Ch. 2 Special Sake

Question 1

When was sparkling sake first available?

Answer 1

Late 1970s

Question 2

Characteristics of sparkling sake

Answer 2

Smooth, sweet and sour taste
Fruity
Low alcohol content

Question 3

What are the 3 main production methods of sparkling sake

Answer 3

1. Kassei-seishu (unpasteurized nigori)
2. In-bottle or in-tank fermentation. Either with lees removed or slight cloudiness. AKA secondary fermentation in botle
3. Sake bottle with CO2

Question 4

What are the various names for long-aged sake?

Answer 4

choki-jukusei-shu
koshu
choki-chozo-shu
hizoshu

Question 5

Sake acquires color from aging due to the Maillard rection during storage to create _____, a coloring substance

Answer 5

Melanoidin

Question 6

What is the word for new sake

Answer 6

Shin-shu

Question 7

What is XX-year chozu-shu, dai-koshu or o-goshu?

Answer 7

Koshu that has been stored especially long

Question 8

What is kijoshu

Answer 8

When less kumi-mizu (water) is added at tome-zoe and instead an equivalent volume of sake is added instead

Question 9

What is the most prominent acid found in kijoshu

Answer 9

Malic acid

Making the taste clean and sour. Aging for 2 year improves quality

Question 10

What is kodai-mai

Answer 10

Rice which are red, black or purple on the outside when unpolished

Question 11

Why is akamai reddish?

Answer 11

The bran where the color pigment is used in brewing

Question 12

What is liquefaction brewing? What are the advantages?

Answer 12

When steamed rice is melted by enzymes before adding to the fermentation mash

Consistency is more liquid so easy to stir
Easy to control temp
Economic efficiency