Numbers

Question 1

water made up over ?? % of the sake?

Answer 1

over 80%

Question 2

at what temperature range, yeast become inactive?

Answer 2

3 - 5C

Question 3

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

Answer 3

22% abv

Question 4

since when, BS start distribute selected yeast widely?

Answer 4

1906

Question 5

which year did BS Yeast “Number 1” released?

Answer 5

1916

Question 6

which year did BS Yeast “Number 8” released?

Answer 6

1963

Question 7

when is the ginjo boom?

Answer 7

1980s

Question 8

when was yeast number 1901 released?

Answer 8

2014

Question 9

when was yeast number 1801 released?

Answer 9

2006

Question 10

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

Answer 10

1975

Question 11

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

Answer 11

6-10%

Question 12

percentage of koji rice used in making shubo?

Answer 12

30 - 33%

Question 13

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

Answer 13

20 - 23%

Question 14

how long it takes to make a shubo?

Answer 14

14 - 28 days (depends on method)

Question 15

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

Answer 15

late 1800s

Question 16

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

Answer 16

1600s to mid 1800s

Question 17

when did sokujo-moto development becmme perfect?

Answer 17

the early 1900s

Question 18

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

Answer 18

6 - 7C

Question 19

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

Answer 19

20 - 25C

Question 20

how long it takes to make a sokujo-moto?

Answer 20

14 days

Question 21

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

Answer 21

28 days

Question 22

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

Answer 22

10 days

Question 23

what temperature range to start when making kimoto?

Answer 23

6 - 7C

Question 24

which year was yamahai discovered by scientist?

Answer 24

1909

Question 25

when was the bodai moto uses in the history?

Answer 25

12th century

Question 26

what fermentation temperature range are most of the sake use?

Answer 26

12 - 18C

Question 27

how long does most of sake take for main fermentation?

Answer 27

21 - 28 days

Question 28

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

Answer 28

17 - 20% abv

Question 29

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

Answer 29

15 - 25 g/L

Question 30

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

Answer 30

80: 20: 130

Question 31

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

Answer 31

12 - 15C

Question 32

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

Answer 32

1/6 of the total volume

Question 33

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

Answer 33

6 - 10C

Question 34

how many ingredient is added in day 3?

Answer 34

2/6

Question 35

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

Answer 35

16 - 18C

Question 36

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

Answer 36

10 - 12C

Question 37

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

Answer 37

0.3 - 0.5C

Question 38

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

Answer 38

600kg - 1500kg of polished rice 800 - 2000 L of water

Question 39

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

Answer 39

about 2.5 L.

Question 40

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

Answer 40

720 - 1800 L. of sake

Question 41

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

Answer 41

about 2.6 L.

Question 42

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

Answer 42

about 5 L

Question 43

how the fermentation is stopped?

Answer 43

- by lower the temperature to 3 - 5C

Question 44

what are the maximum amount of jozo can be added to: - junmai - premium sake - futsu-shu?

Answer 44

- none - 10% - 50%

Question 45

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

Answer 45

over 95% abv

Question 46

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

Answer 46

30 - 40% abv to avoid risk of fire

Question 47

how long a Yabuta takes to complete a filtration?

Answer 47

as fast as a few hours

Question 48

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

Answer 48

2 days

Question 49

what size is the bag used in fukuro-shibori?

Answer 49

about 5 - 10 L each

Question 50

how many alcohol is in sake-kasu?

Answer 50

about 8%

Question 51

typically what is the kasu-buai for daiginjo class?

Answer 51

40 - 60%

Question 52

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

Answer 52

below 30%

Question 53

when was the charcoal fining technique developed?

Answer 53

1911 - 1923

Question 54

what is the temperature range for pasteurisation?

Answer 54

60 - 65C

Question 55

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

Answer 55

2 days

Question 56

finished sake is normally rest for how long before release?

Answer 56

6 - 12 months

Question 57

what is the normal temperature range for resting sake?

Answer 57

10 - 20C

Question 58

brewers tend to mature koshu for how long?

Answer 58

2 years+

Question 59

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

Answer 59

17 - 20% abv

Question 60

how much the water addition can lower the alcohol strength?

Answer 60

by 1 - 2 % abv

Question 61

when was the nigori-zake filter size agreed

Answer 61

1960s

Question 62

when was carbonated sakes begin to market?

Answer 62

1990s

Question 63

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

Answer 63

at least 2 years

Question 64

when was kijoshu being invented?

Answer 64

1973

Question 65

when was the first kijoshu become available to consumers?

Answer 65

1974

Question 66

when was the wooden barrel become abandoned?

Answer 66

1920 - 1930s

Question 67

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

Answer 67

only 1 - 2 weeks

Question 68

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

Answer 68

- 3500 | - 1500

Question 69

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

Answer 69

2015

Question 70

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

Answer 70

1500 koku

Question 71

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

Answer 71

- over 80% is <1000 koku - more than 3% are over 10,000 koku - only 1% is approx. 250,000 koku

Question 72

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

Answer 72

- over 7.5 million koku | - 2.49 million koku

Question 73

when was Toji guilds formed?

Answer 73

early Edo period, 1603 - 1868

Question 74

when was the NRIB established?

Answer 74

1904

Question 75

which year was the New National Sake Contest start up?

Answer 75

1911

Question 76

when was the Brewing Society of Japan established?

Answer 76

1906

Question 77

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

Answer 77

1915

Question 78

when was the Japan Sake and Shochu Makers Association established?

Answer 78

1953

Question 79

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

Answer 79

1955

Question 80

when was the Sake Samurai Association established?

Answer 80

2004