Sake

Question 0

MPF?

Answer 0

multiple parallel fermentations

Question 1

Sake?

Answer 1

in Japanese general term for all alcoholic beverages

defined in English as an alcoholic beverage produced from fermented rice

Question 2

What rice is used for sake?

Answer 2

Yamada Nishiki

Question 3

What produces the best sake?

Answer 3

Shinpaku - pure starchy heart of the rice grain

Question 4

Seimaibuai

Answer 4

Milling-degree

Question 5

Namazake

Answer 5

Unpasteurized Sake

Question 6

Nigori Sake

Answer 6

Unfiltered Sake

Question 7

Taruzake

Answer 7

Sake aged in wooden barrels

Question 8

Jizake

Answer 8

Sake from a smaller kura (brewery)

Question 9

Genshu Sake

Answer 9

Undiluted Sake

Question 10

kura

Answer 10

sake-brewery

Question 11

name the 4 sake styles?

Answer 11

junmai 70+%
honjozo 70%
ginjo 60%
daiginjo 50%

(%= max percentage of rice grain remaining)

Question 12

koji-kin?

Answer 12

green powdery mold

Question 13

moromi

Answer 13

fermenting mash

Question 14

how long does sake ferment?

Answer 14

up to 45 days

Question 15

how much alc does sake reach?

Answer 15

20% - water added - final alc around 17%

Question 16

drynesslevels of sake?

Answer 16

bone dry to sweet

Question 17

dies sake improve by bottle aging?

Answer 17

no.. sake is made for consumption shortly after bottling date