Sake

Question 1

In Sake what is MPF?

Answer 1

Multiple Parallel Fermentation

This is the single process of converting rice startch to fermentable sugars, and the conversion of those sugars into alcohol.

In Sake production this takes place in the same vessel.

Question 2

What is Koji?

Answer 2

The name for the steamed rice used in Sake production where mold (Koji-Kin) will cultivate.

Question 3

What is Koji-Kin?

Answer 3

This is the active green powdery mold in the fermentation (MPF) process of Sake.

Aspergillus Oryzae

Koji-Kin in combination with yeast is what converts starch to sugar and then sugar to alcohol.

Note:
- Koji-Kin forms on the steamed rice called Koji.

Question 4

What is the name given to the machine that presses the completed sake to separate the rice solids from the newly created alcoholic liquid

Answer 4

Fune / Sakabune

Question 5

What is Yamada Nishiki?

Answer 5

Considered to be one of the best rice strains for Sake production.

Question 6

What is

Seimaibuai?

Answer 6

The process of milling the outside of the rice husk away.

Question 7

What is Shinpaku?

Answer 7

The starch rich heart of the rice grain.

Question 8

What is Tokutei Meishoshu?

Answer 8

Special Designation Sake

Honjozu - Junmai
* 30% milled off ~ 70% remaining (pre 2004)
- This minimum no longer applies to these grades.

Ginjo - Junmai Gingo
* 40% milled off ~ 60% remaining

Daiginjo - Junmai Daiginjo
* 50% milled off ~ 50% remaining

Note:
- The term “Junmai” indicates that no additional alcohol was added to the Sake.

Question 9

What is Nihonshodu?

Answer 9

Sake Value Meter

Scale to indicate relative sweetness in Sake. This scale is measured by relating the specific gravity of Sake to the specific gravity of water.
(-15) - 0 - (+15)

0 = neutral

Positive numbers indicate increasing levels of dryness (+15)

Negative numbers indicate incresing levels of sweetnes (-15)

Question 10

What is Moto?

Answer 10

Yeast, additional rice and water are added to Koji. This creates a Sake “starter” called Moto.

Moto is built in three successive stages. Each stage doubles the volume of the original Koji size.
(1:2 - 2:4 - 4:8)

This develops over a two week period, and becomes the Moromi.

Question 11

What is Moromi?

Answer 11

The final fermentable “Mash” of Sake.

This is what the Moto builds into.

Question 12

Waht is a Tokkuri?

Answer 12

The traditional ceramic decanter Sake is served in.

Question 13

What is an Ochoko?

Answer 13

Small cylindrical cup Sake is poured into from a Tokkuri.

Question 14

What is a Sakazuki?

Answer 14

A more formal & ceremonial, cup/saucer Sake is poured into from a Tokkuri.

Question 15

What is Nama Sake?

(namazake)

Answer 15

Unpasteurized Sake

Note:
- Sake is normally pastuerized twice.
- once before being matured
- a second time after maturation and before bottling

Question 16

What is Nama Zume?

(namazume)

Answer 16

Sake Pastuerized once.
Takes place before maturation.

Note:
- Sake is normally pastuerized twice.
- once before being matured
- a second time after maturation and before bottling

Question 17

What is Nama Chozu?

(namachozu)

Answer 17

Sake Pasyeurized once.
Takes place after maturation, but before bottling.

Note:
- Sake is normally pastuerized twice.
- once before being matured
- a second time after maturation and before bottling

Question 18

What is Nigori Sake?

Answer 18

Unfiltered Sake

Question 19

What is Taru Sake?

(taruzake)

Answer 19

Sake aged in wooden barrels

Question 20

What is a Kura?

Answer 20

A Sake brewery

Question 21

What is Jizake?

Answer 21

Sake from a smaller Kura

Question 22

What is Genshu Sake?

Answer 22

Undiluted Sake

Note:
- Sake typically finishes fermentaion at 20% ABV, and then is diluted down to approimately 17% ABV.

Question 23

What is Tokubetsu?

Answer 23

A term that can be added to the Honjozu/Junmai designation.

It typically indicates a higher level, or rice polishing that what was usually required.

Note:
I have also read that it has no real “legal” definition like Reserve in USA. I’ve seen sources that have said it can indicate that a superiore grain of rice was produced.

Question 24

What is Futsuu-shu?

Answer 24

Any Sake that does not fall into the Tokutei Meihoshu classification.

This accounts for 80+% of all Sake produced.

Think:
“Sounds like “Foot Juice…”

Question 25

What are the differences between:

Normal Sake
Nama Sake
Nama Zuke
Nama Chozu?

Answer 25

Question 26

What is Hito-hada-Kan?

Answer 26

A warm serving temperature of Sake

95° - 104°

“Human-skin warm”
.

==========

Nuru-Kan
“Lukewarm”
104° - 113°

Jyoh-Kan
“Good Hot”
113° - 122°

Atsu-Kan
“Hot Enough”
122° - 131°

Question 27

What is Nuru-Kan?

Answer 27

A warm serving temperature of Sake

104° - 113°

“Lukewarm”
.

=========

Hito-hada-Kan
“Human skin warm”
95° - 104°

Jyoh-Kan
“Good Hot”
113° - 122°

Atsu-Kan
“Hot Enough”
122° - 131°

Question 28

What is Jyoh-Kan?

Answer 28

A warm serving temperature of Sake

113° - 122°

“Good Hot”
.

==========

Hito-hada-Kan
“Human skin warm”
95° - 104°

Nuru-Kan
“Lukewarm”
104° - 113°

Atsu-Kan
“Hot Enough”
122° - 131°

Question 29

What is Atsu-Kan?

Answer 29

A warm serving temperature of Sake

122° - 131°

“Hot Enough”
.

==========

Hito-hada-Kan
“Human skin warm”
95° - 104°

Nuru-Kan
“Lukewarm”
104° - 113°

Jyoh-Kan
“Good Hot”
113° - 122°