General Flashcards
What is sake?
An alcoholic beverage brewed primarily from rice and water.
Range of alcohol content
Generally 13%-17%
Two basic levels of sake.
Basic (futsū-shu).
Premium, which is more tightly controlled, and subdivided into grades
Four main ingredients (plus one optional)
• steamed white rice • kōji (steamed white rice on which a mould has been allowed to grow) • water • yeast There is one other ingredient that is optional: jōzō alcohol, a high-strength distilled alcohol which has a neutral flavour.
Match the sweetness level of sake to its nihonshu-do value.
- Dry
- Sweet
A. -2
B. 5
- B: Dry, 5
- A: Sweet, -2
Which of the following is a true statement about tokubetsu honjozo?
A. This sake doesn’t have the addition of distilled alcohol.
B. This sake is polished to at least 60%.
C. This sake should be labeled Futsuu-shu
D. This sake is of higher quality than tokubetsu junmai.
B. This sake is polished to at least 60%.
Junmai Daiginjo-shu and Junmai Ginjo-shu make up approximately what percentage of all sake production?
A. 2-3%
B. 5-6%
C. 16-17%
D. 22-23%
B. 5-6%
Order the following prefectures from north to south (1 = northernmost, 4 = southernmost).
A. Niigata
B. Hokkaido
C. Kyoto
D. Kumamoto
B.Hokkaido
A. Niigata
C. Kyoto
D. Kumamoto
What are the eight grades of premium sake?
Junmai
Junmai Ginjo
Junmai Daiginjo
Tokubetsu Junmai
Ginjo*
Daiginjo*
Honjozo*
Tokebetsu Honjozo*
*The last for are aruten
Terms such as ichiban (number one) and daihyo (leading) are frequently seen on Japanese sake labels.
T or F
False - they are not permitted on labels.
Match the term to the definition
- heart of the rice kernel
- fermenting mash
- starter
- sake brewery
A. moromi
B. moto
C. kura
D. shinpaku
- D
- A
- B
- C
Pure rice sake made without additives or preservatives is always gluten free.
T or F
True
How long is the typical fermentation for Daiginjo-grade sake?
A. 15-20 days
B. 25-30 days
C. 35-40 days
D. 45-50 days
C. 35-40 days
What is the range of seimaibuai for futsu-shu?
A. 70-100%
B. 70-93%
C. 75-90%
D. 65-93%
E. 60-100%
B. 70-93%
What is sandan shikomi?
A. Multiple-parallel fermentation
B. The three additions of moto that gradually build up to a full fermentation tank of sake
C. Sake that goes through two different stages of pasteurization
B. The three additions of moto that gradually build up to a full fermentation tank of sake
What does the nihonshu-do indicate?
A. The density of sake as compared to water, or its sweetness
B. The pH level of sake
C. The level of amino acids in sake
D. The level of lactic acids in sake
A. The density of sake as compared to water, or its sweetness
What is NOT a typical aroma associated with ginjo-ka?
A. Melon
B. Pear
C. Lemon
D. Lychee
C. Lemon
Which of the following cost cutting methods is NOT allowed in the production of an economic style of premium sake?
A. Using a continuous rice steamer instead of steaming in individual batches.
B. Using table rice instead of certified sake rice.
C. Using a mechanized koji machine instead of handmade koji.
D. Adding up to 20% of distilled alcohol.
D. Adding up to 20% of distilled alcohol.
Which of the following styles are produced through the addition of sake instead of water during the Tome stage (third addition) of Sandan shikomi?
A. Koshu
B. Kijoshu
C. Taruzake
D. Taisehaku
B. Kijoshu
Premium sake fermentation takes place at lower temperatures than wine or beer.
True or False
True
During which season is hiyaoroshi released?
A. Spring
B. Summer
C. Fall
D. Winter
C. Fall
To result in an umami-rich sake with high acidity and full body, which of the following steps would NOT be recommended?
A. So-haze koji making
B. Tsuki-haze koji making
C. Using the kimoto yeast starter
D. Omitting charcoal filtration
B. Tsuki-haze koji making
If a sake is labeled as “junmai muroka nama genshu,” what is NOT a reasonable conclusion that can be made?
A. This sake has no water dilution.
B. This sake does not have the addition of distilled alcohol.
C. This sake does not undergo charcoal filtration.
D. This sake does not have lactic acid added during the yeast starter process.
D
What is the typical kasu-buai of daiginjo?
A. 10-25%
B. 20-35%
C. 40-60%
D. 65-85%
C
