Sake

Question 1

What makes Sake different from other spirits?

Answer 1

Multiple parallel fermentation

Koji- Kin ferments starch into sugar then yeast converts the sugar into alcohol

Question 2

What is the scientific name of Koji- Kin?

Answer 2

Aspergillus Oryzae

Question 3

What is the preferred type of rice for sake?

Answer 3

Yamada Nishiki

Question 4

What do the Japanese call the heart of the rice grain?

Answer 4

Shipaku

Question 5

What do the Japanese call the milling process?

Answer 5

Seimaibuai

Question 6

What is the name for the Japanese classification of Seimaibuai?

Answer 6

Tokutei Meishoshu

Special Designation Sake

Question 7

What are the levels of Tokutei Meishoshu?

Answer 7

Junmai
Honjozo
Ginjo
Daiginjo

Question 8

What is Junmai?

Answer 8

Max 70% rice grain remaining.

If producer puts Semaibuai on the label, uses only water, rice and Koji, milling percentage may be higher than 70%

Question 9

What is Honjozo?

Answer 9

Max 70% rice grain milled away.

Slight amount of brewer’s alcohol added to the sake before pressing.

Question 10

What is Ginjo?

Answer 10

Max 60% rice grain milled away.

If just labeled Ginjo, it will be Honjozo in style with brewer’s alcohol added. If no alcohol added it will be labeled Junmai Ginjo

Question 11

What is Daiginjo?

Answer 11

Maximum 50% rice milled away.

If labeled Daiginjo, it will be Honjozo in style with brewer’s alcohol added. If no alcohol is added it will be labeled Junmai Daiginjo

Question 12

What is Omachi?

Answer 12

A pure sake rice strain from Okayama used to create the Yamada Nishiki Strain

Question 13

Sake can be drunk in many different ways…..

Answer 13

In many different parts of the meal

Question 14

Good sake should be….

Answer 14

Refreshing (even though acid content is less than wine), will feel clean when drunk.

Question 15

What are the main ingredients in Sake- WSET?

Answer 15

Rice, kōji, yeast, water, high strength distilled alcohol (optional)

Question 16

Main Production Steps (Sake)- WSET

Answer 16

Rice preparation: Polishing (impact on style), washing, soaking, steaming

Kōji production: Cooling rice, spreading the mould, initial mould growth, controlling and stopping the mould growth

Fermentation: Starter fermentation, main fermentation
Warm fermentation, cool fermentation (impact on style)

Filtration and bottling: Addition of high strength distilled alcohol (optional), filtration, dilution with water (optional), bottling, pasteurisation (optional)

Question 17

Principal categories of sake- WSET

Answer 17

Futsū-shu (basic), premium

Question 18

Grades of premium sake- WSET

Answer 18

Honjōzō, ginjō, daiginjō

Junmai, junmai ginjō, junmai daiginjō

Question 19

Speciality styles of sake- WSET

Answer 19

Nigori, sparkling sake, koshu Nama

Question 20

No addition of high strength distilled alcohol (Sake)- WSET

Answer 20

Junmai

Question 21

Rice polishing ratios (Sake)- WSET

Answer 21

Junmai 100% or less (rice used to make junmai is typically polished to 70% or less)

Honjōzō 70% or less

Ginjō, junmai ginjō 60% or less Daiginjō, junmai daiginjō 50% or less

Question 22

No pasteurisation (Sake)- WSET

Answer 22

Nama

Question 23

Maturation (Sake)- WSET

Answer 23

Koshu

Question 24

Storage of Sake- WSET

Answer 24

Keep it cool, drink it young, store bottle upright, avoid bright lights

Question 25

Service of Sake- WSET

Answer 25

Serving temperatures (chilled, room temperature, warm/hot), warming sake (waterbath, microwave), service vessels (wine glasses, o-choko, tokkuri, masu)

Question 26

Common Faults of Sake- WSET

Answer 26

Oxidation, out of condition, nama-hine