Card Set Information
Study material for class
What is Moromi?
The main fermenting mash consisting of yeast starter, koji, steamed rice and water.
The main fermenting mash consisting of yeast starter, koji, steamed rice and water is called _____.
Moromi the main fermenting mash of sake consists of _____, _____, _____ and _____.
yeast starter, koji, steamed rice, water
What is Toji?
The sake brewmaster.
The sake brewmaster is called _____.
Seimabuai is the _____.
percent of rice grain remaining after polishing.
The percent of rice grain remaining after polishing is the _____?
What does the SMV indicate?
The dryness and sweetness of the sake.
What does SMV stands for?
Sake meter value.
What does a higher SMV indicate?
A drier sake.
What does a lower SMV indicate?
A sweeter sake.
What does kanpai mean?
What is unami?
The 5th tasting sense.
What does unami relate to?
The viscosity of sake.
What does junmai translate to?
What is futsu?
A low grade of sake.
An ultra premium sake is called _____.
Junmai daiginjo is an _____ sake.
The brewers alcohol is called _____.
Honjozo is considered the _____.
Cask strength sake is called _____.
Genshu is _____ sake.
A cloudy or milky is called _____.
Sake is a _____ beverage.
_____ rounds out the body of flavor of premium sake.
Sake's fragrance and aroma can attributed to the ____ strain.
Naturally sourced, iron free _____ creates the cleanest sake.
Specialty grade sake _____ is used to produce the best flavor.
Sake is believed to have originated in Japan around _____ A.D.
The four essential ingredients in sake are _____, _____, _____ and _____.
rice, water, koji, yeast
What kind of sake contains the same polishing level as pure rice with a small amount of distilled alcohol for an added kick?
With junmai sake rice is polished to _____ of its original size.
With junmai ginjo sake rice is polished to _____ of its original size.
With junmai daiginjo sake rice is polished to _____ of its original size.
Pure rice sake is called _____.
Without koji sake would contain _____ alcohol.
What is koji?
_____ enzymes convert starch into fermentable sugars.
Water represents _____% of the final product of sake.
How many different types of rice are there?
What is the most highly regarded rice?
What is yamada nishiki?
The best rice for sake.
What type of sake has the most potency?
The most popular style of sake is _____.
Premium sake is called _____.
When sake is diluted to 15% - 17% it's called _____ and is considered full-bodied.