CMS - C Sake

Question 1

What is sake?

Answer 1

Sake is a fermented beverage made from rice.

Question 2

From where does the majority of Sake production come from?

Answer 2

Japan

Question 3

What is unique about rice used for sake production?

Answer 3

Table rice is not used - special varieties are used that impart unique flavors depending on rice variety. These have high starch content

Question 4

What is Koji-Kin (provide technical name) and how is it used?

Answer 4

Aspergillus oryzae - a special mokld native to Asia that converts starches in rice to sugar for fermentation that is sprinkled over steamed rice.

Question 5

What is the name of the process in which multiple types of sugars are fermented simulteneously by different microorganisms?

Answer 5

Parallel Fermentation

Question 6

Describe the sugar and alcohol conversion process in sake

Answer 6

Yeast converts sugar into alcohol after the koji converts the starch to sugar

Question 7

What is the typical ABV of sake?

Answer 7

15-22% abv

Question 8

How do the diverse strains of yeast impact sake production?

Answer 8

They impart different unique aromas and flavors

Question 9

Describe the importance of water on sake production

Answer 9

It is important to the final flavor - each sake distillery has its own unique water source

Question 10

What is brewer’s alcohol in sake production?

Answer 10

A neutral distilled alcohol (usually from sugarcane or grain) added to sake to enhance aroma, stability, and yield.

Question 11

Why is brewer’s alcohol added to sake?

Answer 11

To extract aroma, improve stability, lighten body, and increase yield.

Question 12

What is jozō alcohol?

Answer 12

Brewer’s alcohol

Question 13

Which premium sake styles may include brewer’s alcohol?

Answer 13

Honjozo, Ginjo, and Daiginjo (non-Junmai versions).

Question 14

Which sake styles do not contain brewer’s alcohol?

Answer 14

All Junmai styles (e.g., Junmai, Junmai Ginjo, Junmai Daiginjo).

Question 15

What does Junmai mean in terms of sake production?

Answer 15

No alcohol added

Question 16

What is the classification system for premium sake production?

Answer 16

1. Jumnai
2. Honjozo
3. Ginjo
4. Daiginjo

Question 17

What is the classification system based on?

Answer 17

Rice polishing

Question 18

What is the min % of rice grain remaining for Daiginjo?

Answer 18

50%

Question 19

What is the min % of rice grain remaining for Ginjo?

Answer 19

60%

Question 20

What is the min % of rice grain remaining for Honjozo?

Answer 20

70%

Question 21

For Junmai Daiginjo, what is the min rice grain remaining?

Answer 21

50%

Question 22

For Junmai Ginjo, what is the min rice grain remaining?

Answer 22

60%

Question 23

What is the Sake Meter Value?

Answer 23

(SMV) higher the number, the direr the sake. It ranges from -15 to 15

Question 24

What is the name of the special sake category?

Answer 24

Tokubetsu

Question 25

What distinguishing feature must a sake labeled Tokubetsu have at a minimum?

Answer 25

one of the following: 1. higher than required rice polishing ratio 2. use of special rice variety 3. uniqu brewing method or special craftmanship An elevated version of Junmai or Honjozo, but not quite Ginjo

Question 26

What is the fermentation starter (shubo/moto) in sake?

Answer 26

It's a yeast starter mixture where yeast multiplies before the main fermentation begins.

Question 27

What is Kimoto?

Answer 27

The oldest, most traditional starter method, where brewers manually mash rice and koji into a paste using wooden poles to promote lactic acid development naturally (no additives).

Question 28

What is the result of Kimoto?

Answer 28

Produces bold, funky, complex sake with pronounced acidity and umami.

Question 29

What is Yamahai?

Answer 29

A more modern (1909) version of Kimoto that skips the manual mashing step but still allows lactic acid to develop naturally.

Question 30

What is the result of Yamahai?

Answer 30

Results in sake that is rich, gamier, and slightly wild, but with less labor.

Question 31

How do Yamahai and Kimoto compare to modern methods (Sokujo)?

Answer 31

Both allow lactic acid to form naturally, making them slower and riskier, but yield deeper, more complex flavors. Modern Sokujo adds lactic acid directly to save time and produce cleaner, lighter sake.

Question 32

What temperature is Ginjo and Daiginjo best served at?

Answer 32

Chilled

Question 33

What temperature are lower polish levels, Yamahai, and Kimoto best served at?

Answer 33

Chilled or warm

Question 34

What sake style would pair best with bigger richer meats and why?

Answer 34

Kimoto and Yamahai

Question 35

What sizes to sake bottles come in?

Answer 35

300ml /720ml/ 1.8L

Question 36

Describe the charactersitics of Junmai sake

Answer 36

No minimum polishing ratio (but often ≤70%) Tends to be fuller-bodied, with umami and acidity

Question 37

Describe the charactersitics of Honjozo sake

Answer 37

Rice polished to ≤70% Typically light, clean, and easy-drinking

Question 38

Describe the charactersitics of Ginjo sake

Answer 38

Premium sake made with rice polished to ≤60%, often with added brewer’s alcohol. Fruity and floral, with a light, refined body

Question 39

Describe the charactersitics of Daiginjo sake

Answer 39

Super-premium sake with rice polished to ≤50%, also with a small amount of brewer’s alcohol. Elegant, aromatic, and delicate—a showcase of craftsmanship

Question 40

Describe the charactersitics of Junmai Daiginjo sake

Answer 40

Super-premium pure rice sake with rice polished to 50% or less. No added alcohol Delicate, highly aromatic, and refined—often the pinnacle of Junmai craftsmanship

Question 41

Describe the charactersitics of Junmai Ginjo sake

Answer 41

Premium pure rice sake with rice polished to 60% or less. No added alcohol Typically fruity, floral, and elegant, with a lighter body than basic Junmai

Question 42

What does Junmai translate to?

Answer 42

Pure rice