Sake

Question 1

what is MPF

Answer 1

Multiple Parallel Fermentation (MPF) relies on the combined activities of yeast and a mold, the koji-kin (Aspergillus oryzae) to undergo both crucial processes of fermentation at once

Question 2

Name of the mold to assist yeast in fermentation

Answer 2

Koji Kin

Question 3

Preferred type of rice

Answer 3

Yamada Nishiki

Question 4

What grade of sake constitutes 80% of total sake production?

Answer 4

Futsuu-shu

Question 5

Tokutei Meishoushu classifications

Answer 5

Honjozo-shu, Ginjo-shu, Daiginjo-shu, Junmain-shu, Junmai Ginjo-shu, Junmai Daiginjo-shu

Question 6

What is the difference between Honjozo and Junmai

Answer 6

Honjozo is made with rice, water, koji and pure distilled alcohol. Junmai is sake without the distilled alcohol aka brewers alcohol. Often lighter style than honjozo

Question 7

shinpaku

Answer 7

starchy heart of rice grain

Question 8

seimaibuai

Answer 8

degree in which rice has been milled

Question 9

What categorie of tokutei meishoshu is milled to 60%?

Answer 9

Ginjo

Question 10

What percentage is Daiginjo milled to?

Answer 10

50%

Question 11

What is moto?

Answer 11

Starter created from yeast, rice, water and koji. AKA the wort of sake

Question 12

Fermenting mash term

Answer 12

moromi

Question 13

how long will sake ferment for? what alcohol will it reach?

Answer 13

45 days to reach 20% of ABV where water is added to lower final alcohol to 17%

Question 14

What is the scale for residual sugar in sake called?

Answer 14

Nihonshudo - Sake Value Meter that measures specific gravity of sake

Question 15

what is the decanter or narrow flask called that sake is put in?

Answer 15

Tokkuri

Question 16

two different cups to serve sake in

Answer 16

ochoko

sakazuki (ceremonial)

Question 17

unfilitered sake

Answer 17

nigori

Question 18

unpasteurized sake

Answer 18

namazake

Question 19

taruzake

Answer 19

sakes aged in wooden barrels

Question 20

does sake improve with age?

Answer 20

no- meant for consumption shortly after bottling date

Question 21

craft brewery sake (from small kura)

Answer 21

jizake

Question 22

undiluted sake

Answer 22

genshu sake

Question 23

what is the word for rice milling?

Answer 23

seimaibuai

Question 24

warm sake service temperatures

Answer 24

Hito-hada-Kan - “Human-skin warm” 95-104

Nuru-Kan - “Lukewarm” 104-113 F

Jyoh-Kan - “Good Hot” 113-122 F

Atsu-Kan - “Hot Enough” 122-131 F

Question 25

name 4 prefectures of japan

Answer 25

hokkaido
akita
tokyo
ishikawa
mie
osaka
hiroshima
nagasaki

Question 26

what type of sake can have higher ABV than 17%?

Answer 26

junmai daiginjo-shu

Question 27

what is the japanese term for what we refer to as sake since sake means fermented beverage?

Answer 27

nihon-shu