Sake

Question 1

What are the 4 general categories of sake styles?

Answer 1

Junmai: 70% polish; no additives
Honjozo: 70% polish; neutral spirit added
Ginjo: 60% polish; honjozo in style
Futsu-shu: “standard” sake; more alcohol added than normal honjozo.. sweetener, acidulation also added. Very casual sake

Question 2

What term would indicate that a Ginjo or Daigingjo are undiluted?

Answer 2

Junmai

Question 3

What is Yamada Nishiki?

Answer 3

The preferred rice for sake

Question 4

What are Tokkuri and Ochoko?

Answer 4

Traditional sake drinkware- the tokkuri is a narrow-necked ceramic flask that the sake is decanted into. The Ochoko is a small cylindrical vessel

Question 5

What does the term Namazake designate?

Answer 5

Nama = raw
This designates that the sake was unfiltered. Any sake can be namazake

Question 6

What does the term Nigori indicate?

Answer 6

Unfiltered

Question 7

What does the term Taruzake indicate?

Answer 7

Aged in wooden cask

Question 8

What is Jizake?

Answer 8

A vague term indicating sake from a smaller kura

Question 9

What is a kura?

Answer 9

A small brewery

Question 10

What does the term Junmai mean?

Answer 10

Basically, a straight sake made from rice, koji, and water without any addition. This is the equivalent to beer made via German beer law that stipulates only water, malt, and hops may be used.

Question 11

What are the main 6 regions for sake production by volume?

Answer 11

1. Nada (Hyogo)
2. Fushimi (Kyoto)
3. Niigata (snowy, good rice, lots of great clean mountain water, lots of toji - possibly best place to brew sake)
4. Akita
5. Hiroshima (historically important for sake)
6. Fukushiima

Question 12

What is Nihonshu?

Answer 12

The Japanese word for sake specifically - since sake actually just means “alcohol” in general in Japan