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10 Cards in this Set
- Front
- Back
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Junmaishu
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Sake whose alcohol comes only from rice; no distillate added
Earthy and full-bodied, with more rice flavor and umami; similar to New World Pinot Noir or Chardonnay |
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Honjozoshu
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A small amount of neutral distilled alcohol added
Smoother and cleaner than Junmai sake, with mineral notes and a crisp finish; similar to Muscadet |
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Junmai Ginjoshu / Ginjoshu
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Sake with a semaibuai of between 51 percent and 60 percent; fermentation is usually slower and takes place at a lower temperature
Fruitier and more floral than Junmaishu or Honjozoshu; similar to white Burgundy or white Bordeaux |
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Junmai Daiginjoshu / Daiginjoshu
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Sake with a Semaibuai of 50 percent or less; fementation is usually slower and takes place at a lower temperature
Extremely floral, nuanced and graceful; similar to Alsace Riesling or Gewurztraminer |
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Namazake
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Unpasteurized Sake that's just a few months old; should always be refrigerated
Fresh and fruity, with green apple, citrus or spice flavors; similar to New Zealand Sauvignon Blanc |
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Nigorizake
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Sake with some rice solids and lees left behind from fermentation, creating a cloudy liquid; should be shaken before being served
Styles vary- most are sweet, with big, tropical fruit flavors; similar to New World Chardonnay |
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Genshu
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While most Sakes are fermented to between 17 and 20 percent alcohol and then diluted with water, Genshu is undiluted
Flavors depend on factors such as how polished the rice is and whether it's Junmai or Honjozo, but the higher alcohol can result in a sleeker texture, mineral and spice notes and a crisp finish |
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Yamahai / Kimoto
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Sake brewed with more traditional, painstaking methods that require a longer time for the yeast to begin fermentation
Full-bodied, with rich, complex flavors and sometimes notes of game or mushroom; similar to Barbaresco |
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Koshu
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Sake that has been aged in tank or bottle for several years
Amber in color, with earth, nut or wood flavors; Similar to an aged Sherry or Madeira |
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Bonus Question for extra nerd points:
What is the Japonese word that describes the percentage of each rice grain that has been "polished" away? |
Semaibuai
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