Sake

Question 1

Out of rice, koji and yeast, which imparts the most flavour in a sake?

Answer 1

Yeast

Question 2

Why are rice grains washed after polishing?

Answer 2

To remove the dust residue left after the polishing process, which is made up of the outer and middle layer that the brewer wants to be removed

Question 3

What is a Nama sake?

Answer 3

One that has not been pasteurised

Question 4

Name this style of sake: 大 吟 醸

Answer 4

Daiginjo

Question 5

Name this style of sake: 本 醸 造

Answer 5

Honjozo

Question 6

During koji formation, why is the rice regularly turned?

Answer 6

To ensure even growth of the mould

Question 7

What is the Japanese name for an aged sake?

Answer 7

Koshu

Question 8

What is koji?

Answer 8

Mould grown on steamed rice which is essential in the sake-making process

Question 9

What styles of premium sake have more lactic and umami flavours?

Answer 9

Honjozo and Junmai

Question 10

Honjozo and most Junmai sakes are polished to what polishing ratio %?

Answer 10

70% or less

Question 11

Ginjo and Junmai Ginjo are polished to what polishing ratio %?

Answer 11

60% or less

Question 12

How many mls does a tokkuri normally hold?

Answer 12

150-300ml

Question 13

Name this style of sake: 純 米

Answer 13

Junmai

Question 14

What is the Japanese name for a traditional sake cup?

Answer 14

O-choko

Question 15

Daiginjo and Junmai Daiginjo are polished to what polishing ratio %?

Answer 15

50% or less

Question 16

What two main factors can increase the speed in which koji forms?

Answer 16

Warmth and humidity

Question 17

What is the Japanese name for a sake that has only been partly filtered (cloudy)?

Answer 17

Nigori

Question 18

The basic/simple style of sake is known as what?

Answer 18

Futsu-shu

Question 19

Does a lower fermentation temperature produce more floral/fruity aromas or more lactic/umami aromas?

Answer 19

Floral/fruity

Question 20

What is the Japanese name for sake carafe?

Answer 20

Tokkuri

Question 21

Name this style of sake: 吟 醸

Answer 21

Ginjo

Question 22

What is a Masu?

Answer 22

Small traditional wooden box used for measuring rice or on occasion, drinking sake from

Question 23

How does warming a sake affect its flavour?

Answer 23

Makes them seem more intense, richer in texture and higher in acidity. Ginjo styles may lose their aromas and flavours

Question 24

What abv% are the majority of sakes?

Answer 24

15-17%abv