. Bons Bois 6. Bois Ordinaires (aka Bois a Terroirs)

Answer 14

French sugarcane rum (Saccharum officinarum or Saccharum spontaneum) via a continuous still

Answer 15

The Favorite, Depaz, Saint James, La Mauny, JM, Simon and Neisson

Answer 16

Blanc, Ambre, Vieux

Answer 17

Mead flavored with grape and spices

Answer 18

Mead flavored with hot pepper

Answer 19

Mead flavored with Grain, usually malted barley

Answer 20

Mead flavored with Burnt or caramelized honey

Answer 21

French Amarelle sour cherry

Answer 22

Morello sour cherry from US

Answer 23

Morello sour cherry from Serbia

Answer 24

1½ ounces vodka ¾ ounce Kahlùa liqueur Preparation: Pour ingredients over ice.

Answer 25

¾ ounce Scotch whisky ¾ ounce sweet vermouth ¾ ounce cherry Heering ¾ ounce orange juice

Answer 26

1 ounce bourbon 1 ounce sweet vermouth 1 ounce Campari

Answer 27

Sake to which brewer’s alcohol has been added; non-junmaishu.

Answer 28

Piping hot sake

Answer 29

Small ceramic cups from which sake is drunk, often used in conjunction with a small ceramic flask called a tokkuri.

Answer 30

Sake made from rice polished to less than 50% of its original size, fermented at low temperatures.

Answer 31

Junmai (first 4 ingredients) vs Arukouru Tenka / Aruten (includes brewers alcohol)

Answer 32

Sake rice, 80+ varieties

Answer 33

Table rice

Answer 34

Sakamai: short- or medium-grained, tend to be spongy and dry rather than sticky, making them difficult to eat. tend to be heavier, spongier texture, unique ratio of fat and protein on the outside, with a particularly starchy center concentrated on the inside. This white heart, or shinpaku, is key to sake production.

Answer 35

Sake ferments to about 8 to 20% natural alcohol. However, to avoid additional taxes, the final product is often diluted to around 15%. Legally, sake must have an alcoholic content of no more than 22% ABV.

Answer 36

Ingredients: 2 ounces cachaça juice of two lime quarters 2 teaspoons sugar Preparation: Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça.

Answer 37

Ingredients: 1½ ounces vodka 4 ounces cranberry juice ¼ ounce lime juice Preparation: Pour ingredients over ice. Presentation: Highball glass, garnished with lime wedge

Answer 38

Ingredients: 2 ounces bourbon or gin 3/4 ounce lemon juice 3/4 ounce simple syrup Chilled club soda

Answer 39

Ingredients: 1 1/2 ounces Cognac 3/4 ounce Calvados or apple brandy 3/4 ounce sweet vermouth

Answer 40

Ingredients: 3/4 ounce gin 3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce lemon juice 1 dash absinthe Preparation: Shake all ingredients with ice and strain into the glass. Presentation: Cocktail glass, garnished with cherry; the absinthe can be withheld and used to rinse glass

Answer 41

Mead flavored with rose

Answer 42

Mead flavored with Maple

Answer 43

Mead flavored with Ethiopian gesho

Answer 44

Session mead (lower alcohol content)

Answer 45

Morello sour cherry from Belgium

Answer 46

Morello sour cherry from Denmark

Answer 47

Morello: Balaton, Danube

Answer 48

Meteor (US), Montmorency (France)

Answer 49

Apple; Italy Eau-de-Vie

Answer 50

Apple; Italy Eau-de-Vie

Answer 51

Apple; Italy Eau-de-Vie

Answer 52

Blanc: Chardonnay, Savagnin, Pinot Gris Rouge: Pinot Noir, Poulsard, Trousseau Marc must comprise min. 3 of these varieties including Savagnin

Answer 53

About 90% of the total production is used to produce Macvin de Jura, which is a VDL (Marc de Jura + grape must)

Answer 54

Marc de Jura Marc d'Alsace Marc de Bourgogne

Answer 55

Blanc, Rouge

Answer 56

Blanc: Aligoté, Chardonnay, Melon, Pinot Gris, Pinot Blanc, Sacy, Sauvignon Blanc Rouge: César, Gamay, Gamay de Bouze, Gamay de Chaudenay, Pinot Noir, Tressot

Answer 57

A large box (usually wooden), used for pressing moromi and separating lees from the fresh sake.

Answer 58

Literally translated as ‘regular sake’, this term is given to sake that does not fall into one of the special designations such as junmaishu orhonjozoshu.

Answer 59

Unpolished rice; brown rice.

Answer 60

Sake made from unpolished rice.

Answer 61

Undiluted sake. While most sake has water added to bring the alcohol content down from around 20% to around 16%, some does not have water added, and is known as genshu

Answer 62

Sake made from rice polished to less than 60% of its original size, fermented at low temperatures.

Answer 63

The five representative flavours that are sometimes used as a framework for assessing sake: sanmi, amami, karami, shibumi and nigami.

Answer 64

Bitter herbal Italy herbs, roots, spices

Answer 65

Herbal liqueur Germany herbs, spices, fruits

Answer 66

Herbal bitter Italy herbs, roots, citrus

Answer 67

Herbal bitter Hungary Herbs, spices

Answer 68

Herbal bitter Hungary Herbs, spices

Answer 69

Age Indications: Vieille: minimum 4 years of aging Très Vieille: minimum 6 years of aging Hors d'Âge: minimum 10 years of aging

Answer 70

produced from red and black cherries however Table cherries, sour cherries, and Montmorency cherries are not permitted Cherries are fermented in contact with the pit Fermentation must last at least 5 weeks and aged for a min. 6 months in a neutral container

Answer 71

Applies to Kirsch de Fougerolles AOC The spirit was produced, matured and bottled on the same estate where the fruit was harvested and fermented

Answer 72

AOC Established: 2010 (first stone fruit-based eau-de-vie to gain AOC status in France)

Answer 73

Bottling: Traditionally, the Kirsch de Fougerolles is released in a mouth-blown artisan bottle called the Bô, with an approx. capacity of 70 cl

Answer 74

Fine de Bourgogne is distilled from wine lees (the sediment left after fermentation), while Marc de Bourgogne is distilled from grape pomace (the solid remains after pressing grapes)

Answer 75

Blanc: Aligoté, Chardonnay, Melon, Pinot Gris, Pinot Blanc, Sacy, Sauvignon Blanc Rouge: César, Gamay, Gamay de Bouze, Gamay de Chaudenay, Pinot Noir, Tressot

Answer 76

minimum 3 years in oak barrels of less than 60 hl

Answer 77

A vessel from which sake is drunk, usually larger than an o-choko.

Answer 78

The sake pasteurization process

Answer 79

translated as ‘fin sake’, this is sake that has the grilled fin of a blowfish added to provide a distinctive flavour.

Answer 80

Sake that has been pasteurized only once, as opposed to twice in the case of most sake. It is usually ready for drinking in the autumn of each year.

Answer 81

Sake that is served at below room temperature. Also referred to as reishu.

Answer 82

Sake made from rice, koji, water, and a little alcohol.

Answer 83

Italy roots, herbs, orange peel, anise

Answer 84

Italy herbs, quinine, rhubarb, orange

Answer 85

Italy orange, gentian, rhubarb

Answer 86

France orange, gentian

Answer 87

France gentian, herbs

Answer 88

Germany herbs, roots, spices

Answer 89

Ingredients: 1 1/2 ounce vodka 1/2 ounce Triple Sec 1/2 ounce cranberry juice 1/2 ounce lime juice

Answer 90

2 ounces rum 3/4 ounce lime juice 3/4 ounce simple syrup

Answer 91

Ingredients: 2 ounces Gosling's Black Seal Rum 1/2 ounce lime juice (optional) Ginger beer

Answer 92

Ingredients: 1 1/2 ounce rum 3/4 ounce dry vermouth 1/2 ounce Curaçao liqueur 1 barspoon grenadine

Answer 93

Santoh (Grade 3) Nittoh (Grade 2) Ittoh (Grade 1) Tokuto (Special Grade) Tokujo (Higher Special Grade).

Answer 94

“special designation” or “premium” sake, must be made from rice that has been given one of these five grades. This is the high quality sake typically seen in restaurants

Answer 95

sake rice is milled using a machine called seimaiki

Spirits, Beer, Cider, Cocktails, Sake Flashcards

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