Sake

Question 1

Polishing aim to remove?

Answer 1

Protein, lipid, vitamin, mineral

Question 2

Sake with Jozo alcohol

Answer 2

Aruten

Question 3

Sake without charcoal filtration

Answer 3

Muroka

Question 4

Nama-Chozo

Answer 4

生储藏 single Pasteurism before transportation

Question 5

Kijoshu

Answer 5

Traditional sweet sake 贵酿酒

Question 6

Taru-Zake

Answer 6

Barrel aged sake樽酒

Question 7

Fukuro-Zuri

Answer 7

Gravity filtration

Question 8

Shizuku-dori

Answer 8

Gravity filtration

Question 9

Yabuta-shibori

Answer 9

Horizontal pressure filtration

Question 10

Funa-shibori

Answer 10

Vertical pressure filtration

Question 11

Arabashiri

Answer 11

Free run juice荒走

Question 12

Naka-dori / Naka-gumi

Answer 12

Core juice 中取

Question 13

Seme

Answer 13

Tail juice 責

Question 14

Kasu

Answer 14

粕 the waste part of rice after filtration

Question 15

Jukusei-shu

Answer 15

熟成酒 lower temperature aged longer

Question 16

Doburoku

Answer 16

Ancient style cloudy sake 古法家酿浊酒 unfiltered

Question 17

Jika-gumi

Answer 17

Direct bottle after filtration, seasonal drink 直汲

Question 18

At the end of sake fermentation, what must be kept at low level

Answer 18

Pyruvic acid

Question 19

To-bin

Answer 19

Bottle for Fukuro-Zuri 斗瓶

Question 20

Nuru-Kan

Answer 20

Sake service temperature around 40 温

Question 21

Atsu-Kan

Answer 21

Sake service temperature around 50 热

Question 22

How should oxidized sake like

Answer 22

Less fresh, stale

Question 23

Hine

Answer 23

Out of condition sake

Question 24

How should Hine sake be like

Answer 24

Less fresh, dull, stale, caramel, toffee, sulfide like pickled vegetables

Question 25

Nama-hine

Answer 25

Out of condition Nama-zake

Question 26

How should Nama-Hine sake be like

Answer 26

Oxidative, sweet spicy, malt, spicy grilled bacon

Question 27

How should light damage sake like

Answer 27

Scorched rubber, burnt hair, musky-animal sulfur-containing mercaptan. Deep colour

Question 28

How should microbial spoilage sake like

Answer 28

VA, rotting vegetable, compost, sour milk, rancid cheese, sticking plasters.

Question 29

Temperature for sake storage

Answer 29

Usually lower than 12 degree, Nama should 5-8 degree

Question 30

gō

Answer 30

180ml 合

Question 31

shō

Answer 31

1.8L 升

Question 32

to

Answer 32

18L 斗

Question 33

koku

Answer 33

180L 石

Question 34

O-choko

Answer 34

御猪口 traditional small sake cup, 60ml

Question 35

Guinomi

Answer 35

Bigger thicker sake cup

Question 36

Sakazuki

Answer 36

Small sake plate

Question 37

Kiki-choko

Answer 37

Choko with blue bottom

Question 38

Masu

Answer 38

Little wood box 180ml, in history used to measure rice but some times used for drinking sake

Question 39

Tokkuri

Answer 39

德利 sake carafe, 150-300 ml

Question 40

Sake rice grading

Answer 40

Above special, Special (only for sake making First, second, third grade (table rice and sake making

Question 41

How to grade sake rice

Answer 41

Broken, Cracked, Dead, Under-ripe Less than 15% moisture

Question 42

How to assess rice ripeness

Answer 42

Colour of ears, Number of leaves per plant, Number of stems per ear, Plant has strong deep root.

Question 43

Aging for Koshu

Answer 43

Min 3 years

Question 44

Moromi

Answer 44

Fermenting mixture for sake

Question 45

Shikomi

Answer 45

The step to build up Moromi, mix all the raw materials.