sake

Question 1

what is sake called in Japan

Answer 1

nihon-shu

Question 2

what is saccharification

Answer 2

the conversion of starch into sugar

Question 3

what is the shubo/moto

Answer 3

the starter for alcoholic fermentation

Question 4

what are the ratios of rice, koji and water

Answer 4

20 koji
80 rice
130 water

Question 5

what is morami

Answer 5

the mash

Question 6

avg fermentation temp of sake

Answer 6

8-18
for 3-4 weeks

Question 7

what is sakekusu

Answer 7

the filtered sake cake (ie lees) left over after sake production

can be eaten or used in shochu production

Question 8

what is hi-ire

Answer 8

pasteurization

Question 9

gingo

Answer 9

40% of outer layer polished
(60% polish ratio)

Question 10

daigingo

Answer 10

50% polished

Question 11

junmai

Answer 11

no alcohol added

Question 12

Honjozo

Answer 12

30% has been polished off
(70% polish ratio)

Question 13

Futsu-shu

Answer 13

ordinary sake

Question 14

Nigori

Answer 14

cloudy sake
made by using a courser cloth during pressing

Question 15

namazake

Answer 15

unpasteurized

Question 16

how many times is sake normally pasteurized

Answer 16

twice

Question 17

would genshu be higher or lower in alcohol

Answer 17

higher, as no water dilutes it

Question 18

taruzake

Answer 18

sake served from cask
traditionally japanese cedar

Question 19

suitable temp for sake

Answer 19

18-20

Question 20

tokkuri

Answer 20

traditional pouring vessel

Question 21

in terms of TA, how do sake and wine differ

Answer 21

wine would be .5-.9 (g/100ml)

sake would be .1-.2 (g/100ml)

Question 22

Amakara value?

Answer 22

an alternative to the sake meter value, measuring the sweetness level of sake

Question 23

two main rice species for sake production

Answer 23

long grain indica
Japonica

Question 24

name 3 common sake rice varieties

Answer 24

Omachi
Yamadaniski

Question 25

semei-buai

Answer 25

the polishing ratio

specifically the weight of the polished rice compared to the unpolished rice.

Question 26

define soft water

Answer 26

water with less than 60 mg/litre of calcium carbonate

Question 27

toji

Answer 27

brew master

Question 28

most common yeast numbers

Answer 28

6
7
8
10

Question 29

kimoto

Answer 29

where lactic bacteria is naturally derived rather than added

longer process used for premium sake

Question 30

typical abv of brewers alcohol added to sake

Answer 30

30%