Sake

Question 1

Describe briefly Sake production?

Answer 1

Rice starch is converted to fermentable sugars, yet the conversion of starch to sugar, and sugar to alcohol, occurs simultaneously in the same vessel.

Question 2

Name the superior type of rice for sake production?

Answer 2

Yamada Nishiki

Question 3

Sake is labelled according to the degree to which it has been milled ___________?

Answer 3

Seimaibuai

Question 4

Regardless of sweetness, quality sake is best served ______________?

Answer 4

Lightly chilled or at room temperature.

Question 5

What style of sake is “Junmai”?

Answer 5

Used only water, rice & koji, the milling percentage may now be higher than 70%.

Question 6

What style of sake is “Honjozo”?

Answer 6

A slight amount of brewers alcohol is added to the sake before pressing.

*Milled to70%

Question 7

What style of sake is “Ginjo”?

Answer 7

If labelled Ginjo, the sake will be Honjozo in style, with brewers alcohol added.

If no distilled alcohol is added, it will be labelled “Junmai Ginjo”

*60%

Question 8

What style of Sake is “Daiginjo”?

Answer 8

If labelled Daiginjo, the sake will be Honjozo in style.

If no brewers alcohol is added, it will be labelled “Junmai Daiginjo”.

50%

Question 9

What is “Namazake style sake”?

Answer 9

unpasteurized sake.

Question 10

What is “Nigurizake style sake”?

Answer 10

cloudy, coarsely filtered sake

Question 11

What is “Taruzake style sake”?

Answer 11

sake aged in wooden barrels

Question 12

What is “Jizake style sake”?

Answer 12

Sake from a smaller kura (Brewery)

Question 13

What is “Genshu style sake”?

Answer 13

Undiluted sake