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Micky WSET Sake Lv3 > Numbers > Flashcards

Numbers Flashcards

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1
Q

water made up over ?? % of the sake?

A

over 80%

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2
Q

at what temperature range, yeast become inactive?

A

3 - 5C

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3
Q

What is the maximum alcohol level yeast can produce in making sake?

A

22% abv

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4
Q

since when, BS start distribute selected yeast widely?

A

1906

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5
Q

which year did BS Yeast “Number 1” released?

A

1916

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6
Q

which year did BS Yeast “Number 8” released?

A

1963

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7
Q

when is the ginjo boom?

A

1980s

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8
Q

when was yeast number 1901 released?

A

2014

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9
Q

when was yeast number 1801 released?

A

2006

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10
Q

when did the low-foaming version 901 of yeast number 9 release?

A

1975

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11
Q

percentage of the small shubo tank compare with the size of the main fermentation tank

A

6-10%

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12
Q

percentage of koji rice used in making shubo?

A

30 - 33%

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13
Q

typically what’s the percentage of koji rice is used across the whole fermentation?

A

20 - 23%

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14
Q

how long it takes to make a shubo?

A

14 - 28 days (depends on method)

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15
Q

when did the brewers start to discover how the kimoto method works scientifically?

A

late 1800s

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16
Q

kimote was once a reliable way to create shubo during which period?

A

1600s to mid 1800s

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17
Q

when did sokujo-moto development becmme perfect?

A

the early 1900s

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18
Q

what was the temperature range in making shubo in the old days?

A

6 - 7C

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19
Q

what is the temperature range of making sokujo-moto now?

A

20 - 25C

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20
Q

how long it takes to make a sokujo-moto?

A

14 days

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21
Q

how long it takes to make a kimoto/yamahai shuto?

A

28 days

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22
Q

how long it takes to make the recent “fast sokujo”?

A

10 days

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23
Q

what temperature range to start when making kimoto?

A

6 - 7C

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24
Q

which year was yamahai discovered by scientist?

A

1909

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25
Q

when was the bodai moto uses in the history?

A

12th century

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26
Q

what fermentation temperature range are most of the sake use?

A

12 - 18C

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27
Q

how long does most of sake take for main fermentation?

A

21 - 28 days

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28
Q

what is the alcohol level achieved for most of the sake after main fermentation?

A

17 - 20% abv

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29
Q

what is the residual sugar level of most of the sake after main fermentation?

A

15 - 25 g/L

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30
Q

what is the standard ratio of: steamed rice: koji: water?

A

80: 20: 130

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31
Q

what is the fermentation temperature in the first day of sandan jikomi?

A

12 - 15C

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32
Q

In the Day 1 of sandan jikomi, how many ingredient is added including the shubo?

A

1/6 of the total volume

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33
Q

during the middle and final additions of sandan jikomi, the temperature is lowed to which range?

A

6 - 10C

34
Q

how many ingredient is added in day 3?

A

2/6

35
Q

to make a rich junmai style sake, what should be the temperature range?

A

16 - 18C

36
Q

to make a daiginjo style sake, what should be the temperature range?

A

10 - 12C

37
Q

what is the ideal temperature tolerance per day for ginjo fermentation?

A

0.3 - 0.5C

38
Q

What is the ideal fermentation batch size (rice and water) range of brewing ginjo?

A

600kg - 1500kg of polished rice

800 - 2000 L of water

39
Q

how many junmai ginjo can be produced by 1 kg of polished rice?

A

about 2.5 L.

40
Q

How many litre of ginjo sake can be produced by 600 - 1500 kg of polished rice plus 800 - 2000 L of water?

A

720 - 1800 L. of sake

41
Q

how many junmai can be produced by 1 kg of polished rice?

A

about 2.6 L.

42
Q

how many futsu-shu can be produced by 1 kg of polished rice?

A

about 5 L

43
Q

how the fermentation is stopped?

A
  • by lower the temperature to 3 - 5C
44
Q

what are the maximum amount of jozo can be added to:

  • junmai
  • premium sake
  • futsu-shu?
A
  • none
  • 10%
  • 50%
45
Q

what is the alcohol level of the jozo when it’s imported?

A

over 95% abv

46
Q

what is the alcohol level of the jozo when it’s stored by the brewer?

A

30 - 40% abv

to avoid risk of fire

47
Q

how long a Yabuta takes to complete a filtration?

A

as fast as a few hours

48
Q

how long a funa-shibori takes to complete a filtration?

A

2 days

49
Q

what size is the bag used in fukuro-shibori?

A

about 5 - 10 L each

50
Q

how many alcohol is in sake-kasu?

A

about 8%

51
Q

typically what is the kasu-buai for daiginjo class?

A

40 - 60%

52
Q

typically what is the kasu-buai for futsu-shu?

A

below 30%

53
Q

when was the charcoal fining technique developed?

A

1911 - 1923

54
Q

what is the temperature range for pasteurisation?

A

60 - 65C

55
Q

how long it take to cool down the pasteurised sake after ja-kan?

A

2 days

56
Q

finished sake is normally rest for how long before release?

A

6 - 12 months

57
Q

what is the normal temperature range for resting sake?

A

10 - 20C

58
Q

brewers tend to mature koshu for how long?

A

2 years+

59
Q

usually what is the alcohol strength of the sake in bulk storage?

A

17 - 20% abv

60
Q

how much the water addition can lower the alcohol strength?

A

by 1 - 2 % abv

61
Q

when was the nigori-zake filter size agreed

A

1960s

62
Q

when was carbonated sakes begin to market?

A

1990s

63
Q

most of the koshu in the market is aged for how long?

A

at least 2 years

64
Q

when was kijoshu being invented?

A

1973

65
Q

when was the first kijoshu become available to consumers?

A

1974

66
Q

when was the wooden barrel become abandoned?

A

1920 - 1930s

67
Q

typically how long it takes to age the sake in taru?

A

only 1 - 2 weeks

68
Q

How many sake breweries in Japan comparing 1970s and 2014-15?

A
  • 3500

- 1500

69
Q

when did Nihon-shu became a G.I.?

A

2015

70
Q

what is the average (mean) production volume of sake in Japan now?

A

1500 koku

71
Q

how’s production volumes per big, medium and small breweries?

A
  • over 80% is <1000 koku
  • more than 3% are over 10,000 koku
  • only 1% is approx. 250,000 koku
72
Q

How’s the production volume of sake in Japan comparing 1970s and 2014-15?

A
  • over 7.5 million koku

- 2.49 million koku

73
Q

when was Toji guilds formed?

A

early Edo period, 1603 - 1868

74
Q

when was the NRIB established?

A

1904

75
Q

which year was the New National Sake Contest start up?

A

1911

76
Q

when was the Brewing Society of Japan established?

A

1906

77
Q

when was the Brewing Society of Japan authorised as an incorporate foundation?

A

1915

78
Q

when was the Japan Sake and Shochu Makers Association established?

A

1953

79
Q

when was the Sake Brewers Association Junior Council’s formed?

A

1955

80
Q

when was the Sake Samurai Association established?

A

2004

Micky WSET Sake Lv3 (18 decks)

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