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Question Bank – J.S.A. Sake Diploma > Supplementary Qns (Gabriel) > Flashcards

Supplementary Qns (Gabriel) Flashcards

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1
Q

Which of the following labeling terms is permitted in sake labeling?
(1) Gokujo (Excellent quality)
(2) Saiko (Best)
(3) Dai-ichi (Number one)
(4) Daihyo (Representing or leading)

A

(1)

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2
Q

According to the “Agricultural Product Inspection of 2020 Rice Harvest,” which grade of sake-brewing rice holds the greatest percentage?

A

Grade 1

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3
Q

Which prefecture topped the production of “fine” grade sake-brewing rice?

A

Hyogo

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4
Q

Which year was the vertical rice polishing machine invented?
(1) 1933
(2) 1940
(3) 1945
(4) 1973

A

(1)

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5
Q

According to the history of rice polishing, how many days would it take for 15 kg of brown rice to be polished down to 82% by using water-wheel mills?

A

2 days

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6
Q

Name a table rice that is produced in Hokkaido Prefecture.

A

Yukihikari

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7
Q

As of 2022, how many varieties of sake-brewing rice have been designated as the “brand variety of growing district” in 45 prefectures?

A

125

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8
Q

Name the prefecture that produces the sake-brewing rice Iwai.

A

Kyoto

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9
Q

Along with Yamada Nishiki, what is the parent strain of Yamao No.67?

A

Omachi

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10
Q

Select the correct statement for Tsuki-haze koji:

(1) Tsuki-haze koji is created by controlling the temperature process at a high temperature during koji making, resulting in a higher ratio of protease enzymes than amylase enzymes

(2) Tsuki-haze koji is created by controlling the temperature process at a high temperature during koji making, resulting in a higher ratio of amylase enzymes than protease enzymes

(3) Tsuki-haze koji is created by controlling the temperature process at a low temperature during koji making, resulting in a higher ratio of protease enzymes than amylase enzymes

(4) Tsuki-haze koji is created by controlling the temperature process at a low temperature during koji making, resulting in a higher ratio of amylase enzymes than protease enzymes

A

(2)

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11
Q

Which sake-brewing rice was developed by cross-breeding Shinko sake No.437 and Shinko sake No.444?

A

Hitogokochi

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12
Q

What was the name of Yamada Nishiki before it was renamed in 1936?

A

Yama-watari 50-7

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13
Q

Select the correct statement about the difference between Hattan No.1 and Hattan No.2:

(1) Hattan No.2 has a smaller shinpaku than Hattan No.1

(2) Hattan No.1 has a slightly larger senryuju than Hattan No.2

(3) Hattan No.2 has a slightly shorter stalk and spike than Hattan No.1

(4) Hattan No.1 is suited for cultivation in regions at altitudes at or above 400 metres, while Hattan No.2 is suited for altitudes between 200-400 metres

A

(3)

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14
Q

Along with Kikusui, what is the parent strain of Gohyakumangoku?

A

Shin No.200

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15
Q

What is the requirement on the level of husk allowed for sake-brewing rice that is used to make specially designated sake?

A

1.0% or Less

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16
Q

Which two table rices are produced in Okayama Prefecture?

A

Akebono & Asahi

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17
Q

Select the combination of prefectures that produce Hitogokochi:
(1) Aomori, Fukushima, Akita
(2) Shiga, Shimane, Yamanashi
(3) Nagano, Akita, Yamagata
(4) Nagano, Yamanashi, Tochigi

A

(4)

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18
Q

In Japanese, what is the “village rice system” of sake-brewing rice?

A

Mura-mai Seido

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19
Q

What undesirable component in sake-making water would create a substance called ferrichrysin when combined with a chemical compound secreted by koji, which causes the sake to turn brown in colour?

A

Iron

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20
Q

If a brewery wants to state its sake’s aging period on the label, at least how long does the sake need to be aged for?

A

1 year

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21
Q

Name the type of rice-polishing in which equal amounts are milled off from the surface of all parts of the rice, and the process for polishing brown rice down to 60% rice-polishing ratio takes roughly 75 hours

A

Flat shape rice polishing

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22
Q

Select a prominent figure in sake history who is associated with Nihongusa

(1) Sensuke Izumi
(2) Jinzo Kishimoto
(3) Etsuzo Tastsuuma
(4) Genichiro Kawachi

A

(2) Jinzo Kishimoto

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23
Q

According to the village rice system in Hyogo Prefecture, what is the name of the broker in charge of the negotiation with breweries where the rice is consumed?

A

Hama Nakatsugi

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24
Q

In Japanese, whatr is the term used to measure the size of a rice grain, which is equivalent to the total weight of 1000 whole grains of rice?

(1) Ginpu, Suisei, Hatsushizuku
(2) Ginpu, Suisei, Kitashizuku
(3) Ginpu, Hatsushizuku, Kitashizuku
(4) Suisei, Hatsushizuku, Kitashizuku

A

(2) Ginpu, Suisei, Kitashizuku

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25
Q

Which enzyme breaks down starch into dextrins?

A

Alpha-amylase

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26
Q

Which of the following sequences follows the correct order of the propagation and death of yeast cells?

(1) Stationary Phase -> Logarithmic Growth Phase -> Induction Phase -> Death Phase
(2) Stationary Phase -> Induction Phase -> Logarithmic Growth Phase -> Death Phase
(3) Induction Phase -> Logarithmic Growth Phase -> Stationary Phase -> Death Phase
(4) Induction Phase -> Stationary Phase -> Logarithmic Growth Phase -> Death Phase

A

(3) Induction Phase -> Logarithmic Growth Phase -> Stationary Phase -> Death Phase

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27
Q

In Japanese, name the process in koji making of bringing 36°C cooled steamed rice into the koji-muro.

A

Hiki-komi

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28
Q

Which shubo-making method uses a single tank instead of hangiri tubs and uses anka (electric heater) for temperature regulation?

A

Akita Style Kimoto

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29
Q

What is the name of the yeast that was isolated from moromi from the brewery Kouro in 1953?

A

Kyokai No.9 Yeast (Kouro Yeast or Kumamoto Yeast)

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30
Q

What is the name of the pasteurisation process where pressed sake is bottled and sterilised by dipping the bottles in hot water?

A

Binkan hi-ire (Pasteurisation “by the bottle”)

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31
Q

What is the name of the ester having a sweet, banana-like aroma produced by yeast?

A

Isoamyl Acetate

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32
Q

Which of the following sequences follows the correct order of production process in making sokujo shubo?

(1) Utase -> kumi-kake -> waki-tsuki -> fukure-yudo -> fukure
(2) Kumikake -> utase -> fukure-yudo -> fukure -> waki-tsuki
(3) Kumikake -> utase -> waki-tsuki -> fukure-yudo -> fukure
(4) Waki-tsuki -> utase -> kumi-kake -> fukure-yudo -> fukure

A

(2) Kumikake -> utase -> fukure-yudo -> fukure -> waki-tsuki

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33
Q

In Japanese, what is the type of fermentation present in sake making when saccharification and alcohol fermentation happens simultaneously

A

Heiko-fukushiki- hakko

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34
Q

What is the name of the final fraction when pressing sake under high pressure?

A

Seme or Oshikiri

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35
Q

What is the temperature where koji enzymes are most active in making high-temperature saccharification shubo?

A

55°C

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36
Q

Which prefecture is deeply related to Kyokai No.1501 Yeast?
(1) Akita Prefecture
(2) Miyagi Prefecture
(3) Ibaraki Prefecture
(4) Ishikawa Prefecture

A

(1) Akita Prefecture

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37
Q

When the maximum temperature is set at 40-43°C and with this process prolonged during mori in koji making, which enzyme is encouraged to be produced by koji?

A

Glucoamylase

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38
Q

What is the main acid produced by No.28 Yeast and No.77 Yeast?

A

Malic Acid

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39
Q

What is the name of the process of letting sediment sink to the bottom and making the top layer clear as a way of separating the solids and liquid by gravity?

A

Ori-biki

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40
Q

In Japanese, what is the name for nigorizake that has not been pasteurised?

A

Kassei-seishu

41
Q

What is the name of the step during sokujo shubo preparation where the brewer wants to concentrate on saccharification and limit yeast growth by lowering the temperature to under 10°C?
(1) Utase
(2) Waki-tsuki
(3) Kumi-kake
(4) Fukure-yudo

A

(1) Utase

42
Q

What is the name of the bacteria that deteriorates the taste of sake if the sake has not been pasteurised?

A

Hiochi-kin

43
Q

What is the name of this special type of sake where wild rice (kodai-mai) is used in sake making?

A

Aka-mai-shu (Red Rice Sake)

44
Q

What is the traditional way of distinguishing whether koji is ready or not for de-koji?

A

Development of chestnut aromas (kurika)

45
Q

Who has been regarded as the “god of sake”?

A

Kinichi Nojiro

46
Q

In Japanese, what is the name of three-stage mashing in
the preparation of moromi?

A

San-dan jikomi

47
Q

How many millilitres are equivalent to issho?

A

1800ml

48
Q

What sake vessel is commonly used in cultural traditions or rituals in serving sake?

A

Sakazuki

49
Q

What is the reason for using chirori as a sake server?
(1) To warm sake in making kan-zake
(2) To pour sake from a choshi
(3) To elevate the fruity and floral aromas of sake
(4) To accompany a Shinto-style wedding ceremony

A

(1) To warm sake in making kan-zake

50
Q

In which prefecture did Kamajiro Eda invented the sokujo shubo?

A

Aichi

51
Q

What is (A)? Shizuoka’s prefecture rice Homarefuji is a mutant strain of (A) produced by irradiating gamma rays on the rice.

A

Yamada Nishiki

52
Q

Which prefecture developed the CEL yeast famous for its characteristics of being cerulenin resistant and producing high levels of ethyl caproate?

A

Kochi

53
Q

Which prefecture saw an increase in sake production volume due to the opening of mines?

A

Akita

54
Q

What is the name of the rice variety that is crossbred between Yamada Nishiki and Saikai No.222?

A

Gin no Sato

55
Q

The National Research Institute of Brewing (NRIB) is located in which prefecture in Japan?

A

Hiroshima

56
Q

In Hyogo’s sake production history, what is the overall name attributed to the districts that included major sake-producing locations such as Nada, Itami, and Ikeda?

A

Sessen-juni-go

57
Q

The first sake GI was established in 2005. Which GI is it?

A

GI Hakusan

58
Q

Which of the following statements is true for Tochigi Prefecture?

(1) The Ryokaku Mountains are located at the southeast of the prefecture

(2) The Kibi Plateau’s limestone strata brings medium-hard water

(3) There are 297 rivers in the prefecture that belongs to
three main river systems: the Tone River system, the Naka River system, and the Kuji River system, contributing to a total length of 2696 km of rivers

(4) Rice production expanded due to large-scale river water management construction and new rice field development

A

(3) There are 297 rivers in the prefecture that belongs to
three main river systems: the Tone River system, the Naka River system, and the Kuji River system, contributing to a total length of 2696 km of rivers

59
Q

During the late-Meiji period, what shubo-making method was invented by Kinichiro Kagi in the Aizu region of Fukushima?

A

Yamahai

60
Q

Which rice variety is used in the production of Junmai-shu in Miyagi after the prefecture announced its slogan “Miyagi: the Land of Junmai-shu”?

A

Sasanishiki

61
Q

Which combination of rice varieties is grown in Toyama Prefecture?

(1) Wakamizu, Yumesansui, Yumeginga
(2) Yukimegami, Sakemirai, Miyama Nishiki
(3) Yume no Kaori, Hanafubuki, Miyama Nishiki
(4) Oyama Nishiki, Tomi no Kaori, Gohyakumangoku

A

(4) Oyama Nishiki, Tomi no Kaori, Gohyakumangoku

62
Q

Which prefecture has a Junmai-shu production ratio of 93%, the highest among prefectures in Japan?

A

Yamaguchi

63
Q

Which prefecture uses the Alps Yeast to produce ginjo-level sake with high levels of ethyl caproate?

A

Nagano

64
Q

Along with Hanafubuki, what is the other parent strain of Hanaomoi - Aomori’s ginjo-making sake-brewing rice?

A

Yamada Nishiki

65
Q

Which GI is the first geographical indication at a prefectural level?

A

GI Yamagata

66
Q

Matsuo Taisha has been worshipped as “Japan’s first shrine for sake-brewing.” In which prefecture can it be found?

A

Kyoto

67
Q

Which plain is the largest plain on the Sea of Japan coast?
(1) Echigo Plain
(2) Shonai Plain
(3) Takada Plain
(4) Noshiro Plain

A

(1) Echigo Plain

68
Q

Which prefecture produces the rice strain Koi Komachi?

A

Hiroshima

69
Q

Northern Hyogo and Southern Hyogo are bisected by which mountain range in the region?

A

Chugoku Mountains

70
Q

Which Toji guild is formed of seasonal farmers in the summer and would work as Toji in Nada breweries during winter?

A

Tanba Toji

71
Q

Which prefecture is famous for yamahai ginjo as a style of sake?

A

Ishikawa

72
Q

Which peninsula in Aichi is known as the “brewing peninsula” with a long history of miso, vinegar, soy sauce, and sake production?

A

Chita

73
Q

Which prefecture produces the rice strain Tsuyu Hakaze?

A

Nara

74
Q

Which river supplies fresh soft water from the Southern Alps in the western part of Shizuoka Prefecture?
(1) Fuji River
(2) Chikuma River
(3) Tenryu River
(4) Abe River

A

(3) Tenryu River

75
Q

In Japanese, what is it called when the product is a blend of single distillation shochu and continuous distillation shochu?

A

Ko-otsu Konwa Shochu

76
Q

What equipment is used on the second day of koji-making?

A

Sankaku-dana

77
Q

What is the name of the small stills similar to the structure of a tsuburo still used in the Edo Period by practitioners of traditional Chinese medicine?

A

Ranbiki

78
Q

Name the person who isolated a mutant strain of black koji and thus discovered white koji in 1918?

A

Genichiro Kawachi

79
Q

What has happened in 1546 in the history of shochu making in Japan?

(1) The development of the two-stage mashing method
(2) The popularisation of black koji in making sweet potato shochu
(3) The spread of sweet potato cultivation to Yamagawa, Ibusuki City
(4) The oldest document to mention shochu in Kyushu written by Jorge Alvarez, a Portuguese merchant and captain, during his stay in Yamagawa, Ibusuki

A

(4) The oldest document to mention shochu in Kyushu written by Jorge Alvarez, a Portuguese merchant and captain, during his stay in Yamagawa, Ibusuki

80
Q

Which type of still was historically used in Satsuma?

A

Tsuburo Still

81
Q

What group of chemical compounds produced within the moromi would generate oil odors when oxidised?

A

Fatty Acid Ethyl Esters

82
Q

Select a sweet potato that produces clean-tasting shochu with a citrus or floral aroma
(1) Aya Murasaki
(2) Anno Imo
(3) Kyushu No. 125
(4) Joy White

A

(4) Joy White

83
Q

Which type of sake-kasu shochu adds rice hulls to evenly distribute steam during distillation via steam injection?

A

Kasutori Shochu

84
Q

Which type of barley is used in mugi shochu production?

A

Two-Row Barley

85
Q

Which prefecture had the highest annual sales volume per head in 2020?

A

Kagoshima

86
Q

What is the maximum temperature for shochu moromi during the first-stage moromi process?

A

30°C

87
Q

Which statement is true about Awamori?
(1) It only uses rice koji made with black koji and water as its ingredients produced via a two-step mashing process
(2) It only uses rice koji made with white koji and water as its ingredients produced via a two-step mashing process
(3) It only uses rice koji made with black koji and water as its ingredients produced via an one-step mashing process
(4) It only uses rice koji made with white koji and water as its ingredients produced via an one-step mashing process

A

(3) It only uses rice koji made with black koji and water as its ingredients produced via an one-step mashing process

88
Q

Along with sulfurous orders, what other odor is still present immediately after atmospheric distillation, leaving a sharp, rough aroma in the shochu?

A

Acetaldehyde

89
Q

Name the person who popularised the use of black koji in sweet potato shochu production.

A

Genichiro Kawachi

90
Q

Which part of Kumamoto Prefecture is the main production area of Kome Shochu?

A

Hitoyoshi Basin

91
Q

What is the usual barley polishing ratio for barley used in making mugi shochu?
(1) 30% (2) 50% (3) 70% (4) 90%

A

(3) 70%

92
Q

Name a sweet potato variety that is abundant in carotene and produces shochu with aromas similar to boiled carrot or pumpkin.

A

Beni Hayato
or
Aya Komachi

93
Q

How many days does first-stage moromi usually take for yeast propagation and fermentation?
(1) 3 days
(2) 4 days
(3) 5 days
(4) 6 days

A

(4) 6 days

94
Q

Select the correct scientific name of white koji that was used in the past.
(1) Aspergillus kawachi
(2) Aspergillus awamori
(3) Aspergillus orzyae
(4) Aspergillus luchuensis

A

(1) Aspergillus kawachi

95
Q

Select the statement that is true about sashimoto in shochu production.

(1) Sashimoto is a process that also happens in sake production

(2) Sashimoto prompts fermentation and improves alcohol yield

(3) Similar to the solera method in sherry, sashimoto is a method of continuous aging and blending that is carried out in restaurants and at home for the drink preparation

(4) Sashimoto is a method that replaces the two-stage mashing method in shochu production

A

(2) Sashimoto prompts fermentation and improves alcohol yield

96
Q

Which three distilled spirit GI were designated in 1995?

A

Iki, Kuma, Ryukyu

97
Q

As of the end of 2022, how many sake-related GI’s were there in Japan?

A

13

98
Q

When was Japanese Sake/Nihonshu designated as a GI?

A

2015

Question Bank – J.S.A. Sake Diploma (4 decks)

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