Sake

Question 1

Futsushu

Answer 1

Generic Sake type, accounts for ~75% of market, has fewer regulatory requirements, and no milling requirements. May be junmai or not.

Question 2

Honjozo

Answer 2

sake made with the addition of a small amount of distilled alcohol

Question 3

Junmai

Answer 3

sake made without the addition of distilled alcohol, seimaibui must be stated on the label but no minimum is required.

Question 4

Tokubetsu

Answer 4

seimaibui of at least 60% or made in a special way outside the brewery’s normal methods which must be stated on the label. (If made in a special way it can be made with less-polished rice.

Question 5

Ginjo

Answer 5

Seimaibui of 60% or less (60% or less of rice remaining)

Question 6

Daiginjo

Answer 6

Seimaibui of 50% or less (50% or less of rice remaining)

Question 7

amazake

Answer 7

non- or low- alcohol sake-like drink

Question 8

Kimoto process

Answer 8

pounding with wooden poles to induce the production of lactic acid bacteria, and lactic acid, for favorable cultivation of yeasts

Question 9

Yamahai method

Answer 9

allowing Lactic acid bacteria to collect and form on the top of the sake mixture for protection from oxygen and selective yeast production.

Question 10

Shizuku

Answer 10

tear drop or gravity press, “free run”

Question 11

fukura-tsuri

Answer 11

hanging bag method, “free run”

Question 12

fune

Answer 12

wooden press box, old school

Question 13

shiboritate

Answer 13

“fresh squeezed” straight to bottle after pressing

Question 14

muroka

Answer 14

non-charcoal filtered sake

Question 15

hi-ire-sake

Answer 15

twice pasteurized sake

Question 16

namazume

Answer 16

pasteurized in tank, but not bottle

Question 17

namechozo

Answer 17

pasteurized in bottle, but not tank

Question 18

nama

Answer 18

unpasteurized sake, also hon-nama, namazake

Question 19

taruzake

Answer 19

aged in barrels, traditionally cedar

Question 20

ogoshu

Answer 20

extra aged sake

Question 21

koshu

Answer 21

aged sake

Question 22

most common rice variety for sake

Answer 22

yamada nishiki

Question 23

other rice varieties used for sake

Answer 23

Hyogo Nishiki
Omachi
Hanafubuki
Dewasansan
Kame no O

Question 24

Nigori

Answer 24

unfiltered, milky, hazy sake

Question 25

Akazake

Answer 25

red sake- made with red yeast, red koi, certain yeast strains, ash, or through oxidation

Question 26

Seimaiki

Answer 26

rice polishing machine

Question 27

seimaibuai

Answer 27

the amount of rice that REMAINS after polishing.

Used as an indication for the quality of the sake produced from said rice.

Question 28

What is Hakurajusei best known for?

Answer 28

Their Super 7 sake, which has a seimaibuai of 7 (93% of outer rice removed during polishing). They are located in Miyagi.

Question 29

Junmai-Ginjo

Answer 29

60 seimaibuai, no spirit added

Question 30

Junmai-Daiginjo

Answer 30

50 seimaibuai, no spirit added

Question 31

Tokubetsu Junmai

Answer 31

unique characteristic of brewing or 60 seimaibuai, no spirit added

Question 32

What characteristics would you expect from a Honjozo Sake?

Answer 32

the addition of distilled alcohol lightens the sake’s style while adding body, and produces a cleaner, perhaps more mineral style

Question 33

Nihonshu-do

Answer 33

Sake Sweetness Meter

generally -4 to 14, higher is drier

Question 34

Arukouru tenka

Answer 34

Sake with spirit added

Question 35

Aruten

Answer 35

Same with spirit added

Question 36

Two sake GIs

Answer 36

Yamagata

Hakusan kikusake

Question 37

Genshu

Answer 37

Undiluted sake

Question 38

Amakuchi

Answer 38

Sweet label term for sake

Question 39

Karakuchi

Answer 39

Dry label term for sake

Question 40

What term indicates a sweet sake?

Answer 40

Amakuchi

Question 41

What term indicates dry on a bottle of sake?

Answer 41

Karakuchi