SPC

Question 1

What is the average sake abv? After brewing, before dilution?

Answer 1

16% / 20%

Question 2

How long has sake been around in the form it is today? In other forms? Ginjo?

Answer 2

1000 years / 2000 years / 40 years

Question 3

What 3 factors affect sake price?

Answer 3

1 - rice quality
2 - milling rate
3 - labor - longer techniques take more time

Question 4

When is sake brewed?

Answer 4

Only in the winter, with few exceptions

Question 5

What 3 things make sake unique?

Answer 5

1 - multiple parallel fermentation
2 - koji is propogated onto each grain of rice instead of a lump
3 - addition of raw materials in 3 separate stages

Question 6

Nihonshu

Answer 6

Japanese word for sake

Question 7

Seishu

Answer 7

Japanese legal term for sake

Question 8

What percent of the sake market is futsushu?

Answer 8

60-65%

Question 9

Sanzoushu

Answer 9

Triple Sake. Futsushu with so many additives that yields are tripled. Created during ww2 due to rice shortages.

Question 10

Tokutei meishoshu

Answer 10

Special designation sake

Question 11

Honjozo

Answer 11

Added alcohol up to 10% of weight of rice. RPR of 70% or less

Question 12

What percent of sake is aruten?

Answer 12

75%

Question 13

Heikou fukahakkou

Answer 13

Multiple parallel fermentation

Question 14

San-dan shikomi

Answer 14

3 stage brewing- 3 step moromi addition

Question 15

What is the range of fermentation times?

Answer 15

20-35 days