SP2a - Sake Vocabulary

Question 1

Most popular rice cultivar:

Answer 1

Yamada Nishiki

Question 2

Koji

Answer 2

A mold used to saccharify rice

Question 3

Scientific name for koji:

Answer 3

Aspergillis oryzae

Question 4

Mother culture used to make sake:

Answer 4

Moto or Shubo

Question 5

Third way to inoculate moto with natural yeast?

Answer 5

Kimoto

Question 6

Main fermentation in sake production:

Answer 6

Moromi

Question 7

First sake press:

Answer 7

Arabashiri (not good)

Question 8

Second sake press fraction:

Answer 8

Nakadori (good)

Question 9

Third press fraction:

Answer 9

Seme (dregs)

Question 10

Cloudy sake as a result of a course filter:

Answer 10

Nigori sake

Question 11

Distillate added to fortify sake:

Answer 11

Jozo

Question 12

Name of undiluted sake:

Answer 12

Genshu

Question 13

Three sakes made with brewer’s yeast:

Answer 13

Honjozo
Ginjo
Daiginjo

Question 14

Pure sake with no distillate:

Answer 14

Junmai

Question 15

6 different sake styles:

Answer 15

See chart

Question 16

Starchy core of sake rice:

Answer 16

Shinpaku

Question 17

Refers to the remainder of the rice grain after polishing

Answer 17

Semiaibuai

Question 18

Two “sweet” flavour profiles in sake:

Answer 18

Floral
Fruity

Question 20

Two “milky” flavour profiles in sake:

Answer 20

Lactic
Rice

Question 21

Three broad flavour profiles in sake:

Answer 21

Sweet
Savoury
Milky

Question 22

“Other” sake profiles”

Answer 22

Earthy
Herbal
Cedar
Mineral
Candy floss
Honey
Chocolate
Pickled vegetables