Sake Quiz Flashcards
A highly clear, colorless sake with weak aromas and flavors of rice & fruit is most likely to be what?
Soshu
Place in order from highest possible rice polishing rate to lowest.
준혼긴다 (준마이 -> 혼조조 -> 긴조 -> 다이긴조)
There is no minimum polishing requirement for Junmai.
True
A nearly colorless sake with primary aromas & flavors of rice & dairy with notable acidity and umami is most likely?
Junshu
Which Koji enzyme breaks down Starch into Paste (dextrin)?
alpha-amylase(알파애멀레이즈)
Yeast breaks down sugar into alcohol and ___________.
Carbonic Acid Gas
What percent of rice is Protein?
7-8%
This yeast was extracted by Aramasa brewery of Akita prefecture.
6
_______ converts starch into saccharides and protein into amino acids.
Koji (코지는 스탈취(전분) => 당 / 단백질(프로틴) => 아미노산(아미노애시드)
What is not a benefit of warming sake?
sake can taste more crisp
What historically significant production technique was written about in the Topography of Osumi Provence?
kuchikamizake
Type a fermented beverage made from saccharine material:
Wine, Cider, Cidre, Mead
Which of the following is not a fermented product?
ceviche
Which rice type has varieties named after famous regions, such as ‘Bizen’?
omachi
What type of sake might be made from this process?
hiyaoroshi
Which of the following is not a component of ‘ash’ in sake rice?
manganese
Rice Polishing is conducted to:
remove substances that can cause unpleasant taste. increase the proportion of starch.
The method of performing pressing & bottling at the same time is called:
jikagumi
Place these press fractions in order from first to last:
아라바시리(Arabashiri) -> 나카도리(Nakadori) -> 세메(Seme)
Which of the following is a distilled liquor made from saccharine material?
calvados
If the ingredients indicated are rice & rice koji and the polishing rate is 70%, what is the special designation?
junmai
What is arbitrary/voluntary information on a label per the Act Concerning Liquor Business Associations?
namazake (재료, 국적, 주소는 필수.)
Which of the following did develop during the Edo Period?
pasteurization utilized, kanzukuri popularized, Seishu/Sumisake developed
Place bottles in order of most to least protective:
블랙병 -> 그린병 -> 블루병 -> 클리어병
What is true about shochu?
it is often drunk during meals, it is a distilled liquor that is consumable while still fresh, it is a distilled liquor with distinctive flavors derived from ingredients.
What sake vessel has a spout and a handle and is used for ceremonies like sansankudo?
choshi (산산쿠도에 쓰이는거 초시)
Place in order of warmest to coldest service temperature.
아수칸(Atsukan) -> 누루칸(Nurukan) -> 조온(Jo-on) -> 레이슈(Reishu)
Which sake type is most recommended for Autumn?
junshu
Place in order from 1st to last steps for Seigiku:
히키코미(Hikikomi) -> 키리카에시(Kirikaeshi) -> 나카-시고토(Naka-shigoto) -> 데코지(Dekoji)
Which shubo technique can be completed the fastest?
ko-ontoukamoto
