Sake Production 2

Question 1

What’s a mixture of Shubo, Koji, rice & water called?

Answer 1

MOROMI 諸味

Question 2

What’s the term for steamed rice?

Answer 2

KAKEMAI 掛米

Question 3

What’s the proportion % of Koji, rice & water in moromi?

Answer 3

80% Steamed rice
20% Koji
130% Water

Question 4

What’s added on the 1st day (Hatsuzoe) of Sandan-Jikomi?

Answer 4

% of tank
5% Shubo
25% Koji, rice & water

Question 5

What’s added on the 2nd day (Odori) of Sandan-Jikomi?

Answer 5

Nothing, Rest day for the Moromi

Question 6

What’s added on the 3rd day (Nakazoe) of Sandan-Jikomi?

Answer 6

% of tank

25% Koji, rice & water

Question 7

What’s added on the 4th day (Tomezoe) of Sandan-Jikomi?

Answer 7

% of tank

45% Koji, rice & water

Question 8

What is KIJOSHU 貴醸酒?

Answer 8

A complex Sake where Sake is used to replace water

Fun fact: Sake is only added on the 4th day in the proportion
80% rice
20% Koji
70% Water
60% Sake

Question 9

What fermentation temperature is required for Ginjo style Sake & how long does it take?

Answer 9

Low fermentation temperature of 6-12*C & takes 30-35 days

Question 10

What fermentation temperature is required for non Ginjo style Sake & how long does it take?

Answer 10

Higher fermentation temperature of 15-18*C & takes 20-28 days

Question 11

Describe Multiple Parallel Fermentation

Answer 11

1. Koji breaks down starch in rice to convert to glucose

2. Yeast converts glucose to alcohol

Question 12

Sake produces _____ more times amino acids than wine?

Answer 12

5

Question 13

What’s the ABV after fermentation?

Answer 13

20%

Question 14

What’s Jozo-alcohol made from?

Answer 14

Distilled rice or sugar cane

Question 15

What are the 3 reasons for adding Jozo-alcohol?

Answer 15

1. Enhance flavour
2. Bring out aromas
3. Increase shelf life

Question 16

Why is extra water added during fermentation?

Answer 16

1. To shorten fermentation

2. To lower ABV

Question 17

What pressing methods uses gravity?

Answer 17

FUKURO-TSURI 袋吊り

The finished sake mash is placed in bags and hung up which allows the sake to literally drip out with the bags holding the rice solids behind. No pressure is applied. This method creates an elegant and expensive sake known as SHIZUKU 雫

Question 18

What’s the 1st run of FUKURO-TSURI 袋吊りcalled?

Answer 18

Arabashiri あらばしり

Question 19

What’s the 2nd run of FUKURO-TSURI 袋吊りcalled?

Answer 19

Nakadori 中取り

Many consider this to be the highest quality of FUKURO-TSURI 袋吊り

Question 20

What’s the 3rd run of FUKURO-TSURI 袋吊りcalled?

Answer 20

SEME 責め

Undesirable portion

Question 21

What is the name of the bottle Sake is transferred to during FUKURO-TSURI 袋吊り?

Answer 21

Tobin-kakoi

Question 22

What’s the process of a flat vertical press?

Answer 22

Fune

Question 23

Name the 2 methods of mechanical pressing?

Answer 23

1. Centrifugal press

2. Membrane filter press

Question 24

What is ORIZAKE?

Answer 24

Sake with sediments

Question 25

How long will the Sake rest after pressing?

Answer 25

3-10 days

Question 26

What is added to Orizake before filtration?

Answer 26

Activated carbon. It removes unwanted flavour elements & Sake's natural amber colour Fun fact: Traditionally, brewers used persimmon tannins

Question 27

Pasteurisation is carried out at what temperature?

Answer 27

60-65*C. Typically at 65*C

Question 28

What's NAMAZAKE 生酒?

Answer 28

Unpasteurised Sake

Question 29

What's NAMA-CHOZO 生貯蔵?

Answer 29

Sake that was only pasteurised once before bottling

Question 30

What's NAMA-ZUME 生詰め?

Answer 30

Sake that was pasteurised once before maturing & not before bottling

Question 31

What's the pasteurisation method of immersing the bottle in hot water?

Answer 31

Binkan Hiire

Question 32

How long is Sake matured in a tank?

Answer 32

About 6 months

Question 33

What's WARIMIZU?

Answer 33

Addition of water to lower alcohol content & adjust flavour

Question 34

What's GENSHU 原酒?

Answer 34

Sake with no water added after maturation

Question 35

What's KOSHU 古酒?

Answer 35

Aged Sake in tanks or bottles for 3-10 years Fun fact: Koshu has a negative mindset in Japan as a "forgotten sake"

Question 36

What's CHOKI JUKUSEISHU 熟成香?

Answer 36

A Sake that was aged intentionally

Question 37

How much Jozo-alcohol is permitted?

Answer 37

10% of weight of rice

Question 38

What Sake is cloudy & slightly sparkling?

Answer 38

NIGORI 濁り Fun fact: Not all Nigori are slightly sparkling

Question 39

What Sake is aged in barrels?

Answer 39

TARU 樽

Question 40

What's a term for new sake of the season?

Answer 40

SHINSHU 新酒

Question 41

What's the term for a Sake that has not gone through charcoal filtration?

Answer 41

MUROKA 無濾過

Question 42

What's HAPPO-SEISHU 発泡酒?

Answer 42

Sparkling Sake

Question 43

What's BIHAPPO-SEISHU?

Answer 43

Slightly sparkling Sake

Question 44

What measures the residual sugar in Sake?

Answer 44

NIHINSHUDO 日本酒度

Question 45

What does SMV indicate?

Answer 45

It measures of density of Sake in the same amount of pure water. Fun facts: It gives a reference number of how dry or sweet a Sake could be

Question 46

How does the acidity compare with white wine?

Answer 46

About 1/5

Question 47

What are the 3 main acids in Sake?

Answer 47

1. Succinic acid 2. Malic acid 3. Lactic acid

Question 48

What acid affects the Umami flavours of Sake?

Answer 48

Amino acid Fun fact: - Higher amino acid delivers a richer more full bodied Sake - Lower amino acid leads to a cleaner mellower taste

Question 49

How many Kuras in Japan today?

Answer 49

1755

Question 50

How many operational Kuras in Japan today?

Answer 50

1200

Question 51

How much pure alcohol (ethanol) is in 1 UK unit?

Answer 51

10ml

Question 52

What's the recommended amount of UK units/week?

Answer 52

14 | Which translates to 42 X 20ml of Sake

Question 53

What does KASU BUAI measure?

Answer 53

How much sake residue is left after sake has been filtered from moromi