Sake

Question 0

When was Sake available to the common to brew

Answer 0

1868

Question 1

Earliest written reference to Sake

Answer 1

Book of Wei

Question 2

World War II there were rice shortages, the Sake industry adapted by;

Answer 2

Adding pure grain alcohol and glucose to Sake

Question 3

By adding Glucose and pure grain alcohol it_______ the yield and______ quality

Answer 3

Increased, decreased

Question 4

Why was WWII Sake heated?

Answer 4

It tasted terrible cold and since there was an oil shortage ppl were cold.

Question 5

What type of Sake are westerners used to?

Answer 5

Shanziushu

Question 6

Sake has an alcohol content, mouthfeel, texture and service like _____.

Answer 6

Wine

Question 7

Sake should be ____, not _____.

Answer 7

Sipped,Shot

Question 8

Sake is low in _______ than _____ and cocktails.

Answer 8

Calories, wine

Question 9

Sake is unlikely to…

Answer 9

Give you a hangover

Question 10

What are the four main ingredients in Sake?

Answer 10

Rice, water, yeast, konji-kin, people and distilled rice spirit

Question 11

Major strains of Sake rice

Answer 11

Yamada Nishiki, Koshi Tanrae, Gohyakumangoku, Dewasansan

Question 12

Why is Japanese water unique?

Answer 12

Due to high rain, snow and the volcanic makeup of the islands h2o is pure, soft and mineral free.

Question 13

Water is often flowing in rivers _____ the _______.

Answer 13

Beneath, earth

Question 14

Two minerals that must be avoided at all times in Sake production are …

Answer 14

Iron and manganese

Question 15

_____ is the #1 influence of ______ in Sake.

Answer 15

Yeast, aromatics

Question 16

K7 is an…

Answer 16

An yeast strain known for giving tropical aromatics like bananas.

Question 17

Koji-kin is a type of _____ spore that _____ starches into _____ sugars.

Answer 17

Mold, simple

Question 18

Yellow Koji-kin makes up __% of _____ production.

Answer 18

99%, sake

Question 19

When is the sake brewing season?

Answer 19

October-March

Question 20

Kura workers spend the ___ season working in ____ fields

Answer 20

Off,rice

Question 21

Kura workers only spend ____ _____ to spend with their families

Answer 21

Two weeks

Question 22

Step 1 of Sake Production

Answer 22

1. Harvesting rice

Question 23

Step 2 sake brewing

Answer 23

Milling rice to get closer to the shinpaku(pocket of air and densely compacted)

Question 24

Step 3

Answer 24

Resting for 2 months to rehydrate

Question 25

Step 4

Answer 25

Washing rice to remove rice powder

Question 26

Step 5

Answer 26

Soaking- rice is soaked in clean water to absorb 30-35%

Question 27

Step 6

Answer 27

Steaming- to convert alpha starches into beta

Question 28

Step 7

Answer 28

Rice is cooled

Question 29

Step 8

Answer 29

Koji spores are sprinkled on to 15% of steamed rice

Question 30

During which step does someone check the temperature every two hours??

Answer 30

Step 6

Question 31

Step 8

Answer 31

Next rice is spread out and kept warm