Sake Wset Level 3: Sake Labelling Terms

Front 1

Tokutei-meisho-shu

Back 1

'Special Designation Sake' - Premium Sake

Front 2

What criteria must Tokutei-Meisho-Shu meet?

Back 2

- Only contain Rice, water, yeast, koji and potentially jozo

- Koji rice (komekoji) must be 15% or more - usually near 20.

Front 3

How much of total sake production is Tokutei-meisho-shu?

Back 3

26-33%

Front 4

Futsu-shu

Back 4

Basic Sake

Front 5

What can futsu-shu have added to it that Tokutei-meisho-sho can not?

Back 5

- Sugar

- Amino acid

- Acids

Front 6

What usually appears on the label rather than futsu-shu?

Back 6

A brand name

Front 7

How much of total sake producution is futsu-shu?

Back 7

66-74%

Front 8

Aruten

Back 8

Alcohol Addition

Front 9

Seimaibuai

Back 9

Rice Polishing Ratio - must be shown on label

Front 10

How much of total production do ginjo styles make up?

Back 10

1/9 or 11%. 1/3 of Tokutei-meisho shu.

Front 11

Honjozo

Back 11

30% seimaibuai with added jozo

Front 12

Tokubetsu meaning and criteria?

Back 12

Means special when used in conjunction with Junmai or Honjozo.

- below 60% seimaibuai

- Only sake specific rice

- Processes that are legally recognised

Front 13

Kimoto

Back 13

Style of Shubo - most traditional using Yama-oroshi to break up rice

Front 14

Yamahai

Back 14

Method of Shubo. Similar to kimoto but no use of Yama-oroshi (this is where it derives its name - 'yama-oroshi-haishi' means 'no more yama-oroshi'. Koji is mixed with water to distribute.

Front 15

Muroka

Back 15

Non charcoal filtered

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Nama

Back 16

Unpastuerised

Front 17

Name-Chozo

Back 17

Only been pasteurised once. After storage - before bottling.

Front 18

Genshu

Back 18

Undiluted

Front 19

Nihonshu-do meaning?

Back 19

Sake meter value. It measures the density of sake. This often correlated to sweetness (think like must weight in Mosel Reisling).

Front 20

What is common range for sake on the Nihonshu-do?

Back 20

-2 - +8

Front 21

Higher nihonshu-do means?

Back 21

Drier sake

Front 22

Minus nihonshu-do usually means?

Back 22

Sweet Sake

Front 23

And what Nihonshu-do is sake unusually dry and marketed as such?

Back 23

+10

Front 24

What is a common range of nihonshu-do for Kijoshu?

Back 24

-30 to -100

Front 25

Kasu-baui

Back 25

Ratio of Kasu remaining expressed as function of percentage of total rice used

Front 26

Kome

Back 26

Rice

Front 27

Komekoji

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Koji Rice

Front 28

Jozo arukoru

Back 28

Jozo alcohol added

Front 29

San-do

Back 29

Acid scale - usually between 1 and 2

Front 30

Kobo

Back 30

Yeast

Front 31

Nigori

Back 31

Cloudy due to presence of lees

Front 32

Koshu

Back 32

Aged

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Taru-zake

Back 33

Aged in Japanese Cedar barrels. Usually for 1-2 weeks

Front 34

Kijoshu

Back 34

Luscious sweet sake

Front 35

What are the legal requirements for labelling? What must be on the label.

Back 35

- Seishu or Nihonshu

- A.B.V

- Raw ingredients

- 'Date produced' (usually when bottled or released)

- Brewery name and address

Front 36

Ki-ippon?

Back 36

Junmai made entirely at a single site

Front 37

Nama-Zume

Back 37

Pasteurised once - before storage but not again

Front 38

Hiya-oroshi

Back 38

A nama-zume that is released as a seasonal product after the height of summer

Front 39

Arabashiri

Back 39

Free Run from filtration

Front 40

Naka Dori

Back 40

Middle filtration fraction - usually from Funa-shibori method

Front 41

Naka-gumi

Back 41

Middle filtration fraction. Usually from Funa-shibori method.

Front 42

Funa Shibori

Back 42

Type of filtration method.

Front 43

to-bin Gakoi

Back 43

Middle fraction of Fukuro-shibori. Collected in middle to-bin - 18litre glass containers.