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Question Bank – J.S.A. Sake Diploma > Mock Exam (Gabriel) > Flashcards

Mock Exam (Gabriel) Flashcards

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1
Q

For certain types of specially designated sake (tokutei-meisho-shu), what is the percentage of the weight of brewer’s alcohol (weight calculated at 95% alcohol content) that must not exceed the weight of white rice used?

A

10%

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2
Q

What is the volume of a container called “tobin”?

A

18L

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3
Q

Fill in the blanks: The term “Ki-ippon” may be used for (A) that is brewed solely at a (B)

A

A: Junmai-shu
B: Single Production Facility

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4
Q

In order to use and show the term “genshu” on sake label, what is the permissible percentage of water that can be added to reduce the alcohol content?

A

Within 1%

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5
Q

Out of the classification system called kyu-betsu-seido, what grade was abolished in 1989?

A

Special Grade

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6
Q

For ordinary sake (futsu-shu), what is the percentage of the weight of brewer’s alcohol, saccharides, acidifiers etc that must not exceed the weight of polished rice used?

A

50%

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7
Q

Which type of rice-polishing machine was invented in 1933?

A

Vertical Rice Polishing Machine

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8
Q

According to the agricultural Standard Regulations of Japan, what is the grade of brown rice or polished rice equivalent to the grade of brown rice permitted to make specially designated sake?

A

3rd grade or above

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9
Q

In order to be a specially designated sake (tokutei-meisho-shu), what is the required percentage of koji-rice ratio?

A

More than 15%

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10
Q

In Japanese, what is “specially designated sake”?

A

Tokutei-meisho-shu

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11
Q

What will be the type of specially designated sake (tokutei-meisho-shu) if sake is made from Yamada Nishiki of “Fine” grade that has 80% of rice polishing ratio?

A

Junmai-shu

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12
Q

According to the Liquor Tax Act, what is the maximum alcohol content permitted in sake?

A

22%

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13
Q

Currently, into how many types is the specially designated sake (tokutei-meisho-shu) classified?

A

8

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14
Q

What is the name of the polishing method in which the length, width, and thickness of the rice grains are all polished to X% when the polishing is set at X% by devising the axis of rotation and the way the rice grains are ground?

A

Original-shape polishing

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15
Q

Fill in the blanks. The reason why shinpaku is white opaque is that (A) are randomly clustered, (B) bonded with wide (C) in between thus causing irregular reflection of light rays

A

A: Miniscule starch grains
B: sparsely
C: space

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16
Q

What is this machine?

A

Vertical Rice Polishing Machine

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17
Q

According to the “Agricultural Product Inspection,” sake-brewing rice (brown rice for brewing) can be broken down into how many grades?

A

6

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18
Q

How long does it take for 600kg of brown rice to be polished down to a polishing ratio of 50%?

A

50 hours

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19
Q

What variety of rice has the largest production volume in Hokkaido?

A

Ginpu

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20
Q

What is the name of the rice highly regarded as “the best rice for making koji rice,” which was no longer available to sake breweries in Hyogo due to the enforcement of temporary rice-rationing regulative rules in 1940?

A

Chugami-mai

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21
Q

What is the name of the sake rice grown in Niigata, Toyama, Fukui, Ishikawa and 21 other prefectures mainly in the Hokuriku region, which is believed to have made it possible to achieve a “Tanrei Karakuchi” sake quality?

A

Gohyakumangoku

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22
Q

What is the name of the sake rice, initially called “Nihongusa” (two plants), that was obtained by a pure lineage separation of two rice plants given to an experienced farmer, Jinzo Kishimoto on his way back from a pilgrimage to Hoki Daisen (Mount Daisen)?

A

Omachi

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23
Q

What is the name of the famous table rice used to make sake in Hiroshima and Yamaguchi?

A

Nakate Shinsenbon

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24
Q

What is the name of the sake rice that is considered to be the origin of the Hattan-kei?

A

Hattan-so

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25
Q

From the map of sake rice (sakamai) of Hyogo Prefecture, for 1 to 4, give the name of sake rice (sakamai) that is suitable
(1 = Purple, 2 = Yellow, 3 = Blue, 4 = Pink)

A
  1. Fukunohana
  2. Gohyakumangoku & Hyogo Kita Nishiki 3. Hyogo Yume Nishiki
  3. Yamada Nishiki
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26
Q

What is the name of the new variety that is crossbred of Kokuryo-miyako as its mother and Saikai No.222, a Yamada Nishiki strain, as its father?

A

Saito no Shizuku

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27
Q

What variety of rice is best grown in the mountain areas north of Mt. Rokko in Hyogo Prefecture?

A

Yamada Nishiki

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28
Q

Give the name of the colony that obtained the highest rating in the 1938 village-rice rating list

A

Yoneda

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29
Q

What is the name of the rice that was cross-bred with “Tankan Wataribune” to create “Yamada Nishiki”?

A

Yamadabo

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30
Q

In all production areas that the JA Hyogo group handles, to what size in millimeters did the sieves of electric rice sorter change from 2.00mm?

A

2.05 mm

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31
Q

How many generation lines of Yamada Nishiki are currently in the “Breeder stock”?

A

14

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32
Q

What is the name of the sake rice bred in 1987 that has a heavier senryuju than Miyamanishiki, with good shinpaku that is higher in rate and appearance rate, and has low occurrence of white belly and grains with cracks?

A

Hitogokochi

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33
Q

What is the name of the sake brewing rice that inspired the use of Hokkaido grown rice in sake brewing, which is expected to produce a full- bodied sake and is named after the rice to become ginjo-shu?

A

Ginpu

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34
Q

What is the name of the rice that was cross-bred with “Gohyakumangoku” to create “Koshitanrei”?

A

Yamada Nishiki

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35
Q

What is the name of the sake rice that is believed to be a selected-line of Wataribune, the roots of Tankan Wataribune?

A

Omachi

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36
Q

What is the name of shuzo-koteki-mai (sake brewing rice) selected and bred from a generation of strains created through artificial cross-fertilisation of Gohyakumangoku x Yoneshiro as the mother and Akita Sake No.40 x Hana-fubuki as the father?

A

Akita Sake Komachi

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37
Q

What is the name of component in raw material rice that leads to the decrease in water absorbency, the reduction in dissolvability of steamed rice, the increase of amino acidity giving to a sake rough and unpleasant flavour called zatsumi and the degradation in colour and aroma, if contained a high content?

A

Protein

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38
Q

What is the name of the mother strain of Aiyama (officially Aiyama No.11)?

A

Aifune 117

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39
Q

What is the name of the sake rice crossbred and developed with “Miyamanishiki” as the mother and Aokei Sake No.97 (later named Hana-fubuki) as the father?

A

Dewasansan

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40
Q

What is the local koji that has to be used in sake production to obtain the DEWA33 label?

A

Oryzae Yamagata

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41
Q

What is the name of the sake rice for daiginjo-shu, crossbred with Yamada Nishiki and Gohyakumangoku, which took 15 years to complete the breeding process?

A

Koshitanrei

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42
Q

What is the name of the clay mineral, a type of smectite, found in soils from the surface to the bottom layers in the best Yamada Nishiki growing areas?

A

Montmorillonite

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43
Q

In general, how long does it take to steam rice in a koshiki?

A

60 minutes

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44
Q

What is the name of the process to add koji to moromi on the day of de-koji?

A

De-zukai

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45
Q

What is the process of putting the required amount of tane koji into a small container, passing it through a fine wire mesh or a cloth to prevent the spores from falling in clumps, and gently sprinkling it from a height of at least 50cm above the steamed rice?

A

Tane-kiri

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46
Q

What is the type of koji called when mycelium grows on grain in a spotted pattern, suitable for making light, crisp sake like ginjo-shu?

A

Tsuki-haze koji

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47
Q

Give the name in Japanese of the ideal condition of steamed rice where rice is completely pregelatinised, has adequate firmness and does not have a sticky surface?

A

Gaiko Nainan 外硬内軟

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48
Q

What is the name of the equipment that makes rice travel through a steam-filled tunnel on a mesh conveyor belt?

A

Continuous Rice Steamer

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49
Q

Give the name of the process in shubo making where the Baume degree is highest.

A

Fukure

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50
Q

What is the type of koji called which mycelium covers the entire grain, suitable for making full bodied sake like honjozo-shu?

A

So-haze koji

51
Q

What is this machine?

A

Rice washing machine

52
Q

What is the name of the shubo when a prescribed amount of lactic acid is added at the beginning of the process?

A

Sokujo shubo

53
Q

Which enzyme breaks down peptides into amino acids?

A

Acid carboxypeptidase

54
Q

What is the name of the “starter culture making” invented through experimental brewing conducted in the Aizu region of Fukushima Prefecture in the late Meiji period?

A

Yamahai

55
Q

On the morning of the second day of koji making, what is the name of the process of loosening the stuck koji grains?

A

Kiri-kaeshi

56
Q

What is the name of shubo that can be completed in 1 week, using the following process: Steamed rice is decomposed and saccharified quickly at a higher temperature (around 55°C/131°F) where koji enzymes are more active, then lactic acid is added during cooling, and finally, pure sake yeast is added and cultured?

A

High temperature saccharification shubo

57
Q

What is the name of shubo that goes through the process of yama-oroshi?

A

Kimoto

58
Q

What is the name of the method that accelerates the formation of glucose without crushing the steamed rice, by loading liquid containing koji enzymes and sprinkling it on the steamed rice on the surface of the shubo?

A

Kumi-kake

59
Q

What is the name of the water added after tome-zoe?

A

Oi-mizu

60
Q

What is the first process run on the first day of moromi making?

A

Hatsu-zoe

61
Q

What is “Joso”?

A

Pressing the moromi (straining)

62
Q

What is the name of the sake that is bottled and shipped without pasteurisation (hiire)?

A

Namazake

63
Q

What is the name of the fermenting mixture of rice (steamed rice), rice-koji, and water?

A

Moromi

64
Q

What is the name of the process done on the second day of san-dan-jikomi (three-stage mashing) that takes 4 days in total to be completed?

A

Odori

65
Q

What is the name of the day counted as Day 1 when counting the number of days of the moromi?

A

Tomo-zoe

66
Q

What is the term for the ratio of water to total rice weight that governs the fermentation speed of moromi?

A

Kumi-mizu buai

67
Q

Give the name of the sake that matches the following description: White rice is used for both kake and koji and the sake is brewed with a single stage process, “Moro-haku-zukuri”

A

Bodai-moto

68
Q

Give the name in Japanese of each stage of the mashing process.

A
  1. Hatsu-zoe
  2. Odori
  3. Naka-zoe
  4. Tomo-zoe
69
Q

What is the name of sake made by adding sake at tomo-zoe?

A

Kijoshu

70
Q

What is the name of the yeast that was isolated from moromi in 1946, considered to be the standard yeast for sake after World War II, and is still the most widely sold yeast today?

A

Kyokai No.7 Yeast (Masumi Yeast)

71
Q

What is the name of the ester having a fresh apple-like aroma produced by yeast?

A

Ethyl Caproate

72
Q

Who is the person who conducted research on hana-kobo, isolated from flowers, in the Laboratory for Alcohol Studied, Brewing and Fermentation Department at the formerly Tokyo University of Agriculture Junior College and is regarded as the leading authority on hana-kobo?

A

Professor Emeritus Hisayasu Nakata

73
Q

What is the name of the yeast with high fermentation power that was isolated from moromi in 1935 and tends to produce a crisp sake with mild, clear aroma?

A

Kyokai No.6 Yeast (Aramasa Yeast)

74
Q

What is the name of the first sake that is pressed, relatively clear, having a fresh but crude taste?

A

Arabashiri

75
Q

Give the name of the brewery in Miyagi Prefecture from where Kyokai yeast #12 was extracted

A

Saura (Urakasumi)

76
Q

What is the name of the pressing that goes through the following process? Two or three bamboo bars are set across the top of a relatively small tank. Then several saka-bukuro (cloth bags) filled with moromi are hung from each bar. So sake drips from the moromi by its own weight.

A

(Fukuro-tsuri)

77
Q

In the process of making ginjo-shu, what is “limited” in a process called “gentei kyusui” (limited water absorption)?

A

Soaking Time

78
Q

What is this?

A

Fune

79
Q

What is this?

A

Chirori

80
Q

Give 2 materials with which masu for drinking are made

A

Hinoki (Japanese cyprus)
Sugi (Japanese Cedar)

81
Q

What is the volume of ichi-go?

A

180ml

82
Q

Write down all the types of the “Mahoroba Hana Kobo” series

A

Hana-kobo
Jun-kobo
Gin-kobo
Kaguwa-kobo

83
Q

Which prefecture, in the middle of the Meiji era (1868-1912), did Kameji Abe, an experienced farmer from Yome, create the new paddy rice variety “Kame no O”, later called one of the three major rice varieties along with “Shinriki” and “Aikoku”?

A

Yamagata

84
Q

Which prefecture is a great repository of fisheries resources, nicknamed “nature-made fish tank”, surrounded by a 1000m-deep bay and 3000-m high mountains on 3 sides, with good and abundant snowmelt water and 2,300mm of rainfall in the capital city, which is about 1.4 times the national average?

A

Toyama

85
Q

Which prefecture is considered to have a clean, smooth ginjo-shu with an isoamyl acetate aroma and low acidity as the main characteristics of the prefecture’s sake?

A

Shizuoka

86
Q

Which prefecture launched the Shimotsuke Toji system, which offers training courses and certification programs to improve brewing techniques?

A

Tochigi

87
Q

Which prefecture is considered to be rich in high-quality fresh water, such as the Oirase Stream and the spring water of the Shirakami Mountains?

A

Aomori

88
Q

What is the name of the sea wind, observed in northern Japan, that blows from the Pacific Ocean?

A

Yamase

89
Q

Which prefecture is the only prefecture in Japan where sake production has continuously increased for more than 10 years?

A

Yamaguchi

90
Q

Which prefecture produces branded sake rice “Yamada Nishiki” produced in Itoshima City?

A

Fukuoka

91
Q

Which prefecture has 80% of its farmland at an altitude of more than 500m above sea level?

A

Nagano

92
Q

In which prefecture is the sake-brewing rice Yume-no-Kaori produced?

A

Fukushima

93
Q

Which prefecture has many ancient sake-related sites, such as Omiwa Shrine and Shoryaku-ji Temple on Mt. Bodai?

A

Nara

94
Q

What is the name of the mountainous area located in the centre of Kyoto Prefecture that is an extension of the Chugoku Mountains?

A

Tanba Highland Mountains

95
Q

Which prefecture is characterised by long hours of sunshine and a mild climate, for which the prefecture calls itself the “Sunny Country”?

A

Okayama

96
Q

In which prefecture is the sake-brewing rice Sake mirai produced?

A

Yamagata

97
Q

Select the correct one as a characteristic of Fukushima Prefecture:

(1) The prefecture has won the most gold medals at the Annual Japan Sake Awards for 6 consecutive years, from 2012 to 2017
(2) The prefecture has won the most gold medals at the Annual Japan Sake Awards for 8 consecutive years, from 2012 to 2019
(3) The prefecture has won the most gold medals at the Annual Japan Sake Awards for 6 consecutive years, from 2011 to 2016
(4) The prefecture has won the most gold medals at the Annual Japan Sake Awards for 5 consecutive years, from 2013 to 2017
(5) The prefecture has won the most gold medals at the Annual Japan Sake Awards for 9 consecutive years, from 2012 to 2021

A

(5)

98
Q

Select the correct one as a characteristic of Akita Prefecture
(1) A prefecture with abundance of high quality water such as the Oirase Stream and Shirakami Mountain Spring water

(2) A prefecture known as the ‘Ginjo Kingdom’, with a high proportion of ginjo sake in the total sake production and a high reputation for sake quality

(3) A prefecture with advanced brewing technology that has also developed kobo (yeast) and koji mould, including the distribution of “AK-1” yeast as Kyokai No.1501

(4) There are many sake amde using ippan-mai (han-mai)

A

(3)

99
Q

Which prefecture belongs to the Sea of Japan climate zone and is largely characterised by winter snowfall resulting from the cold Siberian winds?

A

Toyama

100
Q

Which prefecture produces high-quality rice with high-quality water, such as the brand-name sake rice “Gohyakumangoku” produced in Nanto City?

A

Toyama

101
Q

What is the name of the prefecture where Echigo Toji originated?

A

Niigata

102
Q

Select the correct one as a characteristic of Toyama Prefecture.

(1) The prefecture has bred “Homarefuji” in the development of sake rice

(2) The prefecture ranks 6th in the nation in terms of production. The amount of sake consumed in the prefecture is large, and production is correspondingly large

(3) The prefecture’s high-quality rice with high-quality water, such as the brand-name sake rice “Gohyakumangoku” produced in Nanto City

(4) The prefecture is known for its long history of sake production, and is the birthplace of a heavenly sake called ‘Kaga no kikuzake,” which was said to have been drunk by Hideyoshi Toyotomi during a cherry blossom viewing party

A

(3)

103
Q

Which of the following prefectures where sake is produced has soft water?
(1) Nagano
(2) Hiroshima
(3) Kyoto
(4) Hyogo

A

(2)

104
Q

Which prefecture is the 6th largest sake-producing prefecture in Japan, and is considered to have a correspondingly high level of sake consumption and production in the prefecture?

A

Fukushima

105
Q

Name the person who is believed to have introduced sweet potato cultivation and shochu production to Hachijojima and Miyakejima

A

Shoemon Tanso

106
Q

What is the equivalent of ‘shubo’ in shochu production?

A

First-stage moromi

107
Q

What happened in the early 1980s?

(1) Stainless steel stills became common

(2) Sweet potato shochu with a ratio of 6:4 of shochu to hot water became well known

(3) Sweet potato shochu boomed, and not only did sales of major manufactures increase significantly, but also premium products from small and medium-sized manufacturers became a hot topic

(4) Mild barley Shochu made by vacuum distillation, combined with clever commercials, became widely accepted by consumers who were previously unfamiliar with shochu

A

(4)

108
Q

What is the alcohol content of single distillation shochu defined in the Liquor Tax Act of Japan?

A

45% or lower

109
Q

Select the correct one about Geographical Indication Iki.

(1) “Iki” is designated as a geographical indication, and only single distillation barley shochu made in Iki using rice koji and Iki groundwater can be label as “Iki”

(2) “Iki” is designated as a geographical indication, and only continuously distillation barley shochu made in Iki using barley koji and Iki groundwater can be label as “Iki”

(3) “Iki” is designated as a geographical indication, and only continuously distillation barley shochu made in Iki using rice koji and Iki groundwater can be label as “Iki”

(4) “Iki” is designated as a geographical indication, and only single distillation barley shochu made in Iki using barley koji and Iki groundwater can be label as “Iki”

A

(1)

110
Q

Select the correct one about shochu.

(1) What is called shubo (starter culture) in sake is called the Ichiji moromi, first-stage moromi, in shochu

(2) Main ingredient such as sweet potato is only added to the ichiji moromi, first-stage moromi

(3) In the 1950s, the quality of Imo shochu, potato shochu, improved with the development of black koji

(4) The entire amount of koji is added to the Niji moromi, second stage moromi

A

(1)

111
Q

Select the correct one about Oita Mugi Shochu.

(1) “Oita Mugi Shochu” is registered as a regional collective trademark

(2) The production of barley shochu in Oita Prefecture began in 1953 after the postwar restrictions on barley were abolished

(3) Inspired by the local tradition of making miso from barley koji, production of barley shochu from 100% barley started in the 1980s

(4) The first continuous distillation with high aromatic aroma was created

A

(1)

112
Q

When did sweet potato shochu become well-known for its ‘sweet potato shochu with a ratio of 6:4 of shochu to hot water’?
(1) Late 1960s (2) Late 1970s (3) Late 1980s (4) Late 1990s

A

(2)

113
Q

What kind of shochu is made only on Amami island?

A

Kokuto Shochu

114
Q

Name the variety of sweet potato that produces a yoghurt-like diacetyl odor.

A

Aya Murasaki
Murasaki Masari

115
Q

What is the main aromatic component of sweet-scented imo shochu?

A

β-damascenone

116
Q

What is Awamori called when it is aged for 3 years or more?

A

Kusu

117
Q

What is the method of aging Awamori that is similar to a solera system?

A

Shitsugi

118
Q

Fill in the blanks: In atmospheric distillation, evaporation begins inside the boiling pot when the temperature of the moromi is between (A) and (B).

A

A: 85°C
B: 95°C

119
Q

What is the component produced by shochu koji that enables the fermentation of mash even under high temperature conditions?

A

Citric acid

120
Q

Which of the following is a Ichiji Moromi, first-stage moromi, that is used for Sashi-moto, in which plenty of healthy yeast has been propagated?
(1) 1-2 days old
(2) 2-3 days old
(3) 3-4 days old
(4) 4-5 days old

A

(3)

121
Q

What kind of shochu was developed in the Takachiho region of the Miyazaki Prefecture?

A

Soba (Buckwheat)

122
Q

What is the alcohol content of continuous distillation shochu defined in the Liquor Tax Act of Japan?

A

Under 36%

123
Q

What agreement within the WTO defined GI as an intellectual property right and prohibited false indications or indications that would mislead consumers regarding a product’s origin (in abbreviations)?

A

TRIPS (Trade-Related Aspects of Intellectual Property Rights)

Question Bank – J.S.A. Sake Diploma (4 decks)

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