General

Question 1

What are some “good” elements in water for sake?

Answer 1

Potassium and Magnesium

Question 2

What are some “bad” elements in water for sake?

Answer 2

iron and mangenese

Question 3

What is the legal abv limit for sake

Answer 3

22%

Question 4

What are the requirements for certified organic sake?

Answer 4

must come from a rice paddy that has been free from synthetic products for a min. 3 years

Question 5

What are the 5 grades fro sake rice?

Answer 5

Santoh-grade 3
Nittoh-grade 2
Ittoh-grade 1
Tokuto-special grade
Tokujo higher special grade

Question 6

What protects the fermenting sake from unwanted bacteria?

Answer 6

Lactic Acid

Question 7

What is the Kimoto Method?

Answer 7

• basically battonage
• the traditional orthodox method of pounding the mash with large wooded poles for hours at a time cultivating naturally occuring lactic bacteria from the air

Question 8

Describe the Yamahai Method.

Answer 8

• discovered in 1909
• without batonnage natural lactic acid could still form on top of the moto and protect the sake through its fermention
• flavors are more vibrant and gamey

Question 9

What is the Sokujo Method?

Answer 9

lactic acid can be introduced which significantly shortens the process of creating the moto

Question 10

What is Bodaimoto?

Answer 10

a form of sake made by Bodai monks for temples in which they steamed rice with raw water to encourage the natural production of lactic acid. Yeast could be added to the starter mash initiating fermentation.

Question 11

Hito-hada-Kan

Answer 11

“Human-skin warm” 95-104 F

Question 12

Nuru-Kan

Answer 12

“Lukewarm” 104-113 F

Question 13

Jyoh-Kan

Answer 13

“Good Hot” 113-122 F

Question 14

Atsu-Kan

Answer 14

“Hot Enough” 122-131 F

Question 15

Two additional namastyles

Answer 15

Namachozo
-Cellared without being pasteurized, but does receive pasteurization before bottling
Namazume
-Pasteurized only once before cellaring, but never again