Sake for Tombo

Question 1

What is the rice variety in the Dassai 45?

Answer 1

Yamada Nishiki

Question 2

What polish is the Dassai 45?

Answer 2

45%

Question 3

What are the two categories of sake?

Answer 3

Premium and Basic Sake

Question 4

What 5 ingredients are permitted in premium sake?

Answer 4

Rice, water, koji, yeast and Jozo

Question 5

What % of the rice used must be Koji?

Answer 5

over 15%

Question 6

What is the japanese for basic sake?

Answer 6

Futsu-shu

Question 7

Which terms indicate traditional fermentation?

Answer 7

Kimoto or Yamahai

Question 8

What is Nigori?

Answer 8

Lightly filtered, Cloudy sake

Question 9

What is Muroka?

Answer 9

A sake that has not been charcoal fined

Question 10

What is nama?

Answer 10

A sake that has not been pasteurised

Question 11

What is Genshu?

Answer 11

a sake that is undiluted

Question 12

What is Koshu?

Answer 12

Sake with age

Question 13

What is Taru-zake?

Answer 13

Sake aged in Cedar, normally for just a few weeks

Question 14

What is junmai?

Answer 14

A sake with no extra alcohol added

Question 15

What polish is Daiginjo?

Answer 15

50%

Question 16

What polish is Ginjo?

Answer 16

60%

Question 17

What polish is Junmai?

Answer 17

None stipulated, but generally 70%

Question 18

純米酒

Answer 18

junmai-shu (pure-rice alcohol)

Question 19

What’s the difference between Junmai and Ginjo/Daiginjo?

Answer 19

Junmai is fuller-bodied with higher acid and more umami. Ginjo/Daiginjo are lower acid, more delicate, fruitier.

Question 20

Houraisen Bi Junmai Daiginjo

Answer 20

Bi=Beauty. 45% polish, on the drier side. Mild. Yamadanishiki.

Question 21

Where is Houraisen made?

Answer 21

Aichi, about 50km east of Kyoto.

Question 22

Where is Dewazakura made?

Answer 22

Yamagata, 40km north of Fukushima

Question 23

Why is the Dewazakura named so?

Answer 23

Dewa Sansan is the name of the rice used in this sake, a variety developed by Dewazakura

Question 24

What polish is the Dewazakuri Dewasansan?

Answer 24

50%

Question 25

From which region is Kunizakari?

Answer 25

Handa (Handago means from Handa)

Question 26

What style is Kunizakari BTG?

Answer 26

Junamai Ginjo (55%)

Question 27

What variaety is used in the Kunizakari Handago?

Answer 27

Wakamizu, native to the area.

Question 28

What characters does Kunizakari Handago show?

Answer 28

Ginjo-ka, fruity aromas of banana, pear, apple.

Question 29

What style is Sawanotsura?

Answer 29

Junmai

Question 30

What variety is sawanotsura?

Answer 30

Yamadanishiki

Question 31

What are the key qualities of Yamada Nishiki?

Answer 31

Absorbs water easily, disolves easily.

Question 32

Describe the brewing process of sawanotsura

Answer 32

Fermented at warm temps to encourage aroma, made with "Miyamizu" (hard spring water) to increase texture.

Question 33

Where is Sawanotsura from?

Answer 33

Kobe, Hyogo

Question 34

When was sawanotura founded?

Answer 34

1717, now 15th generation

Question 35

Where is Yoshinagawa?

Answer 35

Niigata prefecture, just up the coast from Toyama

Question 36

What does "Gensen" mean?>

Answer 36

Specially selected

Question 37

What is particular about the Yoshinagawa BTG?

Answer 37

It's fortifed, so not a junmai

Question 38

Describe the profile of the Yoshinagwa Gensen Karakuchi

Answer 38

Dry, with some light fruit characters, medium bodied.

Question 39

What's the polish of the Yoshinagawa?

Answer 39

65%

Question 40

What's the difference between the two Kunizakari Handago and Saika?

Answer 40

Handago is Ginjo, the Saika is Daiginjo, so dried and more delicate, lower acid.

Question 41

Describe the profile of the Kunizakari Saika

Answer 41

Soft, light, with fruity characters.

Question 42

Describe the Kozaemon Daiginjo

Answer 42

Hightly aromatic, with light body and purity

Question 43

Who produces Kozaemon, and where?

Answer 43

Nakashima brewery, in Gifu. (North of Aichi)

Question 44

How dry is the Kozaemon?

Answer 44

Medium, showing great generosity of flavour

Question 45

Why is the Yoshinagawa Echigo named so?

Answer 45

Echigo is the old name of the Niigata prefecture

Question 46

What is particular about the Echigo?

Answer 46

It's a lower alcohol (13%), casual drinking style.

Question 47

Describe the Shiokawa Cowboy Yamahai Junmai Ginjo

Answer 47

High acid, full bodied, high alcohol. Powerful sake for richer dishes.

Question 48

What prefecture is Shiokawa in?

Answer 48

Niigata

Question 49

What is particular about the Houraisen Akai?

Answer 49

It's a red rice sake, barely polished to preserve the colour. Very small production

Question 50

What's the character of the Houraisen Akai?

Answer 50

Fruity, full bodied, high acid.

Question 51

Where is Houraisen made?

Answer 51

Aichi

Question 52

What does Karakuchi mean in Japanese?

Answer 52

Crisp and Fresh

Question 53

Who bottles a sake called Karakuchi?

Answer 53

Kunizakari (Handago Junmai Karacuchi)

Question 54

Which sake is produced by Mikunihare?

Answer 54

Meisuno Tokubetsu Junmai

Question 55

What is the style of Meisuno Tokubetsu?

Answer 55

Rich, umami and textural

Question 56

Where is Mikuni-hare kura?

Answer 56

Toyama

Question 57

Describe the character of Dewazakura Karesansui 10yo Tokubetsu

Answer 57

light bodied but flavoursome. Great acidity and freshness, lots of drive. Aperitif sake, like a champagne.

Question 58

What is particular about the Dewazakura Karesansui 10yo

Answer 58

It's a commemorative bottling to celebrate 120 years.

Question 59

What is particular about Kizakura Yamahi Jikomi?

Answer 59

Kizakura is a famous sake brand in japan. The Yamahai are made by traditional pounding with mallets/oars

Question 60

Where is Kizakura?

Answer 60

Kyoto

Question 61

Whats the profile of Kizakura Yamahai jikomi?

Answer 61

Baby bears porride. not too sweet, not too rich.

Question 62

What is the sweetest sake by the bottle?

Answer 62

kenbishi Kuromatsu

Question 63

Where is Kenbishi made?

Answer 63

Hyogo

Question 64

What is particular about the Kenbishi?

Answer 64

It's a blend of 1-4yo sake, and works well when warmed.