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22 Cards in this Set
- Front
- Back
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Styles of Sake |
- junmai daiginjo - junmai ginjo - daiginjo - ginjo - junmai - honjozo |
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Futsuu
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normal Sake that doesn't qualify under the "premium" classifications. it represents 80% of total sake production in Japan. |
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Honjozo |
Polished min 30% ingredients: rice, koji, water, pure distilled alcohol. Tokubetsu indicates a more highly polished rice (up to 60%), or a special bottling. |
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Ginjo |
Polished min 40% ingredients: rice, koji, water, pure distilled alcohol. |
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Daiginjo |
Polished min 50% ingredients: rice, koji, water, pure distilled alcohol. |
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Junmai |
no regulations for polishing ratio. often a lighter style. ingredients: rice, koji, water. Tokubetsu style is available for this classification. |
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Junmai Ginjo |
Polished min 40% fermented at colder temperatures to elicit more complex aromatics. ingredients: rice, koji, water. |
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Junmai Daiginjo |
Polished min 50% highest quality level of sake available. alcohol levels can be 17%+ ingredients: rice, koji, water. |
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other Sake terms
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- Namazake = unpasteurized - Taruzake = aged in wooden barrel - Koshu = aged Sake - Nigorizake = cloudy appearance, bottled with its lees - Akazake = red sake (red rice) - Gensu = not diluted - Kuroshu = sake made with no polishing |
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name some rice varieties
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- Yamada Nishiki - OmachiRice - Miyama Nishiki - Gohyakumangoku - Oseto - Hatta Nishiki - Tamazakae - Kame no O - Hidahomare - Dewa San San |
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what is the primary purpose of Koji in Sake production?
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to convert starch to sugar
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what type of organism is Koji?
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Fungus
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what is the biggest difference between Sake and Shochu?
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Sake is brewed, Shochu is distilled
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what is the term for the head-brewer at a Kura?
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Toji
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what is Seimai Buai?
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rice polishing ratio
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which rice variety is considered the "king of sake rice"?
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Yamada-Nishiki
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what is Sandan Shikomi?
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the 3 additions of moto that gradually build up to a full fermentation tank of sake.
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how long does koji-kin normally take to form?
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2 to 3 days
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what is Muroka sake?
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sake that does not undergo charcoal filtration.
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what is Jizake?
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sake make from smal brewers, similar to a micro-brewery.
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what is a Koji-muro?
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the room where koji is made.
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how many times is Nama-chozo sake pasteurized?
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one
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