Controlled Production Steps

Question 1

What is the first legally defined step in sake production?

Answer 1

Rice polishing

Rice polishing is crucial as it removes the outer layers of the rice grain, affecting the flavor and quality of the final sake.

Question 2

Fill in the blanks:

After rice polishing, the next legally defined step is ______ and ______.

Answer 2

Washing; soaking

This step ensures the rice absorbs the right amount of water, which is essential for the subsequent steaming process.

Question 3

True or False:

Rice steaming is a legally defined step in sake production.

Answer 3

True

Question 4

Fill in the blank:

The addition of distilled alcohol is a legally defined step in producing ______ sake.

Answer 4

Honjōzō

In Honjōzō sake, a small amount of distilled alcohol is added to enhance aroma and flavor.

Question 5

What is the legally defined step that follows fermentation in sake production?

Answer 5

Pressing

Pressing is the process where fermented mash is separated into liquid sake and solid rice lees.

Question 6

What is the significance of the pressing step in sake production?

Answer 6

Separates liquid sake from rice solids.

Pressing is essential to remove the unfermented rice solids, known as lees, yielding clear sake.

Question 7

Describe the purpose of pasteurization in sake production.

Answer 7

Stabilizes the sake by killing bacteria and stopping enzyme activity.

Question 8

Fill in the blank:

After pressing, sake will undergo ______ to refine its flavor and texture.

Answer 8

Filtration

Question 9

What is the last legally defined step in sake production?

Answer 9

Bottling

Bottling is the final step, ensuring the sake is sealed for distribution and consumption.

Question 10

True or False:

Sake production involves a single fermentation process.

Answer 10

False

Sake production involves parallel fermentation, where enzymes create sugars at the same time as the yeast eats the sugar.

Question 11

What is the purpose of the soaking step in sake production?

Answer 11

Allows rice to absorb water.

Soaking is carefully controlled to ensure the rice absorbs the correct amount of water, crucial for even steaming.

Question 12

List the 5 steps involved in sake production from rice preparation to fermentation.

Answer 12

1. Rice polishing
2. Washing and soaking
3. Steaming
4. Koji-making
5. Fermentation

These steps transform raw rice into a fermentable mash, ready for alcohol production.

Question 13

True or False:

Adding water is a legally defined step in sake production.

Answer 13

True

Water is added at various stages to adjust the alcohol content and flavor profile of the sake.

Question 14

What distinguishes Junmai sake from other types?

Answer 14

No added alcohol

Junmai (which means ‘pure rice’) sake is made with only rice, water, yeast, and koji, emphasizing the natural flavors of the ingredients.

Question 15

Fill in the blank:

Most sakes are ______ before bottling.

Answer 15

Pasteurized