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36 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Nigori-zake meaning? |
Literally 'cloudy sake' |
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Why is Nigori-zake cloudy? |
Presence of lees |
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What styles of sake can be nigori? |
All styles |
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Why is 'unfiltered' an innaccurate description of Nigori sake? |
Because legally all sake must be filtered. Nigori is filtered coarsley enough that lees remain. |
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Usa-nigori |
Only a small amount of lees remaining to add some texture |
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Sasa-nigori |
Small amount of lees remaining to add some texture. |
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What are the two terms for small amounts of lees in bottlings - really to only add a bit of texture? |
Usa-nigori and sasa-nigori |
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What important consideration is there when serving nigori-zake? |
Lee's settle at the bottom of the bottle so it is important to gently tilt the bottle before opening to disperse the lees evenly throughout the liquid |
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What important consideration for storage of Nigori-zake is there? |
It has a much shorter shelf life and must be chilled. Lees can discolour the sake and impair the taste if it is stored at too high a temperature. |
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Happ-oshu. Meaning? |
Sparkling sake. |
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When did sparkling sake become popular and why? |
-1990's -Sake was going through a percieved uncool phase in Japan as an outdated old persons drink. This was some breweries way of trying to reenvigorate interest. |
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Name the 3 methods used for making sparkling sake? |
- Carbonating - Bottle Fermenting - Live Nigori |
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Explain the method of Bottle Fermenting Sparkling Sake? Then Explain what it looks like, serving and market? |
- Fermentation is stopped at 5-10ABV rather than 17-20. - It is then filtered and bottled - Secondary fermentation then happens in the bottle - raised ABV by 1-1.5 and produces carbon dioxide that gets suspended causing bubbles - the yeast and sugar present for this to happen means the final product is usually cloudy - Uncommon to discorge as Sake yeast doesn't floculate like wine yeast - Usually sold unpastuerised as premium product in champagne bottles |
4 Points Then 3 |
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Why isn't bottle fermented spakling sake normally disgorged? |
Sake yeast doesn't floculate (clump together) like wine yeast |
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Explain the Live Nigori Method of Sparkling Sake? |
- Basically the same as bottle ferment except the filtration is extremely coarse so more is left in the sake. - It is extremely unstable as yeast and koji are still present - usually limits it to local markets - Alcohol changes day by day so can't be labelled for export - Must be very careful when opening as essentially disgoring a bottle so up to a 3rd can be lost |
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Why don't you see any Live Nigori outside of Japan? |
- Extremely unstable due to course filtration and presence of yeast and koji so can't travel far well - Alcohol is increasing everyday so it can't be labelled for export |
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When is live nigori available on the market? |
November-December with the rest of the Shinshu |
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Koshu |
Aged Sake |
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Other term used for Koshu? |
Jukesei-Shu - meaning matured |
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What is the principle behind aging some sake? |
The reaction between sugar and amino acid causes the further integration, softening or texture and development of new flavours. |
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Variables that effect aging of sake? |
- Time - Vessel - size of vessel - temperature |
4 |
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What correlates with Koshu's aging potential? |
High sugar and acid |
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What style of koji is normally used to produce Koshu? |
Extreme So-haze - to create higher sugar and acid |
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What flavours are common in Koshu? |
Toffee,nuts, molasses, mushrooms, soy, pickled veg |
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Typical Ginjo Koshu traits? |
Colour and flavour deepend but with suprising freshness and subtley of development aroma's IF carefully stored at cooler temperature in small vessels |
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Length of time before usually called a Koshu? |
2 years. But this is not legally defined. |
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If age is stated on the bottle of Koshu - what does it legally have to mean? |
That the youngest blending component is that age (rounded down). Like English Rum. |
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Kijoshu? |
Noble Ferment Sake. Sweet. |
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When was Kijoshu invented? |
1973 - by a Japanese doctor who was inspired by an old legal document mentioning lusciously sweet sake |
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Kijoshu Method? And common traits. |
-On 4th day of Moromi build (tome-zoe) sake replaced water addition. -Making the ration 100:60:70 Rice:Water:Sake Rather than -100:130 Rice to Water - Sake added must be same grade as rest of Kijoshu - Any seimaibuai can be used but commonly have a polishing ratio of 60:70percent - Extra sake means alcohol is risen so it can't finish fermenting all the sugars - Tend to have higher malic and lactic acid - Commely aged to take advantage of high sugar and acid |
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What does Kijoshu tend to have higher levels of? |
Malic and lactic acid |
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Taru-zake |
Aged in Japanese cedar wood |
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Where does Taru-zake have it's roots? |
Edo period Japan. Sake was shipped to Edo (Tokyo) in large cedar barrels. |
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How long is taru-zake usually held in wood for? |
1-2 weeks. It is especially strong. |
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When did Taru-Zake fall out of favour? And why? |
1920's and 30's. When glass became common and technology to make less harsh sake that needed wood aging |
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What is the typical barrel size for Taru-zake? |
72L (4to in Japan). but 36 and 18 are also common |
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