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Sake Flashcards

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1
Q

The top 5 production of Shuzo koteki mai?

A

Yamada Nishiki: Hyogo兵库; King of Sake Rice
Gohyakumangoku五百万石: Niigata新潟; Smooth, clean, fragrant
Miyama Nishiki美山锦：Iwate: sweeter but less fragrant
Omachi Rice雄町: Okayama; more earthy and less fragrant
Akita-sake-Komachi(qi)秋田酒小町: Akita; large grain, low in protein, refined umami taste

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2
Q

What’s general weight of thousand-grain for Sake rice? For Shuzo koteki mai?

A

20-30g/thousand-grain 千粒重(因为一粒米重量不好量，所以按1000粒米来算重量，评估品质) for Shuzo koteki mai酒造好适米is 25-30g/thousand-grain and more than 26g considered very good quality.

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3
Q

What’s the term for sake Brewing rice/specific sake rice酒造好适米?

A

Shuzo(休zo=酒米) koteki mai(米)

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4
Q

Zatsumi?

A

杂味rough and unpleasant flavor

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5
Q

Rice used for sake?

A

Mainly Japonica(short grain), non glutinous paddy rice水稻.

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6
Q

Classification of Sake?

A

Futsu-shu: ordinary Sake, no requirement 普通酒(可以看作Vin de Table),没有特定要求
Tokutei-meisho-shu(休): specially desinated sake 特定名称酒 (Honjozo and Junmai)

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7
Q

Classification of Tokutei-meisho-shu?

A

Junmai: ***no seimaibuai requirement->Tokubetsu(ci音) Junmai: unique characteristic/ or seimaibuai at min 60% ->Junmai Ginjo: min 60%->Junmai Daiginjo(酒发音): min 50%
Honjozo: seimaibuai at least 70%->Tokubetsu Honjozo: unique characteristic/ or seimaibuai at min 60% -> Ginjo: min 60% -> Daiginjo: min 50%

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8
Q

What’s Joso?

A

Pressing滤汁through cloth sac after fermentation(separating the fermented sake and sake-kasu/sake cake酒粕).

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9
Q

What’s the alcohol content of Sake?

A

Less than 22%abv

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10
Q

What’s the term for aromatic, fruity, floral style of Sake?

A

Kaori

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11
Q

What’s the term for describing textured, savory and taste-driven style of Sake?

A

Aji

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12
Q

What’s “amazake”?

A

甘酒A sweet, fruity, congee-texture, non- or low-alcohol sake .(don’t mix up with Namazake which is unpasteurized sake) 无酒精类似甜米浆，有酒精类似醪糟.

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13
Q

What’s kakemai?

A

挂米Non-koji rice (normal rice used in sake production)

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14
Q

What’s kojimai?

A

麴米The Rice that will be sprinkled with koji mold and to make koji 撒上曲霉的米饭

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15
Q

What’s Seikiku?

A

the process of making koji制麹

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16
Q

What’s kimoto method?

A

生酛法workers pound the mash with large wooden poles for hours, cultivating naturally occurring lactic bacteria from the air, to create an acidic environmentthat prevents spoilage and favors the growth of desirable yeasts for a healthy fermentation.
Koji: convert starch to sugar; moto: for fermentation

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17
Q

WHat’s the term for sake yeast?

A

seishu-kobo

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18
Q

Sake making process?

A

1)Mill the rice: called Seimai
2)Jo-Kyo：Steam the rice
3)Seikiku: kojimai is prinkled with koji mold to make koji (to convert starch to sugar);
4)making moto/shubo/tarter culture酒母: a mall batch of sake made with koji, steamed rice, water, and yeast (before fermentation, need to cultivate lactic bacteria to create an acidic envirement for sake yeast to flourish, and kill unwanted bacteria 因为清酒酵母耐酸，所以在这种酸性环境其他杂菌被杀死留下酵母菌). So at this stage either using Kimoto/Yamahai to naturally cultivate lactic bacteria, either to add Sokujo-shubo速酿酛=artificial lactic acid.
5)Shikomi (发酵): koji, steamed rice, moto(shubo/yeast), water, to start multiple parallel fermentation: starch convert to sugar, and sugar ferments to alcohol.
6)Joso: pressing through sack cloth
7)sedimentation
8)pasterization
9)storage
10)pasterization and/or filtration (for namazake, no filtration).
11)bottling

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19
Q

What’s yama-oroshi?

A

山卸法: equal to kimoto, highlighting the pounding action

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20
Q

What’s shubo?

A

Moto, the yeast starter, a small batch of sake made with koji, steamed rice, water and yeast.

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21
Q

What’s moto?

A

即酒母Also known as shubo, is the yeast starter酵母发酵剂.It’s a small batch of sake made with koji, steamed rice, water and yeast.

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22
Q

What’s Sokujo?

A

“速成”Adding lactic acid directly投入人工乳酸菌 (opposite way of Yamahai and Kimoto), faster, shorten the process from 1 month to 2 weeks.

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23
Q

What are the methods to cultivate lactic acid during sake brewing process?

A

Sokujo, Yamahai, Kimoto.

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24
Q

What’s the difference between Shikomi and moromi?

A

Shikomi仕込（酿造）is the process of combining steamed rice, koji, yeast starter(moto), and water in a tank to create the fermentation mash.
Moromi（醪）is the fermenting mash itself.
*Shikomi is the action, moromi is the resulting product of this action.

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25
What's the most common Fermentation method for making Sake?
Sandan Jikomi三段式发酵
26
What’s the water for Shikomi?
Shikomi-mizu水(the water used during fermentation).
27
What’s Bodaimoto?
菩提酛A true natural sake made by Bodai monks for the temples, one of the oldest known methods for making sake starters (shubo) dating back to 14th C. In which they mixed steamed rice with raw rice and water to make an sour mash with natural lactic bacteria, then seperate the raw rice from the mash, the raw rice is steamed and added to the sour mash, plus koji to make sake.
28
What’s yamahai?
Full name is yama-oroshi haishi山卸废止=山废: stop yama-oroshi method, opposite of yama-oroshi=kimoto method. Cultivating natural lactic bacteria without pounding. This resulting flavour more gamier, higher in acid .
29
What’s the lowest level of seimaibuai?
6%, but it’s rare and the difference the extra polishing makes it questionable. some breweries have produced sake with even lower seimaibuai, such as Reikyo Absolute Zero, which technically had a 0.85% seimaibua
30
What does the fat and protein of the outer layers of white rice contribute to sake?
Rustic, fatty and earthy flavors.
31
What’s the original brown rice called before milling?
Genmai (发音:根mai)
32
What’s kasujiru?
A umami-rich, kasu-based soup usually containing salmon or chicken and vegetables用酒糟做的汤.
33
What’s kasu?
Kasu-cake, the solids separated from sake after fermentation酒粕.
34
What’s muroka?
Non-charcoal-filtered sake无滤过清酒.
35
What’s the stored temperature for namazake?
Negative 5 degrees Celsius.
36
What’s Koku?
一合An unit of volume of sake = 180L
37
What’s Sake Nouveau?
Unpasteurized, undiluted, non-charcoal filtered, freshly squeezed bottling.
38
What’s shinshu?
New sake新酒, any sake released from the current brewing year.
39
What’s Natsunama?
夏酒Sake stored at the brewery and released in the summer, often unpasteurized.
40
What’s koshu?
Aged sake, made in one brewing year and bottled in the next year( may be released after one or several years)
41
Where is Tsukino Katsura? What’s famous for?
月之桂酿酒厂In Kyoto京都, famous for releasing Japan’s oldest koshu after 50years of aging.
42
What’s the Master Brewer called? Toji 杜氏
Toji 杜氏
43
What’s the most famous water called to make sake?where is it from? How many % of all sake is made from this water?
Miyamizu(mizu水)宫水, runs down Mount Rokko in Hyogo 从兵库县的六甲山流淌而下, 25%. (to make Nada/Otoko-zake男酒)
44
What's the most commonly used yeast for Sake brewing?
Yeast NO. 7= Masumi yeast, founded in Nanago长野 (more than half of Japan’s breweries have used this yeast)
45
Where is Gohyakumangoku produced? Style?
五百万石most famously in Niigata新瀉县, also in Toyama富山县 and Fukushima福岛县. Style is leaner, cleaner.
46
Where is Ginginga produced?
吟银河(酒米)only in Iwate岩手县 吟ぎんが 吟银河
47
Where is Ginpu produced?
吟風, in Hokkaido北海道.
48
Where is Kame no O produced?
龟尾, heritage rice variety, though not an official sake rice variety, gained attention in Niigata新瀉.
49
Name 3 south and west parts of Japan’s producing areas? What’s the style?
Kyoto京都, Hyogo兵库, Hiroshima广岛; Due to a warmer climate producing rounder and richer sake.
50
Name 3 north parts of Japan’s producing areas? What’s the style?
Akita秋田, Yamagata山形, Niigata新潟xì Cooler climate, sake tends to be more delicate, lean, drier.
51
What’s Akazake?
料酒A sweet, cooking sake preserved with wood ash, which gives it reddish colour and smoky notes.
52
Name a cold-climate-loving rice?
Hanafubuki花吹雪, in Aomori 青森
53
Where is Akita Sake Komachi produced?
秋田小町Akita
54
Where is Dewasansan produced?
出羽山山, in Yamagata.
55
Where is Omachi produced?
大町ding, the oldest rice variety since 1859. in Okayama冈山县and Hiroshima广岛县.
56
Where is Miyama Nishiki produced? Style?
美山锦, in Nagano长野, Iwate岩手 fares well in colder temperatures, yields richer, sweeter sake.
57
What’s the best production area for Yamada Nishiki?
Hyogo兵库县
58
What’s the other name of Yeast No.7? what is it known for?
Masumi yeast, known for subtle tree fruit aromas.
59
Name four breweries based in Hyogo?
Hakutshuru白鹤, Ozeki大关, Shochikubai松竹梅, Kikumasamune菊正宗
60
What’s Nihonshu-do?
Sweetness or dryness scale of sake. Negative values负值 indicates sweetness, Positive values正值indicates dryness, Zero is neutral. -10 = very sweet, +10=very dry
61
What’s the Nihonshu-do of Sake in general?
-5 to +5
62
?? What’s the Sake bottle 1.8L called?
Isshobin一升瓶
63
What's the name for the mould to make koji?
aspergillus oryzae
64
What’s the large tank called for sake fermentation?
Shikomi Tank
65
What’s the brewing process of Sake?
1)Rice is washed and steam-cooked. 2)Rice is then mixed with yeast and koji (a mould known technically as aspergillus oryzae) 3)The whole mix is then allowed to ferment, with more rice, koji, and water added in three batches over 4days. 4)This fermentation occurs in a large tank, called shikomi tank. 5)The mash米浆 is allowed to sit from 18-32days, after which it is pressed, filtered and blended, often through rough sack cloth bags.
66
What’s Kura?
Breweries
67
What’s breweries called in Japan? How many Sake Breweries are there in Japan?
Kura; 1800
68
What’s the alcohol content range of Sake?
15-18%abv in general (no more than 22%abv)
69
What’s the consumed period of Sake?
Within 6-12months of bottling (except aged sakes) .
70
What’s the officially classified varieties of rice called for making Sake?
Shuzo-Kotekimai 酒造好适米,也被称为优质清酒用米。
71
What’s the heart of the kernel called after rice milling?
Shinpaku心白
72
What’s Seimaibuai?
Percentage of the rice grain remaining after polishing.
73
What’s the Seimaibuai of Junmai, Honjozo, Junmai-Ginjo, Junmai Daiginjo?
Junmai: no requirement (70% before 2004) Honjozo本酿造: 70% (Junmai) Ginjo: 60% (Junmai) Daiginjo: 50%
74
Start from which year the seimaibuai of Junmai can be more than 70%?
2004
75
What’s Daiginjo? And Junmai Daigingo?
Daigingo is Honjozo in style with alchol added. Both indicate Seimaibuai 50% or less.
76
What’s the milling process called?
Seimai 精米
77
What’s nuka?
The flour of rice after polishing 磨掉的精米粉
78
Who makes “Super 7 Junmai Daiginjo?
World's first single-digit seimaibuai for sake made in 2009 Zankyo（残响）Super 7 | NIIZAWA SAKE BREWERY 新泽酿酒厂 from Miyagi in northern Japan, with a seimaibuai 7%.
79
What are the Sake Types from highest seimaibuai to lowest?
Futsushu: ordinary sake, no minimum requirement, lower category comprises roughly 75% of all sake produced in Japan占清酒产量70%. Honjozo: using a small amount of pure alchol to add texture and lighten the sake, more mineral-driven and cleaner. At least 70% Seimaibuai Junmai: no requirement for semaibuai (70%before 2004) but with min 15% koji rice, only made from rice, water, yeast and koji. Tokubetsu=special(Junmai特别纯米or Honjozo特别本酿造): at least 60% seimaibuai or using an unusual method (for example Kimoto method, even the seimaibuai is 70%, it’s still labeled Tokubetsu Junmai). (Junmai) Ginjo: seimaibuai of 60% or less. (Junmai) Daiginjo: must have a seimaibuai of 50% or less.
80
? Genshu?
原酒means the Saké is undiluted and may reach as high as 22° abv没有稀释
81
?? What’s Koshu?
古酒is aged Saké, with oxidative characters.
82
?? What’s Namazake生酒?
is unpasteurized Saké and must be kept at a low temperature Below 5°celcius to prevent deterioration变质.
83
?? Nigori-zaké ?
浊酒is unfiltered Sake （allows some of the rice solids to be left in the product making it milky or cloudy). These Sakés are usually sweeter and should be served chilled.
84
?? Shizuku ?
吊袋means the liquor has been extracted by free-running through sack cloth. These Sakés are lighter and more delicate.
85
?? Taruzaké ?
the Saké has been matured in ceder wood杉木桶casks.
86
What’s Jizake?
local craft sake from small-batch, artisanal/smaller producers in Japan
87
Where is IWA produced? Who is the brewer? What’s special?
Produced in Toyama富山县(central, south of Niigata), by Richard Geoffroy. IWA 5, the flagship product, is made using a blend of three rice varieties and five yeast strains, a technique known as "assemblage".
88
Where is Dassai located?
Yamaguchi 山口县 southwest of Japan
89
Where is Juyondai produced?
Takagi Shuzo高木酒造, located in Yamagata山形县north of Japan.
90
Where is Jikon produced?
Jikon's brewery, Kiyasho Shuzo喜屋翔酒造, is situated Mie三重县central south of Japan.
91
How to store Sake?
Keep sake out of the sun and at a constant temperature or wine fridge.
92
What’s the 720ml bottle called for Sake?
Yongo
93
WHat’s the 1800ml bottle called for Sake?
Issho-bin
94
What’s the standard 180-ml tasting vessel called that is made from white ceramic and has two blue circles at the bottom of cup?
Kiki-choko
95
What’s MPF?
Multiple parallel fermentation: starch to sugar, sugar to alcohol
96
What’s koji-kin?
A mold: Aspergillus oryzae麹qv菌
97
What’s shinpaku?
The pure starchy heart of the rice grain
98
What’s tokkuri?
A ceramic, narrow-neck flask 德利壶
99
What's the small cylindrical圆柱形vessel called for drinking sake?
Ochoko
100
What’s the sake cup for ceremonial occasion?
sakazuki 盃(bei)
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