Sake

Question 1

Junmai

Answer 1

max 80% (prev 70%) rice remaining. no brewers alcohol

Question 2

Honjozo

Answer 2

max 70% rice remaining, brewers alcohol added

Question 3

Ginjo

Answer 3

Max 60% rice remaining, brewers alcohol added

Question 4

Junmai Ginjo

Answer 4

Max 60% rice remaining, no brewers alcohol

Question 5

Daiginjo

Answer 5

Max 50% rice remaining, brewers alcohol added

Question 6

Junmai Daiginjo

Answer 6

Max 50% rice remaining, no brewers alcohol added

Question 7

shinpaku

Answer 7

starchy heart of the rice grain

Question 8

semiabaui

Answer 8

milled rice

Question 9

preffered rice of Sake

Answer 9

Yamada Nishiki, a type of Japonica Rice

Question 10

Sake mold

Answer 10

Koji-kin, Aspergillus oryzae

Question 11

koji

Answer 11

term for steamed rice upon which koji-kin mold has been cultivated

Question 12

How is Sake sweetness indicated on the label

Answer 12

Sake Value Meter (nihonshudo). measure of the sake’s specific gravity, or density in contrast to that of water. Negative values indicate sweetness, with positive values indicating dryness; zero is neutral. +10 very dry to +20 very sweet

Question 13

Sake traditional serving ware

Answer 13

traditionally decanted from the bottle into a tokkuri—a ceramic, narrow-neck flask—and then poured into ochoko (small cylindrical vessels) or, for the more ceremonial sakazuki cups

Question 14

Namazaki/Nama

Answer 14

Unpasteurized Sake

Question 15

Nigori Sake

Answer 15

lightly filtered Sake

Question 16

Taruzake

Answer 16

Sake aged in wooden barrels

Question 17

Jizake

Answer 17

Sake from a smaller kura (brewery)

Question 18

Genshu Sake

Answer 18

Undiluted sake

Question 19

Name 3 prefectures for Sake

Answer 19

Niigata, Yamaguchi, Hiroshima, Kyoto

Question 20

Sake ingredients

Answer 20

Rice Water Yeast Koji-kin

Question 21

Moromi

Answer 21

Sake fermentation

Question 22

Sake abv

Answer 22

~15%

Question 23

Sake bottle sizes

Answer 23

180 ml
300 ml
720 ml
1800 ml (Isshobin)

Question 24

Sake producers

Answer 24

Dassai, Kenbishi

Question 25

Futsushu

Answer 25

This lower category comprises roughly 75% of all sake produced in Japan. It has no seimaibuai rules, and additives are less prohibited

Question 26

Tokubetsu

Answer 26

Reserve. max 60% semaibaui or habe unique characteristic

Question 27

Muroka

Answer 27

unfiltered Sake

Question 28

Lactic acid cultivation methods

Answer 28

Kimoto (traditional), Yamahai, Sokujo (modern, most used today)