Beer, Sake, Spirits > Sake > Flashcards

Sake Flashcards

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1
Q

What type of fermentation is used for sake?

A

Multiple Parallel Fermentation (MPF)

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2
Q

What is koji-kin?

A

mold (Asperdillus oryzae)

  • combined with yeast for Multiple Parallel Fermentation (MPF)
  • Koji is steamed white rice onto which a mold, called koji-kin (koji-mold), has been cultivated; Koji production is the heart of the sake-brewing process.
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3
Q

What is Yamada Nishiki?

A

Yamada Nishiki - type of rice

  • considered superior by many, known as the King of Sake Rice
  • Large Kernel, Large White Core, Less Protein, which makes it an ideal sake rice
  • As of 2014, Yamada Nishiki is produced in 33 prefectures, including Hyogo prefecture where it originates and accounts for 70% of entire production
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4
Q

What is shinpaku?

A

shinpaku - the pure starchy heart of the rice grain that produces the best sake

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5
Q

What is seimaibuai?

A

seimaibuai - the degree to which the rice has been milled

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6
Q

What does Tokutei Meishoshu mean?

A

Tokutei Meishoshu - Special Designation Sake

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7
Q

Tokutei Meishoshu (Special Designation Sake)

Styles with Max % of Rice Grain Remaining

A

Junmai 70% (prior to 2004) Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%

Honjozo 70% A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing

Ginjo 60% If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo

Daiginjo 50% If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo

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8
Q

Tokutei Meishoshu (Special Designation Sake)

Junmai - Max % of Rice Grain Remaining

A
  • Prior to 2004 - Junmai 70%
  • Milling % may now be higher than 70%, provided the producer prints “semaibuai” on the label, and uses only water, rice and koji
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9
Q

Tokutei Meishoshu (Special Designation Sake)

Honjozo - Max % of Rice Grain Remaining

A
  • Honjozo 70%
  • Slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
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10
Q

Tokutei Meishoshu (Special Designation Sake)

Ginjo - Max % of Rice Grain Remaining

A

Ginjo 60%

  • Ginjo - honjozo w/ brewer’s alcohol added
  • Junmai Ginjo - no distilled alcohol is added
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11
Q

Tokutei Meishoshu (Special Designation Sake)

Daiginjo - Max % of Rice Grain Remaining

A

Daiginjo 50%

  • Daiginjo - honjozo w/ brewer’s alcohol added
  • Junmai Daiginjo - no distilled alcohol added
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12
Q

Special Styles of Sake:

  • Namazake
  • Nigori
  • Taruzake
  • Jizake
  • Genshu Sake
A
  • Namazake: Unpasteurized
  • Nigori: Unfiltered
  • Taruzake: aged in wooden barrels
  • Jizake: from a smaller kura (brewery)
  • Genshu: Undiluted sake
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13
Q

Special Styles of Sake

Namazake

A

Namazake: Unpasteurized

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14
Q

Special Styles of Sake

Nigori

A

Nigori: Unfiltered Sake

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15
Q

Special Styles of Sake

Taruzake

A

Taruzake: Sake aged in wooden barrels

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16
Q

Special Styles of Sake

Jizake

A

Jizake Sake: from a smaller kura (brewery)

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17
Q

Special Styles of Sake

Genshu Sake

A

Genshu Sake: Undiluted sake

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18
Q

How long will sake ferment?

A

up to 45 days

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19
Q

What’s the difference between koji and koji-kin?

A
  • koji-kin: green, powdery mold; used to inoculate steamed rice; grows for about 2 days
  • koji: the steamed rice upon which the mold (koji-kin) is cultivated
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20
Q

What is moto?

A

moto: starter

  • yeast, additional rice and water are added to koji to create moto
  • the moto develops over a period of 2 weeks before it is moved to a larger vessel for fermentation
  • koji, water, and steamed rice are added to the moto in 3 successive stages, creating the moromi, or fermenting mash, which doubles in size with each addition
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21
Q

What is moromi?

A

fermenting mash

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22
Q

Sake will ferment for up to 45 days, and reach an alcohol content of approximately what percentage?

A

20%

  • Water is generally added back to lower the final alcohol level to around 17%
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23
Q

What does MPF rely on?

A

The combined activities of yeast and mold, the koji-kin, to undergo both crucial processes of fermentation at once

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24
Q

What are the four main styles of sake?

A
  • Junmai
  • Honjozo
  • Ginjo
  • Daiginjo
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25
Describe Junmai sake. To what point is the rice milled?
**Provided the producer prints "semaibuai" on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%**
26
Describe Honjoso sake. To what point is the rice milled?
**A slight amount of brewer's alcohol (pure distillate) is added to the sake before pressing; 70%**
27
Describe Ginjo sake. To what point is the rice milled?
**If labeled Ginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo;** **60%**
28
Describe Daiginjo sake. To what point is the rice milled?
**If labeled Daiginjo, the sake will be honjozo in style, with brewer's alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo;** **50%**
29
What is koji-kin?
**A green, powdery mold used in sake production**
30
What is the final alcohol level for sake in general?
**Around 17%**
31
What is *nihonshudo*?
*nihonshudo* - **The Sake Value Meter** * **The level of residual sugar is often indicated on the label as a number** * **Negative values indicate sweetness, positive values indicate dryness, zero is neutral**
32
What is the best service temperatures for sake?
**Slightly chilled or at room temperature**
33
What is sake traditionally served in?
* **Served from a *tokkuri* *-* a ceramic, narrous-neck flask** * **Poured into *ochoko* - small cylindrical vessels, or the more ceremonial *sakazuki* cups**
34
What is a *tokkuri*?
*tokkuri -* **ceramic, narros neck flask**
35
What is *ochoko*?
*ochoko* - **small cylindrical vessels**
36
What are the 5 special styles of sake?
* **Namazake -** Unpasteurized * **Nigori** - Unfiltered * **Taruzake** - Aged in wooden barrels * **Jizake** - Sake from a smaller *kura* (brewery) * **Genshu Sake** - Undiluted
37
What is Namazake?
**Unpasteurized sake**
38
What is Nigori Sake?
**Unfiltered sake**
39
What is Taruzake?
**Sake aged in wooden barrels**
40
What is Jizake?
**Sake from a smaller *kura* (brewery)** * In other words, artisinal vs mass produced
41
What is Genshu Sake?
**Undiluted sake**
42
What is the japanese term for what we refer to as sake, since sake means fermented beverage?
**nihon-shu**
43
undiluted sake
**genshu sake**
44
What grade of sake constitutes 80% of total sake production?
**Futsu-shu**
45
craft brewery sake (from small *kura*)
**jizake**
46
How long will sake ferment?; what alcohol will it reach?
**45 days** **to reach** **20% ABV** **where *water is added* to lower** **final alcohol to 17%**
47
What is the word for rice milling?
***seimaibuai*** = rice milling
48
What are the two different cups used to serve sake?
* **ochoko** * **sakazuki** (ceremonial) ## Footnote **Sakazuki** - The oldest sake cup style, the wide-mouthed sakazuki continues to be the ceremonial favorite. Shallow but dramatic, this cup is most formally lifted to the mouth with two hands: one to hold the bottom of the cup and the other to hold it on the side. Available in a number of sizes from the most minute to a large showpiece, the sakazuki most typically holds only a few sips. Sakazuki are often beautifully decorated and usually made from porcelain, earthenware or lacquer but some are available also in gold, silver and glass. When using sakazuki, it is common to pour for the other person and to reciprocally accept another person's offer to pour. This form of etiquette is a form of empathy to express not only hospitality but also understanding of the needs and enjoyment of others.
49
What is the difference between Honjozo and Junmai?; which one is lighter?
* **Honjozo** - **made *with* rice, water, koji and** **pure distilled alcohol (aka brewers alcohol)** * **Junmai** - **made *without* distilled alcohol**; **often lighter style than honjozo**
50
Sake Brewer
**Toji**
51
Sake Brewery
**Kura**
52
Seishu
Clear / Clean Sake
53
Two other types of sake rice than Yamada Nishiki
* **Gohyakumangoku** (light, airy, clean) * **Miyamanishiki** (sweeter but less fragrant) * **Omachi** (rich, complex, nutty) * **Hattannishiki** (light, flavorful, earthy) * **Dewasansan** (sweeter, apple & pear) * **Kame no O** (rich and very dry) * **Hanafabuki** (mushroom/umami) * **Haenuki** (clean and dry) * **Oseto** (rare, from Kagawa, only used by one brewery)
54
Moruka
**Pressed sake that has been separated from the less, but not carbon-filtered**
55
3 famous sources for sake water in Japan
* **Miyamizu** - from Nada (a ward of Kobe) in Hyogo prefecture - hard, high in minerals * **Fukuryusui** - from Mt. Fuji in Shizuoka prefecture - balanced between hard & soft * **Gokosui** - from Fushimi in Kyoto prefecture - soft, low in mineral content
56
Muro
**The koji room** | (where koji is added to rice)
57
Karakuchi
**Traditional method of brewing at lower temperatures, fermenting fully dry**
58
Difference between yamahai-shikomi and sokujo-moto
**Yamahai** * Traditional method of brewing where lactic acid is not added to the moto; instead, the moto produces its own lactic acid * Produces a heartier, gamier style of sake, as the brewing process takes longer and wild yeasts are more likely to invade the ferment **Sokujo** * Modern (1911) method of brewing where in lactic acid is added to the moto, protecting it and speeding up the process of creating the moto to two weeks
59
Futsu-Shu
**Table Sake** * Appx 3/4 of the market * Distilled alcohol is added to increase yield
60
Types of Namazake
* **Nama-nama/hon-nama**: totally unpasteurized * **Nama-chozo**: pasteurized only once, *after* the 6mo maturation period, before shipping * **Nama-zume**: pasteurized only once, *before* the 6mo maturation process, also called _Hiya-oroshi_ ## Footnote Sakes that have been pasteurized twice (99% of the market) are called _hi-ire_
61
Kimoto-moto
**Traditional method of working the moto** * **Moto is continuously crushed and stirred with long wooden poles** * **The movement encourages the natural production of lactic acid to protect the moto**
62
Shiboritate
**Freshly pressed** * **Sake shipped without the traditional 6 month maturation period**
63
Tobingakoi Sake
**Brewers selection** * **The best of the batch**
64
Koji
**Milled and steamed rice that has been inoculated with koji-kin**
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