Sake basics

Question 1

What is sake?

Answer 1

Sake is a Japanese alcoholic beverage made from fermented rice.

Question 2

True or False: Sake is brewed like beer.

Answer 2

True

Question 3

What are the main ingredients used to make sake?

Answer 3

The main ingredients are rice, water, yeast, and koji mold.

Question 4

Fill in the blank: Sake in Japan is sometimes referred to as _______.

Answer 4

nihonshu

Question 5

What is the role of koji mold in sake production?

Answer 5

Koji mold converts starches in rice into sugars, which yeast then ferments into alcohol.

Question 6

What is the typical alcohol content of sake?

Answer 6

The typical alcohol content of sake ranges from 15% to 20%.

Question 7

Multiple choice: Which type of sake is known for its high polishing ratio?

Answer 7

Junmai Daiginjo

Question 8

True or False: Sake can be served either warm or cold.

Answer 8

True

Question 9

What is the significance of the rice polishing ratio in sake?

Answer 9

The rice polishing ratio affects the flavor and quality of the sake.

Question 10

What does the term ‘junmai’ mean in sake classification?

Answer 10

Junmai means ‘pure rice’ and indicates that the sake is made without added alcohol.

Question 11

Fill in the blank: The process of fermentation in sake production is called _______.

Answer 11

multiple parallel fermentation

Question 12

What is the primary type of rice used for making sake?

Answer 12

Sake rice, known as ‘shuzō-kotekimai’.

Question 13

Multiple choice: Which of the following is NOT a type of sake?

Answer 13

Lager

Question 14

What is ‘nama’ sake?

Answer 14

‘Nama’ sake refers to unpasteurized sake.

Question 15

True or False: Sake is typically aged for a long period before consumption.

Answer 15

False

Question 16

What is the purpose of pasteurization in sake production?

Answer 16

Pasteurization kills off any unwanted microorganisms and stabilizes the sake.

Question 17

Fill in the blank: Sake is traditionally served in a small wooden box called a _______.

Answer 17

masu

Question 18

What does the term ‘ginjo’ refer to in sake?

Answer 18

Ginjo refers to a premium sake made with rice that has been polished to at least 60%.

Question 19

What is the difference between ‘koji’ and ‘yeast’ in sake brewing?

Answer 19

Koji converts starch to sugar, while yeast ferments sugar into alcohol.

Question 20

Multiple choice: Which country is primarily known for producing sake?

Answer 20

Japan

Question 21

What is the flavor profile of sake generally described as?

Answer 21

Sake is often described as having fruity and floral notes.

Question 22

True or False: Sake can be paired with a variety of foods.

Answer 22

True

Question 23

Fill in the blank: The ideal serving temperature for premium sake is _______.

Answer 23

chilled

Question 24

What is the first step in the sake brewing process?

Answer 24

Polishing the rice.

Question 25

What is 'shochu'?

Answer 25

Shochu is a distilled Japanese spirit, different from sake.

Question 26

What is the term for sake that has been diluted with water after fermentation?

Answer 26

Namazake

Question 27

Multiple choice: Which sake is characterized by a higher polishing ratio and more complex flavors?

Answer 27

Daiginjo

Question 28

Genshu meaning

Answer 28

sake that has not been diluted with water after fermentation, resulting in a higher alcohol content, typically around 18-20% ABV

Question 29

muroka meaning

Answer 29

means "unfiltered". It refers to sake that has not been filtered after pressing, typically with activated carbon, which is a common practice in sake production to remove color and adjust flavor. Muroka sake often has a bolder, more complex flavor profile and a straw-colored hue due to the lack of filtration

Question 30

Koshu meaning

Answer 30

refers to sake that has been aged for a considerable period, often three years or more, though it can also be applied to sake aged for shorter periods. This aging process allows sake to develop more complex and nuanced flavors, including a savory, mellow, and sometimes slightly darker taste.