Sake

Question 1

Why does Sake production usually take place in the winter?

Answer 1

Cool winter temps ensure a long and healthy fermentation, resulting in a balanced and clean sake.

Question 2

How many grams of koji does it take to produce a single tank of Sake?

Answer 2

100 grams of koji

Question 3

What koji is usually used for Sake production?

Answer 3

Yellow Koji ( Aspergillus Oryzae)

Question 4

What is Hiire-Sake?

Answer 4

Twice-pasturized Sake

Question 5

What is the Brewing Year (BY) for Sake production?

Answer 5

July 1st to June 30th

Question 6

What does Jizake refer to?

Answer 6

Sake from smaller kura, or a microbrewery. Jizake is not mass produced, and the term is similar to the reference to craft breweries in the Beer world.

Question 7

What were the two prefectures of Japan to be awarded GI status in 2016?

Answer 7

Yamagata GI and Hakusan Kikusake GI (specifically the breweries of Tengumai, Kikuhime, Tedorigawa, Manzairaku, and Takasago)

Question 8

What is the historical significance of Enshiki?

Answer 8

It was the first legal book to outline an elemental but standardized sake-making process in the 10th century.

Question 9

What are the requirements for certified organic sake?

Answer 9

Must come from a rice paddy that has been free from synthetic products for a minimum of 3 years. Not tied to methods employed in the brewery itself.

Question 10

Put the following grades for rice classification in order from lowest grade to highest grade:

Ittoh
Santoh
Tokuto
Nittoh
Tokujo

Answer 10

-Santoh (grade 3), Nittoh (grade 2), Ittoh (grade 1), Tokuto (special grade), Tokujo (higher special grade)

Question 11

If a a sake has a seimaibuai of 35%, how long many hours was it polished for?

Answer 11

100 hours. It takes 50 hours to polish a grain of rice to a seimaibuai of 50%, and 50 more to remove another 15%.