Sake Flashcards
What traditional ornament made of cedar boughs is hung outside a Kura when new sake is brewed?
A. Kurabiraki
B. Fune
C. Nomikai
D. Sugitama
Sugitama
Match the rice variety with the description of the sake produced from it.
A. Complex, sweeter than Kame-no-O and more fragrant.
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki.
D. Elegant and firm, soft acidity, dry, tropical fruit notes.
- Hidahomare
- Kame-no-O
- Tamazakae
- Dewasanan
A. Dewasanan
B. Tamazakae
C. Kame-no-O
D. Hidahomare
If earthier, more subtle aromas are desired, which yeast strain of those listed below should be used?
A. #7
B. #9
C. #15
D. #1801
Yeast #7
Which of the following happens on day three of sandan shikomi?
A. Naka-zoe
B. Odori
C. Hatsu-zoe
D. Tome-zoe
Naka-zoe
If a yeast has an ‘01’ at the end of its labeling, it is low or non-foaming. T/F
True
To result in an umami-rich sake with high acidity and full body, which of the following steps would NOT be recommended?
A. So-haze koji making
B. Tsuki-haze kojimaking
C. Using the kimoto yeast starter
D. Omitting charcoal filtration
What is the difference between ko-on touka Moto and sokujo Moto?
A. Sokujo Moto takes an average of 14 days, while ko-on touka take significantly less time.
B. Ko-on touka is a hybrid of sokujo and takes closer to 21 days instead of 14 days.
C. Ko-on touka has a higher concentration of amino acid glutamate
If a sake is labeled as “junmai muroka nama genshu” what is NOT a reasonable conclusion that can be made?
A. This sake has no water dilution
B. This sake does not have the addition of distilled alcohol
C. This sake does not undergo charcoal filtration
D. This sake does not have lactic acid added during the yeast starter process.
This sake does not have lactic acid added during the yeast starter process.
Which of the following is NOT a true statement about rice cultivation?
A. Sake rice is cultivated in wet mud which prevents oxygen access so that weeds cannot grow.
B. Sake rice is cultivated in greenhouse until it reaches a suitable height to transfer to rice paddy.
C. Gohyakumangoku is the most prolific sake rice.
D. Harvesting of sake rice is late September to early October
Gohyakumangoku is the most prolific sake rice
During which season is hiyaoroshi released?
A. Spring
B. Summer
C. Fall
D. Winter
Fall
What is NOT a typical aroma associated with ginjo-ka?
A. Melon
B. Pear
C. Lemon
D. Lychee
Lemon
The ester ethyl carpoate is responsible for ripe apple, tropical fruit, and anise aromas in sake. T/F
True
Premium sake fermentation takes place at lower temperatures than beer or wine. T/F
True
Which of the following cost cutting methods is NOT allowed in the production of an economic style of premium sake?
A. Using a continuous rice steamer instead of steaming in individual batches.
B. Using table rice instead of certified sake rice.
C. Using mechanized koji machine instead of handmade koji.
D. Adding up to 20% of distilled alcohol.
Adding up to 20% of distilled alcohol`
Which of the following styles are produced through the addition of sake instead of water during the Tome stage (third stage) of Sandan shikomi?
A. Koshu
B. Kijoshu
C. Taruzake
D. Taisehaku
Kijoshu
