Sake

Question 1

Define Namazake

Answer 1

Unpasteurized saké

Question 2

What is seimaibuai?

Answer 2

The percentage of rice grain that is left after being milled down

Question 3

What is daiginjo?

Answer 3

High quality saké with a seimaibuai of 50% or lower

Question 4

Define nigori

Answer 4

Unfiltered saké

Question 5

What is koji kin?

Answer 5

Mold introduced to steamed rice to induce multiple parallel fermentation

Question 6

What is multiple parallel fermentation?

Answer 6

Rice starch is converted to fermentable sugar, and the sugars are converted to alcohol. These two things happen at the same time

Question 7

What is Yamada Nishiki?

Answer 7

The most superior rice strain that is preferred for sake production

Question 8

How does the SVM work in sake styles?

Answer 8

A negative value indicates greater sweetness, a positive value indicates more dryness, and zero indicates neutral

Question 9

Define genshu

Answer 9

Undiluted sake

Question 10

Define honjozo

Answer 10

Alcohol is added to the sake (70% semaibuai)

Question 11

Define ginjo

Answer 11

60% semaibuai

Question 12

What is the term for sake when no alcohol has been added?

Answer 12

Junmai