sake questions

Question 1

In general, what does the term sake mean in Japan

Answer 1

In general, fermented beverage

Question 2

What does Nihon-Shu mean?

Answer 2

This is the specific Japanese term for what we refer to as sake.

Question 3

Toketei Meishou-shu, what is this?

Answer 3

These are the grades of sake

Question 4

What is Futsuu-shu

Answer 4

normal sake

does not qualify under Toketei Meishou-shu

constitutes 80% of sake production

Question 5

What is sake with brewers alcohol added?

Answer 5

Honjozo-shu:

made with water, koji & pure distilled alcohol to elevate flavors

Ginjo-shu:

made in a more traditional method in cantrast to mass production using rice with 40% polished away.

Daiginjo-shu

Highest quality designation, utilizing assiduous precision and rice with half of its mass polished away %0 5 or greater.

Question 6

Tokubetsu?

Answer 6

special bottling

more highly polished rice

Question 7

sake without brewer’s alcohol is called what?

Answer 7

Junmai-shu

There is no longer required seimaibuai for this classification

often a lighter style

Tokubetsu styles also available

Question 8

Junmai Ginjo-shu

Answer 8

Made using 40 % milled away (60 % remaining)

Fermented at colder temperatures to elicit more complex aromatics

Question 9

Junmai Daiginjo-shu

Answer 9

Made utilizing very highly polished rice (50%)

highest quality level of sake available?

alcohol levels can be 17 % or more

Question 10

Japanese term for rice milling.

Answer 10

Semaibuai

the best starches are located at the core of the rice grains, hence the need for polishing

Question 11

shinpaku?

Answer 11

literal translation means “heart rate”

name of the core of starches that brewers are most interested.

Question 12

what are the gradations of rice milling

Answer 12

Junmaishu

Honjozo: 70 % remaining

Ginjoshu: 60 % remaining

Dsiginjoshu: 50 % remaining

Question 13

Yamada Nishiki

Answer 13

most common rice variety

origin: Hyogo, Okayama, Fukuoka

King of sake

Question 14

Miymama Nishiki

Answer 14

another common rice variety

origin: Iwate, Akita, Yamagata, Fukishima, Nagano

has a more rice like flavor and more sweet, but not as aromatic

Question 15

Nigore-zake

Answer 15

cloudy, unfiltered sake

can use gradations of Tokutei-Meishou-shu, including Tokubetsu

Question 16

Genshu

Answer 16

undiluted sake

Question 17

taruzake

Answer 17

aged in wooden barrels

Question 18

Nama-zake

Answer 18

unpasteurized sake
also known as nama
much fresher, livelier and more lively sake
requires greater care and constant refrigeration

Question 19

what are 2 additional nama styles?

Answer 19

Namachozo:

cellared without being pasteurized, but does receive pasteurization before bottling

Namazume:

pasteurzed only once before bottling but never again

Question 20

Yamahai-shikomi?

Answer 20

naturally fermented rice (about 30 days)

requires more water and higher temperatures

the style is much gamier

Question 21

Sokujo-moto?

Answer 21

faster and more industrial method for creating a yamahai style, with early introduction of lactic acid to speed up otherwise slow process

Question 22

shizuku-shibori?

Answer 22

shibori is the term for pressing the sake from its lees

shizuku refers to a drip pressing method, essentially letting gravity push the liquid through a fine mesh.

This produces a very fine and elegant style