Sake Questions

Question 1

When did sake production begin? When was the first written record of sake?

Answer 1

Sake production began in the 3rd century BC. Fudoki was the first written record in 713.

Question 2

What is kuchikami-no-sake?

Answer 2

Mouth chew sake

Question 3

In what period did clear sake begin being produced? Why?

Answer 3

During the Edo period, filtration was developed which led to Sumisake / Seishu (names for clear sake).

Question 4

What is the name for sake and when did it debut to the world?

Answer 4

Nihonshu, or “Japanese Sake” is the name when sake was debuted to the world in 1873 at the Vienna Int’l Exposition.

Question 5

What is the kyubetsu-seido?

Answer 5

Kyubetsu-seido is a taxation system established for sake based on ‘grade’ and fully flawed. It was abolished in 1992 and replaced with the Tokuteimeishu system based on rice milling percentage.

Question 6

What is jizake?

Answer 6

Jizake is local, artesanal breweries.

Question 7

What are the alcohol percentages required for sake?

Answer 7

min 1%, max 22%

Question 8

What is shuzo-yosui?

Answer 8

Shuzo-Yosui is the water used during sake making. It is 20x more the volume than rice (50x more for Ginjo!).

Question 9

Which minerals in water are detrimental to sake production?

Answer 9

Iron and Manganese adversely affect the color and flavor of sake.

Question 10

Which minerals are measured to determine the hardness of water?

Answer 10

Calcium and Magnesium

Question 11

How is rice produced in Japan? When is it harvested?

Answer 11

Japan uses wetland cultication for growing rice. Rice is harvested in September.

Question 12

What is the “official” terminology for “sake rice” in Japanese?

Answer 12

Shuzokoutekimai: rice for sake brewing (Japonica), 100 different varieties.

Question 13

What % of rice production does sake rice account for in Japan?

Answer 13

Only 1% of rice produced in Japan in sake rice. Only 3% of all rice in Japan is used to produce sake.

Question 14

Which rice is the “grandfather of rice”? Where was it from and when was it discovered?

Answer 14

Omachi, 1859. found in Okayama, earthy style

Question 15

What is the most common sake rice? Where was it developed and when?

Answer 15

Yamadanishiki, found in 1923 in Hyogo, very flavorful

Question 16

Which rice was developed in Niigata?

Answer 16

Gohyakumangoku, created in 1938 in Niigata, very clean style

Question 17

Which rice is known for being disease resistant?

Answer 17

Hattanishiki what developed in 1973 in Hiroshima and know for its shorter height and resistance to disease.

Question 18

What % of Japan’s land do mountains and forest account for?

Answer 18

70% of all land in Japan is covered by mountains and forest.

Question 19

Which four ingredients make sake?

Answer 19

Rice, Koji mold (aspergillus oryzae), yeast, water, and optional, brewer’s alcohol.

Question 20

What does Nama indicate?

Answer 20

nama = unpasteurized

Question 21

What does Muroka indicate?

Answer 21

unfiltered sake

Question 22

What does Genshu indicate?

Answer 22

genshu = undiluted

Question 23

What does Taru indicate?

Answer 23

taru = cedar aged

Question 24

What does koshu indicate?

Answer 24

koshu = aged sake

Question 25

Name 3 requirements for the official description of sake by the Japanese Liq Tax Act.

Answer 25

1. contains more than 1% abv
2. made from rice, koji, and water
3. must be pressed / filtered

Question 26

Name 2 famous waters for sake.

Answer 26

Miyamizu (Nada, Hyogo) - more good minerals

Gokusui (Fushimi) - soft water, fragrant