Sake

Question 1

The majority of Sake production comes from this country.

Answer 1

Japan

Question 2

Describe what sake is.

Answer 2

A fermented beverage made from rice.

Question 3

Is table rice used to make sake?

Answer 3

No

Special rice varieties are used for sake.

Rice varieites have their own unique flavors and high starch content.

Question 4

What is the scientific term for Koji-kin?

Answer 4

Aspergillus oryzae

Question 5

What is Koji-kin?

Answer 5

A special mold native to Asia that converts starches in rice to sugar for fermentation.

It is sprinkled over steamed rice to ignite fermentation.

Question 6

In sake production, what happens after the koji-kin converts the starch to sugar?

Answer 6

Yeasts convert sugar into alcohol.

Diverse yeast strains provide unique aromas and flavors.

Question 7

What is the typical ABV range for sake?

Answer 7

15-22% ABV

Question 8

Desribe Multiple Parallel Fermentation in sake production.

Answer 8

MPF relies on the combined activities of yeast and koji-kin to undergo both crucial processes of fermentation at once.

Question 9

Why is water an important component of final flavor in sake?

Answer 9

Hard water (higher in minerals) adds different flavors than soft water (lower in minerals).

Question 10

What is brewer’s alcohol in sake production?

Answer 10

Pure distillate

Question 11

Brewer’s alcohol is added to some sake styles and not others.

With a Ginjo sake, if no distilled alcohol is added how will it be labeled?

Answer 11

Junmai Ginjo

Junmai = no alcohol added

Question 12

With a Daiginjo sake, if no distilled alcohol is added how will it be labeled?

Answer 12

Junmai Daiginjo

Junmai = no alcohol added

Question 13

What style is Nigori sake?

Answer 13

Cloudy sake (coarsely filtered sake)

Question 14

What style is Namazake sake?

Answer 14

Unpasteurized sake

Question 15

What are Kimoto and Yamahai styles of sake?

Answer 15

No lactic acid added resulting in a gamey flavor.

Question 16

Sake has a classification system for the premium production styles based on rice polishing.

What is the minimum % of rice grain remaining for:

• Daiginjo: ____%
• Ginjo: ____%
• Honjozo: ____%

Answer 16

• Daiginjo: 50%
• Ginjo: 60%
• Honjozo: 70%

Question 17

What is the Sake Meter Value (SMV)?

Answer 17

This scale is a measure of the sake’s specific gravity, or its density in contrast to that of water. Negative values indicate sweetness, while positive values indicating dryness.

Range of -15 to +15 (zero is neutral).

Question 18

What does the term Tokubetsu mean in sake?

Answer 18

Special Sake Category

Question 19

Which 2 styles of sake are best served chilled?

Answer 19

Ginjo and Daiginjo

Question 20

Which styles of sake are best served warm?

Answer 20

Lower polishing levels

Question 21

Are Yamahai and Kimoto served chilled or warm?

Answer 21

Can be served chilled or warm.

Question 22

Which sake styles have much more umami that’s good for pairing with bigger, richer meats?

Answer 22

Kimoto and Yamahai

Question 23

What are the 3 most common format sizes for sake?

Answer 23

1. 300ml
2. 720ml
3. 1.8L

Question 24

From lowest to highest, what is the classification system for premium sake production?

Answer 24

1. Junmai
2. Honjozo
3. Ginjo
4. Daiginjo

Question 25

Besides Japanese cuisine, what foods pair well with sake?

Answer 25

* Caviar * Light fish dishes * Creamy oysters (rather than briny) * Lobster * Dishes with ginger * Prosciutto, some smoked meats ## Footnote Sake can be tough to pair because it's lower in acidity and higher in alcohol. The Japanese won't pair sake with sushi (rice on rice), but they will pair sake with sashimi (rice on raw fish).