Sake

Question 1

What is sake made from

Answer 1

Fermented rice

Question 2

What “type” of liquor is sake

Answer 2

Trick question, It is a category itself

Question 3

Sake ABV

Answer 3

15%-17%

Question 4

How is sake similar to beer

Answer 4

A similar (but more extensive) brewing process, both derived from a grain

Question 5

4 main ingredients of sake

Answer 5

Water - makes up about 80-85% of sake’s volume
Rice - not table rice, sake rice has focused starch at core, table rice is starchy throughout
Koji - mold that grows on rice, helps sake fermentation process
Yeast - fungus that converts sugar into alcohol

Question 6

What typically determines how expensive sake will be?

Answer 6

The polishing (removing outer proteins & fats) of the rice. The more polished, the more expensive the sake.

Question 7

RPR

Answer 7

Rice Polishing Ratio
The lower the percentage, the higher quality of sake

Question 8

What does Junmai mean

Answer 8

“No alcohol added”

Question 9

Junmai sake tasting notes

Answer 9

Rich, full bodied with subtle acidic flavor

Question 10

Honjozo tasting notes

Answer 10

Acidic and umami

Question 11

Ginjo tasting notes

Answer 11

Fruitier/floral, complex

Question 12

Daiginjo tasting notes

Answer 12

Fruitier/floral, complex, clean and crisp

Question 13

What does nigori mean and taste

Answer 13

“Unfiltered”
Guests generally taste nigori as sweet and fruity however can have a range of flavors

Question 14

Genshu meaning and taste

Answer 14

“Undiluted”
No additional water at the end of the brewing process

Question 15

Nama meaning and taste

Answer 15

“Unpasteurized”
Not heat treated to keep certain characteristics, such as freshness or certain aromas

Question 16

Honjozo/ Junmai offerings

Answer 16

Hakkaisen Tokubetsu (Honjozo)
Kikusui Funaguchi (Honjozo)
Hakkaisen Tokubetsu (Junmai)

Question 17

Ginjo/ Junmai Ginjo offerings

Answer 17

Bushido Way of the Warrior (Ginjo, Genshu)
Dewazakura Oka Cherry Bouquet (Ginjo)

Question 18

Daiginjo / Junmai Daiginjo offerings

Answer 18

Ginga Shizuku Divine Droplets (Junmai Daiginjo)
Hakkaisan (Junmai Daiginjo)
Akitabare “Winter Blossom” (Daiginjo)

Question 19

Nigori / special offerings

Answer 19

Kunizakari (nigori)
Asahi Shuzo, Dassai 45 (Junmai Daiginjo)

Question 20

Sake shelf life

Answer 20

3 weeks refrigerated
All sake must be labeled with date and sealed with a pump upon opening

Question 21

Serving sake by the glass

Answer 21

Served in a chilled Nick & Nora glass

Question 22

Serving sake by the can

Answer 22

The can is presented to guests bar side/tableside with a sake glass. Bartender/server will fill sake glass

Question 23

Serving sake by the carafe

Answer 23

Presented to guests with appropriate amount of shot glasses and a sake carafe. Bartender/Server will fill sake glass. It is server/bartender responsibility to refill sake glasses upon table touches.

Question 24

Serving sake by the bottle

Answer 24

Bottle presented to guests with appropriate amount of sake glasses. The 720 ml bottles are accompanied by a bottle chiller. Bartender/server will fill sake glasses and refill upon table touches.

Question 25

Sake pouring etiquette

Answer 25

Place two hands on bottle while presenting and pouring sake as sign of respect. While serving each glass, “kunpai” is said to each guest.

Question 26

Serving sizes of sake

Answer 26

Glass- 3 oz
Carafe- 9 oz carafe with 1.5 oz sake glass (for 1-3 guests)
Bottle- 6 oz (1-3 guests) 7 oz (1-3 guests) 10 oz (2-4 guests) 24 oz (4-6 guests)