Sake

Question 1

What is the chosen type of rice for Sake production?

Answer 1

Yamada Nishiki

Question 2

What two fermentations must occur simultaneously in the production of sake?

Answer 2

Yeast fermentations

Mold: koji-kin

Question 3

What is the pure starchy heart of rice called?

Answer 3

shinpaku

Question 4

What is the maximum % of grain rice that can remain for Junmai designation?

Answer 4

70%

Question 5

What is Honjozo?

Answer 5

A slight amount of brewer’s alcohol (distillate) was added to the sake before pressing

Question 6

What is the difference between Daiginjo and Junmai Daiginjo?

Answer 6

Daiginjo- is Honjozo in style

Junmai Daiginjo- no distilled alcohol is added

Question 7

Define: koji, moto, moromi

Answer 7

koji- steamed rice that has been innoculated with koji-kin mold

moto- starter

moromi- fermenting mash

Question 8

Sake can ferment for up to ______ days

Answer 8

45 days

Question 9

What do negative and positive values indicate on the Sake Value Meter?

Answer 9

Negative- sweetness

Positive- dryness

Question 10

Define: tokkuri, ochoko, sakazuki

Answer 10

tokkuri- ceramic flask

ochoko- small cylindrical cup

sakazuki- ceremonial sake cup

Question 11

What is Namazake

Answer 11

Unpasteurized sake

Question 12

Nigori sake is?

Answer 12

Unfiltered sake

Question 13

Taruzake is?

Answer 13

Sake aged in wooden barrels

Question 14

What is Jizake?

Answer 14

Sake from a smaller kura (brewery)

Question 15

What is Genshu sake?

Answer 15

Undiluted sake