Sake

Question 1

Define Moto

Answer 1

“Starter” It is when yeast, additional rice and water are added to the koji. The moto is developed over two weeks .

Question 2

Can sake be watered back? (hit with the jesus hose)

Answer 2

Yes, it is normally fermented to about 20% and the watered back to about 17%

Question 3

Define Ginjo

Answer 3

If labeled with just “Ginjo” the sake will be honjozo in style (brewers alcohol added). If no alcohol is added it will be labeled “Junmai Ginjo”

60% max percentage of rice grain remaining

Question 4

Deifine Sakazuki

Answer 4

Flat ceremonial sake drinking vessel

Question 5

What is Koji-Kin

Answer 5

The green powdery mold that inoculates the first batch of steamed rice. It grows for about two days

Question 6

Define Jizake

Answer 6

Sake made by a smaller brewer (Kura)

Question 7

Define Genshu

Answer 7

Undiluted Sake

Question 8

Define Sake

Answer 8

Gerneal Japanese term for all alcoholic beverages

Question 9

What is the diff between Junmai and Honjozo

Answer 9

the addition of brewers alcohol is not allowed in Junmai

Question 10

Define Taruzake

Answer 10

Sake aged in wooden barrels

Question 11

Define Masu

Answer 11

Wooden box that people drink sake out of

Question 12

Name one kind of rice used for sake production?

Answer 12

Yamada Nishiki

Question 13

How long does it take for sake to ferment?

Answer 13

Up to 45 days

Question 14

Define Junmai

Answer 14

Provided Semaibuai is printed on the label, and uses only water rice and koi, the milling percentage may now be higher than 70% max percentage of rice grain remaining

(70% Prior to 2004)

Question 15

Define Tokkuri

Answer 15

Ceramic flask that you decant sake into

Question 16

What is Multiple Parallel Fermentation (MPF)?

Answer 16

MPF relies on combined activités of yeast and mold undergo both crucial processes of fermentation at once

Question 17

Define Namazake sake

Answer 17

Unpasteurized

Question 18

What is unique about sake Fermentation?

Answer 18

It is a Multiple Parallel Fermentation (MPF)

Question 19

Define Honjozo

Answer 19

A slight amount of brewers alcohol (pure distillate) is added to the sake before pressing

70% max percentage of rice grain remaining

Question 20

Define Nigori

Answer 20

Unfiltered

Question 21

Define Kura

Answer 21

Sake brewery

Question 22

Define Seimaibuai

Answer 22

The degree to which the rice has been milled

Question 23

Define Nihonshudo

Answer 23

Sake Value Meter to define sweetness on the back of the bottle. It measures sake’s specific gravity or density in contrast to the density of water

Question 24

What happens after the rice is milled

Answer 24

Rinsed, soaked in water and steamed in successive stages

Question 25

Define Shinpaku

Answer 25

The pure starchy heart of the rice grain left after polishing or milling

Question 26

Define ochoko

Answer 26

Small cylindrical sake cup

Question 27

What is mold called in sake production?

What is it called formally?

Answer 27

Koji- Kin

Aspergillus Oryzae

Question 28

Define Moromi

Answer 28

“Fermenting Mash” Koji, water and rice are added to the Moto in three successive stages creating the “Moromi” which doubles in size with each addition

Question 29

Define Daiginjo

Answer 29

If labeled with just “Daiginjo” the sake will be honjozo in style (brewers alcohol added). If no alcohol is added it will be labeled “Junmai Daiginjo”

50% max percentage of rice grain remaining

Question 30

Define Koji

Answer 30

The STEAMED RICE to which the mold is cultivated