Sake

Question 1

A kura’s first release of the brewing year?

Answer 1

Sake Noveau

Question 2

What is sandan shikomi?

Answer 2

The three additions of moto that gradually build up to a full fermentation tank of sake

Question 3

This component is 80% of a finished sake?

Answer 3

Water

Question 4

All sake is made from this subspecies of rice?

Answer 4

Japonica

Question 5

The oldest rice variety still used in sake production today?

Answer 5

Omachi

Question 6

What are the permissible ingredients in an Aruten sake?

Answer 6

Water
Yeast
Rice
Koji
Brewer's spirit (Distilled alcohol)

Question 7

Why is sake produced in the winter time?

Answer 7

Ensures a long and healthy fermentation leading to more balanced, cleaner sakes

Question 8

This term refers to Japanese alcohol?

Answer 8

Nihonshu

Question 9

Name three of the most-coveted water locations in Japan?

Answer 9

Hiroshima
Kyoto
Hyogo

Question 10

Does the south use the current year’s harvest to produce their sake?

Answer 10

Not typically; rice is used from the previous harvest that has been kept in temperature-contolled storage

Question 11

Explain Tokubetsu Junmai/Honjozo?

Answer 11

A sake made in a variant style form what is typical of the producer; minimum seimaibuai of 60%

Question 12

Describe a Honjozo sake?

Answer 12

A type of Aruten sake birthed out of the rice shortage from WWII

Question 13

What are the Japanese names for the following volumes:

a) 90ml
b) 180ml
c) 360ml
d) 720ml
e) 1800ml

Answer 13

a) Ichi-Go
b) Ni-go
c) Tokkuri (carafe)
d) Yongo
e) Isho-bin

Question 14

Unpasteurized sake is known as?

Answer 14

Nama

Question 15

When is rice typically harvested in the north of Japan? In the south?

Answer 15

a) September

b) October

Question 16

What is muroka sake?

Answer 16

Non-charcoal filtered sake

Question 17

The method of injecting lactic bacteria into the must?

Answer 17

Sokujo method

Question 18

T/F: There is no restriction on the amount of distilled alcohol that can be added to honjozo sake.

Answer 18

False

Question 19

What is “zenjoki” sake?

Answer 19

A sake made from only koji rice (no steamed rice)

Question 20

What does Ki-ippon tell you on a Sake label?

Answer 20

The entire production of a junmai level sake came from a single place of origin with no ingredients outsourced

Question 21

The process of the three day addition of the koji, kakemai, lactic acid, and water to form the main fermentation mash?

Answer 21

Sandan Shikomi

Question 22

What is sakamai?

Answer 22

Sake rice

Question 23

What is Hiire-Sake?

Answer 23

Twice pasteurized sake

Question 24

What is shizuku-shibori?

Answer 24

The tear drop or gravity press method; the most gentle extraction style using a mesh bag called a sakabukura

Question 25

What is the minimum seimaibuai of a "ginjo" sake? "Daiginjo?"

Answer 25

a) 60% | b) 50%

Question 26

What is kasubuai?

Answer 26

The percentage ratio of sake kasu (lees left after production) to the original volume of polished rice used to create the sake

Question 27

What is a "Jizake?"

Answer 27

Sake microbrewery

Question 28

Define Seimaibuai?

Answer 28

The remaining percentage of the rice grain after polishing

Question 29

The brewer's spirit is also referred to as?

Answer 29

Jozo-alcohol

Question 30

Tokutei meisho-shu is?

Answer 30

Premium sake; special designation

Question 31

The north of Japan produces this style of sake? The south?

Answer 31

a) Leaner | b) Richer, mellower

Question 32

This is the machine used to mill sake rice?

Answer 32

Seimaiki

Question 33

What is an amakaze?

Answer 33

A sweet, fruity sake that is the result of using yeasts that are either non or low-alcohol producing

Question 34

What is Karashi Kikan?

Answer 34

The cooling period after the rice is steamed

Question 35

Approximately how long does it take to polish rice to 50% of its original size? 35%?

Answer 35

a) 50hrs | b) 100hrs

Question 36

The small white porcelain cups sake is served in?

Answer 36

Ochoko

Question 37

What is shinpaku?

Answer 37

The starchy center of the rice grain

Question 38

Does the Junmai style have a minimum seimaibuai?

Answer 38

No

Question 39

What type of koji-kin is most commonly used in making sake?

Answer 39

Yellow

Question 40

What style does "kaori" imply? "Aji?"

Answer 40

a) aromatic, fruity, floral | b) savory, rustic

Question 41

What is koji-kin?

Answer 41

The mold that is grown on steamed sake rice

Question 42

What do each of the following label terms imply about the sake in that bottle: a) Karakuchi b) Amakuchi c) Kaori d) Aji

Answer 42

a) Dry b) Sweet c) Aromatic d) Savory

Question 43

What is a Masu?

Answer 43

A traditional 180ml wooden box used for drinking sake

Question 44

Name two minerals that are NOT desirable in water for sake production.

Answer 44

a) Iron (oxidation) | b) Manganese (discoloration)

Question 45

The natural method of allowing lactic bacteria to form atop the moto protecting the rice through fermentation?

Answer 45

Yamahai Method

Question 46

What is the main requirement for koshu sake?

Answer 46

It is aged for an extended period of time before release

Question 47

Name a mineral that is NOT desirable in water for sake production.

Answer 47

Iron

Question 48

The Koji room is also known as the?

Answer 48

Koji Moro

Question 49

Maximum ABV permissible for sake?

Answer 49

22% ABV

Question 50

Name three styles included in the Aruten class of sakes?

Answer 50

Daiginjo Ginjo Honjozo

Question 51

What is the volume of a koku?

Answer 51

180L

Question 52

The Japanese term for brewmaster?

Answer 52

Toji

Question 53

What is seimai?

Answer 53

The milling process

Question 54

T/F: Most sakes are made using ambient yeast.

Answer 54

False

Question 55

The type of Koji chosen can affect these elements of the sake?

Answer 55

Acidity Potential alcohol Aromatics

Question 56

What is the "Miromi?"

Answer 56

Main fermentation

Question 57

The traditional method of cultivating lactic bacteria after the rice leaves the Koji Muro?

Answer 57

Kimoto method; act of beating the must with wooden oars

Question 58

What is the Japanese term fro sake lees?

Answer 58

Kasu

Question 59

What is a "Genshu" sake?

Answer 59

A sake where no additional water is added for dilution's sake; or if water is added, the ABV is not altered by more than 1%

Question 60

Shubo is a synonym for what common term?

Answer 60

Moto (yeast starter)

Question 61

The rice is divided into two categories after steaming; koji rice and non-koji rice. What are the Japanese terms for the two?

Answer 61

a) Kakemai (non-Koji) | b) Kojimai (koji rice)

Question 62

Where in the process are the starchy centers of the grain converted to sugar?

Answer 62

In the Koji Muro

Question 63

The lowest quality level in the sake pyramid?

Answer 63

Futushu

Question 64

What are the permissible ingredients of a Junmai sake?

Answer 64

Water Yeast Rice Koji

Question 65

How many sake breweries are there in Japan?

Answer 65

500-1500

Question 66

What is the "shikomi?"

Answer 66

Main fermentation must

Question 67

Is Nigori sake unfiltered?

Answer 67

No; the sake still passes through a charcoal filter. The cloudiness can e attributed to the ees that either slip through a wider mesh during pressing or those that are added back to the sake at bottling

Question 68

The most common variety of rice in Niigata, Tomaya, and Fukshima?

Answer 68

Gohyakumangoku

Question 69

Sake typically ferments to this ABV? But is often watered back to this ABV for taxation purposes?

Answer 69

a) 18-20% | b) 15%

Question 70

Where did sake originate?

Answer 70

China

Question 71

The most acclaimed production area of Yamada Nishiki rice?

Answer 71

Hyogo

Question 72

The two Japanese prefectures with GI status?

Answer 72

1) Yamagata GI | 2) Hakusan Kikusake GI (Tengumai, Kikuhime, Tedorigawa, Manzairaku, Takasago within the Ishikawa prefecture)

Question 73

What is shizuku?

Answer 73

"Free-run" sake made by hanging bags of the main mash and only bottling what drips out.

Question 74

Yeast choice most notably impacts what aspect of a sake?

Answer 74

Aroma

Question 75

Most Taru (barrels) in Japan are produced from?

Answer 75

Native cedar trees

Question 76

Three ways of producing red sake?

Answer 76

1) allowing the sake to oxidize 2) using a red rice variety 3) using a red koji

Question 77

What is "Shiroritate?"

Answer 77

Fresh-squeezed sake; a sake that goes right to the bottle after pressing without settling

Question 78

What is the "kijoshu" sake?

Answer 78

Where Junmai-shu is added towards the end of sandan shikomi instead of water, yielding a sweeter 9-10% ABV sake

Question 79

Who produces the Super 7 Junmai Daiginjo?

Answer 79

Hakurakusei