Sake

Question 1

Hakkaisan

Answer 1

Yukimuro
Junmai Daiginjo Genshu Koshu

Question 2

Wakatake Onikoroshi

Answer 2

Demon Slayer
Junmai Daiginjo

Question 3

Nanbu Bijin

Answer 3

Southern Beauty
Tokobetsu Junmai

Question 4

Rihaku

Answer 4

Dreamy Clouds
Tokubetsu Junmai Nigori

Question 5

Tensei

Answer 5

Endless Summer
Tokubetsu Honjozo

Question 6

Yamada Shoten

Answer 6

Everlasting Roots
Tokubetsu Junmai

Question 7

Tsukinowa

Answer 7

Blue Hue
Honjozo

Question 8

Shiokawa

Answer 8

Cowboy Yamahai
Yamahai Junmai Ginjo Genshu

Question 9

Kikumasamune
(Happy hour)

Answer 9

————
Kimoto Junmai

Question 10

Takara
(Happy hour)

Answer 10

————
Futsushu Nigori

Question 11

Kanbara
(Dessert)

Answer 11

Ancient Treasure
Yamahai Junmai Genshu Koshu

Question 12

Fermentation is _____ + _____ = _____ + CO2

Answer 12

Yeast
Sugar
Alcohol

Question 13

Where does the sugar in fermentation come from in sake?

Answer 13

Rice. Specifically, the starchy center of the rice

Question 14

4 ingredients in Junmai sake

Answer 14

Yeast
Water
Rice
Koji

Question 15

When did ginjo and Daiginjo grade sakes start being produced?

Answer 15

1950’s and 1960’s

Question 16

Why do we use short glasses for sake?
Will you ever use stemware?

Answer 16

1. Short glasses are a more traditional style of service. They allow aromas to escape more rapidly and affect the taste less.
2. Stemware is used for all ginjo and Daiginjo grade sakes, as well as upon request, as it helps to concentrate the aromas more similar to wine.

Question 17

How many ounces is our BTG sake pour ?

Answer 17

4 ounces

Question 18

What is the shelf life of a bottle of sake before opened?
After opened?

Answer 18

1. Up to 1 year
2. Up to 1 week

Question 19

Is sake made more like wine or beer? Why?

Answer 19

Beer bc it’s brewed

Question 20

Koji is responsible for what in piece of the sensory experience in sake?

Answer 20

Taste

Question 21

Yeast is responsible for what piece of the sensory experience in sake?

Answer 21

Aroma

Question 22

Water is responsible for what piece of the sensory experience in sake?

Answer 22

Mouthfeel

Question 23

What is the difference between hard and soft water in sake?

Answer 23

Hard water usually results in a crispier sake with more minerality, where a sake made with soft water will have a creamier/fuller mouthfeel

Question 24

What is added to Honjos sakes?

Answer 24

Brewer’s alcohol, for structure and aroma

Question 25

What is a masu?

Answer 25

The box used to serve sake. Created to mimic the sake boxes used in sake brewing in Japan which are used for measurement

Question 26

“Ginjo” is best remembered to mean what when applied to a sake’s flavor and/or aroma?

Answer 26

Fruity, floral

Question 27

Why do we overflow our pours of sake BTG?

Answer 27

Traditional way of serving sake. A sign of generosity.

Question 28

Is sake gluten free?

Answer 28

Yes

Question 29

What does “Tokubetsu Honjozo Genshu Namazake” mean?

Answer 29

Special, with brewer’s alcohol added, undiluted, unpasteurized sake

Question 30

Nigori

Answer 30

Unfiltered sake

Question 31

Futsu-shu

Answer 31

Ordinary/table sake
No minimum milling requirement

Question 32

Seimaibuai

Answer 32

Grade of milling
Percentage indicates how much is LEFT of the rice

Question 33

Honjozo

Answer 33

Rice polished to 70% semaibuai (70% remaining, 30% polished away) brewer’s alcohol added

Question 34

Tokubetsu

Answer 34

Special

Question 35

Kanzake

Answer 35

Hot sake

Question 36

Junmai

Answer 36

Made with only rice, water, yeast, and koji; no brewers alcohol added

Question 37

Namazake

Answer 37

Unpasteurized sake

Question 38

Daiginjo

Answer 38

Polished to 50% semaibuai. Means “even more” fruity/floral

Question 39

Ginjo

Answer 39

Polished to 60% semaibuai (60% remaining, 40% polished away). Fruity and floral

Question 40

Genshu

Answer 40

Undiluted (no additional water is added)

Question 41

Koshu

Answer 41

Aged