Sake

Question 1

What are the two major categories of sake in Japan

Answer 1

futsuu-shu and tokutei meishoshu

Question 2

What is added to most futsuu-shu sake

Answer 2

Considerable amounts of distilled alcohol are added to increase yield making a basic and crude sake

Question 3

What is the name of sake that is special designation sake?

Answer 3

Tokutei meishoshu

Question 4

If distilled alcohol is added to Tokutei meishoshu, what is the reason for adding it?

Answer 4

To help extract extra flavor and aroma not to increase yield

Question 5

If no distilled alcohol is added to a sake of high-quality what will be on the label

Answer 5

Junmai

Question 6

Name for sake classifications for special designation sake or tokutei meishoshu?

Answer 6

Daiginjo
Ginjo
Junmai
Honjozo

Question 7

What is the technique used to make sake?

Answer 7

Parallel fermentation - after the rice is milled, the rice wash soaked in water and eventually boiled, once it is cool to fermentation temperature the small of amount of koji infected rice well be added. This will begin to convert the starch of the rice into sugar, then yeast is added and It begins to ferment the sugar into alcohol.

Question 8

Koji is:

Answer 8

A mold that converts starch in rice to sugar

Question 9

Saké is produced using a unique production technique called

Answer 9

Parallel fermentation

Question 10

True or False - all saké that has distilled alcohol added to is is of low quality

Answer 10

False. - many top grade sake have small amount still alcohol added during pressing to help extract flavor

Question 11

True or false - junmai-daigino is one of the highest quality classification of saké and must be produced without distilled alcohol

Answer 11

True