Sake BTG Test

Question 1

Where does the sugar in fermentation come from in sake?

Answer 1

Rice

Question 2

What are the 4 ingredients in JUNMAI sake?

Answer 2

• yeast
• rice
• koji
• water

Question 3

When did gingo + daigingo grade sakes start being produced?

Answer 3

50s + 60s

Question 4

How many ounces is our BTG sake pour?

Answer 4

4 oz

Question 5

What is the shelf life of a bottle of sake before being opened?

Answer 5

1 year

Question 6

What is the shelf life of a bottle of sake after it has been opened?

Answer 6

7 - 10 days

Question 7

Is sake more like beer or wine?

Answer 7

Beer. Because it’s brewed.

Question 8

Koji is responsible for what?

Answer 8

Taste

Question 9

Yeast is responsible for what?

Answer 9

Aroma

Question 10

Water is responsible for what?

Answer 10

Mouth-feel

Question 11

What’s the difference between hard + soft water in sake?

Answer 11

Hard water results in crispier sake, more minerality.

Soft water has a more creamier mouth-feel.

Question 12

What is added to honjozo sakes?

Answer 12

Brewers alcohol, for structure + aroma

Question 13

What is a masu?

Answer 13

Box

Question 14

“Ginjo” is best remembered to mean what when applied to a sake’s flavor/ aroma?

Answer 14

Fruity/ floral

Question 15

Why do we overflow our pours of sake BTG?

Answer 15

Traditional way of serving sake + a sign of generosity

Question 16

Is sake gluten-free?

Answer 16

Yes

Question 17

What does “tokubetsu honjozo genshu namazake” mean?

Answer 17

Special w/ brewers alcohol added. Undiluted + unpasteurized sake.

Question 18

Nigori

Answer 18

Unfiltered sake

Question 19

Futsu-shu

Answer 19

Ordinary sake / table sake

Question 20

Seimaibuai

Answer 20

Grade of milling. % indicates how much rice is LEFT.

Question 21

Honjozo

Answer 21

Brewers alcohol added

Question 22

Tokubetsu

Answer 22

Special

Question 23

Kanzake

Answer 23

Hot sake

Question 24

Junmai

Answer 24

No minimum milling requirement.

Rice, water, koji

Question 25

Namazake

Answer 25

Unpasteurized sake

Question 26

Daigingo

Answer 26

Polished to 50% semaibuai

Question 27

What’s fermentation?

Answer 27

Yeast + sugar = alcohol + co2

Question 28

Takara

Answer 28

Nigori

Question 29

Yukikage

Answer 29

“Snow shadow”

Tokubetsu junmai

Question 30

Suishin

Answer 30

“Drunken heart”

Junmai

Question 31

Kariho Namahage

Answer 31

“Devils mask”

Yamahai junmai

Question 32

Otokoyama

Answer 32

“Man’s mountain”

Tokubetsu junmai

Question 33

Imayotsukasa Ima

Answer 33

Junmai

Question 34

Rihaku

Answer 34

“Dreamy clouds”

Tokubetsu junmai nigori

Question 35

Ichinokura

Answer 35

Tokubetsu junmai taruzake

Question 36

Yuki No Bosha

Answer 36

“Cabin in the snow”

Junmai gingo

Question 37

Brooklyn Kura

Answer 37

“Number 14”

Junmai ginjo namazake

Question 38

Wakatake Onikoroshi

Answer 38

“Demon slayer”

Junmai daiginjo

Question 39

Kinmon Akita Shiroyamabuki

Answer 39

Blended sake

Question 40

Hakkaisan Yukimoro

Answer 40

Junmai ginjo genshu