Sake

Question 1

Name the mold used for Sake production.

Answer 1

Aspergillus Oryzae

Question 2

What are 4 important types of rice used in Sake production

How many are recognized for production?

Answer 2

Yamadanishiki
Miyamanishiki
Gohyakumangoku
Omachi

Over 80, maybe 100

Question 3

What is Shinpaku?

Answer 3

The heart of the rice grain

Question 4

What is Aspergillus Oryzae referred to as in Sake production?

Answer 4

Koji Kin

Question 5

What is the first step in Sake production?

Answer 5

Milling the rice.

Question 6

What is Seimaibuai?

Answer 6

Refers to how much rice remains after milling. Terms like Daiginjo (50%) and Ginjo (60%) are used to indicate the seimaibuai.

Question 7

Junmai indicates what for a bottle of sake?

Answer 7

That no brewers alcohol was added.

Question 8

What is the 2nd step in Sake production after milling?

Answer 8

Create the Koji. Milled rice is rinsed, soaked, and steamed before inoculation with Koji Kin mold and allowed to grow for 2 days.

Question 9

What is the 3rd step in Sake production, after you make your Koji?

Answer 9

Make the starter, or Moto/Shubo. Rice, water, and yeast are added to the Koji, which develops for 2 weeks.

Question 10

Whats the 4th step in Sake production, once you have a developed moto?

Answer 10

Create the Moromi, or fermenting mash.

More rice, water, and Koji is added, three times, doubling the batch each time over a 45 day period. ABV of ~20% when done.

Question 11

What unique style of fermentation is utilized for sake production? Explain how it works.

Answer 11

Multiple Parallel Fermentation. As Koji Kin mold converts rice starch to sugar, yeast will convert sugar to alcohol.

Question 12

What is the 5th step in Sake production once fermentation is complete?

Answer 12

The Moromi will be watered down to about 17% ABV, pressed, and usually filtered and pasteurized.

Question 13

A Sake’s sweetness is measured using what scale? How does it work?

Answer 13

Nihonshu-do Scale

Measures specific gravity of the liquid, relative to water. More negative is sweet, more positive is dry.

Question 14

What is Honjozo?

Answer 14

A sake that has a little brewers alcohol added, milled at least 70%

Question 15

On a bottle of Sake, what does ‘Nama’ mean?

Answer 15

Unpasteurized

Question 16

On a bottle of Sake, what does ‘Nigori’ mean?

Answer 16

unfiltered

Question 17

A sake labeled ‘Taru’ means what?

Answer 17

aged in wood barrel

Question 18

What is Genshu sake?

Answer 18

Undiluted sake

Question 19

What is the phrase for ordinary sake?

What is the phrase for special designation sake?

Answer 19

Futsushu

Tokutei Meisho Shu

Question 20

How would a sake producer indicate a bottle differs from the normal style?

Answer 20

Tokubetsu

Question 21

Jizake indicates what?

Answer 21

That the bottling is from a small brewer, or ‘kura’

Question 22

How many prefectures are in Japan?

How many of them produce sake?

Which ones have their own GI Status?

Answer 22

47

all of them

Yamagata
Hakusan
Nadagogo
Harima
Mie

Question 23

How is sparkling sake produced?

Answer 23

Arrest fermentation at 8% then bottle it with Liqueur de Tirage

Question 24

What is Akazake?

Answer 24

Red sake, made with either red rice or red Koji

Question 25

What is the name for the traditional ceramic flask in which sake is served?

Answer 25

Tokkuri

Question 26

What is Shinshu?

Answer 26

New Sake from the current year

Question 27

A Koshu sake is aged for how long?

Answer 27

for 1 year

Question 28

Ogoshu on a label of Sake means what?

Answer 28

Extra aged sake, at least 2 years

Question 29

Hi Ochi or Hine means what in the world of Sake?

Answer 29

Sake that has gone bad. Indicated by overly sweet heady white foaming sediment.