Sake Quiz 250 Flashcards
Which koji mold that must be used for “DEWA33”?
Oryzae Yamagata
Yamagata Prefecture judges Junmai ginjo-shu made from “Dewa Sansan” polished to 55% or less and brewed with Yamagata yeast and Yamagata’s original koji mold “Oryzae Yamagata” and awards it the title of “DEWA33” and the “Certificate of Genuine Yamagata Sake Judging Committee.
Which rice must be used for Junmai-shu brewing, under the “Miyagi, Land of Junmai-shu” declaration?
Sasanishiki
In 1986, Miyagi Prefecture announced its “Miyagi, Land of Junmai-Shu” declaration, which states that it will strive to make good sake through the production of 100% Miyagi-produced Sasanishiki Junmai-Shu.
Which of the following prefectures are of the “over-exporting type”?
1) Aichi
2) Okayama
3) Yamaguchi
4) Kochi
2) Okayama
Since Okayama Prefecture is very active in sake rice production and produces a popular sake rice called “Omachi,” it receives many inquiries from other prefectures and sells sake rice in large quantities.
What is the breeding parent of sake rice “Saito no Shizuku” with Kokuryo-miyako?
Sakai no. 222
In the history of Yamaguchi Prefecture, the Yamaguchi Agriculture and Forestry Research Center developed a new variety, Saito no Shizuku, bred from a mother “Kokuryo-miyako” and a father “Saikai No. 222” of the Yamadanishiki line.
Where was the Hyogo Prefectural Agricultural Experiment Station established in 1894?
Akashi
Which event related to shochu occurred in 1903?
The current secondary preparation method was developed
In 1903 (Meiji 36), the current secondary brewing method was developed, in which koji and water are used for the primary brewing, and sweet potatoes are added after sufficient yeast growth has occurred.
Who was involved with the creation of white koji mould in 1918?
Genichiro Kawachi
In 1918, Genichiro Kawachi isolated a mutant strain from black koji that did not produce black pigment in its spores, and this strain spread as white koji mold that did not turn work clothes and koji rooms black.
Which sake yeast was created in 1935, and has a strong fermentation power, a mild, clear aroma, and a light sake quality?
No. 6 Yeast (Aramasa Yeast)
Which village became the base price in the 1938 Hyogo Prefecture and Village Rice Grading List?
Yonedamura, Kamikume
According to the 1938 village rice grading list, the village that set the standard price was Kamikume in Yoneda Village, where one stone was 43.10 yen.
Which sake rice was bred in Hyogo Prefecture in 1941?
Aiyama
Aiyama was born in 1941 at the Hyogo Prefecture Sake Brewery Rice Experiment Station with “Aifune 117” as the mother and “ Yamao 67” as the father.
Which sake rice has the largest area planted in 1963?
Yamada Nishiki
Yamada Nishiki recorded its largest planted area in 1963, with 7,840 ha. Incidentally, the area in 2019 has decreased to 5,435 ha.
Among the aroma yeasts that have become widespread since the mid-1990s, select one of the most representative yeasts that first became popular.
Yamagata KA
Miyagi B yeast
Alps yeast
Hiroshima No.21 yeast
(3) Alps yeast
In the mid-1990s, yeasts known as “aroma yeasts” spread rapidly throughout the country. The first and most representative of these yeasts to spread was “ Alps Yeast.”
What was the taxable quantity of single distilled shochu in 2005?
500,000kl
In the transition of the taxed volume of single distilled shochu, the volume in 2005 was about 500,000 kl. Incidentally, the year 2020 is below 500,000 kl.
What was the “sieve adjustment” value in Hyogo Prefecture in 2011?
2.05mm
2.05mm from 2.00mm which meant that larger grains of Yamadanishiki could be provided to breweries
Which sake rice was produced in Tochigi Prefecture in 2018 from a cross between “Yamada Nishiki” as the mother and “T-Sake 25” as the father.
Yume-sasara
In 2018, Tochigi Prefecture announced the application of “Yume-sasara,” which was created by crossing “Yamada Nishiki” as a mother and “T-Sake 25” as a father, as a sake rice for daiginjo-shu that can be highly refined.
What was the Yamada Nishiki crop area in 2019?
5435ha
Which sake rice developed in Ishikawa will be commercialised in 2020?
Hyakumangoku-no-shiro
In recent years, Ishikawa Prefecture has developed a new original sake rice, Ishikawa Sake No. 68, which was named “Hyakumangoku-no-shiro” and commercialized in 2020.
What was the taxable quantity of sake in 2020?
414,000 kl
In terms of the taxable volume of sake, the year 2020 was 414,000 kl. By way of comparison, the volume of shochu in the same year was 732,000 kl.
Ito, Yasuyuki. Japanese SAKE QUIZ 250: SAKE DIPLOMA International 2023 support (p. 40). Kindle Edition.
What was the overseas export volume for sake in 2021?
32,000 kl
In terms of the volume and value of sake exported overseas, the volume for 2021 is 32,000 kl and the value is 40 billion yen.
What local dish of Tochigi Prefecture is made on Hatsu-uma, the first horse day of February?
(1) Shimotsukare
Local dishes of Tochigi Prefecture include yuba ( bean curd) from Nikko and soba (buckwheat noodles), and “shimotsukare” made on the first horse day of February is especially famous. This is an event food made by roughly grating leftover salted salmon head, roasted soybeans left over from the New Year’s Eve cooking, and daikon and carrots at the end of the season, and stewing them with sakekasu (sake lees).
Which process corresponds to the third day of a three-stage brewing process that takes four days.
Naka-zoe
The three-stage brewing of sake making unrefined sake is done in the following order: Hatsu-zoe (1st day), Odori (2nd day), Naka-zoe (3rd day), and Tome-zoe (4th day).
Who was the 8th century Arabic scholar who invented the original still, the alambic?
Jabir ibn Hayyan
Which shochu goes well with aglio e olio, or salty pasta?
Iki shochu
Which shochu goes well with grilled abalone shells?
Oita Mugi Shochu
Oita Mugi Shochu goes well with turban shells grilled in a pot or abalone shells grilled in a pot. The iodine aroma released by the shellfish is elegantly complemented by the aromatic aroma of barley, giving it a refreshing aftertaste.
Which type of sake goes well with washed cheese?
Aged sake
Tokubetsu junmai-shu
Kimoto Junmai-shu
Tokubetsu honjozo-shu
Aged sake
Wash-type cheeses should be paired with aged sake, which has a yellowish to golden color due to aging, at around 14°C (57°F).
Name two orange sweet potato varieties that are high in carotene, and are called a carotene potatoes.
Aya Komachi
&
Beni Hayato
Orange varieties called carotenoid potatoes, such as Beni Hayato and Aya Komachi, which contain high levels of carotene, are said to be shochu with aromas like boiled carrots, pumpkins, black tea, papayas, and other tropical fruits.
What kind of shochu goes well with kibinago sashimi?
Satsuma Shochu
Satsuma shochu goes well with kibinago sashimi served with vinegared miso. The fermented soybean flavor of this vinegared miso goes well with Satsuma shochu, which has the aroma of grains and sweet potatoes.
How many yeast cells are approximately found in one ampoule of Kyokai yeast?
About 20 billion
Kyokai yeast is generally packaged and sold in small ampoules. Each ampoule contains about 20 billion yeast cells, which can be used to make 830 to 1,660 bottles of junmai-shu.
Which shochu goes well with giant clam or great green turban?
Ryukyu Awamori
Which prefecture is closely related to the kyokai yeast 1501?
Akita
Akita-ryu Hana Kobo (AK-1), created in 1990 through joint research between Akita Prefecture and the Akita Sake Brewers Association, was adopted as Kyokai 1501 yeast in 1996.
What kind of shochu goes well with choucroute?
Satsuma Shochu
What kind of shochu goes well with smoked salmon?
Oita Mugi shochu
The ryebread aroma that one senses in Oita Mugi Shochu blends with the smoked aroma of smoked salmon, giving the taste a more mellow impression
What kind of shochu goes well with caviar, served on buckwheat blinis?
Iki Shochu
Iki shochu, a vacuum distilled type of shochu with an alcohol content of 25 degrees Celsius or higher, is chilled in a refrigerator at -10 degrees Celsius, and the caviar is served on blinis with sour cream.
Which enzyme breaks down dextrins into glucose?
Glucoamylase
