11. Mock Flashcards

1
Q

What is the average annual production of sake per brewery?

A

about 1500 koku

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2
Q

Sake-specific varieties of rice are preferred by brewers because they

A

are resistant to cracking

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3
Q

What cannot be used for premium sake

A

The addition of amino acids for umami

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4
Q

Which are the criteria that can be used to qualify a sake for the grade tokubetsu?

A

The rice is polished to below 60%
The sake is made exclusively from sake-specific rice
It is made using a process the brewer has had legally recognised

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