tasting

Question 1

quality level

Answer 1

faulty
poor
acceptable (1)
good (2)
very good (3)
outstanding (4)

Question 2

quality criteria

Answer 2

balance
length
intensity (intense/delicate)
complexity/purity
expressiveness/generic (personality, craftsmen)

Question 3

Appearance (clear)

Answer 3

1. Clear
2. Water-White
3. colorless

Question 4

Appearance (pale)

Answer 4

1. Clear
2. Pale
3. Lemon-Green, lemon

Question 5

appearance (koshu)

Answer 5

1. clear / slightly hazy
2. medium
3. gold/amber

Question 6

appearance (nigori)

Answer 6

1. light/mid/thick lees
2. colorless/ slightly colored
3. pure white/ off white

Question 7

nose

Answer 7

1. clean
2. light, med(-),med,med(+), pronounced
3. ginjo-ka, fruity/floral, cereal/grain, lactic
   • What kind of flowers? (white flowers)
   • What kind of citrus? (lime, lemon, etc)

Question 8

palate

Answer 8

1. sweet
2. acidity
3. umami
4. alcohol
5. body
6. flavor intensity
7. flavor
8. finish
9. balance, texture

Question 9

sweetness

Answer 9

dry
off-dry
medium-dry
medium-sweet
sweet
lucious

Question 10

body

Answer 10

light,
medium(-), medium, medium(+)
full

Question 11

floral

Answer 11

blossom
lily
rose
sunflower
white flower
lemon grass

Question 12

lactic diary

Answer 12

yogurt
cream
milk
cheese
mushroom
rice flour
sour dough
rice porridge
toasted rice

Question 13

cereal

Answer 13

rice flour
toasted nuts
caramelized nuts
sweet rice

Question 14

fruity

Answer 14

white grape
white flower
cherry
passion fruit

Question 15

umami descriptions

Answer 15

soy source
savory
broth
caramelized onion
dry cherry

Question 16

sweet

Answer 16

bubblegum
honey

Question 17

tasting summary positive

Answer 17

• X well defined
• X not overwhelming
• X pleasant/decent and not heavy
• complexity well balanced
• good balance between

Question 18

tasting negative feedback

Answer 18

lacking
- complexity missing
- crisp but not mouth coating

not enough
- finishing not as clear
- lack of depth

not balance
- expression on nose slightly imbalanced from palette

too much
- alcohol overwhelming

Question 19

ginjo vs non ginjo fermentation time

Answer 19

ginjo: 30-35 days
non ginjo: 21-28 days

Question 20

what does the non starch component provide

Answer 20

1)texture to make it rich and fuller
2)umami aromas

Question 21

name percent of top five rice

Answer 21

34
21
7
2.8
2.2

Question 22

where is omachi from

Answer 22

okayama (also hiroshima and SW prefectures)

Question 23

gohyakumangoku from?

Answer 23

niigata and neighboring west coast prefectures

Question 24

miyami nishiki

Answer 24

nagano and NE tohoku

Question 25

blend tasting

Answer 25

vanilla
steam rice
white chocolate

Question 26

koji considerations

Answer 26

moisture
coverage
amount of enzyme
koji strain
high temp after mounding reduce protease
lipids (fatty acids)
more gluco-amylase