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;
12 Cards in this Set
- Front
- Back
|
How is sake fermented? |
Via Multiple Parallel Fermentation, in which yeast and mold (koji-kin) undergo fermentation at the same time |
|
|
What is honjozo sake? |
Sake in which maximum 70% of a grain of rice is left after polishing. Brewer's alcohol is added to the sake before pressing. |
|
|
What is Ginjo sake? |
Maximum 60% of rice grain left after polishing. Ginjo sees addition of brewer's alcohol, junmai ginjo does not. |
|
|
What is daiginjo sake? |
Max 50% of rice grain left after polishing. Daiginjo may have brewer's alcohol added, junmai daiginjo may not |
|
|
What is the Koji? |
A batch of steamed rice on which koji-kin has been innoculated |
|
|
What is the Moto? |
The "starter", a combination of Koji, yeast, rice and water |
|
|
What is moromi? |
The fermenting mash produced by adding Koji, rice and water to moto |
|
|
What is the nihonshudo? |
The Sake Value Meter, a numeric system which measures the specific gravity of sake to that of water. Negative values indicate sweetness, positive numbers indicate dryness. |
|
|
What style sake is namazake? |
Unpasteurized |
|
|
What style sake is nigori? |
Unfiltered |
|
|
What style sake is barrel aged? |
Taruzake |
|
|
What style sake is Genshu? |
Undiluted sake |
