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< Back RUSTER AUSBRUCH Ruster Ausbruch becomes a DAC on the western bank of Lake Neusiedlersee in Burgenland, Austria. RUSTER AUSBRUCH DAC Only trockenbeerenauslese style sweet wines may be labeled Ruster Ausbruch DAC. Dry wines made within the city of Rust may be labeled under the Leithaberg DAC. ​ DAC Established: 2020 (Effective October 7, 2020) Hectares Planted: 412 hectares Minimum Must Weight: 30° KMW Minimum Residual Sugar: 45 g/L Soil: Leitha limestone (north), along with quartz-rich, “Ruster gravel” and sand (south) Geographical Influences: Lake Neusiedlersee and Leitha Mountains Grape Varieties: One or more approved white varieties: Chardonnay, Furmint, Grauburgunder (Pinot Gris), Muskateller (Muscat), Neuburger, Traminer, Weissburgunder (Pinot Blanc), and Welschriesling. ​ REQUIREMENTS: Grapes must be grown within the Rust city limits Grapes must be harvested by hand Grapes must be nobly affected by Botrytis cinerea Wines must be vintage dated Wine must be bottled in a glass bottle Wine may not be bottled until after the 1st of April, the year following the harvest ​ SOURCES : Austrian Wine Ruster Ausbruch DAC Date Published: October 21, 2020 Previous Next

VIRTUAL WEDNESDAYS Our classes are designed to be easily accessible online, enabling you to participate from anywhere and in the learning environment that suits you best. Each class lasts for 90 minutes, with the initial 60 minutes dedicated to exploring the fascinating world of these exceptional grapes. The remaining 30 minutes provide an open and interactive session for all students, allowing those who have received tasting samples from our wine shipping partners to actively participate. ​ Online through Zoom on Wednesdays at 10:00am PT ​ ​ BUY ALL 6 TODAY FOR $50 OFF Nothing to book right now. Check back soon. BUY ALL 6 TODAY FOR $50 OFF We are excited to partner with KellySomm, a local woman-owned small business, to ship wines to students from California, Idaho, Florida, Oregon, Nevada, Washington D.C., and Wyoming. Don't worry if you're outside of these states; we have more options available for students nationwide. You will have the choice of: 3 pack: 3 classic wines 6 pack: 3 classic wines + 3 unique expressions 12 pack: 3 classic wines + 3 unique expressions + 6 stylistically similar wines ​ ​

WINE GLOSSARY A growing list of definitions for terms found throughout our website and commonly used in the world of wine. At the bottom of the page you will find a form to request definitions to be added to this list. ​ CLICK HERE FOR OUR SAKE GLOSSARY ​ ​ ​ A B C D E F G H I J K L M N O P Q R S T U V W X Y Z More... A ACETALDEHYDE A volatile compound created by yeast or acetic acid bacteria and oxidized ethanol. Aromas range from delicate floral notes to salty, nutty, and savory notes. On average red wine contains around 30 mg/L and white wine contains around 80 mg/L. Wines aged under film yeasts (Sherry) have higher levels, typically around 300 mg/L. ​ ACID A natural compound found in grapes that preserves longevity and provides a mouthwatering structural component to the final wine. The dominant acids are citric, malic, lactic, and tartaric. In tasting, expressed in terms of low, medium, and high. ACIDIFICATION The addition of acid (typically tartaric or malic acid) during winemaking to lower the pH of the wine, creating a final wine with higher acidity. Common in warm climates when not prohibited. ALCOHOL A chemical compound, ethyl alcohol, created through sugar metabolization by yeast during fermentation. In tasting, expressed in terms of low, medium, and high. ​ AMPHORA Traditional ceramic vessels used for fermenting and aging wine, dating back to the origin of wine. ​ ANTHOCYANIN The pigment that gives grapes their color. The level of pH in the wine determines the color. The lower the pH levels, the more red the color, moving to purple, blue, and then black as the pH levels rise. ​ ASSEMBLAGE French term for the proportions of different grapes varieties found in a bottle of wine. ​ AUTOLYSIS An enzymatic process that breaks down yeast cells and produces amino acids, proteins, and carbohydrates. This adds texture and secondary flavors to the final wine. ​ B ​ BARRIQUE A small, 225L French barrel. ​ B Â TONNAGE The stirring of lees during fermentation and/or aging to add body, texture, and secondary flavors to the final wine. ​ BAUMÉ A measurement commonly used in France and Australia to estimate sugar levels in grape juice. 1% ABV (potential) = 1.11 Baume (see Brix, Oechsle, KMW) ​ BIODYNAMIC A natural farming manner (no herbicides, pesticides, fungicides, etc) that combines principles from the farmer's almanac, lunar cycle, homeopathy, Rudolf Steiner, and more. The overall concept is to treat the vineyard as a living entity, promote biodiversity, and to respect the planet. The top two certifying organizations are Demeter and Biodyvin . BODY The weight of a wine created by the presence of alcohol, sugar, and other compounds. In tasting, expressed in terms of light, moderate, and full. ​ BOTRYTIS CINEREA A fungus that grows slowly and evenly when conditions in the vineyard are optimal. Moist in the morning with sunshine and breeze in the afternoon. In this optimal scenario, the fungus creates tiny holes in the berry's skin, which allows for evaporation of water, and concentration of acids and sugars. During this process, flavors of ginger, saffron, honey, marmalade, chamomile, and more are imparted, enhancing the complexity of the final wine. If conditions are not optimal, grey rot occurs. Synonyms: Aszú (Hungary), Edelfäule (Germany), Edelkeur (South Africa) Muffa (Italy), Noble Rot (New World), and Pourriture Noble (France) ​ BRETTANOMYCES A yeast commonly found in wineries that can create faulty aromas in the wine. There are multiple compounds creating aromas such as, animal, Band-Aid, barnyard, iodine, meat, medicine, smoke, spice, etc. Often referred to as "brett". ​ BRIX A measurement commonly used in the United States to estimate sugar levels in grape juice. 1% ABV (potential) = 1.98 Brix (see Baume, Oechsle, KMW) ​ BUDBREAK The stage of the vine cycle in which the buds sweet and start to grow shoots. ​ C CANOPY The foliage of a grapevine. ​ CAP The layer of solids that rise to the top of a fermenting vat of red wine. ​ CELLAR The space in which wine is stored. CHAPTALIZATION The addition of sugar or must to a fermentation tank to increase the amount of sugar for in the tank resulting in high alcohol levels in the final wine. Common in cold climates when not prohibited. ​ CHÂTEAU A French wine estat e. ​ CLONE A propagation of a single parent plant. ​ CLOS An enclosed vineyard commonly previously owned by Cistercian Monks in Burgundy. Many vineyards are no longer enclosed by a wall. ​ COLD STABILIZATION A technique that lowers wine temperature to below 30°F (-1°C) for a couple weeks to causing solids to fall out of solution for ease of separating the wine from the solids. This technique helps prevent the formation of tartrate crystals after bottling. ​ CORKED A fault in wine that is created by 2,4,6-trichloroanisole (TCA) that dulls aromatics and imparts musty aromas and flavors. Levels can typically be detected at 1 to 6 parts per trillion (ppt). ​ COULURE A uneven flower fertilization due to poor weather in spring (wind, rain, hail, etc). This results in missing grapes throughout on the cluster (if the flower falls off) or tiny, seedless "shot" berries (if the flower stays on the vine). Also known as "shatter". ​ CRU French term referring to one or a group of quality vineyards. ​ CUVÉE Refers to a special batch or blend. ​ D DEBOURBAGE Settling of solids prior to racking. DÉGORGEMENT French for disgorging. A technique used in sparkling winemaking to remove the lees sediment from the bottle. À la glace is the modern technique in which the neck of the bottle is dipped into a freezing brine to minimize spillage. À la volée is the traditional technique performed by hand. ​ DÉLESTAGE French for rack and return. Wine is pumped off of the solids into a second vessel, to remove the solids from the first vessel, then returned to the first vessel. DIACETYL An organic compound commonly produced during malolactic conversion that creates flavors of butter. ​ DISGORGMENT A technique used in sparkling winemaking to remove the lees sediment from the bottle. See dégorgement for more details. ​ DOMAINE A winery that owns vineyards. ​ DORMANCY The stage of the vine cycle in which the leaves haves fallen off, the shoots have hardened, and the vine is in hibernation storing energy and nourishment in the roots. ​ DOSAGE In sparkling wine production, the addition of wine and sugar (liqueur d'expedition) is added after disgorging. ​ DRY The lack of perceptible sugar in wine. ​ DRY EXTRACT Solid particles present in wine (what would remain after boiling) that add texture and body to wine. Expressed in grams per liter. Grape varieties and winemaking techniques affect levels. ​ DRY FARMING A farming practice that does not use irrigation. ​ E EDELFÄULE German term for noble rot. ​ ÉLEVAGE French term referring to what happens to the wine after fermentation, including aging, bottling, etc. ​ EN PREMEUR The wineries first offering of the vintage, sold prior to the release. Also known as futures. ​ ENCÉPAGEMENT French term for the proportions of different grapes varieties found in a vineyard. ESTATE A property that typically contains vineyards. ​ ESTATE BOTTLED A wine produced and bottled by the winery that owns the vineyards. ​ ESTERS Aromatic compounds created during fermentation and aging. ​ F FAULT A defect in a bottle of wine caused by improper winemaking, storage issues, tainted corks, etc. ​ FILTERING An optional technique that removes grape solids and large particles from the wine. ​ FINING A technique used to clarify wine by binding solids together to settle to the bottom of the fermentation vessel. Conducted with bentonite (clay powder), casein (dairy protein), egg whites, gelatin, isinglass (fish bladder), and more. ​ FINISH The length of time the flavor of the wine lingers once it leaves the palate. Expressed in terms short, medium, and long. ​ FLASH DÉTENTE A process created in the south of France in which the grape must is exposed to high temperatures (185°F) for a short period of time (30-60 seconds) then immediately cooled. ​ FLOR A film yeast that develops in Sherry production when wine alcohol levels are below 15.5%. ​ FLOWERING The stage in the vine cycle once temperature raise and flowers begin to form on the shoots. ​ FORTIFIED A wine that has a high proof neutral spirits added to either during or after fermentation. ​ FOUDRE A large wooden vat that is typically 20 to 120 hectoliters in size. ​ FREE RUN The grape juice that is collected by gravity, due to the weight of the berries, rather than pressing. ​ FRIZZANTE Italian for semi-sparkling. ​ FRUIT SET A stage of the vineyard cycle in spring/summer when the fertilized flowers of the vine form berries. ​ G GARRIGUE Shrubbery found in Southern France. In terms of tasting, this refers to the aromas of lavender, rosemary, and thyme. GRAFTING A process that splices a cutting of one vine onto the rootstock of another vine to grow as one. Bench grafting occurs in a green hours during the winter months with young vines. Field grafting occurs on currently planted rootstock in a vineyard. ​ GRAPE MUST Unfermented grape juice. ​ GREEN HARVEST The pruning of unripe grapes to manage yields and focus energy to the remaining clusters. ​ GREY ROT A fungus, botrytis cinerea, that grows rapidly and unevenly when vineyard conditions are not optimal, persistently wet and humid. Resulting in a fuzzy grey mold on the grapes that destroys the fruit that it touches. GYROPALETTE A machine that completes the riddling stage of traditional method sparkling wine in one week. ​ H HARVEST The process of picking grapes. This can be conducted by hand or by machine. Harvest months depend on grape variety, climate and hemisphere. Northern hemisphere harvest is typically conducted between August and October. Southern hemisphere harvest is typically conducted between February and April. ​ HECTARE A unit of measurement commonly used in the Old World equivalent to 2.47 acres or 10,000 square meters. ​ I IRRIGATION Watering the vineyard. The top methods of irrigation are RDI, PRD, and flood. Regulated deficit irrigation (RDI) regulates the amount water applied to the vines at a rate less than required for optimal grape growth. Partial root-zone drying (PRD) irrigates one side of the vine, or alternates between sides. In flood irrigation, trenches are dug around the vines and filled with water. Irrigation is prohibited in many regions. ​ J JETTING A step in traditional method sparkling wine production to reduce oxygen exposure. A small amount of wine, or water, is added just before the cork is inserted to induce foaming and expel oxygen. ​ K KMW The Klosterneuburg Must Weight Scale commonly used in Austria to estimate sugar levels in grape juice. 1% ABV (potential) = 1.17 KMW (see Baume, Brix, Oechsle). ​ KOSHER Wine produced by observant orthodox Jews under strict guidelines and certified by a rabbi. ​ L LACTIC ACID A round, creamy textured acid, commonly found in dairy, created through malolactic conversion. ​ LEES Dead yeast cells. Once fermentation is complete, the yeast cells die. Gross lees are larger solids that are often removed after fermentation. Fine lees are smaller solids that are used for "sur lie" aging. ​ LIQUEUR D'EXPEDITION A combination of wine and sugar used during the dosage stage of traditional method sparkling production. ​ LIQUEUR DE TIRAGE A combination of wine, sugar, and yeast used during to induce secondary fermentation in traditional method sparkling wine production. 4 g/L of sugar results in 1 atmosphere of pressure. ​ M MACERATION The contact of solids with grape must to extract color, tannin, aromas, and more. ​ MADERIZATION A term indicating a wine that has been in contact with oxygen and heat. MALIC ACID A tart acid naturally occurring in grapes. Also found in green apples. ​ MALOLACTIC CONVERSION A conversion by way of bacteria, oenococcus oeni, that converts tart, malic acid into round, lactic acid. This occurs after alcoholic fermentation and adds secondary flavors to the wine such as butter, cream, yogurt, and other dairy notes. Along with flavors, the process creates a round, creamy texture in the final wine. Commonly referred to as "malo" ​ MARC A distillate made from grape pomace. ​ MERCAPTANS A blend of Bordeaux varieties commonly produced in California. Red blends may consist of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and/or Petit Verdot. White blends may consist of Sauvignon Blanc and Semillon. ​ MERITAGE An organic sulfur compound that imparts unpleasant aromas such as garlic, rotten eggs, rubber, sulphur into wine. MICRO-OXYGENATION Controlled introduction of oxygen into wine to mimic the effects of barrel aging in a shorter amount of time. ​ MILLERANDAGE An uneven ripening of grapes resulting in small and large berries on one cluster. Also known as "chicks and hens" ​ MINERALITY A tasting term indicating a wine has the aromas and/or flavors of inorganic or organic material. MISTELLE An unfermented fortified beverage that has neutral grape spirit added to grape must. Also known as vin de liqueur (VDL). ​ MOG An abbreviation for materials other than grapes to describe other particles that can be brought in with the grapes during harvest. ​ MULTI-VINTAGE Another way to describe a non-vintage wine that is a blend of multiple vintages. ​ MUST WEIGHT The level of fermentable sugar in grape must. MUTAGE The process of adding a neutral grape spirit to unfermented grape must (VDL) or during fermentation (VDN). ​ N NÉGOCIANT A merchant that purchases grapes, must, or wine, and sells the finished wine under their own name. ​ NEW WORLD Winemaking regions that began producing wine after the Age of Exploration: North America, South America, South Africa, Australia, New Zealand, and Asia. ​ NOBLE ROT A fungus that when conditions are optimal, concentrates acids and sugars, and imparts flavors of chamomile, ginger, honey, marmalade, and saffron adding complexity to the wine. See botrytis cinerea for more details. Synonyms: Aszú (Hungary), Edelfäule (Germany), Edelkeur (South Africa) Muffa (Italy), Noble Rot (New World), and Pourriture Noble (France). ​ NON-VINTAGE A wine comprised of more than one vintage. Common in Champagne, Sherry, and Port production to ensure a consistent house style. ​ NOUVEAU A French term referring to a wine that bottled and released shortly after fermentation. Common in the French region of Beaujolais. ​ O OECHSLE A measurement commonly used in Germany to estimate sugar levels in grape juice. 1% ABV (potential) = 7.72 oechsle (see Baume, Brix, KMW). ​ OIDIUM A fungal disease that affects the green parts of the grape, also known as powdery mildew. ​ OLD VINES Old Vines is an unregulated term that has different meanings throughout the world, some say the oldest vines in the vineyard are considered old vines, where places such as Australia, have minimum age requirements. Labels that indicate the wine is produced from old vines are: vieilles vignes (France), alte Reben (Germany), vecchie vigne (Italy), viñas viejas (Spain), vinyas vellas (Catalunya), and vinhas velhas (Portugal). ​ OLD WORLD Winemaking regions where winemaking occurred prior to the Age of Exploration, Europe, Middle East, and England. ​ ORGANIC A wine production method focusing on purity, using non-synthesized ingredients, no genetically modified organisms, minimal sulfur additions, and more. Rules vary depending on certification organization, European Union and USDA Organic , are the major certifiers. OXIDATIVE A wine that has been produced with limited exposure to oxygen. Common vessels are various sizes of types of wood. ​ OXIDIZED A term referring to a wine that has been exposed to oxygen for too long, deteriorating the wine. ​ P PALATE This term has two definitions, one is the flavor or taste of a wine. Second refers to a persons mouth. ​ PASSERILLAGE French for late harvest. Grapes are intentionally left on the vine to begin raisinating to concentrate sugars for sweet wine production. Also known as passerillé. ​ PÉTILLANT French for semi-sparkling wine. ​ PHENOLICS Varied compounds (phenols and polyphenols) that serve as protection for the grapes and wine. Common phenolics found in wine are either grape derived (anthocyanins and tannins), oak derived, or from additives. ​ PHOTOSYNTHESIS The vine's use of sunlight to convert water and carbon dioxide in to glucose and oxygen. ​ PHYLLOXERA An aphid that attacks Vitis vinifera rootstock. ​ PIGÉAGE French for punching down the cap during red wine fermentation. ​ PRESS A machine that adds pressure to separate liquid from solids. White wines is pressed before fermentation. Red wine is pressed after fermentation. ​ POMACE The solids (seeds, skins, and stems) that remain after making wine. PRUNING Trimming the vine. ​ PUMPING OVER Pumping grape must from the bottom of the tank over the cap, to submerse the cap into the grape must, during red wine fermentation. Also known as remontage. ​ PUNCHING DOWN Conducted by hand or machine to submerse the cap into the grape must during red wine fermentation. Also known as pigéage. ​ PUNT The indent on the bottom of the bottle. ​ PUPITRE An A-shape wood frame used during the aging and riddling stages of traditional method sparkling wine. ​ PYRAZINES Short for methoxypyrazines, an organic compound found in all grapes. Levels lower as the grape ripens. Grapes in the Bordeaux family (Cabernet Sauvignon, Sauvignon Blanc, Cabernet Franc, Merlot, Malbec, etc) typically have higher levels from the start resulting in herbal and vegetal aromas. ​ Q QUINTA Portuguese for a single estate. ​ R RACKING The process of moving wine off of the solids. ​ REBÉCHE The third pressing in Champagne production that by law must be discarded or distilled. ​ REDUCTIVE A wine that has been produced without exposure to oxygen. Common inert vessels are stainless steel tanks. ​ REFRACTOMETER A tool used to estimate sugar levels in grape juice to help determine grape ripeness and potential alcohol levels. ​ REMONTAGE The French term for pumping grape must from the bottom of the tank over the cap, to submerse the cap into the grape must, during red wine fermentation. ​ REMUAGE French for riddling. ​ RESIDUAL SUGAR Remaining sugar in the wine that was not metabolized by yeast during fermentation creating sweetness in the final wine. ​ RIDDLING A stage in traditional method sparkling wine in which the lees are moved to the neck of the bottle in preparation for disgorging. A six week process when conducted by hand, one week by machine . ​ S SAIGNÉE French for "to bleed". A style of rosé winemaking that involves removing a portion of liquid from a fermenting red wine tank. This occurs a few hours into fermentation to ensure a minimal amount of color extraction. The liquid is put into a separate tank to finish fermentation as its own wine. This also concentrates the remaining wine in the first tank. SANS SOUFRE A French term indicating a wine was bottled without added sulfur. ​ SECONDARY Wine aromas and flavors that are imparted through winemaking techniques such as lees aging, oak aging, and/or malolactic conversion. ​ SEDIMENT Harmless solid particles in wine that form with age, due to color and structural compounds binding together and falling out of solution. SÉLECTION DE GRAINS NOBLES (SGN) French for selection of noble grapes. Indicates the grapes picked for production have been affected by noble rot. SOUTIRAGE French for racking. SPARKLING A wine that goes through a fermentation in a closed vessel to contain carbon dioxide and create an effervescent wine. ​ SPUMANTE Italian for fully sparking. STILL A wine that goes through fermentation in open vessels to release the carbon dioxide to create a wine without effervescence. ​ STRUCTURE A wine term encompassing sweetness, body, texture, acid, tannin, and alcohol. SULFITES A natural bi-product of fermentation that is present in wine. Additional sulphur dioxide (SO2) can be added for preservation. Most wines range from 100 to 350 parts per million (ppm). By law wines over 10ppm must be labeled as "contains sulfites". Click here to see more about sulfites. SÜSSRESERVE German for sweet reserve. The process of adding unfermented sterile grape juice to a wine to increase the final level of sweetness. SUR LIE When a wine is aged on its fine lees to add texture, complexity, and secondary flavors to the wine. This is required in traditional method sparkling wine production. ​ T TANNIN Natural occurring compounds, known as polyphenols, found in grape skins, seeds, and stems. The longer grape juice spends in contact with the solids, the more tannin the final wine will have. In terms of tasting, tannin is the drying sensation felt on the palate that may also impart a bitter flavor. Expressed in terms of low, medium, and high. TARTRATE A harmless crystal that forms in wine in cold temperatures causing tartaric acid to bind with potassium. ​ TCA A fault in wine that is created by 2,4,6-trichloroanisole (TCA) that dulls aromatics and imparts musty aromas and flavors. Levels can typically be detected at 1 to 6 parts per trillion (ppt). TDN 1,1,6-trimethyl-1,2-dihydronapthalene (TDN) is an aromatic compound commonly associated with aromas of petrol and kerosene in Riesling and other grape varieties. ​ TERPENES A group of over fifty compounds responsible for floral and fragrant aromas. The most commonly found in wine are cis-rose oxide (rose and lychee aromas), linalool (geranium and lemon aromas), citronellol (citrus aromas), and alpha-terpeniol (grape and pine aromas). TERRIOR A French term that refers to how a bottle of wine tastes due to the climate, exposure, location, soil, winemaking, etc. ​ TERTIARY Wine aromas and flavors that occur with bottle age and oxidation. ​ TEXTURE The mouthfeel of the wines created by acid, tannin, alcohol, and other components. In tasting, expressed in terms such as lean, round, creamy, glycerol, oily, etc. TRIAGE French for the sorting of grapes prior to winemaking to remove materials other than grapes (MOG). ​ TRIES French for making multiple passes through a vineyard to harvest optimal grapes. ​ TROCKEN German for dry. Wines typically have less than 9g/L of sugar. ​ U ULLAGE The air space between wine and the top of a bottle or barrel. ​ V VARIETAL A wine made from one single grape variety. VARIETY Refers to the type of grape. There are over 1,000 different grapes used for commercial wine production. ​ VENDANGE TARDIVES (VT) French for late harvest. ​ VERAISON The stage in the vine cycle in which berries ripen and start to turn colors, green to gold for white varieties and green to red/blue/purple for red varieties. During this stage grape acids decrease and grape sugars increase. ​ VIEILLE VIGNES French for old vines. ​ VIN DE LIQUEUR An unfermented fortified beverage that has neutral grape spirit added to grape must. Also known as mistelle (France), and jerepigo (South Africa). VIN DOUX NATUREL A sweet fortified wine that has a neutral grape spirit added during fermentation. ​ VINIFICATION The production of wine, also known as winemaking. VINTAGE The year in which grapes were harvested. ​ VITICULTURE The cultivation and harvesting of vineyards. ​ VOLATILE ACIDITY A group of acids that build up in wines with long aging in large barrels. Excess amounts are associated with aromas of acetone, balsamic vinegar, nail polish remover, paint thinner, etc. and are considered a fault. Commonly referred to as VA. ​ W WINE An alcoholic beverage made from fermented grape juice. ​ WINEMAKER'S VINTAGE A vintage that was challenging and/or cooler resulting in high quality, structure driven wines, that may not receive high ratings with critics or consumers, but are often sommelier favorites. ​ WINKLER INDEX An index that classifies the climate of winemaking region based on growing degree days. Click here for the list. ​ X XÈRES The Old Spanish term for Sherry. ​ Y YEAST Micro-organisms present on grape skins and in vineyards (native) or manually added (innoculated) that metabolize sugar during fermentation to produce alcohol, carbon dioxide, flavors, and heat. ​ YIELD The amount of grapes, or wine, that is produced from a given unit of measure. Typically expressed in tons per acre or hectoliters per hectare. ​ Z ZYMOLOGY The scientific study of fermentation. LOOKING FOR A TERM NOT INCLUDED ON THIS PAGE? We'd love to know how we can make this site even more useful! Thank you for your recommendation! >

SAKE 201 In Sake 101 we learned that sake is required to be made from four main ingredients: rice, kōji, water, and yeast. We also learned the basics of sake production. In this guide we will dive deeper into the main ingredients, fermentation, finishing methods, and styles of sake produced. ​ SHORTCUT LINKS: RICE KŌJI WATER YEAST HOW SAKE IS MADE FINISHING STEPS SAKE STYLES MAPS ​ ​ ​ ​ ​ Rice Okayama Yamagata Nagano Niigata Hyōgō RICE Rice is the base ingredient for sake production. Brewers can select from a wide range of rice varieties, from table rice to sake specific rice. Each type of rice has its own unique characteristics that are desirable for different styles of sake. After the selected rice is harvested, it must be prepared before it is ready for sake production. The preparation steps for the rice are: polishing, washing, soaking, and steaming. ​ SAKE SPECIFIC RICE VARIETIES ("SAKEMAI") : Rice designated for sake production has roughly 25% larger grains than table rice. The heart of the rice grain is larger, resulting in more starch and less proteins and lipids in each grain. Proteins and lipids are ideal for table rice, as it gives rice flavor. In sake production, it creates richer, more savory styles of sake. Ideally the rice grain is strong, easy to polish, water absorbent, and breaks down easily by enzymes.​ ​ There are over 100 registered rice varieties used for sake production. Below are the top five: YAMADA NISHIKI : ​ The most grown variety of sake rice in Japan, "king of sake rice". Commonly from the Hyōgō Prefecture. Large, easily polished grains with a well defined shinpaku. Creates a lightly aromatic sake with a refined palate.​ GOHYAKUMAN-GOKU : The 2nd most grown variety of sake rice in Japan. Commonly from the Niigata Prefecture. Medium sized, easily polished grains, with a well-defined shinpaku. Creates a clean, pure, and delicate style of sake. MIYAMA NISHIKI : The 3rd most grown variety of sake rice in Japan. Commonly from the Nagano Prefecture. Medium sized grains with well defined shinpaku. Creates a rich and powerful sake with delicate aromatics. DEWASANSAN : Commonly from the Yamagata Prefecture. Large grains with a well-defined shinpaku.​ Creates a complex, pure, herbaceous style of sake. OMACHI :​ Commonly from the Okayama Prefecture. One of the oldest rice varieties. ​Large, fragile, and difficult to polish grains. Creates an earthy, spicy, savory style of sake. ​ ​ POLISHING ("SEIMAI") : Polishing is the removal of unwanted, exterior layers of the rice grain. After the rice is harvested it has a hard exterior shell known as a husk. The husk must be removed to access the rice grain. Once the husk is removed the layer below is known as the bran. The bran has a brown color, rice with the bran is known as brown rice, or genmai. The bran layer is not desirable for sake production and is also removed. Once the bran is removed, the rice becomes white rice, or hakumai. The degree to which the rice is polished is dependent on the style of sake the brewer desires to produce. The percentages below indicate the amount of the rice grain remaining, known as the seimai-buai (SMB). 92% SEIMAI-BUAI​​ A rice grain with the husk, germ, and bran removed​ High amounts of protein and lipids Fast, vigorous fermentations Rich, savory styles of sake ​70% SEIMAI-BUAI Minimum required SMB for sake labeled Honjōzō Roughly 12 hours of polishing time 60% SEIMAI-BUAI​ Minimum required SMB for sake labeled Ginjō and Junmai Ginjō Roughly 33 hours of polishing time 50% SEIMAI-BUAI ​ Minimum required SMB for sake labeled Daiginjō and Junmai Daiginjō Roughly 50 hours of polishing time Low amounts of protein and lipids Slow, controlled fermentations Pure, delicate styles of sake ​ ​ HUSK: hard exterior shell, removed before polishing BRAN: brown exterior layers, commonly polished away as it contains high levels of lipids and proteins, which results in savory flavors. ENDOSPERM: white interior layers, containing high levels of desired starch with some lipids, minerals, protein, and vitamins. SHINPAKU: the heart of the rice grain that is unique to sake specific rice varieties. This is an opaque white center that is made up of starch. GERM: the reproductive component of the rice grain. The germ is removed during polishing, thus kōji mold is required for the enzymatic conversion. WASHING ("SENMAI") : When the rice grain is polished, there is a fine dust of rice particles, known as nuka, on the rice grain. These particles were intentionally polished away and need to be removed. Washing the rice grains ensures that all rice grains are clean and free of residue. Traditionally rice is hand washed in small batches, however, machines are now able to mimic the traditional technique. ​ ​ SOAKING ("SHINSEKI") : ​ Once the rice is washed, it is moved to a clean container for soaking. This stage increases the moisture level to roughly 30%. Finely polished rice grains are more porous, thus absorb more water, making soaking time critical. Rice used for premium sake production (<70% SMB) is timed to the second. Rice used for entry level sake production (>70 % SMB) can be left to soak for several hours, or even overnight. The colder the water, the slower the absorption rate, ideal water temperature is 46-59°F (8-15°C). Once the soaking time is complete, the rice is drained and will rest for a short period of time (up to 24 hours). ​ ​ STEAMING ("MUSHIMAI") : Once the rice has absorbed water, heat will be applied in the form of steam by: ​traditional steamers, known as a koshiki, (pictured below), steams the rice in 40-60 minutes. continuous machines, known as renzoku jōmai-ki, (pictured below), steams the rice in 30-40 minutes. Rice is steamed to: rid the rice of any contaminants. make the rice grain malleable. change the molecular structure of the starch within the heart of the rice grain. This allows kōji enzymes to break down the starch into fermentable sugars. increase the moisture content of the rice to roughly 40%. encourage the rice grain to break down during fermentation. ​ ​ ​ COOLING : Once the rice is steamed, it must be cooled down. traditionally by laying the rice out on mats in the coolest part of the brewery.​ continuous machines cool the rice down automatically. 2/3 of the steamed rice is used for fermentation. 1/3 of the steamed rice will become kōji. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT RICE - SEE OUR RICE STUDY GUIDE (included in the Industry Education Plan ) ​ ​ Polishing Machine Polishing Stones Rice Washing Traditional Steamer Steaming Machine Polished Rice Steamed Rice Kōji Kōji Muro Kōji Muro and Kōji K Ō JI Kōji is a special ingredient that makes sake unique. Rice grains contain starch, rather than sugar like grapes, as a result that starch must be converted into fermentable sugars. In beer production, starch is converted into sugar by enzymes in the germ, activated by heat, during the malting process. Malting is not an option for sake production as the germ of the rice grain is removed during the polishing process. In sake production, brewers utilize a mold strain, known as kōji-kin (aspergillus oryzae) to produce enzymes that in turn will convert the rice starch into sugar. Steamed rice that has had the starch within converted into sugar is known as kōji. ​ ​ K Ō JI-KIN : Kōji-kin, also known as kōji mold, is typically purchased from a supplier and comes in a powdered and granulated forms. There are numerous varieties of kōji mold used throughout Japan, the following are the most common:​ YELLOW KŌ JI: Aspergillus oryzae, is the traditional kōji used in production of sake. BLACK KŌ JI: Aspergillus awamori, is the traditional kōji used in the production of Awamori. WHITE KŌ JI: Aspergillus kawachi, is the traditional kōji used in the production of shōchū. ​ ​ HOW TO MAKE K Ō JI : Once the batch of steamed rice is cooled, 1/3 of the batch will go into a warm, humid room known as a kōji muro. The steamed rice will be laid out on long beds in a thin, even layer. The brewer workers will sprinkle the mold spores, known as kōji-kin, over the top of the rice. The spores are massaged into the rice to ensure even distribution. The rice is then piled up and wrapped in a cloth to retain moisture and encourage the growth of the mold. As the mold grows, it releases enzymes that will convert the starch within the rice into fermentable sugar. ​ After 8-12 hours the rice will be spread back out and massaged to break up any clumps. The rice will be wrapped again to encourage further mold growth. After another 8-12 hours, the rice will be unwrapped again, spread back out, and often moved to smaller vessels to monitor growth more precisely. During this stage, it is important to reduce the humidity and moisture in the room to create specific mold growth patterns (discussed below). After 24 more hours, two days in total, the steamed rice is covered in white, powdery mold. This batch tastes sweet, has aromas of roasted chestnuts, and is now known as kōji. ​ ​ KŌ JI MOLD GROWTH PATTERNS : Kōji mold requires optimal moisture and warmth to thrive. If the moisture levels are too low, the mold will not grow. If the moisture levels are too high the mold will grow too rapidly for quality production. If the temperatures drop too low, the mold will stop growing. If the temperatures rise too high, the mold will spoil and die, resulting in off-flavors often associated with the aroma of sweat. For successful mold growth a lot of precision, skill, and monitoring is necessary. There are two common growth patterns used for quality sake production:​​​ ​ ​ TSUKI-HAZE KŌ JI : A mold pattern in which there are spots of growth that penetrate deeply into the shinpaku.​ Precisely controlled levels of moisture and heat are necessary to restrict mold growth. Less mold growth results in lower levels of enzymes​. Commonly used for slow, cool fermentations. Creates clean, elegant sake with lighter body, lower acidity, low umami, and delicate ginjō aromas. ​ SŌ -HAZE KŌ JI: A mold pattern in which the mold covers the entire grain and penetrates into the shinpaku.​ Requires less precision and skill than tsuki-haze. More mold growth results in higher levels of enzymes​. Commonly used for quick, warm fermentations. Creates a powerful sake with more body, higher acidity, and savory flavors, known as umami. ​ ​ K Ō JI REQUIREMENTS : To qualify as a premium sake in Japan, a minimum of 15% of the total rice used for sake production must be kōji. If a sake is produced with 100% kōji, it is known as zenkōji. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT K Ō JI - SEE OUR KŌJI STUDY GUIDE (included in the Industry Education Plan ) ​ ​ ​ ​ ​ ​ ​ Koji WATER ("MIZU") Water is used in almost every step of sake production from washing, soaking, and steaming the rice, to fermentation and finishing. There is ten times more water used in sake production than rice and the final product of sake is 80% water, thus water quality is of the utmost importance. Breweries utilize water sources near their brewery such as springs, wells, lakes, rivers, snow melt, etc. However, it is possible to adjust tap water with modern equipment. ​ SOFT WATER ("NANSUI") : ​ Soft water is categorized by its low levels of calcium and magnesium (less than 100mL). Soft water has lower levels of yeast nutrients resulting in slower fermentations. Sake produced with soft water is typically aromatic, smooth, and silky. GOKOSUI - "perfumed water" = prized soft water from Fushimi in the Kyōto Prefecture. ​ HARD WATER ("K Ō SUI") : ​ Hard water is categorized by its high levels of calcium and magnesium (more than 100mL). Hard water has high levels of yeast nutrients, which encourages vigorous fermentations. Sake produced with hard water is typically aromatically restrained with a structured, crisp, dry palate​. MIYAMIZU - "shrine water" = prized hard water from Nada in the Hyōgō Prefecture. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT WATER - SEE OUR WATER STUDY GUIDE (included in the Industry Education Plan ) ​ ​ ​ ​ Water YEAST ("K Ō B O ") Yeast's most important role in sake brewing is the production of alcohol. Yeast will convert sugar into alcohol (ethanol), carbon dioxide, heat, as well as aromatic and flavor compounds. The yeast commonly used for sake production, Saccharomyces cerevisiae, is the same species of yeast commonly used in wine and beer production. However, sake yeasts have been bred to tolerate the higher alcohol levels and cooler temperatures required for sake production. A brewery can chose to utilize yeasts individually or combine them together to capitalize on each of their abilities. ​ WILD YEASTS : Wild yeasts refer to yeasts that live throughout the world in common places in our environment. Traditionally, brewers would not add yeast to the vat, they would allow for the wild yeasts naturally occurring in the brewery to begin the sake fermentation. Today these naturally occurring yeasts are not commonly used in sake production as they are less reliable, difficult to manage, and are susceptible to microbial contamination. ​ ​ SELECTED YEASTS : Traditionally, fermentations would have multiple strains of wild yeasts in the batch, because of this, each batch would ferment differently. With the advancement of brewing techniques, when a batch would ferment exceptionally, the yeast from that batch would be isolated, duplicated, and tested to ensure successful fermentations. This process requires great training and skill and is commonly conducted by research institutes, however, some of the yeasts still used today were first isolated at a brewery. Some breweries continue to isolate their own yeasts, whether from the brewery or in nature, these are known as "proprietary yeasts".​ ​ KYŌ KAI KŌ BO : In 1906, the Brewing Society of Japan acquired proprietary yeasts from multiple breweries around Japan. These yeasts, known as Kyōkai kōbo, or "association yeasts", can be purchased by any brewery to increase consistency and quality of their sake production. Each yeast strain has different attributes that makes it favorable for different types of sake production, such as alcohol tolerance, fermentation speed, aromas, temperature tolerance, and more. The most commonly used are: Yeast #7: the industry standard as it is strong, reliable, and ferments quickly.​ Yeast #9: the standard for ginjō production as it known for lower acidity and classic fruity and floral aromas. Yeast #__01: if a yeast number ends in "01" it is a low foaming yeast. Low foaming yeasts are popular as they: allow for a higher volume of production. reduce the risk of overflow. reduce the risk of microbial contamination. are easier to clean up and sanitize after. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT YEAST - SEE OUR YEAST STUDY GUIDE (included in the Industry Education Plan ) ​ ​ ​ ​ Yeast HOW SAKE IS MADE World Sake Day is October 1st and marks the traditional start date of sake brewing. Once all of the main ingredients are sourced and prepared we can now begin the process of creating a starter. A starter is necessary to ensure a healthy population of yeast can carry out the fermentation. Once the starter is prepared, the moromi will be built, after which the fermentation can then begin. The culmination of the steps can take anywhere between a couple weeks to a couple months depending on the brewery and style of sake. ​ CREATING THE STARTER ("MOTO" OR "SHUBO") : Similar to making bread, a starter must be created to ensure a healthy population of yeast can carry out the fermentation. There are three important starter methods to know: ​ KIMOTO : A rare starter method dating back to the early 1600s.​​ A traditional starter with naturally occurring lactic acid. In multiple small vessels, kōji and cold water are combined to extract enzymes.​ Cooled steamed rice is then added to the vessels. Wooden mashers are used to grind the mixtures into paste. All vessels are combined into a larger vat to rest, during this time lactic acid bacteria naturally develops. Temperatures must remain low to reduce the risk of microbial spoilage 41-46°F (5-8°C). This process creates an acidic, nutrient rich environment, safe for yeast survival and growth. After roughly two weeks the environment is suitable for the addition of yeast. Only used for roughly 1% of sake production. Kimoto sakes are high in acidity with high umami, gamey, and earthy notes (styles vary per producer). ​ YAMAHAI : A rare starter method that dates back to the early 1900s. A traditional starter with naturally occurring lactic acid. This method follows the steps of Kimoto with a few alterations​: The grinding process with wooden mashers, known as yamaoroshi is not used. Yamahai, short for yamaoroshi hai-shi, meaning to "stop yamaoroshi". The temperature is a few degrees higher and more water is used to encourage the breakdown of rice and creation of lactic acid. This process creates an acidic, nutrient rich environment, safe for yeast survival and growth. After roughly two weeks the environment is suitable for the addition of yeast. Only used for roughly 9% of sake production. Yamahai sakes are high in acidity with high umami, gamey, and earthy notes (styles vary per producer). ​ SOKUJO-MOTO : The most common starter method, used for roughly 90% of all sake production. This "quick starter" was created in 1909 and introduces a pure lactic acid solution to the mixture of steamed rice, water, and kōji. Temperatures are moderate 64-77°F (18-25°C), rather than cool, as the environment is already acidic and safe for yeast survival and growth. Yeast can be added right away, cutting the overall fermentation time in half when compared to traditional starters. These sakes are clean, lower in acidity, with fruity and floral notes, and an elegant palate (styles vary per producer). ​ ​ FOR MORE IN DEPTH DETAILS ABOUT STARTERS - SEE OUR STARTER STUDY GUIDE. (included in the Industry Education Plan ) ​ ​ BUILDING THE FERMENTATION MASH ("SANDAN JIKOMI") : Once the starter is complete and the population of yeast is healthy and strong, the starter is moved into a large vessel. Then a three step process, known as sandan jikomi, will take place over the course of four days to build the main fermentation mash, known as the moromi. To build the moromi, steamed rice, kōji, and water will be added three separate times to the large vessel containing the starter. After the first addition, the mixture will sit untouched to encourage the yeast population to multiply. On day three, more steamed rice, kōji, and water are added to the vat, giving the yeast more nutrients to continue to grow. On the fourth day, the third addition is added, creating a large batch with a strong population of yeast. The moromi is now ready to begin fermentation. ​ FERMENTATION ("HEIKOU FUKUHAKKOU") : The creation of alcohol, is the main purpose of the moromi. Kōji still has active enzymes that will break down the added steamed rice and convert the starch into sugar. This process continues in the fermentation vat, the same vat in which yeast converts sugar into alcohol, carbon dioxide, and heat. Both of these conversions take place at the same time, and is known as multiple parallel fermentation, heikou fukuhakkou in Japanese. This simultaneous process is unique to sake production. ​ The average fermentation takes 21-28 days. An important factor during fermentation is temperature. Warmer fermentations are more vigorous, reducing overall time and creating rich, savory styles of sake. Cooler fermentations take longer to complete and create more delicate, fruity, and floral styles of sake. The average temperature range for fermentation is in between 46-65°F (8-18°C). ​ The head brewer, known as the tōji, has a desired outcome of sugar and alcohol for each batch of sake produced, this is achieved through meticulous preparation and skill. To ensure the efforts do not go to waste, fermentation must be stopped delicately to ensure the yeast becomes dormant and does not die. Dying yeast produces unfavorable characteristics that would result in a faulty sake. Once the batch has completed fermentation to the tōji's satisfaction, the temperature will be slowly reduced to below 41°​F (5°C) to render the yeast dormant. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT FERMENTATION - SEE OUR FERMENTATION STUDY GUIDE . (included in the Industry Education Plan ) ​ ​ CLICK THE PICTURES BELOW TO BE LINKED TO VIDEOS BREAKING DOWN THE PRODUCTION OF SAKE : ​ How Sake is Made 15 minute video by Shimizu-No-Mai Brewery ​ ​ ​ ​ 30 minute video by Masumi Brewery ​ ​ FINISHING STEPS Once the fermentation is complete there are many optional and some required steps before the product can be released: ​ ​ OPTIONAL ADDITION OF DISTILLED ALCOHOL ("J Ō Z Ō ALCOHOL") : Once the batch has finished fermentation, the brewer typically adds high strength (95% abv.) distilled alcohol to the vat. The purpose of adding jōzō alcohol is not to "fortify" the batch, or to increase the alcohol level of the batch, as water is added after filtration. The purpose of this addition is because aromatic compounds and textural components are more soluble in alcohol than in water. The addition of jōzō alcohol creates a desired short, crisp finish, enhances aromatics, preserves the shelf-life, and reduces the body. If a sake has not had j ōz ō alcohol added to the batch, the brewer will indicate so by stating "junmai", meaning pure, on the label. ​ ​ ​ PRESSING ("J Ō S Ō") : The alcoholic liquid needs to be separated from the rice solids in the tank to legally be called sake. The remaining solids are known as kasu. This can be conducted by three separate methods. MACHINE PRESSING ("YABUTA-SHIBORI") : A machine, known as an assakuki, is connected to a tank for the moromi to fill vertical pockets. Often referred to by the most popular brand name, Yabuta (pictured below). Controlled pressure is applied from the sides of the pockets pressing the liquid from the solids. This method has become an industry standard because: the pressure can be adjusted to mimic the below methods. it is conducted within a few hours. it limits the exposure to oxygen. ​ TRADITIONAL PRESSING ("FUNA-SHIBORI") : The moromi is filled into cloth bags and piled on their sides neatly in a traditional press, known as a fune. A lever from above is slowly lowered, applying gentle pressure to the bags (pictured below). The liquid is pressed from the bags over the course of two days. This method creates a finely textured sake, however, it is time consuming and only used for premium sakes. This method only presses roughly 80% of the liquid from the bags. The remaining moromi is often transferred to a Yabuta to press the remaining liquid away from the solids. ​ GRAVITY ("FUKURO-SHIBORI") : The moromi is put into cloth bags and hung over a tub to collect the liquid as it drips out of the bags. This method only separates roughly 50% of the liquid from the solids. The bags are often transferred to a fune and/or Yabuta to press the remaining liquid away from the solids. This method is the very time consuming and labor intensive so it is only used for super premium sakes. Sake "pressed" by gravity is delicate and often referred to as "shizuku". ​ ​ FILTRATION ("ROKA") : After pressing, sake has a slight yellow-green color. Most sake is filtered with activated carbon to remove the coloring components and to create a clear sake. If a sake has not been carbon filtered, the brewer will indicate so by stating "muroka", meaning not carbon filtered, on the label. ​ ​ OPTIONAL ADDITION OF WATER ("WARMIZU") : After pressing, the alcohol level of the batch is typically between 17-20% abv. Most sake is diluted after filtration with water. This brings the alcohol level down to the typical 15-16% abv. to create a smooth drinking experience. If a sake has not been diluted, the brewer will indicate so by stating "genshu", meaning undiluted, on the label. ​ ​ PASTEURIZATION ("BIN HI-IRE") : Pasteurization occurs for almost all sake produced. This process heats the sake to 140-149°F (60-65°C) for roughly 10 minutes. This process kills any active microorganisms and creates a stable product. Pasteurization typically occurs twice: immediately after filtration (before storage), and either before or after bottling (before shipping) and can be conducted in bulk or in bottle. If a sake has not been pasteurized, the brewer will indicate so by stating "nama", meaning unpasteurized, on the label. Nama sake must be treated similarly to milk, keep it refrigerated and consume it quickly. ​ BULK PASTEURIZATION ("JA-KAN") : The most common and efficient method. Breweries pasteurize sake by transferring the sake from one tank, through heated pipes, into a second tank. This method takes longer to cool down, resulting in a reduction of fruity, floral aromas and freshness. ​ BOTTLE PASTEURIZATION ("BIN-KAN") : ​ The sake is bottled and then heated by hot water and then quickly cooled down by cold water.​ A more gentle method preserving fruity, floral aromas and freshness. Requires more labor and space for bottle storage and typically only used for ginjō and dai ginjō sakes. ​ ​ STORAGE ("CHOZ Ō ") : All of the processes that create sake often leave the finished product slightly disjointed. Tōji's typically let the sake mature pre and post bottling to allow the sake to achieve optimal flavors, textures, and harmony. The sake is typically stored for one to six months prior to release. If the sake is stored for over two years, it is known as koshu, or aged sake. ​ ​ FOR MORE IN DEPTH DETAILS ABOUT FINISHING - SEE OUR FINISHING METHODS STUDY GUIDE. (included in the Industry Education Plan ) ​ ​ ​ ​ Finishing Steps Yabuta Fune Bottle Pasteurization Bulk Pasteurization Storage SAKE STYLES Now that we understand how sake is made, lets dive into the most common styles of sake. ​ FUTSŪ -SHU : Basic or entry level sake. This grade of sake has minimal regulations add allows additions to adjust the final taste. No polishing requirement. Addition of glucose, or other sugars, to adjust sweetness is permitted. Addition of organic acids to adjust acidity is permitted. Addition of amino acids to adjust umami is permitted. Addition of jōzō alcohol is permitted up to 50% of the total weight of rice used. Futsū-shu production is on the decline and is roughly 65-70% of all sake production, ranging from mediocre to great quality. ​ ​ PREMIUM LEVEL SAKE ("TOKUTEI-MEISHŌ-SHU") : Premium sake, or "special designation sake", does not permit the vast amount of additions like entry level sake. Premium sake is made with rice, water, kōji, and yeast, along with the optional additions of jōzō alcohol and yondan (both of which are discussed in more detail in the finishing methods breakdown ). Kōji must account for a minimum of 15% of the total volume of rice used. Jōzō alcohol can only account for a maximum of 10% of the total weight of rice used. Grades typically become more delicate and refined as we go down this list. Premium sake production is on the rise and is roughly 30-35% of all sake production. ​ ​ JUNMAI : No rice polishing requirement. Only produced with rice, water, kōji, and yeast. The addition of distilled alcohol and yondan is not permitted. Styles vary per producer, however, typically are moderate in acidity, savory, and less fragrant. If a brewer produces a bottle of Junmai that is more special than their typical bottling, such as it has specialty rice or a low polishing ratio, the brewer may indicate so by stating "TOKUBETSU JUNMAI " on the label. ​Styles vary per producer, however, are typically more refined than a basic Junmai. ​ HONJ Ō Z Ō : 70% or less of the original rice grain remains (70% seimai-buai). Styles vary per producer, however, typically are moderate in acidity, savory, and less fragrant. If a brewer produces a bottle of Honjōzō that is more special than their typical bottling, such as it has specialty rice or a low polishing ratio, the brewer may indicate so by stating "TOKUBETSU HONJ Ō Z Ō " on the label. ​Styles vary per producer, however, are typically more refined than a basic Honjōzō. ​ JUNMAI GINJ Ō : 60% or less of the original rice grain remains (60% seimai-buai). Only produced with rice, water, kōji, and yeast. The addition of distilled alcohol is not permitted. Styles vary per producer, however, typically are low in acidity, delicate, and fragrant. ​ GINJ Ō : 60% or less of the original rice grain remains (60% seimai-buai). Styles vary per producer, however, typically are low in acidity, delicate, and fragrant. ​ JUNMAI DAIGINJ Ō : 50% or less of the original rice grain remains (50% seimai-buai). Only produced with rice, water, kōji, and yeast. The addition of distilled alcohol is not permitted. Styles vary per producer, however, typically are low in acidity, delicate, clean, and fragrant. ​ DAIGINJ Ō : 50% or less of the original rice grain remains (50% seimai-buai). Styles vary per producer, however, typically are low in acidity, delicate, clean, and fragrant. ​ ​ SPECIALTY SAKE : These specialty sakes can be made with any of the above entry level or premium level grades of sake. ​ KOSHU : Aged sake. Koshu is not legally defined, however, typically it is aged at the brewery for a minimum of two years. As the sake ages: The texture becomes more rounded. More savory and earthy notes develop along with increased richness and complexity. The color darkens with time turning from clear to yellow to amber. ​ NAMA-ZAKE : Unpasteurized sake. Fresh, vibrant, and uniquely aromatic. Also referred to as "nama-nama", "shinshu", or "draft sake". Should be consumed within 1 month of bottling. ​ NAMA-CHOZŌ : Legally defined. Sake that has only been pasteurized once. The sake is not pasteurized after filtration (before storage), however, it is pasteurized in bulk before bottling. This style of nama typically has a more "nama-like" freshness and flavor. Also referred to as "fresh-stored sake". Should be consumed within 6 months of bottling. ​ NAMA-ZUME : Not legally defined. Sake that has only been pasteurized once. The sake is pasteurized in bulk after filtration (before storage), but not again before bottling. Also referred to as "fresh-bottled sake". Can be labeled as"Hiya-oroshi" when released as autumnal seasonal product. Should be consumed within 6 months of bottling. ​ NIGORI : Cloudy sake. Nigori sake can be made one of two ways: The sake is filtered through a coarse mesh filter that allows some solids to pass through. Resulting in a cloudy, white sake with a fuller body and rich texture. The sake is filtered completely and then kasu is added back into the batch. Resulting in a cloudy, white sake with a light, delicate texture. Sweetness levels vary from dry to sweet depending on the producer's style. Due to contact with the solids, nigori sake has a reduced shelf life and should be stored at cool or chilled temperatures and consumed within a year. ​ SPARKLING SAKE : Sparkling sake can be created in several ways: Injected carbon dioxide into the sake (not common, poor quality)​. Capturing the carbon dioxide during fermentation in a closed tank (good to high quality). Capturing the carbon dioxide during fermentation in a bottle (good to high quality). This style is typically lower in alcohol (5-10%) and on the sweeter side. ​ TARUZAKE : Sake that is aged in Japanese cedar vats. Typically the sake is aged for one to two weeks as Japanese cedar is very fragrant. Cedar alternatives such as planks, chips, etc. are not permitted. ​ ​ ​ FOR MORE IN DEPTH DETAILS ABOUT STYLES - SEE OUR STYLES AND SPECIALTY STUDY GUIDE. (included in the Industry Education Plan ) ​ ​ ​ Sake Styles Maps Japanese Prefectures Japanese Regions DIVE MORE INTO EACH SUBJECT Dive Sake 101 Sake 201 Storage & Service Labeling & Laws Sake Glossary Tasting More History and Industry Rice Kōji Water Yeast Starters More Fermentation Finishing Methods Styles & Specialty Regionality Brands Continuing Education More

GRAPE GUIDES Click the respective picture below to learn more about grape varieties produced around the world. Cabernet Sauvignon Chardonnay Merlot Pinot Noir Riesling Sauvignon Blanc Albariño Cabernet Franc Gewürztraminer Grenache Malbec Muscat Nebbiolo Pinot Gris (Grigio) Sangiovese Sémillon Syrah (Shiraz) Tempranillo Zinfandel COMING SOON Aglianico Assyrtiko Barbera Carignan Carménère Chenin Blanc Corvina ​ ​ Dolcetto Gamay Grenache Blanc Gruner Veltliner Marsanne Melon de Bourgogne ​ ​ ​ Palomino Petit Verdot Roussanne Torrontes Touriga Nacional Viognier ​ ​ ​ INTERESTING ARTICLES ABOUT WINE GRAPES ​ Cabernet's New Home (12/2/2021) ​ The Marselan Wine Grape Gaining Popularity In Bordeaux, China And Napa Valley (11/15/2021) ​ Greek Varieties by Yiannis Karakasis (various) ​ WWC21 – Koshu Kaido, Japan (8/11/2021) ​ Alvarinho’s Authentic Terroir (7/18/21) ​ In Praise Of Assyrtiko (7/7/2021) ​ Ask a Viticulturist: Which rootstock should I use for Tempranillo? (7/1/2021) ​ Assyrtiko, Carricante, and Timorasso: Three peas in a pod? (6/17/2021) ​ French trademark major grape varieties (4/1/2021) ​ Swiss Grapes: Räuschling — The Acid Queen (3/29/2021) ​ How Grenache Links Catalonia and Roussillon (9/11/2021) ​ Grapes of the Rhone Valley: Cinsaut (aka Cinsault) (9/7/2021) ​ Once-forgotten Nascetta reemerges in Italy’s Piedmont (9/1/2021) ​ Petite Sirah, one of California's most maligned wines, gets a lighter, better makeover (9/1/2021) LOOKING FOR A SPECIFIC GRAPE VARIETY? We'd love to know how we can make this site even more useful! Thank you for your recommendation! >

< Back ALISOS CANYON AVA Alisos Canyon AVA becomes an AVA within Santa Barbara County in Central Coast, California. Located in a "Goldilocks Rhone Zone", 24.5 miles inland from the Pacific Ocean. ​ AVA Established: 2020 Acres Planted: 238 acres (5,774 total) Climate: Region II Soil: Sandstone and Shale (Paso Robles Formation) Geographical Influences: San Antonio Creek and Pacific Ocean Grape Varieties: Cabernet Franc, Grenache, Grenache Blanc, Marsanne, Mourvedre, Petite Sirah, Picpoul Blanc, Roussanne, Syrah, and Viognier ​ ​ ​ SOURCES: Establishment of the Alisos Canyon Viticultural Area Santa Barbara County Wines Date Published: September 1, 2020 Previous Next

JESSICA WAUGH Owner/Founder Jessica Waugh, fell in love with wine at an early age and, although trained in architecture as a certified residential architect, she decided to make her passion for wine, her career. In 2016, she began her educator journey with SGWS Nevada, most recently as the Director of Wine Education. Before moving into education, Jessica was a sommelier, most recently for Gordon Ramsay at his steakhouse on the Las Vegas strip. Prior to Gordon Ramsay Steak, she fulfilled many wine roles in prestigious restaurants such as Aureole, Nove Italiano, and N9NE Steakhouse, including Wine Director and lead sommelier. Having been an F&B professional for roughly 20 years, Jessica has worked every position from busser to general manager, finding her true calling as a sommelier and educator. Jessica passed the Advanced Sommelier Exam in 2016 with the highest score, granting her the Rudd Scholarship. She also passed the Master Sommelier exam in 2018, however, due to abuse of power and proctor tampering, and a portion of the exam being invalidated, she cannot use her Master Sommelier title. Jessica was one of the few to accomplish the feat before turning 30 years of age and even fewer as a woman. Jessica became a WSET 3 Wine Educator in 2018 and a WSET 3 Sake Educator in 2019. Other credentials she has achieved are: Certified Wine Specialist (2022), Spanish Wine Scholar Instructor (2021), Spanish Wine Specialist (2021), Certified CBD Consultant (2021), French Wine Scholar Instructor (2019), WSET 2 Award in Spirits (2018), Advanced Sake Professional (2017), Italian Wine Professional Instructor (2016), and Certified Beer Server (2015). ​ It is Jessica's ambition to utilize her skills and knowledge to mentor others wanting to learn and grow in the business, and to inspire others to do what they love. In September of 2020, Jessica launched JWaugh Education to help aide students of all levels expand their beverage knowledge. INTERVIEWS SpoonMob Adam Etchegoyen More Than Somm VRLU PRESS LINKS SevenFifty - New Master Somms Share their Study Tips Vegas Wine Awards Chicago Gourmet Southern Glazers Sake Level One Tasting Panel Magazine Guild Somm The SOMM Journal Kate Lynn Bonzer - Gordon Ramsey Review ​ ​ Chaîne des Rôtisseurs, Young Sommelier Competition 2016 Regional Winner Press Release 2014 Regional Winner Press Release

CURRENT EVENTS We have compiled recent articles regarding the beverage industry into one location for ease of staying up to date on the current events of our industry. Click each description to be linked to the respective article . ​ Shortcut Links: BEVERAGE LAW UPDATES CURRENT VINTAGE DETAILS WINERY UPDATES INTERESTING ARTICLES JWE ARTICLES Wine Law Updates BEVERAGE LAW UPDATES ​ The San Luis Obispo Coast Named By TTB As Wine's Newest AVA (3/9/2022) ​ Wagram DAC & Sekt Austria PDO take immediate effect (2/2/2022) ​ Europe's shocking move to allow hybrid grapevines (12/16/2021) ​ Wines of Alentejo Announces Rigorous New Sustainability Certification Program (12/15/2021) ​ Historical Super Tuscan’ producers unite under new association (12/8/2021) ​ Arizona receives a third AVA, Valley Verde (11/10/2021) ​ Lower Long Tom AVA is granted as a sub-AVA in Willamette Valley, Oregon (11/10/2021) ​ Sweetness levels now stated on Alsace wines (11/4/2021) ​ Chemical weeding banned in the vineyards of Pomerol (10/26/2021) ​ Natural Wine is Now Legal: Hungarian Wine Law Joins the Modern World (8/20/2021) ​ Massive change proposed for Champagne (7/19/2021) ​ European Union Awards Willamette Valley Protected Geographical Indication (PGI) Status (7/16/2021) ​ Goose Gap becomes a new AVA within Yakima Valley AVA in Washington State (7/16/2021) ​ Demerara Rum has been awarded a Protected Geographical Indication (GI) in the European Union (7/8/2021) ​ Changing the Rules for Chianti Classico (7/3/2021) ​ Texas Wine Growers Celebrates Authenticity in Wine Labeling (6/28/2021) ​ The Burn of Columbia Valley and White Bluffs become AVAs in Washington State (6/19/2021) ​ Palos Verdes Peninsula becomes an AVA in Los Angeles County (6/19/2021) ​ Chianti Classico increases requirements for Gran Selezione and approved 11 MGAs (6/17/2021) ​ The B.O.E. Certifies the Strict New Zoning and Segmentation of the D.O. Cava (6/16/2021) ​ New Jersey introduces new wine regions (6/3/2021) ​ New Place-Specific Appellations in Store for Germany (4/21/2021) ​ EU appellations to be granted rights for dealcoholised wine production (4/21/2021) ​ TTB permits two new grape varieties for American wine labels (3/12/2021) ​ New Japanese Whisky regulations (3/4/2021) ​ Swiss Vin Nature: The Regulations Have Arrived (2/23/2021) ​ INAO approves six new grapes in Bordeaux (1/27/2021) ​ Tehachapi Mountains becomes an AVA in Southern California (11/21/2020) ​ Terre Alfieri DOC is promoted to DOCG (10/22/2020) ​ Ruster Ausbruch becomes a DAC within Burgenland, Austria (10/21/2020) ​ Côtes du Rhône-Villages AOC receives it's 22nd Geographic Designation: Nyons (10/20/2020) ​ Candy Mountain becomes an AVA within Yakima Valley, Washington (9/26/2020) Pouilly-Fuissé AOP receives approval for 22 Premier Crus (9/5/2020) ​ Royal Slope becomes an AVA within Columbia Valley, Washington (9/2/2020) ​ Alisos Canyon becomes an AVA in Santa Barbara County, California (9/1/2020) ​ Trevelin becomes a GI in Patagonia, Argentina (8/19/2020) Israel receives six new geographical indications (8/10/2020) ​ Cava DO has new zones and aging terminology, Cava de Guarda and Cava de Guarda Superior (7/15/2020) ​ Prosecco Rose production is permitted starting with the 2019 harvest (5/22/2020) ​ France officially recognizes natural wine (3/26/2020) ​ New Cru Bourgeois classification (2/21/2020) ​ ​ ​ ​ Current Vintage Details CURRENT VINTAGE DETAILS ​ Willamette Valley Could Lose Half its Grape Crop After Frost Hits Oregon Vineyards (4/29/2022) ​ Killer Frosts Hit Oregon and California (4/27/2022) ​ Frost damages Wine Grapes Across Sacramento Region (4/22/2022) ​ NZ Winegrowers: This year's harvest expected to be far better than 2021 (4/22/2022) ​ Napa Valley grape growers announces that bud break has begun in Napa Valley (3/2/2022) ​ Warm weather causes wine worries for Lodi vintners (2/11/2022) ​ ​ 2021 ​ A Season of Drought: The 2021 growing season: a dry review (12/2/2021) ​ Vintners report for 2021 California harvest (11/10/2021) ​ Ciatti California Report (11/2021) ​ Cava Completes an Excellent Harvest with Over 330,000 Tons of Grapes (10/27/2021) ​ Drought hits Napa Valley 2021 harvest but quality shows promise (10/11/2021) ​ Italy's 2021 Vintage: Small but Perfectly Formed (10/8/2021) ​ Extreme weather causes 60% drop in Champagne crop for 2021 (9/10/2021) ​ Severe drought forces one of Sonoma’s foremost Syrah vineyards to make no wine this year (8/10/2021) ​ Wildfires rage in Greece and Italy (8/10/2021) ​ Heat units in Northwest vineyards as much as 29% ahead of last year (8/9/2021) ​ AOC Médoc, Haut-Médoc and Listrac-Médoc to enforce mandatory environmental certification (7/29/2021) ​ British Columbia wineries face another blow as wildfire rages nearby (7/20/21) ​ Destruction in the Ahr Valley (7/19/21) ​ Mildew Threatens French Grape Harvest (7/18/21) ​ Record Heat Blankets the Northwest (7/9/2021) ​ California hit by third heatwave in two months with warning of record-breaking temperatures (7/8/2021) ​ Ribera del Duero declares 2020 vintage "excellent" (7/7/2021) ​ North Coast grape harvest nears with smaller crop amid challenges of drought, wildfires (7/3/2021) ​ Brunello unleashes another classic vintage (6/22/2021) ​ Betz Family Winery Announces it Will Not Release a 2020 Vintage (6/10/2021) Producers reveal the scale of frost damage in Champagne (5/5/2021) ​ Snow, Freeze Events Hit Vineyards in the Midwest and East (4/26/2021) ​ Frost hits between 30% and 50% of Bordeaux (4/22/2021) ​ Record-setting Date for Late Frost in Texas Vineyards (4/21/2021) ​ Frost strikes European vineyards (4/9/2021) ​ New Zealand: Light 'n' Lovely: Low yields but High Quality in Vintage 2021 (4/8/2021) Bud Break Begins in Napa Valley (3/11/2021) ​ A Look Into 2021 in Wairarapa (2/23/2021) ​ CLICK HERE TO SEE OUR VINTAGE RESOURCES AND ALL PREVIOUS VINTAGE ARTICLES ​ ​ ​ Winery Updates WINERY UPDATES ​ 14 Wineries Producing Nova Scotia's Signature Wine (4/28/2022) ​ Taylor's and Quinta do Noval Declare 2020 Vintages (4/25/2022) ​ Why is Château Angélus leaving the St Emilion classification? (1/5/2022) ​ WINWSA’s 50 most influential women in wine and spirts (12/15/2021) ​ Vega Sicilia buys land in Rías Baixas for its sixth winery (11/29/2021) ​ Guigal to launch fourth ‘La La’ Côte-Rôtie (11/3/2021) ​ Symington Family Estates launches ‘School of Port’ series (10/27/2021) ​ Chile to form organic wine growers’ association (7/26/21) ​ Château Ausone and Château Cheval Blanc renounce the Saint-Emilion classification (7/9/2021) ​ Ste. Michelle Wine Estates to be acquired by Sycamore Partners for approximately $1.2 billion (7/9/2021) ​ The story of Chile’s Seña (7/7/2021) ​ Francis Ford Coppola Winery to be acquired by Napa-based Delicato Family Wines (6/24/2021) ​ Gaylon Lawrence Jr. of Lawrence Wine Estates purchases Burgess Cellars (6/2/2021) ​ Jim Clendenen, Santa Barbara Winemaking Pioneer, Dies at 68 (5/19/2021) ​ Constellation Invests in Donae Burston’s La Fête du Rosé (5/13/2021) ​ Corpinnat turns it up to 11 by adding Pardas (5/12/2021) ​ Renowned winemaker Paul Hobbs releases inaugural Finger Lakes wine (5/10/2021) ​ Wine ‘Mozart’ Laurent Vaillé of Grange des Pères dies (5/5/2021) ​ Fladgate Partnership declares four vintage Ports from 2019 (4/21/2021) ​ Pio Boffa, Piedmont Wine Patriarch, Dies of COVID-19 (4/18/2021) ​ Bollinger Champagne Owners Buy Oregon's Ponzi Vineyards (4/7/2021) ​ Antinori acquires majority stake in Friuli Venezia Giulia's Cantina Jermann (3/5/2021) ​ LVMH acquires 50% of Jay-Z’s Armand de Brignac Champagne (2/22/2021) ​ Louis Roederer reveals new still wines from Champagne region (2/18/2021) ​ Penfolds debuts California collection (2/15/2021) ​ Château du Tertre sold to Alsatian winemakers (1/21/2021) Legendary California winery Williams Selyem will hand over control to the French Faiveley family (1/15/2021) Stony Hill Vineyard purchased by Heitz Cellar (12/23/2020) ​ F.X. Pichler walks away from the Vinea Wachau Association (10/16/2020) ​ Far Niente Family of Wineries Expands (10/8/2020) ​ Heitz Cellar Team Buys Napa's Burgess Cellars (9/11/2020) Jackson Family Wines buy Australia's Giant Steps Winery (8/24/2020) ​ Guigal acquires it's second Chateauneuf-du-Pape estate Domaine Les Clefs d'Or (8/10/2020) ​ Cole Ranch AVA sells for $2.7 million (8/5/2020) ​ Ramón Bilbao has launched a trio of single vineyard wines as part of its ambitious new Lalomba project (7/28/2020) ​ Champagne Taittinger’s English winery, Domaine Evremond, is one step closer to commercial operation (7/21/2020) ​ Spain’s Familia Torres is set to launch an Albariño from Rias Baixas that has been fermented and aged in egg-shaped vessels made from granite (7/16/2020) ​ ​ ​ ​ Interesting Articles INTERESTING ARTICLES ​ Removing Brett from barrels using just steam (12/3/2021) ​ The First Biodynamic Single Malt Scotch Shows the Promise and Limitations of Terroir for Whisky (11/26/2021) ​ Regenerative viticulture: what is it, and why all the fuss now? (11/18/2021) ​ Tablas Creek Vineyards: The road from Demeter-Certified to Regenerative Organic Certified (11/3/2021) ​ Climate Change Threatens Wine, and a Way of Life, in Jura (11/3/2021) ​ Paper shortage, delays cause disruption in printing of wine labels (10/26/2021) ​ Massive Byzantine-era winery discovered in Israel (10/11/2021) ​ Argentina’s Vineyards Can’t Bottle Wines Due to Glass Shortage (10/8/2021) ​ How much does a French vineyard cost? (7/30/2021) ​ 5 reasons why Itata will be Chile’s next big thing (7/23/21) ​ Could underground heat exchangers combat frost in vineyards? (7/23/21) ​ A Bolivian adventure (7/17/2021) ​ Domaine Dujac’s Diana Seysses explains how producers can become key players in the future of green fuel by working together to trap CO2 during vinification (7/12/2021) ​ Wine Scholar Guild creates an Italian Vintage Chart (7/8/2021) ​ Winemakers Speak Out on Choosing New Jersey and Transforming the Wine Scene (6/29/2021) ​ D.O. Cava Launches the First Certified Online Cava Training School (6/22/2021) ​ Secret Workings of Smell Receptors Revealed for First Time (6/21/2021) ​ China’s central government has approved a 15-year wine development plan for Ningxia Hui Autonomous Region with a scale that could match the production levels of Bordeaux, France wine capital (6/20/2021) ​ Assyrtiko, Carricante, and Timorasso: Three peas in a pod? (6/17/2021) ​ Bordeaux Is Back: 2020 Futures Prices and Analysis (5/20/2021) ​ The Complete Guide to Fighting Frost (4/22/2021) ​ The Fascinating History & Wines of Crete (4/6/2021) ​ French trademark major grape varieties (4/1/2021) ​ Swiss Grapes: Räuschling — The Acid Queen (3/29/2021) ​ On the Origin of Fun in Distilled Liquors (3/26/2021) ​ New York Rocks (3/25/2021) ​ What is the Sweet Spot for Low Alcohol Wines? (3/16/2021) ​ Who are the true innovators in the world of wine? (3/15/2021) ​ Cease Fire - U.S. and EU Agree to Suspend Airbus Tariffs for Four Months (3/5/2021) ​ Futuro Viñador, a new terroir-driven association to watch in Spain (2/13/2021) ​ St-Emilion to get hail defence ‘launch’ system (1/29/2021) ​ Wine Lovers Looking To Bolivia (1/3/2020) ​ China imposes tariffs up to 212% of Australian Wine (11/27/2020) Champagne producers petition to permit honey for dosage (10/29/2020) AWRI wine closure trial report (10/9/2020) ​ Vermouth production begins in Japan (10/5/2020) ​ 2,600-year-old wine 'factory' unearthed in Lebanon (9/14/2020) Flash detente technology for smoke effect mitigation (8/27/2020) Three misunderstood topics in Spanish wine (8/21/2020) ​ With distinctive terroir and varied microclimates, Mexico’s Baja California aims to preserve its character (8/17/2020) ​ Trade Representative says 25% duties will remain in place for most French, Spanish, and German wines (8/13/2020) ​ Walla Walla confronts phylloxera (8/10/2020) ​ A breakthrough study in Europe could open the door to an end to the curse of phylloxera (7/30/2020) ​ 100 million Euro wine fraud ring uncovered, six arrested (7/27/2020) ​ Winemakers from Burgundy, Austria, Portugal and California debated the complex issues around sustainable, organic and biodynamic viticulture at a recent climate talk hosted by the Porto Protocol Foundation (7/23/2020) ​ Six months after fires destroyed almost a third of the vines in Adelaide Hills, 21 producers in the region have teamed up to create a wine to raise funds for those affected (7/10/2020) ​ British sustainable packaging company Frugalpac has launched a wine bottle made from 94% recycled paperboard, which it said has a carbon footprint 84% less than that of glass (7/1/2020) ​ 2018 another declared vintage for Port (4/24/2020) ​ Understanding Arak, an Ancient Spirit with Modern Appeal (3/9/2020) ​ ​ ​ ​ JWE ARTICLES JWE Articles SULFITES HANGOVER SCIENCE KOSHER EXPLAINED HAVE AN ARTICLE YOU THINK SHOULD BE FEATURED? 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MAP RESOURCES We have put together this page with our favorite resources including our coloring books, Jessica's hand drawn maps, and website recommendations for ease of your studies. Wine Map Coloring Books WINE MAP COLORING BOOKS Fully customizable black and white wine maps with tips and tricks on how to optimize your studies with maps. Each included map has black and white labeled maps and fully blank maps for you to color and label in your own unique way. ​ Quick View Wine Map Coloring Book - France Add to Cart Quick View Wine Map Coloring Book - Italy Add to Cart Quick View Wine Map Coloring Book - Iberian Peninsula Add to Cart Quick View Wine Map Coloring Book - Asia - Europe - Middle East Add to Cart Quick View Wine Map Coloring Book - North America Add to Cart Quick View Wine Map Coloring Book - Southern Hemisphere Add to Cart Quick View Wine Map Coloring Book Bundle Add to Cart Wine Map Coloring Book Bundle $150.00 Price LEARN MORE REGIONAL WINE MAPS Finding one map that has all the details needed for studying can be challenging. ​ Jessica has hand drawn wine regions maps from all around the world, specifically designed to aide in your certification studies. ​ The maps and diagrams on this site are the intellectual property of JWaugh Education. The images provided here may be used non-commercially, by any user for their own personal education. These images are not to be published in any manner without the express permission of JWaugh Education. SEE ALL REGIONAL MAPS SOMMGEO “SommGeo was born out of the concept that everything in the world of wine, spirits, sake, and beer originated from a physical place. Whether you want to learn about Burgundy, Napa Valley, Piedmont, Sherry, or Scotch; wineries and distilleries have physical locations that you can navigate to, both physically and virtually. The Diagram is a 3D experience of the wine and spirits world, where you can view an entire region or zoom in on a single vineyard, down to the meter. Read up on technical information on the associated area and producers by clicking on pop-up links. Delve into detail on varietals, bottlings, climate, vintages, production techniques, terms, soils, history, laws, parcel connections, producer summaries, and other information to make you the best professional you can be. Your virtual travels will be the next-best-thing to being there. – Greg Van Wagner LEARN MORE TTB AVA Explorer Burgundy Maps Enogea Maps De Long Wine Maps Barolo 360º Austrian Vineyards VDP Vineyards Vins de Bourgogne Fernando Beteta

Choose Your Destination JWaugh Education is a resource website with tools, maps, focused materials, tasting guides, and even more for students studying for beverage examinations. NeuroSips™ is a branch of JWaugh Education focused on celebrating neurodiversity and encouraging individuals to embrace their unique strengths.

SAKE TASTING In this guide we will break down the aspects of tasting sake from the basics to how to evaluate a sake. ​ ​ ​ Sake 101 Sake 201 Storage & Service Labeling & Laws Sake Glossary Tasting More History and Industry Rice Kōji Water Yeast Starters More Fermentation Finishing Methods Styles & Specialty Regionality Brands Continuing Education More THE BASICS To simplify sake tasting it is easy to start with five major categories of sake flavors. Once one is comfortable categorizing the sake into one of these given categories, then the next step will be to assess the sake. ​ BASIC CATEGORIES : LIGHT AND SMOOTH = Sake that is mild, refreshing, and easy drinking. FRUITY AND FLORAL = Sake that is highly aromatic, balanced, and round. RICH AND EARTHY = Sake that is full bodied, mouthwatering, earthy, gamey, and slightly bitter. POWERFUL AND SAVORY = Sake that is uniquely rich, complex, savory, and spicy. LUSCIOUS AND SWEET = Sake that is sweet to the taste. ​ ​ A GENERALIZATION OF BASIC CATEGORIES IN RELATION TO SAKE STYLES : This is a basic generalization, there are many sakes that stray outside of or are a blend of these basic categories: LIGHT AND SMOOTH = Junmai and Honjō zō FRUITY AND FLORAL = Ginjō and Daiginjō RICH AND EARTHY = Kimoto and Yamahai POWERFUL AND SAVORY = Koshu LUSCIOUS AND SWEET = Nigori and Sparkling Sake ​ ​ ASSESSING SAKE : Sake tasting, known as kikizake, follows similar methods for tasting other alcoholic beverages. However, with its own unique terminology and focuses. Vessels for assessing sake range from ceramic to glass depending on the situation (discussed further in the storage and service guide ). Temperature is crucial when assessing sake, it is important to have all sake at the same temperature, which when judging, is recommended to be 70°F (21°C). When assessing sake it is important to focus on three major aspects starting with the sight, moving to the nose, and finishing with the palate. ​ ​ ​ ​ SIGHT When inspecting the sight of a sake it is important to address clarity and color, along with the absence or presence of effervescence. ​ CLARITY : Sake is clear with the exception of cloudy sake, known as nigori. Nigori sake will have light to thick sediment depending on the production methods (discussed in more detail in the styles and specialty breakdown ). ​ COLOR : Carbon filtering is a common technique used to create a clear colored sake. Sake that is not carbon filtered typically varies in color depending on the style. The lighter and more delicate the style, such as a daiginjō , the clearer the color. The richer the style, such as a honjō zō , the more color the sake may have. Another aspect that affects the color of sake is age. Sake will progress through this color spectrum from youth to maturity: YELLOW-GREEN to YELLOW to GOLD to AMBER. Cloudy sake, known as nigori, will have a pure white to off white color. ​ EFFERVESCENCE : The majority of all sake is non-effervescent. When assessing the bubbles of sake the size should be addressed. Freshly pressed sake often has a slight presence of small, delicate bubbles. Sparkling sake will range from delicate, fine bubbles in bottle fermented sparkling sake to large bubbles in tank fermented sparkling sake. ​ ​ ​ ​ NOSE Sake aromatics range depending on production techniques, desired sake grade, and brewery style. Make a note if the sake is showing vibrancy of youth or matured aromatics. Note if the aromatics are subdued or pungent or somewhere in between. Below are the common aromatics found in sake: ​ GINJŌ -KA AROMAS : Ginjō -ka aromas are the fruity and floral aromas commonly found in premium style sakes such as: Apricot, banana, blossom, cherry, lavender, lemon, lime, lychee, melon, orange, pear, pineapple, rose, strawberry ​ KŌ JI AROMAS : Kō ji aromas are typically only found in sakes with a high percentage of kō ji used during fermentation, this imparts aromas of roasted chestnuts. ​ LACTIC AROMAS : Lactic aromas, commonly found in traditional starters such as kimoto and yamahai, are: Cheese, cream, evaporated milk, milk, sour cream, yogurt ​ RICE AROMAS : Some rice varieties are known for imparting particular aromas in the sake. Otherwise common aromas are: Bran, cooked rice, porridge, rice flour, steamed rice, toasted rice ​ YEAST AROMAS : Each yeast has myriad of aromatic compounds it can add to the sake. The most common are: Apple and melon aromas = created by ethyl caproate Banana and pear aromas = created by isoamyl acetate ​ NON-FRUIT AROMAS : These aromas can come from the rice variety, yeast selection, production methods, and many other things: Anise, basil, cedar, cinnamon, clove, fenugreek, grass, hay, lemongrass, mint, nutmeg, pepper, rosemary, tea ​ SAVORY AROMAS (AMINO ACIDS) : Higher amounts of nutrients in the vat result in higher amounts of amino acids in the sake, creating aromas of: Miso, mushroom, roasted meat, pickled vegetables, seaweed, soy ​ UNPASTEURIZED AROMAS : Unpasteurized sakes are bright, vibrant and lively with aromas such as: Bubblegum, cantaloupe juice, cotton candy, marshmallow, mochi ​ AGING AROMAS : Aging aromas are not typically sought after, unless purposely producing koshu to create aromas of: Brine, caramel, chocolate, coffee, dried fruit, honey, maple syrup, molasses, nuts, olives ​ ​ ​ ​ PALATE On the palate we look to see if the flavors match the aromas on the nose along with assessing the structural components of sweetness, umami, body, acidity, balance, texture, and finish. ​ SWEETNESS : Sweetness in sake ranges from bone dry to sweet. Sake producers often label the Sake Meter Value (SMV), or nihonshu-do, which indicates the specific gravity of the sake. The typical range is -3 to +12, the average being +4, however, many sakes stray outside of this range. The memory trick to lock in is: the higher (+) the number, the drier the sake. Perception of sweetness can be altered by many things such as acidity, alcohol, umami, etc. It is important to remember this number indicates the specific gravity of the sake and is only a guideline for sweetness. However, a general guide to follow is: BONE DRY (KARAKUCHI) = SMV >+6 DRY = 0 to +6 OFF DRY = -6 to 0 MEDIUM DRY = SMV -12 to -6 MEDIUM SWEET = SMV -20 to -12 SWEET (AMAKUCHI) = SMV <-20 ​ ​ UMAMI : The higher amounts of nutrients in the vat results in more savory flavors, known as umami, in the sake such as: Miso, mushroom, roasted meat, pickled vegetables, seaweed, soy ​ ​ BODY : Body ranges in sake from light to full and is affected by polishing, sweetness, alcohol, etc. A general guide to follow is: LIGHT BODY = Ginjō and Daiginjō MODERATE BODY = Junmai and Honjō zō FULL BODY = Kimoto and Yamahai ​ ​ ACIDITY : Acid in sake is difficult to calibrate for those who have prior wine training. Sake ranges from 4.1-4.7 pH whereas wine ranges from 3-4pH. High acid in sake is roughly equivalent to medium acid in wine. A general guide to follow is: LOW ACIDITY = Ginjō and Daiginjō MODERATE ACIDITY = Junmai and Honjō zō HIGH ACIDITY = Kimoto and Yamahai ​ ​ BALANCE : A simple yes or no question. Is the sake in balance or is there something sticking out like a sore thumb? If a sake is out of balance it is referred to as ZATSUMI. ​ ​ TEXTURE : How does the sake feel on the palate? Common descriptors are: CREAMY, RICH, SILKY, SMOOTH, VELVETY ​ ​ FINISH : How long do you taste the sake after it has left the palate? Any lingering characteristics? KIRE = Crisp and clean NIGAMI = Hints of bitterness SHIBUMI = Astringent (chewy) TANREI KARAKUCHI = Light, refreshing, and dry ​ ​ CONCLUSION : What is the overall perception of the sake? JUKUSHU = Aromatic and powerful JUNSHU = Subdued aromatics, rich and powerful KUNSHU = Aromatic and light NOJUN = Rich, complex, and graceful SOSHU = Simple and easy to drink SHIRINPIN = Pleasantly powerful and persistent ​ ​ ​ ​ SAKE FAULTS If a sake is not stored properly the sake can become faulty. Below are common faults to be aware of when assessing sake: ​ HINE-KA : "Out of Condition" resulting from a sake that has been improperly stored or aged too long resulting in aromas of caramel, toffee, pickled or rotten vegetables. ​ NAMA-HINE-KA : An out of condition unpasteurized sake due to lack of refrigeration resulting in aromas of malt and cured meat. ​ OXIDATION : The bottle has been opened and exposed to oxygen which results in diminished, stale, nutty aromas and a darkened color. LIGHT DAMAGE : If the bottle has been damaged by light exposure it can develop aromas of sulphur, musk, or burnt hair. ​ MICROBIAL SPOILAGE : Sake, especially unpasteurized to sake, is sensitive to microbial spoilage which will result in aromas of eggs, garlic, onion, rancid cheese, sour milk, or sweat. ​ UNHYGIENIC BREWING : Many off-flavors can occur if hygiene is not taken into consideration during sake production, such as: Butter : caused by a lactic acid, known as diacetyl. Soap and cabbage : caused by caproic acid. Cork taint : caused by improperly cleaned wooden vessels and 2,4,6-trichloroanisole (TCA). Acetone or paint thinner : caused by volatile acidity. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ SOURCES : Nihonshu: Japanese Sake Sake and The Wines of Japan Sake Confidential Sake Handbook The Japanese Sake Bible Understanding Sake: Explaining Style and Quality

VINTAGE RESOURCES We have compiled an easy to follow, comprehensive vintage guide to aide in your studies. Below our top rated vintages by region are ind depth vintage guides broken down by region. ​ Please note, vintages guides are only a window into the wines of the region. Producer style, vineyard management, winemaking techniques, and so much more go into making a great wine. ​ When buying wines, value can be found in challenging vintages, when focusing on great producers. Whereas, highly rated vintages, value can be found in lesser known producers. ​ CLICK HERE TO STAY UP TO DATE WITH ARTICLES ON THE CURRENT VINTAGE ​ ​ ​ ​ TOP RATED VINTAGES BY REGION The following vintages are considered high quality vintages ​for their respective regions ​ ​ ALSACE 2016, 2015, 2010, 2009, 2007, 1997, 1990, 1988, 1971, 1961, 1959, 1945, 1937, 1900, 1865 ​ ​ CHAMPAGNE 2018, 2015, 2012, 2002, 1996, 1990, 1988, 1985, 1982, 1971, 1964, 1959, 1952, 1945, 1937, 1928, 1921, 1920, 1911, 1904, 1899, 1892, 1874, 1857 ​ ​ LEFT BANK BORDEAUX 2018, 2016, 2010, 2009, 2005, 2000, 1990, 1989, 1985, 1982, 1978, 1970, 1966, 1964, 1961, 1959, 1953, 1950, 1947, 1945, 1929, 1928, 1900, 1864, 1811 ​ ​ RIGHT BANK BORDEAUX 2019, 2018, 2016, 2015, 2014, 2012, 2010, 2009, 2006, 2005, 2001, 2000, 1998, 1995, 1994, 1990, 1989, 1988, 1985, 1982, 1964, 1961, 1959, 1955, 1950, 1949, 1948, 1947, 1945, 1929, 1928, 1921, 1900 ​ ​ SAUTERNES 2017, 2016, 2015, 2013, 2011, 2009, 2007, 2005, 2002, 2001, 1998, 1997, 1996, 1990, 1989, 1988, 1986, 1983, 1976, 1975, 1971, 1970, 1967, 1962, 1959, 1955, 1949, 1945, 1943, 1937, 1929, 1921, 1909, 1908, 1904, 1901, 1900, 1893 ​ ​ BURGUNDY 2018, 2015, 2014, 2010, 2009, 2005, 2002, 1999, 1996, 1990, 1988, 1985, 1978, 1971, 1969, 1964, 1959, 1955, 1949, 1947, 1945, 1937, 1934, 1933, 1929, 1923, 1919, 1915, 1911, 1906, 1904, 1875, 1865, 1846, 1811 ​ ​ LOIRE VALLEY 2018, 2015, 2014, 2010, 2009, 2008, 2005, 1997, 1995, 1990, 1989, 1964, 1959, 1949, 1947, 1937, 1928 ​ ​ NORTHERN RHONE 2018, 2016, 2015, 2010, 2005, 2001, 1999, 1998, 1995, 1991, 1990, 1989, 1988, 1985, 1983, 1978, 1971, 1969, 1961, 1959, 1949, 1945, 1934, 1929, 1928 ​ ​ SOUTHERN RHONE 2016, 2010, 2007, 2005, 2001, 2000, 1998, 1995, 1990, 1989, 1988, 1985, 1983, 1978, 1970, 1961, 1959, 1952, 1949, 1947, 1945, 1934, 1929, 1928 ​ ​ GERMANY 2019, 2018, 2015, 2014, 2011, 2009, 2005, 2001, 1993, 1990, 1989, 1988, 1971, 1959, 1953, 1949, 1945, 1937, 1921, 1911, 1893, 1869, 1865, 1861, 1858, 1857, 1847, 1846, 1834, 1831, 1822, 1811, 1749, 1748 ​ ​ RIOJA 2016, 2011, 2010, 2005, 2004, 2001, 1998, 1995, 1991, 1990, 1989, 1986, 1982, 1970 ​ ​ PORT (DECLARED) 2018, 2017, 2016, 2015, 2011, 2007, 2003, 2000, 1999, 1998, 1997, 1994, 1992, 1991, 1989, 1988, 1987, 1985, 1983, 1982, 1980, 1978, 1977, 1975, 1974, 1972, 1970, 1967, 1966, 1963, 1960, 1958, 1955, 1954, 1950, 1948, 1947, 1945, 1942, 1935, 1934, 1931, 1927, 1924, 1920, 1917, 1912, 1911, 1908, 1904, 1900, 1884, 1878, 1870, 1863, 1847, 1834, 1811 ​ ​ PIEDMONT 2016, 2015, 2010, 2001, 1999, 1997, 1996, 1990, 1989, 1988, 1985, 1982, 1978, 1974, 1971, 1964, 1961, 1959, 1958, 1947 ​ ​ TUSCANY 2013, 2010, 2008, 2006, 2004, 2001, 1999, 1997, 1995, 1990, 1988, 1985, 1982, 1978, 1971, 1967, 1964, 1962, 1947 ​ ​ CALIFORNIA 2018, 2016, 2013, 2012, 2007, 2005, 2001, 1999, 1997, 1994, 1991, 1990, 1985, 1974, 1969, 1968, 1965, 1958, 1951, 1946, 1941 ​ ​ REGIONAL VINTAGE GUIDES REGIONAL VINTAGE GUIDES In depth guides for the top wine regions of the world, each includes historic vintages and resources. ​ STILL IN PRODUCTION: AUSTRALIA : Barossa Valley, Margaret River, and Yarra Valley NEW ZEALAND : Hawke's Bay, Marlborough, and Central Otago NORTH AMERICA: California, Oregon, New York, and Washington SOUTH AFRICA: Stellenbosch, Swartland, and Walker Bay SOUTH AMERICA : Argentina and Chile SPAIN : Priorat and Rioja ​ ​ ALSACE BORDEAUX BURGUNDY CHAMPAGNE LOIRE VALLEY RHÔNE VALLEY PIEMONTE TUSCANY GERMANY AUSTRIA PORT WORLD WIDE HARVEST REPORTS Starting with the 2020 vintage we will be putting together annual reports detailing out each vintage in Argentina, Australia, Austria, Canada, Chile, France, Germany, Italy, New Zealand, Portugal, South Africa, Spain, and the United States. Click the below picture to be directed to all harvest reports. ​ WORLD WIDE HARVEST REPORTS ADDITIONAL RESOURCES Many region specific websites also have harvest details. Click here to go to our list of websites by region. Jancis Robinson Vinous Wine Cellar Insider Decanter Wine Scholar Guild Wine Advocate Wine Spectator Wine Enthusiast