Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
18 Cards in this Set
- Front
- Back
|
What is Namazake?
|
Unpasteurized Sake
|
|
|
What is Nigori Sake?
|
Unfiltered Sake
|
|
|
What is Taruzake?
|
Sake aged in wooden barrels
|
|
|
What is Jizake?
|
Sake from a smaller kura, or brewery
|
|
|
What is Genshu Sake?
|
Undiluted Sake
|
|
|
What is Junmai?
|
Sake made with rice milled to 70%
|
|
|
What is Honjozo?
|
Sake made from rice milled to 70%, with a slight amount of brewer's alcohol added
|
|
|
What is Ginjo?
|
Sake made from rice milled to 60%, also honjozo (alcohol added), unless labeled Junmai Ginjo
|
|
|
What is Daiginjo?
|
Sake made from rice milled to 50% and honjozo (alcohol added), unless labeled Junmai Daiginjo
|
|
|
What is wort?
|
In beer brewing, a sugar-rich liquid resulting from the mashing process (combining grist and water).
|
|
|
What is malt?
|
In beer brewing, malt is produced when a grain (usually barley) is steeped until it germinates, then roasted.
|
|
|
What are the two beer yeasts?
|
Top-fermenting ale yeast (saccharomyces cerevisae)
Bottom-fermenting lager yeast (saccharomyces carlsbergensis) |
|
|
What is a lambic?
|
A beer spontaneously fermented in open-top containers with native wild yeasts. Sour. Aged prior to release.
|
|
|
What is the Reinheitsgebot?
|
The Bavarian Purity Law of 1516, which codified the three ingredients authorized for beer production as barley, hops, and water.
|
|
|
What is Multiple Parallel Fermentation?
|
In sake brewing, the combined fermentation activities of yeast and mold (koji-kin) convert starch to sugar and sugar to alcohol simultaneously.
|
|
|
Why is rice for sake milled?
|
The pure starchy heart of the grain produces the best sake, withouth the protein-laden outer husk of the rice grain.
|
|
|
What is the Sake Value Meter?
|
A scale that measures sake's specific gravity. Negative values indicate sweetness, positive dryness, zero neutral.
|
|
|
What are the basic steps to make cider?
|
Washing - rotten fruit sinks
Milling and pressing Fermentation - usually fermented dry Finishing - clarity through fining or centrifuge, then filtration |
