Sake Flashcards
What is koji-kin?
The mold that is grown on steamed sake rice
Match the sake style to its definition. Ginjo Nama-zake Daiginjo Genshu
Ginjo - 60% Maximum Percentage of Rice Grain Remaining
Nama-zake - Sake that is unpastuerized
Daiginjo - 50% Maximum Percentage of Rice Grain Remaining
Genshu - Undiluted Sake
True or False: Sake can be made anywhere in the world.
True
True or False: Once opened, sake deteriorates much faster than wine, and the contents of a bottle should be consumed within a few hours.
False
What is multiple-parallel fermentation?
Conversion of starch to sugar and fermentation happen at the same period.
Which of the following rice varieties is nicknamed “the king of sake rice”?
Yamada-Nishiki
What is the difference between junmai and honjozo?
Honjozo has added distilled alcohol while junmai does not.
What is junmai daiginjo?
Rice polished to at least 50%, with no added alcohol
True or False: The literal translation of junmai is “pure rice.”
True
Match the style to its quality level.
Futsu-shu
Junmai-Ginjo-shu
Honjozo-shu
Futsu-shu - non - premium sake
Junmai-Ginjo-shu - super premium sake
Honjozo-shu - non-premium sake
What is the biggest difference between sake and shochu?
Sake is brewed and shochu is distilled
Where did sake originate?
China
What is the average ABV of sake?
15%-20%
True or False: There is vintage variation with Sake
False
What is the term for the head brewer at a kura?
Toji
How long does koji-kin normally take to form?
Two to three days
Order the following prefectures from north to south (1 = northernmost, 4 = southernmost).
Niigata
Hokkaido
Kyoto
Kumamoto
Hokkaido - 1
Niigata - 2
Kyoto - 3
Kumamoto - 4
What is taru-sake?
Sake that is matured in Japanese cedar
Also known as joso, what is the term for wringing the moromi from its lees?
shibori
Match the presentation to the style of sake it is most appropriate for.
In a white wine glass, between 45-55 degrees F
In lacquerware, at room temperature
In ceramic, served between 104-120 degrees F
Junmai Diaginjo
Yamahai-shikomi
Tokubetsu honjozo
In a white wine glass, between 45-55 degrees F - Junmai Diaginjo
In lacquerware, at room temperature - Tokubetsu honjozo
In ceramic, served between 104-120 degrees F - Yamahai-shikomi
Name a mineral that is NOT desirable in water for sake production.
Iron
Shubo is a synonym for what common term?
Moto
What item is pictured here?
tokkuri
Which of the following is a true statement about tokubetsu honjozo?
This sake is polished to at least 60%.
True or False: Pure rice sake made without additives or preservatives is always gluten free.
True
Name some special styles of Sake?
Sake may be bone dry to sweet; the level of residual sugar is often indicated on the label as a number on the Sake Value Meter. What is the scale called?
(nihonshudo).
What are the maximum percentages for milling the rice?
True or False: Sake is generally meant for consumption shortly after the bottling date, as it does not usually improve with bottle age.
True
