Finishing

Question 1

Sake is bottled immediately after filtration.

T or F

Answer 1

False

Some may be bottled immediatly after filtration, while others might rest in a tank first.

Question 2

How long is sake stored before release?

Answer 2

A few weeks to a few months.

Question 3

Sake can be stored how:

a. in tank
b. in bottle
c. in both
d. in neither, but in a special container for storage

Answer 3

c. in both

Question 4

Why is stborage important?

Answer 4

It allows the sake time to stabalize and for the flavours to become more balanced.

Question 5

What are two things that can cause a newly filtered sake to develop faulty or unpleasant aromas?

Answer 5

1. Microbial contamination
2. Chemical reactions

Question 6

How does a post-filtering microbial contamination occur and what happens?

Answer 6

The brewer may not be successful a removing all of the yeast. Also, it is possible for bacteria and other microbes to find their way in. Some alcohol-tolerant bacteria can feed on the remaining sugars and have the potential to create faulty aromas.

Question 7

Describe chemical reactions that can occur after filtering.

Answer 7

Koji enzymes are not removed by filtration, They can remain active and continue converting any leftover starch into sugar, which can cause unpleasant flavours.

Question 8

How is contamination by leftover koji avoided?

Answer 8

The sake is heated for a long enough period to destroy the remaining koji.

Question 9

What is the name of the heating process?

Answer 9

Pasteurization

Question 10

Typically, how often and at what points is sake pasteurized?

Answer 10

Twice, once before tank storage after filtration, and again either just before or after being botted.

Question 11

When is water added to sake?

Answer 11

At the bottling stage.

Question 12

Why is water added to sake?

Answer 12

Water is added to sake to adjust it to its ideal drinking strength, about 15%-17% abv.