Sake Booklet Vocabulary Guide

Vocabulary-style flashcards for 21 varieties of sake and liqueurs based on the training booklet, including technical specifications and sales comparisons.

Abysse

A sparkling, cloudy sake with $12\,\%$ alcohol, an SMV of $-6.4$, and high acidity ($3.7$); marketed as the ideal sake for Sauvignon Blanc drinkers.

Nikitatsu 2024

A rare collector's Junmai Daiginjo with an alcohol content of $16\,\%$, limited to $5,500$ bottles, and featurning rice polished down to $30\,\%$.

Fukii Sakura Bottle

A premium Junmai Daiginjo polished to $50\,\%$ with notes of pear and peach; famously known as 'the bottle guests photograph.'

Echigosakura

A textbook Niigata Junmai Daiginjo polished to $45\,\%$ with a clean melon and pear profile; compared to unoaked Chardonnay or Chablis.

Sakura Hime

A medium-bodied Junmai Ginjo made using special cherry-blossom flower yeast, recommended for fans of aromatic wines like Gewürztraminer.

Tokyo Zakari

An easy-drinking 'everyday' Junmai Ginjo ($15\,\%$ alcohol) made with Yamada Nishiki rice polished to $60\,\%$ and featuring an SMV of $+1.5$.

Fukii Junmai Ginjo

The 'sakura value option' which is a Junmai Ginjo sibling to the Sakura Daiginjo, noted for being drier with an SMV of $+4$.

Raijin

A balanced and firm Ginjo using Yamada Nishiki rice polished to $55\,\%$; specifically paired with the seafood section of the menu.

Yamahai Junmai

A rich and savory sake made with an old-style brewing method that results in pronounced umami, a husky texture, and brisk acidity.

Kagatobi Gokkan Junmai

A 'winter sake' (Gokkan meaning brewed in mid-winter) that is clean and dry with distinct rice umami.

Kazeyo Mizuyo Hitoyo

A refreshing 'summer sake' with a low alcohol content of $9\,\%$; light and dry, it is suitable for lunchtime dining.

Kurotombo

Also called 'Aged Black Dragonfly,' this Kimoto-method Junmai is rested for two years in a tank to develop a heavier, savory profile.

Manotsuru Dry

The driest bottle in the selection with an SMV of $+15$, recommended for those who dislike sweetness.

Afuri Mizumoto

A bright, refreshing sake with $13\,\%$ alcohol made via the Mizumoto method, designed for drinkers who enjoy high-acid Riesling.

Kome-Ichizu

The standard carafe pour that emphasizes actual rice character and works well with everyday dishes like pickles or grilled chicken.

Tamagawa

A 'red wine sake' aged for three years with smoky, nutty, and berry notes; it is a 'big-boned junmai' that pairs with beef.

Road to Osaka

A 'dry Nigori' with an SMV of $+4$ that offers a creamy texture with notes of banana and citrus, without being overly sweet.

Iwafune

A Tokubetsu Honjozo specifically designated as the bottle for hot sake, although it can also be served cold.

Mizubasho Dessert Sake

A Kijoshu-style sake aged for over five years with a rich cantaloupe character; compared to Sauternes or Tokaji.

Momotose 5 Years

An amber-colored digestif aged for five years, offering deep umami and depth similar to Sherry, Madeira, or brandy.

Yuzushu

A $7\,\%$ alcohol citrus liqueur with a sake base, made from yuzu fruit and intended as an aperitif or a spritz.

There are 7 Junmai bottles in this selection, name them

Yamahai Junmai

Kagatobi Gokkan Junmai

Manotsuru Dry

Afuri Mizumoto

Kazeyo Mizuyo Hitoyo

Kome-Ichizu

Kurotombo