Sake Production

Question 0

What is Yamada Nashiki?

Answer 0

The rice considered superior for Sake production.

It is milled to remove some of the protein-laden outer husk of the rice grain.

Question 1

What is Multiple Parallel Fermentation?

Answer 1

Relies on a yeast and a mold ‘koji-kin’ (Aspergillus oryzae) to undergo both crucial processes of fermentation at once.

Question 2

What is the name of the heart of the rice grain?

Answer 2

The shinpaku

Question 3

What is seimaibuai?

Answer 3

The milling of the rice grain–sake is labeled according to the degree to which it has been milled.

Question 4

Special Designation Sake—Tokutei Meishoshu

What are the four designations and max percentages of grain remaining?

Answer 4

Junmai–70% grain remaining; NO brewer’s alcohol added

Honjozo–70%; a slight amount of brewer’s alcohol is added to sake before pressing

Ginjo–60%; if labelled Ginjo, the sake will be Honjozo in style, with brewer’s alcohol added. If no alcohol is added it will be labelled Junmai Ginjo.

Daiginjo–50%; if labelled Daiginjo, the sake will be Honjozo in style, with brewer’s alcohol added; if no distilled alcohol is added, it will be labelled Junmai Daiginjo.

Question 5

Special types of Sake–5

Namazake
Nigori Sake
Taruzake
Jizake
Genshu Sake

Answer 5

Namazake-Unpasteurized Sake

Nigori Sake–Unfiltered Sake

Taruzake-Sake aged in Wooden Barrels

Jizake-Sake from a smaller brewery

Genshu Sake– Undiluted Sake