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Core Principles of Fermentation

• Fermentation is defined by the following chemical equation:     $\text{Sugar} + \text{Yeast} \rightarrow \text{Alcohol} + \text{CO}_2$

• In beer making, the sugar for fermentation is derived from malted grain through the processes of malting and saccharification.

• In sake making, the sugar comes from the action of Koji, which converts rice starch into sugar before fermentation begins.

• While both beer and wine involve different base materials, sake is technically more similar to beer because it involves the conversion of starch into sugar.

Beer Ingredients, Classifications, and Production

• The four primary ingredients required to produce beer are:

  1. Water

  2. Yeast

  3. Hops

  4. Malted Grain

• Malted grain is the ingredient that exerts the most significant influence on a beer's final color.

• Hops are a type of flowering bud added during the brewing process for several reasons: to provide bitterness, to contribute aroma, to add flavor, and for their natural preservation qualities.

• Special brewing processes include:

  • Malting: The preparation of the grain.

  • Saccharification: The process of converting starch into sugar.

• Standard terminology for beer includes:

  • IBU: International Bitterness Units.

  • ABV: Alcohol By Volume.

• The Four S Rule of Tasting provides a framework for evaluation: See, Sniff, Sip, and Savor.

Beer Inventory and Specific Characteristics

• Athletic Brewing Co.: Located in Stratford, CT. Style: NA Hazy IPA. Characterized by being non-alcoholic, having a lighter body, and being less intense than traditional IPAs.

• Sapporo Light: Located in Hokkaido, Japan. Style: Japanese Rice Lager.

• Sapporo: Located in Hokkaido, Japan. Style: Japanese Rice Lager.

• Bear King: Located in Magnolia, Tx. Style: IPA.

• Holidaily: Style: Blonde Ale. This is a gluten-free beer option.

• City Orchard: Listed as a specific beer entry.

• Lone Pint (Yellow Rose): Style: IPA. Characterized by being alcoholic, more hop-forward, and stronger than non-alcoholic alternatives.

• Hitachino: Located in Naka, Barak, Japan. Style: Belgian White Ale.

• Echigo: Located in Nigata, Japan. Style: Japanese Rice Lager.

• Best Day: Located in Jausalito, CA. Style: N/A Kolsch.

• Monkey Bridge Hefeweizen (from Bear King): This selection requires special glassware, specifically a Weizen glass.

Sake Ingredients and Sensory Components

• The four basic ingredients in sake are:

  1. Water

  2. Rice

  3. Yeast

  4. Koji

• Each ingredient contributes to a specific part of the sensory experience:

  • Koji: Responsible for flavor, umami, and sweetness.

  • Yeast: Responsible for aroma (often fruity or floral).

  • Water: Responsible for mouthfeel or texture.

• Water chemistry impacts the final product:

  • Hard water produces drier, more mineral-driven sake.

  • Soft water produces smoother, softer sake.

Sake Styles, Grades, and Glossary

• Nigori: A cloudy sake.

• Futsu-shu: Considered "Table Sake."

• Seimaibuai: The percentage of rice remaining after the milling process.

• Honjozo: Sake to which a small amount of distilled alcohol has been added.

• Tokubetsu: A designation for "Special" sake.

• Kanzake: Warm sake.

• Junmai: Sake made exclusively with rice (no added alcohol).

• Namazake: Unpasteurized sake.

• Daiginjo: A highly polished, premium, and aromatic sake grade.

• Ginjo: Term best remembered as meaning aromatic or fragrant; these sakes often offer fruity, light, and elegant aromas.

• Tokubetsu Honjozo Genshu Namazake: A special sake with added alcohol that is both undiluted (genshu) and unpasteurized (namazake).

• Modern Era: Historical period (Post-World War 2) when Ginjo and Daiginjo grade sakes first began production.

Sake Service and Inventory Details

• Pour Standards: A standard by-the-glass pour is $4\,oz$. Glasses are intentionally overflowed to demonstrate generosity and hospitality.

• Glassware Selection:

  • Short glasses: Used for less expensive, more robust, unrefined, and bold sakes.

  • Stemware: Used for Junmai Ginjo and higher grades (more aromatic sakes).

• Storage and Longevity:

  • Unopened: Shelf life is up to $18\,\text{months}$, depending on the type of sake.

  • Opened: Remains good for approximately 2 to 3 weeks; however, flavors will gradually soften after opening.

• Masu: A wooden box used for serving sake.

• Selected Sake Profiles:

  • Takara "Sho Chiku Bai": Futs-shu; Sweet, creamy, coconut, pineapple.

  • Rihaku "Dreamy Clouds": Tokubetsu Junmai Nigori; Slightly dry, creamy, rice, banana.

  • Mukai Shuzo "Ine Mankai": Junmai Nigori; Red rice, savory, umami, smoky, cherry.

  • Otokoyama "Mans Mountain": Tokubetsu Junmai; Dry, earthy.

  • Yukikage "Snow Shadow": Tokubetsu Junmai; Crisp, green apple.

  • Kanbara "Bride of the Fox": Junmai Ginjo; Melon, honey dew, smooth, nutty.

  • Ichinokura "Mukensa": Honjozo; Dry, earthy, clear finish.

  • Yuki No Bosha "Cabin in the Snow": Junmai Ginjo; Peach, strawberry, silky, elegant.

  • Wakatake Onikoroshi "Demon Slayer": Junmai Daiginjo; Floral, melon, bright.

  • Brooklyn Kura "Better Together": Namazake; Citrus, honey dew, light.

  • Brooklyn Kura "Occidental": Dry hopped Junmai; Grapefruit, herbal, hoppy, beer-like.

  • Yamada Shoten "Everlasting Roots": Tokubetsu Junmai; Mild, earthy.

Wine Fundamentals and Viticulture

• Tannins: Found primarily in the skins, seeds, and stems of the grape. They produce a drying, astringent texture on the palate.

• Acidity: Adds freshness, structure, and a crisp, mouthwatering quality. As acidity increases, the perception of the wine becomes drier.

• Oak Aging:

  • New Oak: Provides more flavor (vanilla, baking spice) and more tannin.

  • Old Oak: Neutral/less flavor; used mainly for aging.

• Climate Effects: Typically, wines from cooler climates will exhibit higher acid and lower alcohol.

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

• Old World vs. New World Styles:

  • Old World: Typically higher in acidity, lower in alcohol, and more earthy or mineral-driven.

  • New World: Typically lower in acidity, higher in alcohol, and more fruit-forward and expressive.

• Harvest Timing: For a 2018 vintage, grapes would be picked in September-October in the Northern Hemisphere and March-April in the Southern Hemisphere.

• Gluten: Wine is naturally gluten-free.

Wine Inventory and Regional Classifications

• White Wines:

  • Wagner Stempel: Rheinhessen, Germany; Pinot Blanc.

  • Borghi Ad Est: Friuli-Venezia Giulia, Italy; Pinot Grigio.

  • Hugel: Alsace, France; Riesling.

  • Domaine Skouras: Florina, Greece; Assyrtiko.

  • Domaine Wachau: Wachau, Austria; Gruner Veltliner.

  • Filaboa: Rias Baixas, Spain; Albarino.

  • Craggy Range: Martinborough, New Zealand; Sauvignon Blanc.

  • J. de Villebois: Sancerre, France; Sauvignon Blanc.

  • Charly Nicolle: Chablis, France; Chardonnay. High acid, mineral-driven with little to no new oak influence.

  • Routestock: Sonoma Coast, California; Chardonnay. Lower acid, fuller-bodied with notes of vanilla and baking spice from new oak.

• Rosé and Skin Contact:

  • Stolpman "Uni": Ballard Canyon, California; Roussanne, Chardonnay.

  • Prebois: Rhone, France; Grenache, Syrah, Mourvedre.

  • Ameztoi: Getariako Txakolina, Spain; Hondarrabi-zuri, Hondarrabi-beltza.

  • Corte Giacobbe "Ramato": Veneto, Italy; Pinot Grigio.

• Red Wines:

  • Pali: Santa Rita Hills, California; Pinot Noir.

  • Ken Wright: Willamette Valley, Oregon; Pinot Noir.

  • Leduc Frouin: Loire Valley, France; Cabernet Franc.

  • E. Guigal: Cotes du Rhone, France; Grenache, Syrah, Mourvedre.

  • Paul Benoit & Fils: Arbois, France; Trousseau.

  • Miner: Napa Valley, California; Cab Sauv, Cab Franc, Merlot.

  • Coto de Imaz: Rioja, Spain; Tempranillo.

Sparkling, Dessert, and Fortified Wines

• Sparkling Production Methods:

  1. Traditional Method (Methode Champenoise): Secondary fermentation occurs in the bottle.

  2. Tank Method (Charmat Method): Secondary fermentation occurs in a tank.

• Sparkling Terminology:

  • Riddling: The gradual turning of bottles to move yeast sediment into the neck.

  • 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.

• Sparkling Selection:

  • Scarpetta Prosecco: Friuli, Italy; Glera, Chardonnay. Bright and aromatic with pear, apple, and citrus; light-bodied with a crisp, refreshing finish.

  • Taittinger Champagne: Champagne, France; Chardonnay, Pinot Noir, Pinot Meunier. Structured and complex with brioche, citrus, and apple; shows toast and a longer finish.

• Dessert and Fortified Selection:

  • Kanbara "Ancient Treasure": Niigata, Japan; Rice (Sake).

  • Royal Tokaji: Tokaj, Hungary; Furmint, Harslevelu, Muscat de Lunel.

  • Château Laribotte: Sauternes, France; Semillon, Sauv Blanc, Muscadelle.

  • Fonseca: Douro, Portugal; Touriga Nacional, Touriga Franca.

Advanced Winemaking and Processes

• Malolactic Fermentation: A process that converts malic acid to lactic acid, resulting in more buttery, creamy, and yogurt-y wine. Most red wines undergo this process.

• Organic Certification: Wine that claims to have organic grapes does not necessarily mean it was produced organically (according to test parameters).

• Yeast Strains: Not all wine is made using the same strain of yeast.