Numbers

Question 1

What are the hours of polishing required?
a)70%
b)50%
c)23%

Answer 1

a)70%=10
b)50%=2 days (45 hours)
c)23%=7 days

Question 2

What year is 平成30 (へいせい)?

Answer 2

2018

Question 3

What’s the temperature of 冷酒?

Answer 3

6-13C

Question 4

What’s the room temp?

Answer 4

15-18C

Question 5

What’s the temp for storage?

Answer 5

12C

nama <8

Question 6

What’s the percent of premium sake among all sake?

Answer 6

1/3

Question 7

What’s the ginjo percent among premium sake?

Answer 7

40%

Question 8

What year is 2018?

Answer 8

平成30

Question 9

What’s temp do people grow rice?

Answer 9

sunny days 20-25
nights 10.5-15.5

Question 10

Duration for Shubo

Answer 10

2 - 4 weeks

Question 11

What’s the Koji temperature?

Answer 11

High Humidity, 33-38°C

Question 12

What are the limited alcohol level and temp for sake brewing

Answer 12

Until high alcohol (20-22%)
Low temperature (until 3°C-5°C)

Question 13

速醸酛
Fast shokujou moto (mid-temperature)
High-shokujou moto

Answer 13

18-25°C->10->20-23->7°C
(14 days)

20°C (7 days)

Question 14

Kimoto/Yamahai

Answer 14

6->5->23->7°C (14 days)

Question 15

Yamahai date

Answer 15

1909

Question 16

Kimoto invention location

Answer 16

1600 nada, kobe

Question 17

もろり　ratio

Answer 17

80 rice
20 koji
130 water

Question 18

騎乗酒 もろり　ratio

Answer 18

Koji: 20
Rice: 80
Water: 60
Sake: 70

Question 19

Day 1　もろり　初添え　
Day 4 留添え　とめそえ

Answer 19

12-15°C to multiply yeast
rises slighly
6-10°C

Question 20

Fermentation Temp

Answer 20

*Ginjo
8-12C
4-5 weeks

*Non-Ginjo
16-18C
3-4 weeks

Chilled to 3-5C to stop

Question 21

雄町

Answer 21

1866
2.4%
created yamada, gohyakumangoku
large grains
large shinpaku
hard to polish (fat shape, soft)
rich texture , earthy, spicy , high umami

Question 22

pasteurization temp and duration

Answer 22

60-65, half hour

Question 23

Total production (2020)

Answer 23

2.33M 石

Question 24

Average production

Answer 24

2000 石

Question 25

80% average production

Answer 25

300 石

Question 26

3% greater than?

Answer 26

10,000 石

Question 27

when is draining / reflooding paddy

Answer 27

june to sept

Question 28

appearance of ears

Answer 28

late july to sept

Question 29

ripening harvest drying

Answer 29

aug to oct late aug to nov late aug to nov

Question 30

1 - Bringing in

Answer 30

Hour 0 Temp: 30C

Question 31

2 - Spreading spores and initial mould growth

Answer 31

Hour 1-3 Temp: 30C->(33C-35C)

Question 32

3 - Re-breaking up

Answer 32

Hour 10-13 Temp: 33C->31C->33C

Question 33

4 - mounding

Answer 33

33C->35C *every grain 3 options たこ、はこ、ふた

Question 34

5 - Middle Work

Answer 34

35C->33C->38C release heat draw patterns move fast otherwise too much protease

Question 35

6 - Final Work

Answer 35

>38C, <43C release moisture

Question 36

7 - Sending out

Answer 36

43C->10C stop mould growth

Question 37

bottle fermented alcohol level

Answer 37

filtered at 5-10% add 1-1.5% adv

Question 38

sparkling

Answer 38

carbonation bottle fermented live nigori

Question 39

futsushu, 1kg->? ginjo, 1kg->?

Answer 39

futsushu, 1kg->5L ginjo, 1kg->2.5L

Question 40

what’s the alcohol% of wine

Answer 40

12-14%

Question 41

SMV

Answer 41

Normal -2 to +8, average +4 (17g/L) Sweet: -30 to -100 Dry +10 unusual

Question 42

size

Answer 42

合　ごう 180ml 升　しょう 1.8L (magnum size) 斗　と 18L 石　こく 180L (20 x 12-bottle cases of wine == 240 bottles)

Question 43

what is once pasteurized

Question 44

what is creamy

Answer 44

The way it spreads across your palate is smooth and velvety, rather than sharp and crisp.