Sake

Question 1

MPF

Answer 1

Multiple Parallel Fermentation - Similar to beer, starch in rice is converted to fermentable sugar. Occurs simultaneously and in same vessel due to combo of yeast/ mold.

Question 2

Koji - Kin

Answer 2

The yeast/ mold responsible for MPF. Green, powdery mold.

Question 3

Yamada Nishiki

Answer 3

The rice considered superior for making sake.

Question 4

Shinpaku

Answer 4

the starchy heart of the rice grain - grains are milled or polished down to this starch heart.

Question 5

Seimaibuai

Answer 5

the degree to which the rich grain has been polished. The percentage stated is the amount of grain LEFT BEHIND, not milled away.

Question 6

What percentage is Jumai?

Answer 6

70%* *If producer prints “seimaibuai” on label, and only uses water, rice, and koji the milling may be higher than 70%.

Question 7

What percentage is Honjozo?

Answer 7

70%* *Small amount of brewers alcohol (pure distillate) is added to sake before pressing.

Question 8

What percentage is Ginjo?

Answer 8

60%* * If labeled Ginjo, the sake will be Honjozo in style with brewers alcohol. if no alcohol, the sake will be labeled Junmai Ginjo.

Question 9

What percentage is Daiginjo?

Answer 9

50%* * If labeled Daiginjo, the sake will be Honjozo in style, with brewers alcohol added. If no alcohol, it will be labeled Junmai Daiginjo.

Question 10

What is Junmai Ginjo?

Answer 10

• Grain at 60% - No brewers distillate

Question 11

What is Junmai Daiginjo?

Answer 11

• Grain at 50% - No brewers distillate

Question 12

Koji

Answer 12

After initial inoculation, the mold grows on the steamed rice for about two days; the steamed rice upon which the mold is cultivated is the “koji”.

Question 13

Moto

Answer 13

Yeast, additional rice and water are added to koji to create the “moto”, or starter. The moto develops over a period of two weeks before it is moved to a larger vessel for fermentation.

Question 14

Moromi

Answer 14

The fermenting mash. Water, koji and rice are added in three stages to create the mash, doubling in size with each addition.

Question 15

How long does fermentation last on sake?

Answer 15

About 45 days

Question 16

What is the final alcohol % in sake?

Answer 16

• After fermentation, 20% - After pressing and filtering (water addition) 17%

Question 17

Sake Value Meter

Answer 17

nihonshudo; This scale is a measure of the sake’s specific gravity, or density in contrast to that of water. - Negative values indicate sweetness - positive values indicating dryness - zero is neutral.

Question 18

What temperature should sake be served at?

Answer 18

• quality sake: lightly chilled or room temp - shitty sake: hot (disrupts balance of quality sake, masks poor quality of shitty sake).

Question 19

Tokkuri

Answer 19

A ceramic, narrow-neck flask sake is usually decanted into to serve.

Question 20

Namezake

Answer 20

Unpasteurized sake

Question 21

Nigori Sake

Answer 21

Unfiltered Sake

Question 22

Taruzake

Answer 22

Aged in wooden barrels

Question 23

Jizake

Answer 23

Sake from a smaller brewer (Kura)

Question 24

Genshu Sake

Answer 24

Undiluted sake

Question 25

How do you make sake?

Answer 25