Sake

Question 1

What is koji-kin?

Answer 1

The mold that is grown on steamed sake rice

Question 2

Match the sake style to its definition.
Ginjo
Nama-zake
Daiginjo
Genshu

Answer 2

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

Question 3

True or False: Sake can be made anywhere in the world.

Answer 3

True

Question 4

True or False: Once opened, sake deteriorates much faster than wine, and the contents of a bottle should be consumed within a few hours.

Answer 4

False

Question 5

What is multiple-parallel fermentation?

Answer 5

Conversion of starch to sugar and fermentation happen at the same period.

Question 6

Which of the following rice varieties is nicknamed “the king of sake rice”?

Answer 6

Yamada-Nishiki

Question 7

What is the difference between junmai and honjozo?

Answer 7

Honjozo has added distilled alcohol while junmai does not.

Question 8

What is junmai daiginjo?

Answer 8

Rice polished to at least 50%, with no added alcohol

Question 9

True or False: The literal translation of junmai is “pure rice.”

Answer 9

True

Question 10

Match the style to its quality level.

Futsu-shu
Junmai-Ginjo-shu
Honjozo-shu

Answer 10

Futsu-shu - non - premium sake
Junmai-Ginjo-shu - super premium sake
Honjozo-shu - non-premium sake

Question 11

What is the biggest difference between sake and shochu?

Answer 11

Sake is brewed and shochu is distilled

Question 12

Where did sake originate?

Answer 12

China

Question 13

What is the average ABV of sake?

Answer 13

15%-20%

Question 14

True or False: There is vintage variation with Sake

Answer 14

False

Question 15

What is the term for the head brewer at a kura?

Answer 15

Toji

Question 16

How long does koji-kin normally take to form?

Answer 16

Two to three days

Question 17

Order the following prefectures from north to south (1 = northernmost, 4 = southernmost).

Niigata
Hokkaido
Kyoto
Kumamoto

Answer 17

Hokkaido - 1
Niigata - 2
Kyoto - 3
Kumamoto - 4

Question 18

What is taru-sake?

Answer 18

Sake that is matured in Japanese cedar

Question 19

Also known as joso, what is the term for wringing the moromi from its lees?

Answer 19

shibori

Question 20

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

Answer 20

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

Question 21

Name a mineral that is NOT desirable in water for sake production.

Answer 21

Iron

Question 22

Shubo is a synonym for what common term?

Answer 22

Moto

Question 23

What item is pictured here?

Answer 23

tokkuri

Question 24

Which of the following is a true statement about tokubetsu honjozo?

Answer 24

This sake is polished to at least 60%.

Question 25

True or False: Pure rice sake made without additives or preservatives is always gluten free.

Answer 25

True

Question 26

Name some special styles of Sake?

Answer 26

Question 27

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?

Answer 27

(nihonshudo).

Question 28

What are the maximum percentages for milling the rice?

Answer 28

Question 29

True or False: Sake is generally meant for consumption shortly after the bottling date, as it does not usually improve with bottle age.

Answer 29

True