Sake

Question 1

Ume-Shu

Answer 1

Japanese liqueur made from steeping green, unripe fruits in alcohol, resulting in a very sweet and fruity flavor

Question 2

Futsuu

Answer 2

Any sake that is not junmai, honjozo, ginjo, or daiginjo

Question 3

Daiginjo

Answer 3

The most fragrant and complex sake made with 50% polished rice in a highly delicate brewing process (Junmai-Diaginjo is made in the same process but does not have distilled alcohol added)

Question 4

Junmai

Answer 4

Pure rice wine, with no distilled alcohol added. Junmai usually has a fuller, richer body, and a higher-than-average acidity than other sake. Keep in mind, adding alcohol does not make a sake lower grade.

Question 5

Nigori

Answer 5

Sake that is unfiltered and has a notably cloudy experience.

Question 6

Namazake

Answer 6

Any of the above sakes can be Namazake, which simply means that the brew is unpasteurized and needs to be refrigerated.

Question 7

Ginjo

Answer 7

Highly fragrant and intricate sake made with 40% polished rice in a long labor-intensive brewing process. (Junmai-Ginjo is made in the same process but does not have the same distilled alcohol added)