Sake

Question 1

“Regural” sake with no milling requirement and with larger amount of alcohol added.

Answer 1

Futsu-tsu

Question 2

Term of cloudy Sake.

Answer 2

Nigori

Question 3

Name the only non-Japanese person to have been certified in both Master of Sake Tasting and Sake Expert Assessor.

Answer 3

John Gauntner

Question 4

If either Ginjo or Daiginjo is produced without the addition of brewer’s alcohol how will each style be listed respectively?

Answer 4

Junmai-Ginjo

Junmai-Daiginjo

Question 5

What is the term used to indicate that a sake is unpasteurized?

Answer 5

Namazake

Question 6

What is the term used to indicate that a sake is aged in wooden barrels?

Answer 6

Taruzake

Question 7

What is Seimaibuai?

Answer 7

The degree to which the rice is polished or milled

Question 8

What is the name of the scale that measures sake’s specific gravity, or density in contrast to that of water?

Answer 8

Nihonshu-do

Question 9

What type of fermentation is used for Sake?

Answer 9

Multiple Parallel Fermentation (MPF)

Question 10

What is the superior rice used for Sake production?

Answer 10

Yamada Nishiki

Question 11

What is shinpaku?

Answer 11

The pure starchy heart of the rice grain

Question 12

Name the four main styles of Sake.

Answer 12

Junmai
Honjozo
Ginjo
Daiginjo

Question 13

Honjozo Sake.

Answer 13

Brewed with rice, water, koji and a small amount of distilled alcohol

Seimaibuai: 70%

Question 14

Ginjo Sake.

Answer 14

If labeled Ginjo, the Sake will be Honjozo in style, with distilled alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo.

Seimaibuai: 60%

Question 15

Daiginjo Sake.

Answer 15

If labeled Daiginjo, the Sake will be Honjozo in style, with distilled alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo.

Seimaibuai: 50%

Question 16

What is koji-kin?

Answer 16

A green, powdery mold used in Sake production

Question 17

What is nihonshudo?

Answer 17

Sake Meter Value (SMV), used to denote density of Sake relative to water

The level of RS is often indicated on the label as a number / Negative values indicate sweetness, positive values indicate dryness

Question 18

What is Sake traditionally served in?

Answer 18

Served in a tokkuri (ceramic, narrous-neck flask), poured into ochoko (small cylindrical vessels) or the more ceremonial sakazuki cups

Question 19

Name the five special styles of Sake.

Answer 19

Namazake
Nigori Sake
Taruzake
Jizake
Genshu Sake

Question 20

Sake from a smaller kura (brewery).

Answer 20

Jizake

Question 21

Term of undiluted Sake.

Answer 21

Genshu Sake