Sake

Question 1

What does Nihonshu mean in English?

Answer 1

Alcoholic beverage produced from fermented rice

Question 2

What does sake mean in Japanese?

Answer 2

General term for all alcoholic beverages

Question 3

What is MPF?

Answer 3

Multiple Parallel Fermentation
Converts starches into sugars and sugars into alcohol simultaneously

Question 4

What is the most common type of rice used for sake production?

Answer 4

Yamada Nishiki

Question 5

How do the Japanese refer to Yamada Nishiki?

Answer 5

King of Rice

Question 6

What is the King of Rice?

Answer 6

Yamada Nishiki

Question 7

Shinpaku

Answer 7

Starchy heart of the rice grain

Question 8

Seimaibuai

Answer 8

The degree to which the rice has been milled

Question 9

What is the scientific name for koji-kin?

Answer 9

Aspergillus oryzae

Question 10

What is koji- kin?

Answer 10

A green powdery mold

Question 11

What is the moto/shubo?

Answer 11

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

Question 12

What is moromi?

Answer 12

Fermenting mash of Koji, water and steamed rice

Question 13

How long will sake ferment for?

Answer 13

45 days

Question 14

What is the alcohol content of sake after the fermentation period?

Answer 14

Approx. 20%

Question 15

What is the desired final alcohol content of sake?

Answer 15

Around 17%

Question 16

What is the nihonshu-do? What does it measure?

Answer 16

Sake meter value (SMV)
Level of residual sugar in sake

Question 17

What is gravity?

Answer 17

Density in contrast to water

Question 18

What do negative values represent on the nihonshu-do?

Answer 18

Indicates sweetness

Question 19

What do positive values represent on the nihonshu-do?

Answer 19

Indicates dryness

Question 20

How is quality sake supposed to be served?

Answer 20

Lightly chilled or at room temperature

Question 21

Tokkuri

Answer 21

A ceramic flask with a narrow neck

Question 22

Ochoko

Answer 22

Small cylindrical vessel that sake is served in

Question 23

Name 2 vessels that sake can be served in

Answer 23

Ochoko
Sakazuki cup

Question 24

Does sake improve with bottle age?

Answer 24

No

Question 25

Namasake

Answer 25

Unpasteurized sake

Question 26

Nigorizake

Answer 26

“cloudy” coarsely filtered sake

Question 27

Taruzake

Answer 27

Sake aged in wooden barrels

Question 28

Jizake

Answer 28

Sake from a smaller kura (brewery)

Question 29

Genshu Sake

Answer 29

Undiluted sake

Question 30

What are the 5 ingredients of sake?

Answer 30

Rice Water Yeast Koji mold Brewers spirit (distilled alcohol)

Question 31

Jozo

Answer 31

Alcohol made from distilled rice or sugar beet Unaged, colorless and flavorless

Question 32

Sakamai

Answer 32

Sake rice

Question 33

What is the maximum alcohol content that sake may have?

Answer 33

Maximum 22% alcohol

Question 34

What are rice paddies?

Answer 34

Small, flooded fields of arable soil used for semiaquatic rice cultivation

Question 35

Name 3 ideal soil types of sake rice cultivation.

Answer 35

Silt Clay Loam

Question 36

Why are strong diurnal shifts beneficial for rice growing?

Answer 36

The starch from the outside of the grain will be collected into the center to make a good shinpaku with a high concentration of starch

Question 37

Sake kasu

Answer 37

Rice pomace left over after production

Question 38

Kasubuai

Answer 38

Percentage ratio of sake kasu to the original volume of polished rice

Question 39

Name 3 hazards when growing sake rice.

Answer 39

Weeds Overgrowth Wind Damage (tall stalks)

Question 40

Tokutei meisho-shu

Answer 40

Special designation of premium sake made from rice that has been given 1 of the 5 size categories

Question 41

Seimaiki

Answer 41

Rice milling machine

Question 42

Kurabito

Answer 42

Brewery workers

Question 43

Seimai

Answer 43

Milling process

Question 44

What does polishing sake rice do?

Answer 44

Removes the fat and protein from the outer layer of the grain

Question 45

What flavor profiles would the fat and protein outer layers give sake?

Answer 45

Rustic, fatty and earthy flavors

Question 46

Toji

Answer 46

Brewmaster

Question 47

Why is rice steamed after soaking?

Answer 47

Breaks up the starch and sterilizes the rice

Question 48

Amazake

Answer 48

Sweet, often fruity, congee-textured sake

Question 49

Describe the Kimoto Method

Answer 49

Workers pound the mash with large wooden poles to cultivate naturally occurring lactic bacteria from the air

Question 50

Shikomi

Answer 50

Main fermentation mash

Question 51

Muroka

Answer 51

Non charcoal filtered sake

Question 52

Masu

Answer 52

Small wooden box used for drinking sake

Question 53

What is the volume of a masu?

Answer 53

180 ml

Question 54

What type of wood is used to age sake?

Answer 54

Japanese cedar

Question 55

What is the name of the barrel used for sake?

Answer 55

Taru

Question 56

What flavors does Japanese cedar impart on a sake?

Answer 56

Peppery, woody aromas with a minor impression of tannin

Question 57

What is the most famous water source in Japan?

Answer 57

Miyamizu

Question 58

Where does Miyamizu water come from?

Answer 58

Mount Rokko

Question 59

Where is Mount Rokko located?

Answer 59

Hyogo

Question 60

What affect does hard water have on sake?

Answer 60

Fuller body, more concentrated and denser

Question 61

What affect does soft water have on sake?

Answer 61

More elegant and pretty

Question 62

Koshu

Answer 62

Aged sake

Question 63

Toubetsu

Answer 63

Special sake

Question 64

Kijoshu

Answer 64

Replaces water with sake during brew process

Question 65

Kasu

Answer 65

Rice cake (lees)

Question 66

What is the volume of 1 Shaku?

Answer 66

18 ml | Means "sip"

Question 67

What is the volume of 1 Go?

Answer 67

180 ml | Traditional serving size

Question 68

What is the volume of 4 Go?

Answer 68

720 ml

Question 69

What is the volume of 1 Sho?

Answer 69

1.8 L | Original bottle size

Question 70

What is the volume of 1 To?

Answer 70

18 L | Barrel sizes

Question 71

What is the volume of 1 Koku? | Brewing capacity

Answer 71

180 L | Brewing capacity

Question 72

Name 2 of the most important Japanese prefectures for Sake.

Answer 72

Hyogo Kyoto

Question 73

Where is Nada located?

Answer 73

Hyogo

Question 74

Where is Fushimi located?

Answer 74

Kyoto

Question 75

Ginjo

Answer 75

60% of the grain remains; 40% milled

Question 76

Daiginjo

Answer 76

50% of the grain remains; 50% milled

Question 77

Junmai

Answer 77

Without brewers alcohol added