Words

Question 1

Name the traditional tasting vessel

Answer 1

Janomeno-kikichoko

Question 2

Event that Janomeno-Kikichoko was first used and year

Answer 2

• 1st National New Sake Appraisal
• 1911

Question 3

What can be seen more clearly over the white porcelain of Janomeno-Kikichoko?

Answer 3

Turbidity

Question 4

What can be attributable to browning from a Maillard reaction?

Answer 4

Melanoidin

Question 5

What is long-aged sake called?

Answer 5

Jukusei-Koshu

Question 6

What is the term when used to describe sake for “clear throughout”?

Answer 6

Sae (冴え）

Question 7

What is a term used to describe clear brilliance with a slight tinge of green?

Answer 7

Aosae (青冴え)

Question 8

Term for luster like that found in the bright golden yellow (yamabuki iro 山吹色）

Answer 8

Teri （照り）

Question 9

Expressions used to describe the range of appearance

Answer 9

• With a subtle ~
• slight ~
• delicate ~
• pale ~
• high concentration of ~
• generally ~

Question 10

Japanese expressions for the following words that describe color:
* Gold:
* Kerria-color (bright golden yellow)
* Golden yellow of rice ears
* Bancha tea color; light brown tone

Answer 10

• Gold: Kogane-iro
• Kerria-color (bright golden yellow): Yamabuki iro
• Golden yellow of rice ears: Inaho
• Bancha tea color; light brown tone: Bancha iro

Question 11

Describe “sashi-moto”

Answer 11

Sashi-moto is a special process in shochu where in place of using pure-culture, it used 3 to 4 days old moromi with active fermentation process after the pure culture is used for the first time around. There will be a risk of contamination but unlike sake process, shochu moromi is much more acidic and from the past experience, it quickens fermentation and not suffer the contamination. Not all shochu breweries use this method however.