Card Set Information

2012-11-03 18:53:51

sake basics
Show Answers:

  1. What is Junmai-shu sake?
    • Junmai-shu (Pure Rice) is a sake without the addition
    • of distilled alcohol.
  2. What is Ginjo-shu sake?
    • The rice grains used to make the sake have been
    • polished of 40% of their hull.
  3. What is Honjozo-shu sake?
    • The rice grains used to make the sake have been
    • polished of 30% of their hull and the sake has been fortified with distilled
    • alcohol.
  4. What is Daiginjo-shu sake?
    • The rice grains used to make the sake have been
    • polished of 50% of their hull.
  5. What does namazake mean on a sake label?
    The sake is unpasteurized.
  6. This type of sake is an "ordinary sake"
    more or less equal to table wine.
  7. Special designation or premium sake is known as what?
    Tokutei meishō-shu
  8. Most sake is diluted after brewing.  When sake is undiluted it is known
  9. What does Moruka mean?
    • Moruka is a sake that has not been carbon filtered,
    • however it has been pressed and separated from the lees, therefore it is not
    • cloudy.
  10. What does Nigorizake mean?
    • A cloudy sake with a significant amount of rice
    • sediment.  The sake is pressed
    • through a loose mesh to separate it from the mesh.
  11. What does seishu mean?
    • clear/clean sake, is the Japanese legal definition of
    • sake and refers to sake in which the solids have been strained out, leaving
    • clear liquid. Thus nigorizake and doburoku (see below) are not seishu and
    • therefore are not actually sake under Japanese law. However, nigorizake can
    • get seishu status by being strained clear and having lees put back in
    • afterward.
  12. What is koshu sake?
    • Aged sake. 
    • Most sake does not age well but some can last decades.  Koshu has a yellow color and honeyed
    • flavor.
  13. What is taruzake sake?
    Sake matured in wooden casks
  14. What is shiboritate?
    • freshly pressed, refers to sake that has been shipped
    • without the traditional six-month aging/maturation period. The result is
    • usually a more acidic, "greener" sake.
  15. What is Fukurozuri sake?
    • Drip sake or sake that has been separated by the lees
    • by dripping through cloth containers.
  16. What is Tobingakoi sake?
    • When the sake is pressed into 18 litre bottles and the
    • brewer selects the best of the batch.
  17. What is a kura?
    A sake brewery
  18. What is a Tōji?
    A sake brewer
  19. What is seimaibuai rice?
    Rice polished to 70% its original size.