Sake

Question 1

Name 2 GI of Japan

Answer 1

Yamagata

Select breweries in Hakusan

Question 2

Name for sake brewery

Answer 2

Kura

Question 3

Jizake

Answer 3

Microbrewery

Question 4

What is an Izakaya?

Answer 4

Pub

Question 5

What are the 3 categories of sake according to the Japanese government?

Answer 5

Tokkyu (Special Class)

Ikkyu (First Class)

Nikkyu (Second Class)

Question 6

Jumai Shu

Answer 6

Sake with out preservatives

Question 7

What are the key ingredients in sake?

Answer 7

Rice

Water

Yeast

Koji Mold

Brewers Spirit

Question 8

What does junmai mean?

Answer 8

Pure rice

Question 9

What is Arukouro Tenka?

Answer 9

Sake with spirit added

Question 10

Why is brewers spirit added to Sake?

Answer 10

To dilute, fortify and hide impurities

To add minerality and texture

Question 11

What subspecies of rice is used in Sake production?

Answer 11

Japonica

Question 12

What is Sakamai?

Answer 12

Sake rice

Question 13

Kakomai

Answer 13

Table rice

Question 14

Name for the starchy heart of sake rice?

Answer 14

Shinpaku

Question 15

What is the max Alcohol for Sake?

Answer 15

22%

Question 16

What is Kasubai?

Answer 16

ratio of solids left over from the original volume of polished rice

Question 17

Years that are cooler and have less sun light produce what kind of sake?

Answer 17

Softer with more rice flavors

Question 18

Kasu

Answer 18

Pomace leftover from sake production

Question 19

What are the 5 size grades for Sake rice

Answer 19

Santoh (grade 3)

Nitoh (grade 2)

Ittoh (grade 1)

Tokuto (Special Grade)

Tokujo (higher special Grade)

Question 20

What does Tokutei meisho-shu mean?

Answer 20

Special Designation or premium sake and it has been made with rice of one of the 5 size grades

Question 21

Name for sake milling machine

Answer 21

Seimaki

Question 22

Kurabito

Answer 22

Brewery worker

Question 23

Seimai

Answer 23

The milling process

Question 24

Hakumai

Answer 24

White rice

Question 25

Name for the amount of rice that remains after polishing

Answer 25

Seimaibuai

Question 26

Word for sake in Japanese?

Answer 26

Nihonshu

Question 27

What is futsushu?

Answer 27

Sake with less stringent rules and simpler tax legislation and no Seimaibuai rules

Question 28

Honjozo

Answer 28

Sake with brewers alcohol added

Question 29

Tokubetsu Junmai or Honjozo

Answer 29

Sake with at least a 60% Seimaibai or a sake that diverges from the producers typical methods

Question 30

Junmai Ginjo

Answer 30

Sake with a seimaibai of 60% or less

Question 31

Junmai Daiginjo

Answer 31

Sake with a seimaibai of 50% or less

Question 32

Toji

Answer 32

Brewmaster

Question 33

Why is brewing of sake done in the winter?

Answer 33

Most breweries are not air condition so this ensures long healthy fermentation

Question 34

Karashi Kikan

Answer 34

Cooling period for the rice

Question 35

Moto

Answer 35

Starter for sake

Question 36

Kakemai

Answer 36

Non koji rice

Question 37

Amazake

Answer 37

Sweet low to no alcohol sake

Question 38

Is the kakemai and koji always the same seimaibai?

Answer 38

No but if it differs it must be stated on the label

Question 39

Traditional method of creating lactic acid in moto?

Answer 39

Kimoto method moto is beaten with wooden bats for hours to cultivate lactic bacteria to prevent un wanted bacteria from taking hold

Question 40

What is the Yamahai method?

Answer 40

Method of creating lactic bacteria with beating the moto with poles

Question 41

What is sandan shikomi?

Answer 41

The process of adding koji, kakemai, lactic acid and water in stages over several days

Question 42

What are the 3 stages of sandan shikomi

Answer 42

Hatsu-zoe naka-zoe tome-zoe

Question 43

Shikomi

Answer 43

Main fermentation mash

Question 44

Moromi

Answer 44

Main fermentation

Question 45

What is Kasu

Answer 45

solids left over from sake production

Question 46

What is the most common type of press for sake production?

Answer 46

Balloon Press

Question 47

Assakuki

Answer 47

Balloon Press

Question 48

Fune

Answer 48

Box press

Question 49

Shizuku

Answer 49

Tear drop or gravity press

Question 50

Fukuro tsuri

Answer 50

Hanging Bag for pressing sake

Question 51

Shiboritate

Answer 51

Fresh squeezed sake that is immediately bottled

Question 52

What types of pressing is sake are categorized into?

Answer 52

Arabashiri (first run) Barely cloudy Nakagumi (the middle) considered the best Seme (Final run)

Question 53

What is Mayamizu?

Answer 53

Famous water source in the Hyogo Prefecture

Question 54

Namazake

Answer 54

Unpasteurized Sake

Question 55

What date must be on a bottle of sake?

Answer 55

The date it was bottle but not the date of production

Question 56

Masu

Answer 56

Traditional cedar box used for drinking sake 180ml

Question 57

Taru

Answer 57

Barrel

Question 58

Tarzake

Answer 58

Barrel aged sake

Question 59

What is often the reason to age sake in barrel?

Answer 59

To mask imperfection

Question 60

Sugidama

Answer 60

A ball of cedar branches indicating the start of the brewing season

Question 61

What is namachozo?

Answer 61

A sake that has only been pasteurized once

Question 62

Koshu

Answer 62

Sake made one year and bottle the next year (aged)

Question 63

Ogoshu

Answer 63

Sake aged for more than 1 year

Question 64

How does hard water effect sake?

Answer 64

it make leaner drier styles of sake

Question 65

Genshu

Answer 65

Undiluted sake

Question 66

Ki-ippon

Answer 66

indicate single origin rice sake production

Question 67

What is considered the highest quality rice for sake production?

Answer 67

Yamada nishiki

Question 68

Omachi

Answer 68

The oldest rice strain still used today