Sake

Question 1

Nama-hire

Answer 1

Malty, meaty, or rotting vegetable flavor or aroma. Off-flavor associated with poor sake.

Question 2

Taru

Answer 2

Cedar casks used for aged sake.

Question 3

O-Choko

Answer 3

Traditional sake cup.

Question 4

Four steps of rice preperation

Answer 4

Polishing
Washing
Soaking
Steaming

Question 5

Kurabito

Answer 5

Brewery worker

Question 6

Genshu

Answer 6

A type of sake that has no water added.

Question 7

Taruzake

Answer 7

A type of sake that is aged in cedar (taru) casks.

Question 8

Shinseki

Answer 8

Soaking the rice

Question 9

Kura

Answer 9

Sake brewery

Question 10

What style of sake can be served warm or hot?

Answer 10

Futsu-shu
Junmai
Honjozo

Question 11

Koji

Answer 11

Mold that is inoculated on to the rice.

Question 12

Koji-kin

Answer 12

The mold spores used to inoculate the rice

Question 13

Senami

Answer 13

Washing the rice

Question 14

Seimaibuai

Answer 14

Percent of rice remaining after polishing.

Question 15

Shinpaku

Answer 15

The part of the polished rice that holds the most starch.

Question 16

Moto

Answer 16

The starter fermentation.

Question 17

Namachozo & Namazume

Answer 17

A type of sake that has undergone only one pastuerization. Sake normally undergoes two. Namazume only undergoes the second fermentaion; namachozo undergoes both.

Question 18

Muroka

Answer 18

A sake that has not passed through a second filtration.

Question 19

Polishing ratios

Answer 19

100% (no polishing): Rare- can be used to make Futsu-shu.
70%: Honjozo or Junmai
60%: Ginjo or junmai gingo
50%: Daigingo or junmai daiginjo

Question 20

Shiboritate

Answer 20

Unaged sake that goes directly from pressing to the bottle then to market.

Question 21

Jizake

Answer 21

Local sake- table sake.

Question 22

Futsu-shu

Answer 22

Basic, table sake.
Slightly sweet and lightly acidic with fruity flavors.

Question 23

Junmai

Answer 23

“Pure rice”
This is sake that has no added brewers alcohol.

Question 24

Hojozo

Answer 24

High strength brewers alcohol is added.

Question 25

Nigori

Answer 25

Unfiltered or roughly filtered sake.

Question 26

Koshu

Answer 26

Aged sake

Question 27

Nama

Answer 27

Unpasteurized sake.

Question 28

Moromi

Answer 28

The main fermentation

Question 29

Masu

Answer 29

Small box made of cedar used for measuring rice.

Question 30

Four ingredients of sake

Answer 30

Steamed, white rice.
Koji
Water
Yeast

Question 31

Nuka

Answer 31

The powder left after polishing rice.

Question 32

Tokkuri

Answer 32

Sake carafe used to heat sake.

Question 33

Kimoto

Answer 33

When the kurabati stir the mash in which to naturally inoculate the moto.

Question 34

Stage of making koji

Answer 34

Cooling the steamed rice.
Spreading the mold over the steamed rice.
Initial mold growth
Controlling or stopping mold growth

Question 35

What does adding high strength alcohol do?

Answer 35

Helps extract flavors not soluble in water.

Question 36

Sake producers

Answer 36

Dassai 50
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