1-4 quiz Flashcards
What is the legally defined polishing ratio for honjōzō?
70% or less
What is the principal aim of making kōji?
Create enzymes
What it the alcoholic strength of a typical sake?
15-17% abv
Rice that is polished to 70% is typically used to make sake that have _________
more acidity and more umami
Which one of the following statements is true?
a. Kōji is an optional ingredient when making premium sake.
b. Sō-haze is one of the two principal styles of Kōji.
c. Kōji can only be made by hand.
d. The growth of the mould in kōji production is stopped by heating the rice.
b. Sō-haze is one of the two principal styles of Kōji.
Which part of the rice grain has the highest concentration of starch?
Shinpaku
Which one of the following is an optional ingredient for premium sake?
Jōzō alcohol
What is the legally defined polishing ration for ginjō?
60% or less
Place the production steps in the correct order?
Polishing, washing, soaking, steaming
Which one of the following is a sake-specific rice?
a. Kōji
b. Jōzō
c. Daiginjō
d. Omachi
d. Omachi
How is the rice cooled during the first stage of kōji making?
It is spread out on mats on the floor.
When is the rice harvested?
September to October
Which of the following statements is true regarding tsuki-haze kōji?
a. It is typically used in the longest fermentations.
b. It has a high level of enzymes.
c. It is typically used to produce sakes with high levels of acidity and umami.
d. It has a high level of mould growth.
It is typically used in the longest fermentations
What is the legally defined polishing ratio for daiginjō?
50% or less
What is the name of the hard protective layer that is removed from the rice grains after harvesting?
Husk
