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36 Cards in this Set
- Front
- Back
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How long has the modern process of sake making been in use? |
1000 years |
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What is the most important difference between sake rice and table rice? |
There is a higher percentage of starch concentrated in the center of the grain with lower levels of fat and protein, relegated to the outside of the grain |
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When is rice harvested? |
The fall |
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What is the term for the simultaneous traditional fermentation alongside the breakdown of starch into sugar by Koji? |
Multiple parallel fermentation |
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What does san-dan-shikomi refer to? |
The three stages/additions of rice, water, and Koji to the moromi |
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What are the two legal words for sake from Japan? |
Seishu, Nihonshu |
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What is the name for table sake and how much of the market does it make up? |
Futsuu-shu, makes up 70-75% of all sake made |
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What is the overarching name of sake with added alcohol? |
Aru-ten |
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What is the term for the percentage of rice grain remaining after milling? |
Semai-buai |
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What is sanzoushu? |
Product not legally considered sake, so much alcohol is added that the yields are tripled |
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What does Tokutei Meishoushu refer to? |
All premium sake |
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What is the legal maximum alcohol that can be added to premium honjozo style sakes? |
10% the weight of the rice |
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What is the semai-buai for honjozo? |
70 |
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What circumstances allow for the labelling Tokubetsu? |
Semai-buai of 60 or "something else special" |
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When did the addition of brewers alcohol become mandated in Japan? |
WW2 |
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The four highest quality levels of sake are collectively known as what? |
Ginjo |
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What is the semai-buai for ginjo? |
60 |
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If a grade is labelled on a bottle, what must also be specified? |
Semai-buai |
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Do brewers have to list rice type on bottle? |
No |
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What is the term for large brewers? Small brewers? Are these legal terms? |
O-te, Jizake, no |
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What is the semai-buai for daiginjo? |
50 |
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What is Kyubetsu Seido? |
Government tasting and approval board that resulted in increased taxation |
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What is the term for undiluted sake? |
Genshu |
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Shikomi is also known as what? |
The mixing stage of sake brewing |
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What is the term for unmilled brown rice? |
Genmai |
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How long does it take to mill to honjozo, ginjo, and daiginjo semai-buai? |
Honjozo- 8 hours, ginjo- 24 hours, daiginjo-48 hours |
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How long does rice "rest" after milling to reabsorb ambient moisture? |
2 weeks |
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What is the main purpose for rinsing the rice? |
To remove excess rice powder |
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What occurs after the rice is rinsed and soaked? |
It is steamed to start the breakdown of starches |
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What is the term for the yeast starter? What is it's purpose? |
Moto or Shubo. To start a high yeast population to protect from ambient bacteria |
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What is kakemai? |
The non-koji rice |
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What is the name of the fermenting mash? |
Moromi |
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What is the odori? |
The day off in between the 1st and 2nd additions of rice, water, and Koji |
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After the Tome-zoe, how long does fermentation take? |
20-30 days |
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When does the addition of brewers alcohol occur? |
After fermentation, but before pressing |
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Approximately how much sake does one ton of milled rice yield? |
2500 bottles |
