Sake

Question 1

What do the letters BY mean on a sake label?

Answer 1

brewers year

Question 2

What sake processes allow wild yeast and bacteria to become part of the brew?

Answer 2

• yamahai
• kimoto

Question 3

What is the term for the starchy center of a rice grain?

Answer 3

shinpaku

Question 4

What is the sake starter batch called?

Answer 4

moto (shubo)

Question 5

What is the term for undiluted sake?

Answer 5

genshu

Question 6

What is the semibuai of junmai/honjozo sake?

Answer 6

70%

Question 7

What is the term for the percentage of the rice grain remaining after milling?

Answer 7

semaibuai

Question 8

What is the term for table sake?

Answer 8

futsuu-shu

Question 9

What scale measures sake sweetness?

Answer 9

nihonshu-do (higher is drier)

Question 10

What does the sake term ‘junmai’ mean?

Answer 10

pure rice (no added brewers alcohol)

Question 11

What sake term refers to the drip-press method?

Answer 11

shizuko

Question 12

What is the difference between namazume and namachozo?

Answer 12

• zume is pasteurized in tank but not bottle
• chozo is pasteurized right before bottling

Question 13

What is the term for aged sake?

Answer 13

koshu

Question 14

What are the 3 methods of sake pressing?

Answer 14

Yabuta - bladder and mesh
Fune - pass through wood and mesh screens
Shizuko - drip press

Question 15

What is the term for the 3 stages of sake brewing?

Answer 15

San dan shikomi