Sake

Question 1

Process difference between beer and sake

Answer 1

• Sake is made using multiple parallel fermentation in which the conversion of starch to sugar and sugar to alcohol occurs simultaneously in the same vessel.
• In beer brewing, the transformation of carbohydrates into fermentable sugar happens first, and the fermentation happens afterwards

Question 2

Koji-kin

Answer 2

A green powdery mold that helps converts starches in sake rice into fermentable sugars maltose

Question 3

Considered the superior rice type for sake production

Answer 3

Yamada Nishiki

Question 4

The pure starchy heart of the rice

Answer 4

Shinpaku

Question 5

The degree to which sake rice has been milled

Answer 5

seimabuai

Question 6

Moto or Shubo

Answer 6

A mixture of yeast, additional rice and water added to the koji to create a starter

Question 7

How long before the moto is moved to a larger vessel for fermentation?

Answer 7

Two weeks

Question 8

Process to create Moromi

Answer 8

Koji, water and steamed rice is added to the moto in three stages, doubling the size of the moto with each addition

Question 9

Fermentation time for sake

Answer 9

Up to 45 days

Question 10

ABV of sake post fermentation

Answer 10

20%, often proofed down with water to around 17%

Question 11

Scale that indicates the level of residual sugar in sake

Answer 11

Nihonshu-do

Question 12

Describe the nihonshu-do scale

Answer 12

Zero is neutral. Negative values indicate sweetness. Positive values indicate dryness.

Question 13

Ceramic flasks used in sake service

Answer 13

Tokkuri

Question 14

Small cylindrical vessels used in sake service (casual)

Answer 14

Ochoko

Question 15

Small cylindrical vessels used in sake service (formal)

Answer 15

Sakazuki

Question 16

Junmai

Answer 16

70% rice grain remaining

Question 17

Honjozo

Answer 17

70% rain grain remaining
Permitted to add brewers alcohol after fermentation

Question 18

Ginjo

Answer 18

Max 60% rice grain remaining

Question 19

Daiginjo

Answer 19

Max 50% rice grain remaining

Question 20

Unpasteurized sake

Answer 20

Namazake

Question 21

Cloudy, coarse filtered sake

Answer 21

Nigorizake

Question 22

Sake aged in wooden barrels

Answer 22

Taruzake

Question 23

Sake from a smaller kura

Answer 23

Jizake

Question 24

Undiluted sake (“barrel strength”)

Answer 24

Genshu sake

Question 25

Brewery

Answer 25

Kura

Question 26

Describe the steps of sake making

Answer 26

Create the moto - koji kin is added to steamed rice, mold grows on it for two days then additional rice, yeast and water are added. It develops for two weeks Create the moromi - Koji, water and steamed rice are added in 3 stages, doubling in size each time Fermentation - takes up to 45 Pressed Filtered Blended Pasteurized Packaged