Sake

Question 1

What is Daiginjo?

Answer 1

Rice milled to at least 50%

Question 2

What is Genshu sake?

Answer 2

Undiluted sake

Question 3

What is Ginjo?

Answer 3

Milling to at least 60%

Question 4

What is a ‘Go’?

Answer 4

Unit of measurement - 180 ml

Question 5

What is ‘Hi-ire’?

Answer 5

Pasteurization

Question 6

What is Honjozo?

Answer 6

Small amount of distilled alcohol is added

Lighter flavours

Must be milled to at least 70%

Question 7

What is Jizake?

Answer 7

Sake from a smaller kura (brewery)

Question 8

What is Junmai?

Answer 8

No distilled alcohol added

Composed of only rice, water, and koji-kin

Milled to at least 70%

Question 9

What is Kasu?

Answer 9

Solid remains of the fermented rice

Question 10

What is Koji?

Answer 10

Steamed white rice

Question 11

What is Koji-kin?

Answer 11

Mold or Aspergillus oryzae

Question 12

What is Koshiki?

Answer 12

The vat in which rice is steamed

Question 13

What is Koshu?

Answer 13

Aged sake

Question 14

What is a Kura?

Answer 14

Sake Brewery

Question 15

What is a Masu?

Answer 15

Small cedar box in which sake is served

180 ml in size

Question 16

What is a Meigara?

Answer 16

Sake brand name

Question 17

What is a Moromi?

Answer 17

Mash consisting of rice, water, and koji

Question 18

What is a Moto?

Answer 18

Yeast starter

Question 19

What is Multiple Parallel Fermentation?

Answer 19

Combined activities of yeast and mold

Question 20

What is Muroka?

Answer 20

Sake that wasn’t charcoal filtered

Question 21

What is Mushimai?

Answer 21

Steaming the rice

Question 22

What is Namazake?

Answer 22

Unpasteurized Sake

Question 23

Name 2 species of sake rice.

Answer 23

Yamada Nishiki

Omachi

Question 24

What is Nigori Sake?

Answer 24

Unfiltered Sake

Question 25

What is Nihonshu?

Answer 25

Used in Japan to denote sake

Question 26

What is Nuka?

Answer 26

Powder from rice being polished

Question 27

Describe Omachi rice.

Answer 27

Sakamai type Full, settled, smooth with slight herbal quality and excellent acidity

Question 28

What is Roka?

Answer 28

Filtering using powdered carbon

Question 29

What is Sandan Shikomi?

Answer 29

3 step brewing

Question 30

What is Seimaibuai?

Answer 30

Percent of the remaining grain size

Question 31

What is Senmai?

Answer 31

Washing the rice

Question 32

What is Shinpaku?

Answer 32

Pure starchy heart of the rice grain

Question 33

What is Shinseki?

Answer 33

Soaking the rice

Question 34

What is Sugi?

Answer 34

Japanese cedar

Question 35

What is Taruzake?

Answer 35

Sake aged in wooden barrels

Question 36

What does Tokubetsu mean?

Answer 36

Special

Question 37

Describe Yamada Nishiki rice.

Answer 37

Considered best overall sakamai Fruity, lively with layered flavours and fragrances

Question 38

What does the nihonshu-do indicate?

Answer 38

The density of sake as compared to water, or its sweetness

Question 39

What is ‘jizake’?

Answer 39

Local sake made by small brewers, similar to a "micro-brewery

Question 40

What is a koji-muro?

Answer 40

The room where koji is grown on rice

Question 41

What is fukurozuri?

Answer 41

It is a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its own weight

Question 42

What is junmai daiginjo?

Answer 42

Rice polished to at least 50% with no added alcohol

Question 43

What is koji-kin?

Answer 43

The mold that is grown on steamed sake rice

Question 44

What is Nihonshudo?

Answer 44

Sake Value Meter which is a measure of the sake's specific gravity and sweetness level

Question 45

What is sakazuki?

Answer 45

Ceremonial sake cups

Question 46

What is seimaibuai?

Answer 46

Measure of how much rice remains on the kernel after polishing

Question 47

What is the average ABV of sake?

Answer 47

15-20%

Question 48

What is the difference between ‘junmai’ and ‘honjozo’?

Answer 48

Honjozo has added distilled alcohol while Junmai does not

Question 49

What is the difference between kimoto and yamahaimoto and sokujomoto?

Answer 49

In kimoto and yamahaimoto only rice, koji and water are used and the process thaïes about a month. In sokujomoto process the lactic acid is added to the seed mash and it takes 2 weeks

Question 50

What is the highest natural ABV% of Sake?

Answer 50

22%

Question 51

What is the primary purpose of ‘koji’ in sake production?

Answer 51

To convert starch to sugar

Question 52

What is tokkuri?

Answer 52

A ceramic, narrow neck flask into which sake is decanted from the bottle

Question 53

What type of koji-kin is most commonly used in making sake?

Answer 53

Yellow

Question 54

Which rice variety is nicknamed “the king of sake rice”?

Answer 54

Yamada-Nishiki

Question 55

What is a Toji?

Answer 55

Head brewer