Advanced Sake Pro Course

Question 1

Yeast Starter /Moto
99% of all Sake uses a method from 1911 Latic acid added at beginning/ no pole ramming 2 weeks to mature
Clean flavor

Answer 1

Sokujo Moto

Question 2

Yeast Starter /Moto
Very Little Made 
from 1909 
Latic naturally occurring 
No pole ramming 
1 month  to mature
Gamier Flavor high acidity/ sweetness

Answer 2

Yamahai Moto

Question 3

Yeast Starter /Moto
Very Little Made / Original Method 
from 1909 
Latic naturally occurring from air 
Pole ramming 
1 month  to mature
Less Gamier Flavor

Answer 3

Kimoto

Question 4

This Sake is brewed at a high temp for 20 days ( shorter time / quick production )

Answer 4

FutsuShu

Question 5

One week Moto Batch making process HIGH TEMP Saccharification

Answer 5

KoOntoka

Question 6

Medium temperature sokujo requires 10 days.

Answer 6

ChuOnSokujo

Question 7

Monk method Nara based 
water /rice sits 
Latin acid occurs 
Water known as soyashimizu 
Then used to make Moto
From Mt. Bodai
ShorakuJi

Answer 7

Bodai Moto

Question 8

Similar process to bodai Moto but not made at Shoryakuji

Answer 8

MizuMoto

Question 9

Created by Moho Imada

Cross of Kimoto and KoOn ToKa

Answer 9

Fukuchumoto

Question 10

Yeast No 6 category

Answer 10

Classic

Question 11

Yeast No 7 category

Answer 11

Classic

Question 12

Yeast No 9 category

Answer 12

Classic

Question 13

Yeast No 10 category

Answer 13

Classic

Question 14

01 designation for modern Yeast results in ?

Answer 14

No Foam / Foamless resulting in higher yields

Question 15

Rice from Hyogo most popular

Answer 15

Yamadanishiki

Question 16

Rice from Niigata yields a clean light Sake

Answer 16

GOhyakumangoku

Question 17

Northern rice rich grainy mouth feel Sake

Answer 17

Miyama Nishiki

Question 18

Okayama Hiroshima Rice layered mild fragrant earthy Sake

Answer 18

Omachi

Question 19

Akita only rice heavy sweet flavor

Answer 19

Akita Sake Komachi

Question 20

Most common Sake RICE distribution method to the Brewer

Answer 20

Rice grower → agricultural cooperatives JA → prefectural Brewers association → Sake Brewer

Question 21

The middle part of the pressing considered the best of the batch

Answer 21

Nakadori or Nakagumi

Question 22

Old Fashion Sake Press traditionally wood box

Answer 22

Funashibori

Question 23

First 1/3 of Sake pulled of by gravity

Answer 23

Arabashiri

Question 24

Sake from bags hung to drip / hanging bag drip method

Answer 24

Shizuku

Question 25

Sake that is put into 18 liter bottles when pressed to separate best of the best.

Answer 25

Tobin Gakoi

Question 26

Stored as Nama / pasteurized before bottling

Answer 26

NamaChozo

Question 27

This Sake is not pasteurized

Answer 27

Nama

Question 28

Pasteurized once before storing and not before bottling often referred to as HiyaOroshi

Answer 28

NamaZume

Question 29

Most Sake is pasteurized ? times before shipping ?

Answer 29

2 once before storing and once before bottling

Question 30

What is the Toji Guild of Iwate ?

Answer 30

Nanbu

Question 31

What is the Toji of Niigata

Answer 31

Echigo

Question 32

What is the Hyogo Toji Guild

Answer 32

Tanba Toji

Question 33

What is Heikou Fukuhakkou

Answer 33

MPF Multiple Parallel Fermentation

Question 34

3 stage brewing

Answer 34

San dan Shikomi