Japanese Labelling Terms Flashcards

Recognize and interpret key Japanese labelling terms used on sake bottles. (11 cards)

1
Q

What does ‘Junmai’ indicate on a sake label?

A

Sake made with only rice, water, yeast, and koji, without added alcohol.

Junmai means ‘pure rice’ and indicates a traditional brewing method without additives.

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2
Q

Fill in the blank:

Daiginjō sake must have a rice polishing ratio of at least ______%.

A

50

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3
Q

What does ‘Honjōzō’ mean in sake labeling?

A

Sake made with a small amount of added distilled alcohol.

Honjōzō sake often has a lighter body and aroma due to the addition of distilled alcohol.

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4
Q

How does Nigori sake differ in appearance?

A

It is cloudy due to remaining rice solids.

Nigori is coarsely filtered, allowing some rice sediment to remain, giving it a milky appearance.

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5
Q

What characteristic does ‘Nama’ sake have?

A

It’s unpasteurized.

Nama-zake requires refrigeration and has a fresher, more vibrant flavor profile.

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6
Q

True or False:

‘Koshu’ refers to aged sake.

A

True

Koshu sake is matured for several years, developing complex flavors and aromas.

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7
Q

Fill in the blank:

‘Futsū-shu’ is considered ______ sake.

A

Table

Futsū-shu is the most common and least expensive type of sake, often with added alcohol and flavorings.

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8
Q

What is the rice polishing ratio for ‘Junmai Daiginjō’ sake?

A

At least 50% of the rice grain is polished away.

This high polishing ratio results in a very refined and elegant flavor profile.

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9
Q

Select the correct answer:

Which ONE of the following labelling terms means a sake is unpasteurised?

a. Koshu
b. Sparkling
c. Nama
d. Nigori

A

c. Nama

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10
Q

Select the correct answer:

Which ONE of the following labelling terms means a sake is aged?

a. Koshu
b. Sparkling
c. Nama
d. Nigori

A

a. Koshu

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11
Q

Select the correct answer:

Which ONE of the following labelling terms means a sake is cloudy?

a. Koshu
b. Sparkling
c. Nama
d. Nigori

A

d. Nigori

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