Sake COPY

Question 1

Name the unique process used in the production of sake which uses the combined activities of yeast and mold

Answer 1

Multiple Parallel Fermentation (MPF)

Question 2

What is Multiple Parallel Fermentation?

Answer 2

The conversion of rice starch to sugar and sugar to alcohol occurs simultaneously in the same vessel

Question 3

Name of the mold used in the production of sake

Answer 3

koji-kin (Aspergillus oryzae)

Question 4

Name the type of rice used in the production of sake that’s arguably the best

Answer 4

Yamada Nishiki

Question 5

Define kura

Answer 5

A sake brewery

Question 6

Define kurabito

Answer 6

Sake brewery worker

Question 7

Define masu

Answer 7

A small wooden box traditionally used for measuring rice and drinking sake

Question 8

What is moromi?

Answer 8

The fermenting mixture of rice, kōji, yeast and water

Question 9

What is moto?

Answer 9

aka Shubo, the yeast starter. A mixture of rice, kōji, yeast and water in which an extremely high concentration of yeast cells is cultivated

Question 10

Define namazake

Answer 10

Unpasteurized sake

Question 11

Define sandan shikomi

Answer 11

The most widely applied method of adding rice, kōji and water to the moromi, a three-stage process

Question 12

Define semaibuai

Answer 12

Percentage of rice grain remaining after polishing

Question 13

Define shinpaku

Answer 13

The hard, white center comprised of starch found in good sake-brewing rice

Question 14

Define tōji

Answer 14

The head brewer of a brewery

Question 15

What are the two most common bottle sizes for sake?

Answer 15

720 milliliter bottles

1.8 L bottles

Question 16

What are the traditional cups used for drinking sake?

Answer 16

o-choko (small)

guinomi (slightly larger)

Question 17

Name to the tapered flask traditionally used to serve sake

Answer 17

tokkuri

Question 18

Name of the small wooden box sometimes used for drinking sake

Answer 18

masu

Question 19

How soon after bottling should sake be consumed?

Answer 19

As soon as possible, usually 6 months-1 year

Question 20

How quickly does sake go bad after opening the bottle?

Answer 20

It is like wine, susceptible to oxidation, and should be consumed as soon as possible after opening (within a few days)

Question 21

What is nihonshudo?

Answer 21

Sake Meter Value (SMV)

Question 22

How does the Sake Meter Value (SMV) work?

Answer 22

Negative numbers indicate sweetness

Positive numbers indicate dryness

Question 23

Sake taste chart:

Answer 23

Question 24

Define nigori

Answer 24

Unfiltered sake

Question 25

Define taruzake

Answer 25

Sake aged in wooden barrels

Question 26

Define jizake

Answer 26

Sake from a smaller kura (brewery)

Question 27

Define genshu

Answer 27

Undiluted sake

Question 28

Define namachōzo

Answer 28

Once-pasteurized sake

Question 29

Define tokubetsu

Answer 29

“Special”–a bit higher grade than regular honjozo and junmai

Question 30

What is different about yamahai-shikomi and kimoto sake?

Answer 30

The yeast starter is created in a slow and laborious way, allowing more wild yeasts and bacteria to become part of the brew

Question 31

Define shiboritate

Answer 31

Just-pressed sake

Question 32

Define muroka

Answer 32

Sake that is not charcoal filtered

Question 33

Define koshu

Answer 33

Aged sake

Question 34

Name of this method:

Answer 34

Shizuku (drip)

Question 35

Define futsushu

Answer 35

“Ordinary sake”

Refers to average, run-of-the-mill, table sake

Accounts for more than 75% of all sake on the market

Question 36

Semaibuai for junmai sake

Answer 36

70%

Provided the producer prints “semaibuai” on the label and uses only water, rice and kōji, the milling percentage may now be higher than 70%

Question 37

Semaibuai for honjozo sake

Answer 37

70%

Question 38

Semaibuai for ginjo sake

Answer 38

60%

Question 39

Semaibuai for junmai ginjo sake

Answer 39

60%

Question 40

Semaibuai for daiginjo sake

Answer 40

50%

Question 41

Semaibuai for junmai daiginjo sake

Answer 41

50%