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43 Cards in this Set
- Front
- Back
Tokutei-meisho-shu |
'Special Designation Sake' - Premium Sake |
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What criteria must Tokutei-Meisho-Shu meet? |
- Only contain Rice, water, yeast, koji and potentially jozo - Koji rice (komekoji) must be 15% or more - usually near 20. |
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How much of total sake production is Tokutei-meisho-shu? |
26-33% |
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Futsu-shu |
Basic Sake |
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What can futsu-shu have added to it that Tokutei-meisho-sho can not? |
- Sugar - Amino acid - Acids |
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What usually appears on the label rather than futsu-shu? |
A brand name |
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How much of total sake producution is futsu-shu? |
66-74% |
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Aruten |
Alcohol Addition |
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Seimaibuai |
Rice Polishing Ratio - must be shown on label |
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How much of total production do ginjo styles make up? |
1/9 or 11%. 1/3 of Tokutei-meisho shu. |
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Honjozo |
30% seimaibuai with added jozo |
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Tokubetsu meaning and criteria? |
Means special when used in conjunction with Junmai or Honjozo. - below 60% seimaibuai - Only sake specific rice - Processes that are legally recognised |
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Kimoto |
Style of Shubo - most traditional using Yama-oroshi to break up rice |
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Yamahai |
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. |
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Muroka |
Non charcoal filtered |
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Nama |
Unpastuerised |
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Name-Chozo |
Only been pasteurised once. After storage - before bottling. |
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Genshu |
Undiluted |
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Nihonshu-do meaning? |
Sake meter value. It measures the density of sake. This often correlated to sweetness (think like must weight in Mosel Reisling). |
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What is common range for sake on the Nihonshu-do? |
-2 - +8 |
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Higher nihonshu-do means? |
Drier sake |
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Minus nihonshu-do usually means? |
Sweet Sake |
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And what Nihonshu-do is sake unusually dry and marketed as such? |
+10 |
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What is a common range of nihonshu-do for Kijoshu? |
-30 to -100 |
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Kasu-baui |
Ratio of Kasu remaining expressed as function of percentage of total rice used |
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Kome |
Rice |
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Komekoji |
Koji Rice |
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Jozo arukoru |
Jozo alcohol added |
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San-do |
Acid scale - usually between 1 and 2 |
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Kobo |
Yeast |
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Nigori |
Cloudy due to presence of lees |
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Koshu |
Aged |
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Taru-zake |
Aged in Japanese Cedar barrels. Usually for 1-2 weeks |
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Kijoshu |
Luscious sweet sake |
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What are the legal requirements for labelling? What must be on the label. |
- Seishu or Nihonshu - A.B.V - Raw ingredients - 'Date produced' (usually when bottled or released) - Brewery name and address |
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Ki-ippon? |
Junmai made entirely at a single site |
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Nama-Zume |
Pasteurised once - before storage but not again |
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Hiya-oroshi |
A nama-zume that is released as a seasonal product after the height of summer |
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Arabashiri |
Free Run from filtration |
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Naka Dori |
Middle filtration fraction - usually from Funa-shibori method |
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Naka-gumi |
Middle filtration fraction. Usually from Funa-shibori method. |
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Funa Shibori |
Type of filtration method. |
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to-bin Gakoi |
Middle fraction of Fukuro-shibori. Collected in middle to-bin - 18litre glass containers. |