Labelling Terms Indicating Style

Question 2

Name 4 points for a sake labelled as Kimoto

Answer 2

1. Old method of creating shubo
2. Paddling of shubo to create lactic acid naturally
3. Takes about 28 days to create shubo
4. Higher acidity, depth & complexity in sakes

Question 2

What does a sake labelled Nama indicate?

Answer 2

Unpasteurised sake

Question 3

Name 4 points for a sake labelled as Yamahai

Answer 3

1. Old method of creating shubo
2. No paddling of shubo
3. Takes about 28 days to create shubo
4. Higher acidity, depth & complexity in sakes

Question 4

Name 2 points for a sake labelled as Muroka

Answer 4

1. Not fined with active charcoal
2. These sakes tend to have a pale lemon or lemon-green colour

Question 5

What does a sake labelled Nama-chozo indicate?

Answer 5

The sake was pasteurised once before shipping out

Question 6

What does a sake labelled Nama-zume indicate?

Answer 6

The sake was pasteurised once after filtration, matured and shipped out without a 2nd pasteurisation

Question 7

What does a sake labelled Genshu indicate?

Answer 7

Sake that was not diluted with water prior to bottling

Question 8

What does a sake labelled Nigori indicate?

Answer 8

Sake that has been roughly filtered or a blend of clear and roughly filtered sake

Question 9

What does a sake labelled sparkling indicate?

Answer 9

Sakes that are fizzy

Question 10

What does the term Koshu indicate?

Answer 10

Sake that has been aged 3-10 years

Question 11

What does the term Kijoshu indicate?

Answer 11

Part of the water on the 4th day of building the moromi has been replaced by sake

Question 12

What does Taru-zake indicate?

Answer 12

The sake has been matured in Japanese cedar barrels