Sake Questions

Question 1

This process relies on the yeast and Koji-kin to be fermented simultaneously

Answer 1

MPF - Multiple Parallel Fermentation

Question 2

Ales Ferment at a lower temperature T or F

Answer 2

False, Ales ferment at a high temperature with top fermenting yeast to produce a fruity and richley flavored beer

Question 3

What is the difference between Koji-kin and Koji

Answer 3

Koji-kin is a green powdery mold that rests with the rice for 2 days that becomes Koji

Question 4

Aspergillis Oryzae

Answer 4

Koji-kin

Question 5

Rice Starch > Fermentable Sugars > ABV . How many vessels does this process take and what is this called?

Answer 5

MPF Multiple Parallel Fermentation , One Vessel

Question 6

What is “Yamada Nishiki” and how is it prepared?

Answer 6

It is the chosen grain of rice used for Sake production and they remove the protein layer to expose the starchy core known as the “Shinpaku”

Question 7

The sake style Junmai denoted what parameters of production?

Answer 7

If Semaibaui is labeled and the producer is using only water, rice, and Koji it may be >70% Semaibaui

Question 8

Semaibaui

Answer 8

Is the expression the maximum amount of rice remaining after the milling process

Question 9

What is the main difference between the Junmai and Honjozo Styles of sake?

Answer 9

Honjozo style of sake has a small amount of pure distillate added before the pressing but the semaibaui remains the same at 70% maximum rice remaining

Question 10

Ginjo Sake

Answer 10

Denotes Semaibaui of 60%.

Question 11

You have two bottles of sake. One is labeled “Junmai Ginjo” and the other “Ginjo,” what is the difference? and the Semaibaui

Answer 11

“Ginjo” sake alone with denoted that it is “Honjozo” style which has a small amount of distillate added before pressing, but wont be labeled with “Honjozo” it is implied. “Junmai Ginjo” will not have distillate added and will be labeled.

Question 12

Daiginjo Sake

Answer 12

Denoted Semaibaui of 50%

Question 13

Daiginjo Sake

Answer 13

Denoted Semaibaui of 50%

Question 14

What is Koji?

Answer 14

Koji is the two day old rice that has had the green powder yeast ( Koji-jin) mixed already and is ready for fermentation

Question 15

When making sake after the Koji process is completed they add yeast and more rice to create what is known as ?

Answer 15

Moto or Shobu, the starter process that is repeated 2 to 3 times and ferments using the MPF process for up to 45 days.

Question 16

If the sake finished fermenting and the abv is too high, 20%, BEFORE pressing, filtering and pasteurizing they add what liquid to bring the ABV down?

Answer 16

Water.

Question 17

What is the range of RS that sake can attain on both spectrums of dry and sweet?

Answer 17

It can be a bone dry style of a sweet style depending on the Nihonshudo ( Sake Value Meter)

Question 18

What is the Nihonshudo?

Answer 18

It is the Sake Value meter, this meter measures the density and/or gravity of the sake against water.

Question 19

Special Styles of Sake

1. Namazake
2. Nigorisake
3. Taruzake
4. Jizake
5. Genshusake

Answer 19

1. Unpasteurized
2. Unfiltered
3. Aged in wooden barrels
4. From a smaller Kura (brewery)
5. Undiluted

Question 20

What is the Japanese term for what we refer to as Sake.

Answer 20

Nihon-shu

Question 21

What is Ochoko

Answer 21

A small cylindrical glass to drink from