sake

Question 1

iwai-zake

Answer 1

(“celebration sake”), is during special occasions out of wooden barrels opened by mallet. Served freely to all to spread good fortune.

Question 2

moto

Answer 2

yeast starter of koji + water + yeast + rice (kakemai)

Question 3

ogoshu?

Answer 3

ogoshu, or “extra aged sake.”

Question 4

namazume

Answer 4

pasteurized in tank but not in bottle

Question 5

The most famous water in sake ?

Answer 5

is miyamizu, “shrine water” that runs down Mount Rokko in Hyogo Prefecture into the historical Nada area. This water is used for 25% of all sake in the country; giant breweries such as Hakutsuru, Ozeki, Shochikubai, and Kikumasamune are all located in this prefecture.

Question 6

Yamahai-shikomi

Answer 6

creation of lactic acid- rice to begin fermenting naturally (about 30 days) requires more water and higher temperature and yeast starter - style involves a yeast starter which allows growth of wild yeast and bacteria, gamier style

Question 7

What is a sakabukuro used for in the productions of sake?

Answer 7

Pressing or the separation of free run sake from fermented moromi

Question 8

kappu-zake

Answer 8

single serving glass with a pull-off top)

Question 9

masu ?

Answer 9

masu (small wooden box) traditionally used for drinking sake was often made of Japanese cedar and imparted exotic cedar aromas.

Question 10

Nihonshu-do, Sake Meter Value or SMV

Answer 10

measurement of the specific gravity of sake: the density of sake compared to the density of water

Question 11

shikomi

Answer 11

main fermenting mash

Question 12

what is multiple parallel fermentation in regards to sake?

Answer 12

simultaneous conversion of starch to sugar and sugar to alcohol.

Question 13

namachozo

Answer 13

pasteurized in bottle not tank

Question 14

Honjozo grade?

Answer 14

70%

Question 15

water affects on sake

Answer 15

Ideal water for sake is low in iron, to avoid oxidation and adverse reactions with amino acid, and low in manganese, to avoid discoloration. Higher levels of potassium and magnesium are also preferable, as they contribute to the stabilization and flavor of sake.

Question 16

taruzake

Answer 16

aged in wooden barrels

Question 17

what does lactic acid add to sake production?

Answer 17

helps with MPF - need lactic acid for conversions

Question 18

aged sake?

Answer 18

koshu, or “aged sake.”

Question 19

nigorizake,

Answer 19

coarse press or cloudy sake bottled with lees.

Question 20

kaori

Answer 20

brewers selection of extremely polished sake

Question 21

when is lactic acid added/cultivation ; what is its purpose?

Answer 21

during starting fermentation (moto) protects against unwanted bacteria. While all of this is happening, yeast is turning sugar into alcohol. At 10% ABV, the lactic bacteria cannot survive, so before this point, the moto will be transferred. The process results in a creamy, zesty characteristic.

Question 22

how much water composed in sake?

Answer 22

At 80% of the finished product, water is the primary component of sake.

Question 23

largest producer of sake?

Answer 23

haketsuru

Question 24

Jizake

Answer 24

Sake from a smaller kura (brewery)

Question 25

Daiginjoshu grade?

Answer 25

50%

Question 26

koshu ?

Answer 26

koshu, or “aged sake" made in one brewing year and bottled in the next- min 1 year before release

Question 27

different kinds of pressing in sake?

Answer 27

1.balloon-press air compressor (assakuki) ; 2. fune, or box press- sake into porous cloth filter bags (shibori fukuro)and lays them in a rectangular box [fune or 'ship'] and utilizes a mechanical press down on the bags. more delicate but more labor intensive, and the risk of oxidation is higher. 3. shizuku (drip pressing) or fukuro-tsuri (hanging bag- called sakabukuro- essentially letting gravity push the liquid through a fine mesh- most delicate

Question 28

harder vs softer water affects on sake?

Answer 28

Harder water tends to make for a faster fermentation, and softer water fares better during longer, cooler fermentation. While Japanese water is soft compared to other major beer or whisky producing regions of the world (which also prize their water), Japan does have its pockets of hard water.

Question 29

shubo?

Answer 29

moto/ yeast starter

Question 30

Kuroshu

Answer 30

Sake made with no polishing

Question 31

muroka

Answer 31

Non-charcoal-filtered sake

Question 32

Toji

Answer 32

Brewmaster

Question 33

What is the moto in sake production?

Answer 33

is the starter - yeast, water, rice, koji (rice w/koji-kin)

Question 34

Genshu ?

Answer 34

undiluted sake

Question 35

Sokujo-moto

Answer 35

Faster and more industrial method of early introduction of lactic acid to speed the process up- primary method

Question 36

Zenkoji

Answer 36

“all koji”) results from using 100% koji and no steamed rice in the production process

Question 37

2 GIs for sake

Answer 37

Yamagata & hakusan Kikusake - in Ishikawa

Question 38

Name 3 varietals of Sakamai

Answer 38

Yamada Nishiki, Miyama nishiki, Omachi, Oseto

Question 39

kakemai

Answer 39

non kogi rice

Question 40

Namazake

Answer 40

Unpasteurized Sake

Question 41

Futsuu-shu grade?

Answer 41

80%

Question 42

Non-charcoal-filtered sake

Answer 42

muroka

Question 43

what general area of japan is cooler climate with harder water; warmer/softer water? effect on sake?

Answer 43

Due to a warmer climate and softer water, breweries in the south and west parts of Japan (Hyogo, Kyoto, and Hiroshima, for example) often produce rounder and richer sake. Further north (Niigata, Yamagata, and Akita, among others), where the climate gets much cooler for a longer period of time and the water is harder, sake tends to be more delicate, lean, and even drier.

Question 44

shinshu

Answer 44

new sake

Question 45

kurabiraki

Answer 45

warehouse opening

Question 46

soju country?

Answer 46

korea

Question 47

Nihon-shu

Answer 47

sake

Question 48

Ginjoshu grade?

Answer 48

60%

Question 49

moromi? composed of what?

Answer 49

fermenting mash- moto yeast stater + koji + water + steamed rice (kakemai)

Question 50

shochu country?

Answer 50

japan

Question 51

How many times is Sake traditionally pasteurized and when?

Answer 51

twice- in tank and bottle

Question 52

Tokubetsu

Answer 52

designates a more highly polished rice or a special bottling (this actually falls below in the ginjo level since rice is polished to 60% or less)

Question 53

appending 'Ki-ippon' to Junmai level sake indicates what?

Answer 53

entire production came from a single place of origin

Question 54

kasu?

Answer 54

or solids.

Question 55

yellow koji mold name?

Answer 55

koji (Aspergillus Oryzae),

Question 56

Baijiu country?

Answer 56

china

Question 57

What is Miyamizu as it refers to Sake?

Answer 57

a. Considered the most famous water used for the production of Sake; aka “Shrine Water” Miyamizu is water that runs down Mount Rokko in the Hyogo Prefecture into the historic Nada area. b. This water is used for 25% of all sake produced in Japan

Question 58

3 ways to add lactic acid.

Answer 58

1. kimoto-moto- similar to batonnage, as the moto is stirred with a long, wooden pole. This process continues throughout fermentation (about 45 days) higher sweetness and acidity, richer, more pronouced flavors 2. Yamahai-shikomi - rice to begin fermenting naturally (about 30 days) requires more water and higher temperature and yeast starter - style involves a yeast starter which allows growth of wild yeast and bacteria, gamier style 3. Sokujo-moto Faster and more industrial method for creating a yamahai style, with the early introduction of lactic acid to speed the process up- primary method

Question 59

1. kimoto-moto ?

Answer 59

way to induce lactic acid- similar to batonnage, as the moto is stirred with a long, wooden pole. This process continues throughout fermentation (about 45 days) higher sweetness and acidity, richer, more pronouced flavors

Question 60

Teiseihaku-shu

Answer 60

A specialty sake that was been purposely overmilled sake, 80% Seimaibuai