Production

Question 1

What are the steps before koji ?

Answer 1

Polishing
Resting
Washing
Steeping
Steaming

Question 2

What mean Nihonshu ?

Answer 2

Japanese Alcohol

Question 3

What is seimaibuai ?

Answer 3

Ratio of polishing

Question 4

What is Koji ?

Answer 4

Create aspergillus oryzae

Question 5

What is Miyamizu ?

Answer 5

Miyamizu is well water drawn from a particular area beneath Nishinomiya City and is one of the reasons Nada sake became nationally famous.

Question 6

How is the environment of sake for yeast ?

Answer 6

Sake is an unfavorable yeast medium

Question 7

What is the sake before fermation ?

Answer 7

Low acidity
Unwanted microorganism
No indigenous S

Question 8

What are the 3 steps remedy to have performant yeast ?

Answer 8

Select: Shubo
Develop: San-dan-shikomi
Maintain: Moromi

Question 9

What is Bodai-moto ?

Answer 9

Historical yeast starter method

Question 10

What is Kimoto ?

Answer 10

Traditional and labor-intensive method of preparing the yeast starter that often–but not always–leads to a richer, more mellow and more fine-grained flavor profile

Question 11

What is the sake invention in antiquity ?

Answer 11

Seeding

Question 12

What is the sake invention in middle-ages ?

Answer 12

Shubo

Question 13

What is the sake invention in modern time ?

Answer 13

Selected yeast

Question 14

What are the sake inventions in contemporary time ?

Answer 14

Non-foaming yeast
Aromatic yeast
GMOs

Question 15

What is San-dan-shikomi ?

Answer 15

Mixing water and rice

Question 16

Name 3 atypical fermentation

Answer 16

Sweet Sake
Low alcohol Sake
Sparkling Sake

Question 17

What are the additions possible ?

Answer 17

Water
Alcohol
Sugar
Acids
Amino Acids
Flavoring

Question 18

What are the final steps after fermentation ?

Answer 18

Fining
Pressing
Ageing
Pasteurization
Blending

Question 19

Name the 7 categories of Sake

Answer 19

Futushu
Honjozo
Junmai
Junmai Ginjo
Junmai Daiginjo
Ginjo
Daiginjo

Question 20

What is the distilled alcohol rice weight in Futsushu ?

Answer 20

50% or above

Question 21

What is the distilled alcohol rice weight in Honjozo ?

Answer 21

10% or above

Question 22

What is the distilled alcohol rice weight in Junmai ?

Answer 22

0%

Question 23

What is the distilled alcohol rice weight in Ginjo ?

Answer 23

10% or above

Question 24

What is the distilled alcohol rice weight in Daiginjo ?

Answer 24

10% or above

Question 25

What is the Seimaibuai of Honjozo ?

Answer 25

70% or above

Question 26

What is the Seimaibuai of Junmai Ginjo ?

Answer 26

60% or above

Question 27

What is the Seimaibuai of Junmai Daiginjo ?

Answer 27

50% or above

Question 28

What is the Seimaibuai of Ginjo ?

Answer 28

60% or above

Question 29

What is the Seimaibuai of Deiginjo ?

Answer 29

50% or above

Question 30

What is the production of Futsushu ?

Answer 30

71%

Question 31

What is the production of Honjozo ?

Answer 31

10%

Question 32

What is the production of Junmai ?

Answer 32

5%

Question 33

What is the production of Junmai Ginjo and Junmai Daiginjo ?

Answer 33

4%

Question 34

What is the production of Ginjo and Daiginjo ?

Answer 34

10%

Question 35

What is Shuzo koteki mai ?

Answer 35

The rice for making sake

Question 36

What is Peptides ?

Answer 36

Part of the structure of sake Tannins of Sake

Question 37

What are the acids present in Sake ?

Answer 37

None

Question 38

How many compounds / precursors ?

Answer 38

100