Sake

Question 1

Honjozo

Answer 1

70% or less of the the rice grain remaining, 30% polished

Question 2

Ginjo

Answer 2

60% or less of the rice remaining, 40% or more polished

Question 3

Daiginjo

Answer 3

50% or less of the rice grain remaining, 50% or more polished

Question 4

Shinpaku

Answer 4

core of the rice grain, the startch center

Question 5

Rice components

Answer 5

Husk
Bran
Endosperm
Shinpaku

Question 6

Koji Muro

Answer 6

warm humid room where the koji is created

Question 7

Junmai

Answer 7

sake with no distilled alcohol added to the batch

means pure

Question 8

Yabuta

Answer 8

automted pressing machine

Question 9

Muroka

Answer 9

sake not filted by a carbon filter

Question 10

Genshu

Answer 10

Sake that has not been diluted

Question 11

Nama

Answer 11

Sake that has not been pasteurized

Question 12

Koshu

Answer 12

aged sake

Question 13

Futsu-Shu

Answer 13

basic/entry level ske
no polishing requirements
most of the sake produced

Question 14

Junmai sake

Answer 14

No polishing requirements
only produced wiht riche water koji yeast
no distilled alcohol

Question 15

Nigori

Answer 15

cloudy sake
filtered through a coarse mesh filter, alosoing some solids to pass through

Question 16

Taruzake

Answer 16

aged in japanese cedar vats

Question 17

Sakemai

Answer 17

sake specific rice varieties

Question 18

What is the most grown variety of sake rice in Japan

Answer 18

Yamada Nishiki

king of sake rice

Question 19

Seimai-Buai

Answer 19

the precentage of rice grain remaining

Question 20

What is the mold strain used for sake

Answer 20

aspergillus oryzae

Question 21

What is Mizu

Answer 21

Water

Question 22

What layers of the grain of rice are polished away?

Answer 22

Husk and Bran

Endosperm and Shinpaku are exposed for Sake

Question 23

List the steps of Sake production

Answer 23

Polishing
Washing
Soaking
Steaming
Fermentaiton
Pressing
Filtration
Pasteurization
Storage