Sake

Question 1

What’s name of glass to serve sake

Answer 1

Ochoko

Question 2

What is the superior type of rice used in Sake

Answer 2

Yamada Nishiki

Question 3

What is the Shinpaku for sake

Answer 3

heart of rice grain best for production

Question 4

Name for yeast, rice, water and Koji mixed together

Answer 4

Moto or Shubo

Question 5

If a sake has a negative number shown on lable, it is most likely__________ vs. __________ for a positive number

Answer 5

Sweet vs. Dry

Question 6

What is a tokkuri for sake

Answer 6

cermanic flask

Question 7

How is Honjozo different than Junmai

Answer 7

Both 70% remaing rice, but Honjozo brewer’s alcohol added

Question 8

Honjozo style with 40% polished away/ 60% remaing would be called

Answer 8

Ginjo

Question 9

Junmai Ginjo style signals what key difference

Answer 9

60% remaining, no brewers alcohol

Question 10

Junmai Diaginjo signals what key element

Answer 10

50% polished away/ 50% remaining
The top style for premium w/ no brewers alcohol

Question 11

What style is Namazake in sake terms

Answer 11

Unpasteurized sake

Question 12

What is cloudy, unfiltered sake called

Answer 12

Nigori

Question 13

What is a sake aged in wood called

Answer 13

Taruzake

Question 14

What term indicates a sake is from a smaller kura/ brewery

Answer 14

Jizake

Question 15

Proper name for Sake in Japan

Answer 15

Nihonshu

Question 16

Maxinmum 5 ingredients of Sake

Answer 16

Rice
Water
Yeast
Koji
(Brewer’s spirit)

Question 17

Aruten style sake contains what?

Answer 17

Brewer’s alcohol

Question 18

Similarities between sake & wine

Answer 18

Rice grown in strong diurnal enviors
ABV and texture, aromas

Question 19

What does Seimaibuai mean in sake

Answer 19

indicating amount of rice remaining after polishing

Question 20

What is a Kura?

Answer 20

Sake brewery

Question 21

Review order of sake process

Answer 21

1. Milling
2. Soaking
3. Washing
4. Steaming
5. Koji
6. Multiple Parellel Fermentation
7. Pressed
8. Filtered
9. Blended
10. Pasteurized
11. storage/ maturation
12. add water
13. 2nd pasteurization
14. Bottling

Question 22

Sake should be served between ___ and ____ temps

Answer 22

41 and 68 degrees