Sake

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Author:
geeoff319
ID:
224782
Filename:
Sake
Updated:
2013-08-01 02:24:10
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Sake Southern
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Study material for class
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  1. What is Moromi?
    The main fermenting mash consisting of yeast starter, koji, steamed rice and water.
  2. The main fermenting mash consisting of yeast starter, koji, steamed rice and water is called _____.
    moromi
  3. Moromi the main fermenting mash of sake consists of _____, _____, _____ and _____.
    yeast starter, koji, steamed rice, water
  4. What is Toji?
    The sake brewmaster.
  5. The sake brewmaster is called _____.
    Toji
  6. Seimabuai is the _____.
    percent of rice grain remaining after polishing.
  7. The percent of rice grain remaining after polishing is the _____?
    seimabuai
  8. What does the SMV indicate?
    The dryness and sweetness of the sake.
  9. What does SMV stands for?
    Sake meter value.
  10. What does a higher SMV indicate?
    A drier sake.
  11. What does a lower SMV indicate?
    A sweeter sake.
  12. What does kanpai mean?
    "cheers"
  13. What is unami?
    The 5th tasting sense.
  14. What does unami relate to?
    The viscosity of sake.
  15. What does junmai translate to?
    "pure"
  16. What is futsu?
    A low grade of sake.
  17. An ultra premium sake is called _____.
    junmai daiginjo
  18. Junmai daiginjo is an _____ sake.
    ultra premium
  19. The brewers alcohol is called _____.
    honjozo
  20. Honjozo is considered the _____.
    brewers alcohol
  21. Cask strength sake is called _____.
    genshu
  22. Genshu is _____ sake.
    cask strength
  23. A cloudy or milky is called _____.
    nigori
  24. Sake is a _____ beverage.
    fermented
  25. _____ rounds out the body of flavor of premium sake.
    Koji
  26. Sake's fragrance and aroma can attributed to the ____ strain.
    yeast
  27. Naturally sourced, iron free _____ creates the cleanest sake.
    water
  28. Specialty grade sake _____ is used to produce the best flavor.
    rice
  29. Sake is believed to have originated in Japan around _____ A.D.
    700
  30. The four essential ingredients in sake are _____, _____, _____ and _____.
    rice, water, koji, yeast
  31. What kind of sake contains the same polishing level as pure rice with a small amount of distilled alcohol for an added kick?
    Honjozo
  32. With junmai sake rice is polished to _____ of its original size.
    70%
  33. With junmai ginjo sake rice is polished to _____ of its original size.
    60%
  34. With junmai daiginjo sake rice is polished to _____ of its original size.
    50%
  35. Pure rice sake is called _____.
    Junmai
  36. Without koji sake would contain _____ alcohol.
    no
  37. What is koji?
    Mold spores.
  38. _____ enzymes convert starch into fermentable sugars.
    Koji
  39. Water represents _____% of the final product of sake.
    80
  40. How many different types of rice are there?
    80
  41. What is the most highly regarded rice?
    Yamada nishiki
  42. What is yamada nishiki?
    The best rice for sake.
  43. What type of sake has the most potency?
    Genshu
  44. The most popular style of sake is _____.
    nigori
  45. Premium sake is called _____.
    junmai ginjo
  46. When sake is diluted to 15% - 17% it's called _____ and is considered full-bodied.
    genshu

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