Sake categories and styles

Question 1

Premium sake accounts for what % of the total production?

Answer 1

30%

Question 2

What is the % of koji-mai used in the production of koji rice?

Answer 2

At least 15% of the total weight of polished rice used

Question 3

What is futsu-shu?

Answer 3

Bulk produces sake, polished at 70%, and 20% of Jozo-alcohol

Question 4

List the Junmai sakes in ascending seimai buai order

Answer 4

Tokubetsu junmai, Junmai ginjo, Junmai daiginjo

Question 5

List the NON-Junmai sakes in ascending seimai buai order

Answer 5

Honjozo, ginjo, daiginjo

Question 6

What is Nigorizake?

Answer 6

Cloudy sake

It has a pronounced taste of rice

Question 7

What is Namazake?

Answer 7

Unpasteurized sake
With flavor of freshly
brewed sake

Question 8

What is nama-chozo-shu?

Answer 8

A sake that is
stored (chozo) at low temperature at the brewery in unpasteurized form and only
pasteurized at the bottling stage
With flavor of freshly
brewed sake

Question 9

What is Koshu?

Answer 9

Aged sake with little ginjo-ka, but caramel aroma (honey, dried fruits, molasses and soy sauce), similar
to sherry and madeira, nuts and spices.
Slightly bitter taste and a long finish

Question 10

How long are Koshu aged for?

Answer 10

At least three years

Question 11

What is Genshu?

Answer 11

Undiluted sake.

Alcohol range 17%–20%

Question 12

What is Taruzake

Answer 12

A cask aged sake

Question 13

Style of Ginjo

Answer 13

Minimum 60% polishing
Low temperature fermentation
Jozo alcohol added
“Ginjo-ka” light, non acidic taste

Question 14

Style of Daiginjo

Answer 14

50% polishing ratio minimum
Fine taste
Strong ginjo-ka

Question 15

Style of Junmai, tokubetsu junmai

Answer 15

No polishing ratio requirement
Only rice, koji and water
High acidity, umami, little sweetness

Question 16

What is Shuzo Koteki Mai?

Answer 16

The preferred rice type for sake

Question 17

What are the 2 common size for sake bottles

Answer 17

1 sho (1800mL) and 4 do (720mL)

Question 18

What is Nihonshu-do

Answer 18

The sake meter value for sweetness

Question 19

Name sake rice varieties

Answer 19

Yamadanishiki

Omachi

Question 20

Tell me about Yamadanishiki

Answer 20

Hyogo Prefecture
20 000t
King of sake rice
Large Shinpaku
Resistant to cracking
Fragrant and soft flavours
Good for Daiginjo

Question 21

What is the ideal size of a batch for Junmai Ginjo?

Answer 21

Between 600 and 1,500kg

Question 22

What would be the cost per kilo of the most expensive polished rice?

Answer 22

Around $7

Question 23

How are called the premium sake rice?

Answer 23

Shuzo-koteki-mai

Question 24

What would be the weight of 1000 rice grains?

Answer 24

25-30g

Question 25

What are the yield for premium sake per ha

Answer 25

30-70hL/ha

Question 26

What are the yield for low quality sake

Answer 26

100hL/ha

Question 27

What % of rice production is used for sake?

Answer 27

5%

Question 28

What proportion of rice produced for sake is actually premium sake rice?

Answer 28

1/4

Question 29

Where do we traditionally find hard water?

Answer 29

Around Kobe

Question 30

Where do we traditionally find soft water

Answer 30

Around Hiroshima or Fuskishima

Question 31

What is the Koji colour used for sake and miso and soy sauce?

Answer 31

Yellow koji

Question 32

What is the most common yeast used for Junmai Ginjo?

Answer 32

``` #9 Competition yeast ```

Question 33

What is the most common yeast used for Junmai or Honjozo?

Answer 33

``` #7 Sweet fragrance and vivacious flavours ```

Question 34

What is the moisture level of rice upon and after harvesting ?

Answer 34

from 25 to 15%

Question 35

How long does it take to polish 600kg of rice to 50%?

Answer 35

45 hours

Question 36

Describe the two types of koji?

Answer 36

So-haze : Koji spore on the entire rice grain, strong enzymatic activity and high solubility of the rice Good for Futushu Tsuki-haze : Spotted patterns on the rice grain. Lighter enzymatic activity then makes finer sakes

Question 37

List all the koji processes

Answer 37

``` 0 Bringing in 2-3 SPREAD SEED 10-12 BREAKING UP 20-23 MOUNDING 30-33 MIDDLE WORK 36-38 FINAL WORK 44-48 SENDING OUT ```

Question 38

What are the three mounding options

Answer 38

Futa-koji (1.5-2kg) Hako-koji (15-40kg) Toko-koji (300kg)

Question 39

What's a Daki

Answer 39

A stainless steel vat used to warm up/cool down shubo

Question 40

What are the three fermentation methods

Answer 40

Sokujo-moto: 'quick fermentation': inoculation of lactic acid Kimoto: traditional method with stock. takes a month Yamahai-moto: Artificial raise of temperature to encourage growth of lactic acid bacteria

Question 41

Name the different presses

Answer 41

Arabashiri : first run | Nakadori : middle press

Question 42

Methods of pressing

Answer 42

Yabuta shibori: Automatic press Fune shibori: Vertical 'in bag' press Fukuro shibori: Drip sake Enshin bunri: centrigugation

Question 43

What is roka and muroka

Answer 43

Carbon press and "uncarbon pressed sake'

Question 44

Purpose of pasteurization?

Answer 44

Kill lactic acid bacteria (hiochi kin) | Denature enzymes so maturing stops

Question 45

What's the role of the Toji guilds

Answer 45

Serves as informal recruiting agency Disapearing (nambu, echigo, tanba)

Question 46

What is NRIB?

Answer 46

National Research Institute of Brewing Holding the national sake upraisal Scientific research, surveys and controls

Question 47

The brewing society of Japan

Answer 47

Non profit organisation | Promotes sake business and liaise between brewers and gov.

Question 48

Japan sake brewers association junior council

Answer 48

Conducting its own promotional activities within JSS | Not legally recognized NPO

Question 49

Driest sake?

Answer 49

Toyama 🔫

Question 50

Sweetest sake?

Answer 50

Saga

Question 51

Umami full?

Answer 51

Gifu

Question 52

Cleanest sake?

Answer 52

Nagano