Sake Service

Question 1

What are the 3 most famous water sources for sake?

Answer 1

• Miyamizu - from Nada in Hyogo–the most famous hard water source in Japan. High in minerals, producing sakes that are drier and more “masculine”
• Gokosui - from Fushimi in Kyoto. Lower mineral content overall, extremely low in iron, making the water sweeter, delicate and a more elegant style of sake.
• Fukuryusui - from Mt. Fuji in Shizuoka. Snow and falling rain on the slopes seep deep into the volcanic soils underground, naturally purifying spring water has a balanced mineral content. Crisp flavor and soft mouthfeel

Question 2

What is the most popular rice used for sake?

•Name 2 others.

Answer 2

Yamadanishiki

• Dewasansan
• Omachi
• Hattannishiki
• Kame no O

Question 3

What 3 styles of sake are most food-friendly?

Answer 3

Junmai, Honjozo, and Junmai ginjo

Question 4

Sake pairing for rich, fatty foods

Answer 4

Nishida Shuzo ‘Denshu Tokubetsu Junmai’
•Made from Hanafubuki rice, which lends a richness and umami quality. This is a perfect pairing with rich foods like stews and Kobe beef.

Question 5

Sake to pair with raw bar

Answer 5

Eiko Fuji ‘HonKara Honjozo’
•HonKara = Honjozo and Karakuchi: a traditional method of brewing in which the brew is just above freezing so the yeast work much slower fermenting the sake to fully dry. Light silky mouth feel with hints of tropical fruit (mango), lime and juniper. A marshmallow-like sweetness to the mid-palate, and the sake pairs well with oysters and sashimi.

Question 6

2 Junmai Ginjo sakes

Answer 6

(Most delicate to full)
Juyondai ‘Junmai Ginjo Nama’

Manzairaku Junmai Ginjo

Question 7

What are the three big “Un’s” in the sake world?

Answer 7

Name - unpasteurized

Nigori - unfiltered

Genshu - undiluted

Question 8

What does “muroka” mean?

Answer 8

Sake that forgoes the traditional charcoal filtration

Question 9

2 Junmai Daiginjo sakes

Answer 9

(Crisp to Full-bodied)
Dewatsuru ‘Hihaku’ Junmai Daiginjo

Wakatake ‘Makes Women Cry’ Junmai Daiginjo

Question 10

2 Daiginjo sakes

Answer 10

Nanbu Bijin ‘Daiginjo Shizuku’ - (drip-pressed)

Dewazakura ‘Snow Country’ Daiginjo Genshu (aged 5 years at 23ºF)

Question 11

2 Yamahai Sakes

•How do Yamahai sakes taste by comparison?

Answer 11

Manzairaku Yamahai Junmai (least extreme)

Kikuhime Yamahai Junmai-shu (most extreme)

•Gamier, earthier - they can have more sweetness and acidity, but ultimately have more depth

Question 12

2 Junmai sakes

Answer 12

Manzairaku Junmai

Dewatsuru Kimoto Junmai

Question 13

2 Ginjo sakes

Answer 13

Dewazakura ‘Cherry Bouquet’ Ginjo

Tozai ‘Well of Wisdom’ Ginjo

Question 14

2 Tokubetsu Honjozo sakes

Answer 14

Kubota ‘Senju’ Tokubetsu Honjozo

Murai Family Tokubetsu Honjozo

Question 15

2 Tokubetsu Junmai sakes

Answer 15

Hakushika Yamadanishiki Tokubetsu Junmai Genshu

Hakkaisan Tokubetsu Junmai

Question 16

2 Honjozo sakes

Answer 16

Kira Honjozo

Manzairaku Honjozo

Question 17

Name 3 Sake Breweries and their Prefecture.

Answer 17

Juyondai - Yamagata

Manzairaku - Ishikawa

Kubota - Niigata

Question 18

What does Tokubetsu-Junmai or -Honjozo indicate?

Answer 18

AKA “Special-“, which merely indicates more highly polished rice, or the use of very special sake rice.

Question 19

Describe the flavor profile of Junmai-shu.

Answer 19

The taste of junmai-shu is usually a bit heavier and fuller than other types, and the acidity is often a touch higher as well.

Question 20

Describe the flavor profile of Honjozo-shu.

Answer 20

Lighter, sometimes a bit drier, more fragrant, and often easier to drink.

Question 21

Which sakes make the best candidates for warm sakes?

Answer 21

Honjozo-shu

Question 22

Describe the flavor profile of Ginjo-shu.

Answer 22

The flavor is more complex and delicate, and both the flavor and the fragrance are often (but not always) fruity and flowery.

Question 23

What is Koshu?

•Name 1.

Answer 23

Sake aged for anywhere up to five years

•Dewazakura ‘Snow Country’ Daiginjo Genshu (aged 5 years at 23ºF)

Question 24

The three yeast starter methods in the order they were developed

Answer 24

• Kimoto - the traditional labor intensive, pole-ramming method
• Yamahai - natural lactic development; develops meaty and gamey sake
• Sokujo - lactic acid added directly; develops a sake with deeper, richer and earthier tones

Question 25

What sakés does Manzairaku produce?

Answer 25

• Yamahai Junmai
• Junmai Ginjo
• Hanjozo