Sake

Question 1

What is Sake?

Answer 1

Sake is a fermented beverage made from rice

Question 2

Where does a majority of Sake production come from

Answer 2

Japan

Question 3

Koji-kin

Answer 3

Aspergillus oryzae

A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice

Question 4

Yeast

Answer 4

Converts sugar into alcohol after the koji converts the starch to sugar.

Ferments the sake and creates alcohol.

Question 5

Typical ABV of Sake

Answer 5

15-22%

Question 6

How does yeast impact flavor

Answer 6

Diverse yeast strains provide unique aromas and flavors

Question 7

Parallel Fermentation

Answer 7

(-) Parallel fermentation is a process that allows for multiple reactions to occur simultaneously in the same container

(-) A unique process used to make sake, where saccharification and fermentation happen at the same time

Question 8

What are the 5 main ingredients of sake?

Answer 8

Water

Rice

Koji-Kin

Yeast

Brewer’s Alcohol (not always used)

Question 9

Water

Answer 9

Important component of final flavor. Each sake distillery has its own unique water source.

Question 10

Finish this analogy:

Terroir is to wine as _____ is to sake.

Answer 10

Water

Water has specific qualities (salinity, minerality, etc.) in different parts of Japan, and it’s the water a brewery uses that helps define its sake’s sense of place.

Question 11

What is Brewer’s Alcohol?

Answer 11

A neutral, distilled alcohol that can be added to sake

Question 12

Why is Brewer’s Alcohol added to cheap sake?

Answer 12

(-) Increase yield

(-) Stabilize the sake to give it a longer shelf life

Question 13

Why is Brewer’s Alcohol added to premium sake?

Answer 13

(-) To draw more flavor out of the product (the alcohol, or ethanol, is an effective solvent)

(-) Add richness

(-) Stabilize the sake so it has a longer shelf life

(-) The amount of Brewer’s Alcohol allowed to be added to premium sake is much less than what is allowed for cheap sake.

Question 14

Nigori

Answer 14

Cloudy, unfiltered Sake

Nigori sake looks milky and it’s typically off-dry

Question 15

Namazake

Answer 15

Unpasteurized Sake

needs to be refrigerated

Question 16

Kimoto

Answer 16

No lactic acid added resulting in a gamey flavor

Question 17

Yamahai

Answer 17

No lactic acid added resulting in a gamey flavor

Question 18

Service of Beverage

Answer 18

Ginjo and Daiginjo best served chilled.

Lower polishing levels, Yamahai and Kimoto can be served chilled or warm

Question 19

Business of the Sommelier Sake

Answer 19

Bottle sizes: 300ml / 720ml / 1.8L

Question 20

Food and SAKE Pairing

Answer 20

Kimoto and Yamahai have much more umami for pairing with bigger richer meats.

Question 21

Junmai classification

Answer 21

Means no alcohol added

Question 22

What are the overarching classifications of sake?

Answer 22

How polished the rice grains used to make the sake are;

Whether a tiny amount of Brewer’s Alcohol has been added.

Question 23

What are the sake quality grades in order from good to premium?

Answer 23

Junmai
Honjozo
Ginjo
Daiginjo

Question 24

How much of the rice is polished away for a Honjozo sake?

Answer 24

30% polished away

Or, 70% or the rice grain remains

Question 25

Is Brewer’s Alcohol added to Honjozo?

Answer 25

YES, Brewer’s Alcohol is added to Honjozo.

Question 26

How much of the rice is polished away for a Ginjo sake?

Answer 26

40% is polished away

Or, 60% of the rice grain remains

Question 27

How much of the rice is polished away for a Daiginjo sake?

Answer 27

50% is polished away

Or, 50% of the rice grain remains

Question 28

What is the tippy top premium sake made?

Consider the polishing percent and whether Brewer’s Alcohol has been added.

What is max amount of rice that remains

Answer 28

Junmai Daiginjo

Must meet a rice polishing minimum of 50%

Question 29

Junmai Ginjo

Answer 29

Rice has 60% of the grain remaining after polishing.

This means that 40% of the rice grain’s outer layer, or bran, has been removed.

Question 30

Sake Meter Value (SMV)

Answer 30

The higher the number, the drier the sake. Range of -15 to +15.

Question 31

Tokubetsu

Answer 31

Special Sake Category