Sake COPY COPY

Question 1

shinpaku

Answer 1

The pure starchy heart of the rice grain

Question 2

seimaibuai

Answer 2

The degree to which the rice has been milled

Question 3

Yamada Nishiki

Answer 3

the preferred type of rice for sake

Question 4

koji-kin

Answer 4

the green powdery mold used to inoculate steamed rice

Question 5

Junmai

Answer 5

he seimaibuai of Junmai must be stated on the label, but by law, there is no minimum. Seimaibuai of 70% or less is typical. This sake is usually more robust, structured, and umami driven; it is often referred to as aji (flavorful). The sake is made with nothing but rice, water, yeast, and koji mold

Question 6

Honjozo

Answer 6

This type of sake is brewed using a small amount of distilled pure alcohol to add texture and lighten the sake. This was originally a way to compensate for the shortage of rice after World War II. Today, the addition of alcohol doesn’t necessarily lessen sake’s quality; rather, it changes sake’s characteristics and often creates a more mineral-driven, cleaner beverage.

Question 7

Ginjo

Answer 7

Rice milled to 60%

Question 8

Junmai Ginjo

Answer 8

This sake, with a seimaibuai of 60% or less, is the perfect harmony of kaori (aromatic, fruity, floral style) and aji (textured, savory, taste-driven style). When spirit is added, the sake loses its Junmai prefix.

Question 9

Daiginjo

Answer 9

Rice milled to 50%

Question 10

Junmai Daigingo

Answer 10

this style must have a seimaibuai of 50% or less. Some Daiginjo are polished so much that only 9% of the original rice grain remains—these examples tend to be delicate and vibrant, with many exotic fruit and floral characteristics. They are often referred to as kaori. When spirit is added, the sake loses its Junmai prefix, and the final product gains roundness and texture by way of viscosity from the brewer’s spirit.

Question 11

Namazake

Answer 11

Unpasteurized Sake

Question 12

Nigori Sake

Answer 12

Unfiltered Sake

Question 13

Taruzake

Answer 13

Sake aged in wooden barrels

Question 14

Jizake

Answer 14

Sake from a smaller kura (brewery)

Question 15

Genshu Sake

Answer 15

Undiluted sake

Question 16

tokkuri

Answer 16

The ceramic, narrow-neck flask traditionally used to decant and serve sake

Question 17

Ochoko

Answer 17

small cylindrical vessels for sake

Question 18

sakazuki

Answer 18

ceremonial sake cups

Question 19

How long does koji-kin normally take to form?

Answer 19

Two to three days

Question 20

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

Answer 20

yellow

Question 21

What is taru-sake?

Answer 21

Sake that is matured in Japanese cedar

Question 22

Name a mineral that is NOT desirable in water for sake production.
  A. Magnesium
  B. Calcium
  C. Iron 
  D. Potassium

Answer 22

C. Iron

Question 23

Tokubetsu Junmai

Answer 23

To be classified as Tokubetsu Junmai, sake must be polished to at least 60% seimaibuai or somehow diverge from the producer’s usual methods. If the latter, this distinguishing characteristic must be stated on the label. For the example, if a Junmai is produced by the traditional Kimoto method (described in the yeast section below) and this is outside of the brewery’s usual style, as long as this is noted on the label, the sake’s seimaibuai could be 70% and the bottle still labeled as Tokubetsu Junmai.

Question 24

Futsushu

Answer 24

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

Question 25

toji

Answer 25

brewmaster

Question 26

toji shudan

Answer 26

school

alternately toji ryuha - guilds

Question 27

moromi

Answer 27

main fermentation, multiple parallel fermentation will continue until it is stopped by the toji or ends naturally

Question 28

Kasu are to sake as lees are to wine.

Answer 28

True

Question 29

What is muroka sake?

Answer 29

Sake that does not undergo charcoal filtration.

Question 30

Most sakes are made using ambient yeast.

Answer 30

false

Question 31

moto

Answer 31

starter

Question 32

What is the main requirement for koshu sake?

Answer 32

It is aged for an extended period of time before release.

Question 33

What is a koji-muro?

Answer 33

The room where koji is grown on rice

Question 34

What is jizake?

Answer 34

Local sake made by small brewers, similar to a “micro-brewery.”