Sake Production: Filtration and Bottling Flashcards

Filtration helps achieve the desired clarity and stability in the final product by removing rice particles and yeast lees. All sake must, according to the law, be filtered.

Pasteurization is used to kill bacteria and deactivate enzymes, thus preventing spoilage, maintaining quality, and preventing faulty aromas from developing.

Nama sake requires refrigeration to maintain its fresh and lively flavors, as it has not undergone pasteurization.

Pasteurization helps prevent faulty aromas from developing.

Nigori sake is intentionally left with rice particles, giving it a milky and cloudy appearance.

Carbonation can add a sparkling quality, while dilution with water can adjust alcohol levels and flavor balance.

Dilution with water can lower the alcohol percentage from 20% to 15-17%.

Dilution helps in achieving this range, which is standard for most sake varieties, providing a balanced taste.

Carbonation can add a refreshing effervescence that appeals to consumers seeking a different sensory experience.

Nigori sake is only coarsely filtered, retaining some rice solids for a cloudy appearance.

Sake can be stored for a period if kept under appropriate conditions.

Filtration clarifies the sake, removing any remaining solids and impurities, ensuring a clear final product.