ALL

Comprehensive flashcards covering beer, sake, and wine vocabulary, production processes, and menu specifics based on Uchiko training materials.

Fermentation

The process where $Sugar + Yeast \rightarrow Alcohol + CO_2$.

Beer Ingredients

The 4 basic ingredients are Water, Yeast, Hops, and Malted Grain.

Malted Grain

The basic beer ingredient that has the biggest effect on a beer's color.

IBU

International Bitterness Units.

ABV

Alcohol by Volume.

Four S Rule

The four steps of tasting: See, Sniff, Sip, and Slurp.

Saccharification

The process of converting starch to sugar in beer making.

Malting

The process of prepping the grain for beer making.

Hop

A type of flowering bud added to beer to provide bitterness, aroma, flavor, and preservation qualities.

Holidaily Blonde Ale

A gluten-free beer option available on the menu.

Monkey Bridge Hefeweizen

A beer from Bear King that requires special glassware (a wheat glass).

Koji

An ingredient in sake responsible for converting rice starch into sugar and contributing flavor, umami, and sweetness.

Sake Ingredients

The 4 basic ingredients are Water, Rice, Yeast, and Koji.

Ginjo and Daiginjo Era

These grades of sake started being produced in the Modern era (Post World War 2).

Sake Glassware Service

Short glasses are used for less expensive, more robust, unrefined, and bold sake; stemware is used for Junmai Ginjo and above for more aromatic sake.

Sake Pour Size

The by-the-glass sake pour is $4\,oz$.

Sake Shelf Life

Up to 18 months unopened depending on type; around 2-3 weeks after being opened before flavors soften.

Hard Water vs. Soft Water in Sake

Hard water produces drier, more mineral-driven sake, while soft water produces smoother, softer sake.

Honjozo

A grade of sake where a small amount of distilled alcohol is added.

Masu

A wooden box used to serve sake.

Ginjo

A term meaning aromatic or fragrant, often referring to fruit, light, and elegant aromas.

Sake Overflow

The practice of overflowing a by-the-glass pour to show generosity and hospitality.

Tokubetsu Honjozo Genshu Namazake

A special sake with added alcohol that is undiluted and unpasteurized.

Nigori

Cloudy sake.

Futsu-shu

Table sake.

Seimaibuai

The percentage of rice remaining after the milling process.

Tokubetsu

A term meaning "special" sake.

Kanzake

Warm sake.

Junmai

Sake made with only rice, water, yeast, and koji (no added distilled alcohol).

Namazake

Unpasteurized sake.

Daiginjo

Highly polished, premium, and aromatic sake.

Wine Tannins

Compounds found primarily in the skins, seeds, and stems of the grape that create a drying, astringent texture.

New Oak vs. Old Oak

New oak adds more flavor (vanilla, spice) and tannin; Old oak is neutral with less flavor and is mainly used for aging.

Acid in Wine

Adds freshness, structure, and a crisp, mouthwatering quality.

Cool Climate Wine Characteristics

Typically results in higher acid and lower alcohol.

Malolactic Fermentation

A process that results in a more buttery, creamy, or yogurt-y wine; most red wines undergo this process.

Terroir

The combination of climate, soil, and environment that influences how a wine tastes.

Old World Style Wine

Typically higher in acidity, lower in alcohol, and more earthy or mineral-driven.

New World Style Wine

Typically lower in acidity, higher in alcohol, and more fruit-forward and expressive.

Dry Wine

Wine with little to no residual sugar (not sweet).

Riddling

The gradual turning of bottles to move yeast sediment into the neck during secondary fermentation in the bottle.

Disgorgement

The removal of yeast sediment from the bottle after riddling.

Blanc de Blanc

Sparkling wine made from only white grapes.

Blanc de Noir

Sparkling wine made from red grapes.