Sake

Question 1

The literal translation of junmai is “pure rice.”
True
False

Answer 1

True

Question 2

Where did sake originate?
Japan
Korea
China
Mongolia

Answer 2

China

Question 3

What is koji-kin?
The Japanese word for brewmaster
The mold that is grown on steamed sake rice
The process of going from a yeast starter to a full tank of sake
The cedar ball that hangs in front of a sake brewery

Answer 3

The mold that is grown on steamed sake rice

Question 4

What is the correct order of steps for sake production?
-Steaming, polishing, yeast starter, pressing
-Yeast starter, polishing, steaming, pressing
-Polishing, steaming, yeast starter, pressing
-Pressing, yeast starter, steaming, polishing

Answer 4

Polishing, steaming, yeast starter, pressing

Question 5

Once opened, sake deteriorates much faster than wine, and the contents of a bottle should be consumed within a few hours.
True
False

Answer 5

False

Question 6

Sake can be made anywhere in the world.
True
False

Answer 6

True

Question 7

What does seimaibuai mean?

Answer 7

sake is labeled according to the degree to which it has been milled

Question 8

What is koji-kin?

Answer 8

koji-kin is a green, powdery mold.

Question 9

what is the moto or shubo?

Answer 9

additional rice, and water are added to the koji to create the starter

Question 10

what is the nihonshu-do and how to read it?

Answer 10

The Sake Value Meter. Tells how sweet a sake is on
a scale of -15 to +15. The higher the number, the dryer the sake

Negative values indicate sweetness, with positive values indicating dryness; zero is neutral.

Question 11

How to serve sake?

Answer 11

-Sake is a higher ABV than wine (15-22%)
and should be served in 3 ounce servings
in a white wine glass

-may be served in wine glasses to enhance its aromas, the beverage is traditionally decanted from the bottle into a tokkuri—a ceramic flask

-If given the option of traditional drinking
vessels, you can pour the sake into a
tokkuri (carafe) and pour it into ochoko
(small cups) tableside.

Question 12

Match the sake style to its definition.

Ginjo
Nama-zake
Daiginjo
Genshu

Sake that is unpasteurized
Undiluted sake
Sake made with rice polished to at least 50%
Sake made with rice polished to at least 60%

Answer 12

Ginjo- Sake made with rice polished to at least 60%
Nama-zake-Sake that is unpasteurized
Daiginjo -Sake made with rice polished to at least 50%
Genshu-Undiluted sake

Question 13

Match the style to its quality level.
Futsu-shu
Junmai-Ginjo-shu
Honjozo-shu

Premium Sake
Non-premium Sake
Super Premium Sake

Answer 13

Futsu-shu: Non-premium Sake

Junmai-Ginjo-shu: Super Premium Sake

Honjozo-shu : Premium Sake

Question 14

What is Parallel Fermentation in sake?

Answer 14

When starch in the rice is being converted
to sugar by koji and at the same time the sugars are being
converted to alcohol by yeast

Question 15

What is Junmai, Honjozo, Ginjo & Daiginjo, Nigori and Sparkling

Answer 15

Junmai: Pure rice sake, no added alcohol

Honjozo: Small amount of brewer’s alcohol added

Ginjo & Daiginjo: High-polish, aromatic, elegant

Nigori: Cloudy, unfiltered

Sparkling: Carbonated or fermented

Question 16

what effect does Brewer’s alcohol added have on the sake?

Answer 16

Brewer’s alcohol in sake makes the style lighter, cleaner, and more aromatic by sharpening the finish and lifting fruit/floral notes — it does not increase strength but refines texture and balance.

Question 17

Provide 3 examples of a sake and why they differ

Answer 17

Dassai 39 ie. Ginjo / Daiginjo: Clean, floral, fruity, highly polished

Otokoyama Honjozo ie.Honjozo: Light, crisp, smooth (Brewers alcohol added). More umami because less polish

Daishichi Kimoto- ieKimoto / Yamahai: Earthy, umami, funky, wild