Sake Test Questions Flashcards
Where does the sugar in fermentation come from in sake?
Rice
What are the 4 ingredients in junmai sake?
- Water
- Rice
- Koji
- Yeast
When did ginjo and daiginjo grade sakes start being produced?
50 years ago
How many ounces is our by-the-glass sake pour?
4 oz
What is the shelf life of a bottle of sake before being opened? After it has been opened?
An unopened bottle of sake will keep for 6 to 10 years in the pantry. Opened bottles of sake will keep in the fridge for 1 to 2 years. It’s best to consume the product within a year or less for optimal flavor.
Is sake made more like wine or like beer? Why?
sake is made from a starchy grain rather than a sugary fruit, and so the fermentation process for both beer and sake starts with the transformation of starch into sugar.
Koji is responsible for what in piece of the sensory experience in sake?
Flavor
Yeast is responsible for what in piece of the sensory experience in sake?
Aroma
Yeast is responsible for what in piece of the sensory experience in sake?
Mouth Feel
What is the difference between hard and soft water in sake?
- Soft water results in a rounder, softer sake
- Hard water results in ultra-crisp and clean sake
What is added to honjozo sakes?
Brewers alcohol
What is a masu?
A unit of measurement
small wooden box
“Ginjo” is best remembered to mean what when applied to a sake’s flavor and/or aroma?
Floral
What does “Tokubetsu Honjozo Genshu Namazake” mean?
Special sake unpasteurized undiluted with brewers alcohol polished to 70% or less
