Sake

Question 1

Rice farming in China can be traced back approximately _______ years.

Answer 1

10,000

This highlights the long history of rice cultivation in China.

Question 2

In Japan, sake has become uniquely Japanese over the last _______ years.

Answer 2

2,000

The term sake (酒) refers to all alcohol in Japan.

Question 3

The first imperial sake brewing department was established in _______ in 689 AD.

Answer 3

Nara

Production was initially reserved for the imperial court, temples, and shrines.

Question 4

The legal book Enshiki published in the 10th century outlined a standardized _______ process.

Answer 4

sake-making

This marked an important step in sake production history.

Question 5

By the 14th century, sake production was relatively _______.

Answer 5

commonplace

This indicates the growing popularity of sake in Japan.

Question 6

In the 16th century, a process similar to _______ was developed for sake production.

Answer 6

pasteurization

This occurred long before Louis Pasteur’s time.

Question 7

The modernization of sake production took place in the _______ century.

Answer 7

20th

This era saw significant advancements in production techniques.

Question 8

High-quality sake is comprised of a maximum of _______ key ingredients.

Answer 8

• Rice
• Water
• Yeast
• Koji mold
• Brewer’s spirit

These ingredients are essential for sake production.

Question 9

The two overarching official categories of sake are Junmai and _______.

Answer 9

Arukouru Tenka (Aruten)

Junmai uses only four ingredients, while Aruten includes the brewer’s spirit.

Question 10

Sake must have an alcoholic content of no more than _______ ABV.

Answer 10

22%

This regulation ensures consistency in sake production.

Question 11

Sake rice varieties of the subspecies Japonica are typically _______ or _______-grained.

Answer 11

• short
• medium

These varieties are preferred for sake production due to their texture.

Question 12

Over _______ sake rice varieties are officially recognized for sake production in Japan.

Answer 12

80

This diversity contributes to the complexity of sake flavors.

Question 13

Sake rice is more expensive than table rice due to its _______ cultivation challenges.

Answer 13

greater

Sake rice is more difficult to grow and manage.

Question 14

Sake ferments to about _______ natural alcohol.

Answer 14

8 to 20%

This range varies based on production techniques.

Question 15

The term kasubuai refers to the percentage ratio of sake kasu to the original volume of polished rice used to create the sake.

Question 16

The five grades of size for classifying rice are Santoh, Nittoh, Ittoh, Tokuto, and _______.

Answer 16

Tokujo

These grades are essential for determining sake quality.

Question 17

Sake at the Tokutei meisho-shu level cannot have any _______ added during or after production.

Answer 17

preservatives

This regulation ensures the purity of premium sake.

Question 18

The production cycle of sake takes roughly _______ year(s).

Answer 18

1

This includes planting, harvesting, and the sake-making process.

Question 19

The milling process for sake rice is called _______.

Answer 19

seimai

This process is crucial for preparing rice for fermentation.

Question 20

The term seimaibuai refers to the amount of rice that remains after _______.

Answer 20

polishing

A lower seimaibuai typically leads to more delicate flavors.

Question 21

Sake can be divided into several categories, often indicated by the suffix _______.

Answer 21

-shu

This suffix translates as ‘alcohol’ in Japanese.

Question 22

What is the suffix that translates as ‘alcohol’ in sake categories?

Answer 22

-shu (酒)

This suffix is often left off when referring to sake categories.

Question 23

What percentage of all sake produced in Japan does Futsushu comprise?

Answer 23

Roughly 75%

Futsushu has no seimaibuai rules and fewer restrictions on additives.

Question 24

What is the purpose of adding distilled pure alcohol in Honjozo sake?

Answer 24

• Adds texture
• Lightens the sake

This practice originated to compensate for rice shortages after World War II.

Question 25

What is the typical **seimaibuai** for **Junmai** sake?

Answer 25

70% or less ## Footnote Junmai is made with rice, water, yeast, and koji mold, with no brewer's spirit.

Question 26

To be classified as **Tokubetsu Junmai**, what must the sake be polished to?

Answer 26

At least 60% seimaibuai ## Footnote Alternatively, it must diverge from the producer's usual methods.

Question 27

What is the **seimaibuai** requirement for **(Junmai) Ginjo** sake?

Answer 27

60% or less ## Footnote This sake balances aromatic and savory styles.

Question 28

What is the **seimaibuai** requirement for **(Junmai) Daiginjo** sake?

Answer 28

50% or less ## Footnote Some Daiginjo are polished to only 9% of the original rice grain.

Question 29

What is the role of the **toji** in sake production?

Answer 29

* Brewmaster * Oversees rice preparation and fermentation ## Footnote Toji study at guilds to learn traditional sake production methods.

Question 30

What is the purpose of soaking rice in sake production?

Answer 30

To absorb water ## Footnote The soaking process affects how the rice cooks and interacts with koji mold.

Question 31

What is the **koji muro** used for in sake production?

Answer 31

Converts starches to sugars ## Footnote Koji mold is sprinkled over steamed rice in this environment.

Question 32

What type of koji is typically used for sake production?

Answer 32

Yellow koji (Aspergillus Oryzae) ## Footnote Other types of koji are used for different fermented products.

Question 33

What is **amazake**?

Answer 33

A sweet, often fruity beverage made from non- or low-alcohol producing yeast ## Footnote It is praised for its health benefits and served to children.

Question 34

What is the traditional method for cultivating lactic acid in sake fermentation?

Answer 34

Kimoto method ## Footnote Workers pound the mash to cultivate naturally occurring lactic bacteria.

Question 35

What is the **Sokujo method** known for?

Answer 35

Introducing lactic acid to shorten the moto creation process ## Footnote This method is now the most popular for sake production.

Question 36

What is the **sandan shikomi** process?

Answer 36

Adding koji, kakemai, and water in three stages ## Footnote The stages are hatsu-zoe, naka-zoe, and tome-zoe.

Question 37

What happens during the **pressing** stage of sake production?

Answer 37

Sake is separated from its kasu (solids) ## Footnote The most common method uses a balloon-press air compressor.

Question 38

What is **Arabashiri** in sake pressing?

Answer 38

First run, barely cloudy sake ## Footnote It can be rough in texture but has delicate flavors and aromas.

Question 39

What is the **final run** of sake pressing called?

Answer 39

Seme ## Footnote This stage may be less desirable compared to Nakagumi.

Question 40

What are the **three types of pressing** for sake?

Answer 40

* Arabashiri * Nakagumi * Seme ## Footnote These types may not always be separated or labeled distinctly.

Question 41

What is **muroka** in sake production?

Answer 41

Non-charcoal-filtered sake ## Footnote It retains sake’s natural greenish-yellow tinge and impurities.

Question 42

What is the purpose of **pasteurization** in sake production?

Answer 42

* Deactivates heat-sensitive enzymes * Kills microorganisms ## Footnote Most nihonshu for export is pasteurized once in tank and once in bottle.

Question 43

What is **nama** sake?

Answer 43

Unpasteurized sake ## Footnote It must be stored at constant cool temperatures of negative eight to negative five degrees Celsius.

Question 44

How long does sake typically mature after bottling?

Answer 44

Two to six months ## Footnote This maturation often occurs at below-zero temperatures.

Question 45

What is the **sugidama** and its significance in sake brewing?

Answer 45

A ball made of cedar branches hung outside the brewery ## Footnote Its color changes from green to brown, symbolizing the end of the brewing season.

Question 46

What is **shinshu** in sake terminology?

Answer 46

New sake released from the current brewing year ## Footnote It is typically bright, vibrant, and refreshing.

Question 47

What does **koshu** refer to in sake production?

Answer 47

Aged sake made in one brewing year and bottled in the next ## Footnote It may be released after one year or several.

Question 48

What is the primary component of sake, making up **80%** of the finished product?

Answer 48

Water ## Footnote Breweries often situate themselves near high-quality water sources.

Question 49

What is the significance of **Yamada Nishiki** rice in sake production?

Answer 49

Gold standard for quality sake production ## Footnote It produces complex sake with subtle fruit character.

Question 50

What is **nigorizake**?

Answer 50

Cloudy sake bottled with its lees ## Footnote It is made using a looser mesh during the pressing process.

Question 51

What is the process of creating **sparkling sake**?

Answer 51

Arresting moromi fermentation at 8% ABV and inducing second fermentation in bottle ## Footnote This category can yield sweet or cloying bottles.

Question 52

What is the **measurement koku** used for in sake production?

Answer 52

Tax purposes, equivalent to 180 liters ## Footnote It is used for recording volumes of production.

Question 53

What is the **ideal water** for sake characterized by?

Answer 53

* Low in iron * Low in manganese * Higher levels of potassium and magnesium ## Footnote These characteristics contribute to the stabilization and flavor of sake.

Question 54

What does the suffix **'01'** indicate when added to a yeast's name?

Answer 54

Non-foaming yeast ## Footnote This type is preferable for filling tanks without quality risk.

Question 55

What is **genshu** in sake production?

Answer 55

Undiluted sake ## Footnote It is noted on the label when no additional water is added.

Question 56

What is the **ABV** of the sake mentioned?

Answer 56

just 8% ## Footnote This low alcohol by volume is a characteristic of the sake before the addition of rice-based liqueur de tirage.

Question 57

What is the purpose of adding **liqueur de tirage** in sake production?

Answer 57

To induce the second fermentation in bottle ## Footnote This process is essential for creating sparkling sake.

Question 58

What are the two methods mentioned for producing sparkling sake?

Answer 58

* Injection method * Charmat method ## Footnote These methods are alternatives to traditional fermentation techniques.

Question 59

What is **Akazake**?

Answer 59

Red sake ## Footnote It can be made using various methods, including unapproved red rice varieties.

Question 60

What is **Kijoshu**?

Answer 60

A rare style of sake where junmai-shu is added instead of water ## Footnote This method increases the ABV to 9 or 10%.

Question 61

What does **Nihonshu-do** measure?

Answer 61

The specific gravity of sake ## Footnote It compares the density of sake to that of water.

Question 62

What is the typical range for **Nihonshu-do**?

Answer 62

-4 to +14 ## Footnote Higher values indicate drier sake.

Question 63

What does **San-do** refer to in sake?

Answer 63

Acidity ## Footnote It is measured in milliliters of sodium hydroxide needed to neutralize sake.

Question 64

What is the significance of **amino acid** levels in sake?

Answer 64

Contributes to flavor and longevity ## Footnote Higher levels can lead to richer sake.

Question 65

True or false: Higher prices for sake always indicate better quality.

Answer 65

FALSE ## Footnote Price can correlate with production methods but does not guarantee superior taste.

Question 66

What information must be included on **sake labels** according to Japanese law?

Answer 66

* Ingredients * Liquid volume * Product type * Bottling date * Brewery name and address * Alcohol content * Warning for minors ## Footnote Additional information may include style and type of rice.

Question 67

What is the recommended storage condition for sake?

Answer 67

Keep out of the sun and at a constant temperature ## Footnote Ideally, sake should be stored in a wine fridge.

Question 68

What happens to sake when it goes bad?

Answer 68

Becomes overly sweet with a white, foaming sediment ## Footnote This condition is known as hi-ochi or hine.

Question 69

What is the traditional serving temperature for most sake?

Answer 69

Slightly chilled ## Footnote This preserves the elegance of the sake.

Question 70

What is the **Chirori** used for in sake serving?

Answer 70

A copper vessel for warming sake ## Footnote It is part of the warming process for sake.

Question 71

What is the typical size of a sake bottle?

Answer 71

* 720 milliliters * 1,800 milliliters * 360 milliliters (tokkuri) ## Footnote Portions are usually measured in multiples of 90.

Question 72

What is the **kiki-choko** used for?

Answer 72

A standard tasting vessel for sake assessment ## Footnote It helps highlight the subtle colors in sake.