1
Q
What is sake in simple terms?
A
A fermented alcoholic beverage made from rice
2
Q
In which country is most sake produced?
A
Japan
3
Q
Is sake distilled or fermented?
A
Fermented
4
Q
What is the main cereal ingredient used to make sake?
A
Special sake rice
5
Q
Is table rice normally used to make premium sake?
A
No
6
Q
Why is special sake rice used instead of table rice?
A
It has higher starch content and is better suited to polishing
7
Q
Where in the rice grain is most of the starch located?
A
In the core of the grain
8
Q
What microorganism converts rice starch to sugar in sake production?
A
Koji-kin (Aspergillus oryzae)
9
Q
What is the Japanese term for the mold used to make sake?
A
Koji-kin
10
Q
What is the Latin name for Koji mold?
A
Aspergillus oryzae
11
Q
What does koji do in sake production?
A
Converts rice starch into fermentable sugar
12
Q
At what stage is koji applied in sake production?
A
It is sprinkled over steamed rice
13
Q
What does yeast do in sake production?
A
Converts sugar into alcohol and CO₂
14
Q
Why does yeast need koji in sake fermentation?
A
Yeast cannot ferment starch directly and needs sugar produced by koji
15
Q
What is the typical alcohol range of sake?
A
Approximately 15–22% ABV
16
Q
What ingredient besides rice
A
koji
17
Q
Why is water important for sake?
A
It influences the final flavor and structure
18
Q
Does each sake brewery typically use its own water source?
A
Yes
19
Q
What is brewer’s alcohol in sake?
A
Neutral distilled alcohol added to some sake styles
20
Q
Why is brewer’s alcohol added to some sake?
A
To extract aroma/flavor and adjust texture
21
Q
Is brewer’s alcohol added to all sake?
A
No
22
Q
What does “Junmai” indicate regarding alcohol addition?
A
No alcohol added
23
Q
What is meant by “parallel fermentation” in sake?
A
Starch-to-sugar conversion and sugar-to-alcohol fermentation occur simultaneously
24
Q
Which two processes run in parallel in sake fermentation?
A
Koji converting starch to sugar and yeast converting sugar to alcohol
25
Is sake fermentation more like beer or wine in process?
It is more complex like beer due to parallel fermentation
26
Name one style of cloudy sake.
Nigori
27
What is the defining visual feature of Nigori sake?
It is cloudy with suspended rice solids
28
How is Nigori sake filtered compared with clear sake?
It is roughly filtered or left partially unfiltered
29
What is Namazake?
Unpasteurized sake
30
Why does Namazake require special handling?
It is less stable and usually needs refrigeration
31
What is the effect of pasteurization on sake?
It stabilizes the sake and extends shelf life
32
What is a basic flavor description of Namazake?
Fresh
33
What are Kimoto and Yamahai in sake terms?
Traditional starter methods with no lactic acid addition
34
What key difference do Kimoto and Yamahai have versus modern methods?
No lactic acid is added; lactic bacteria develop naturally
35
What flavor profile is associated with Kimoto and Yamahai?
Gamey
36
Which types of dishes pair well with Kimoto and Yamahai sake?
Bigger
37
What is the main learning outcome for sake at Intro level?
Know what sake is
38
What is the main learning outcome for sake at Certified level?
Deeper knowledge of styles
39
Which four premium categories must you recognize in sake classification?
Junmai
40
What does Junmai mean in terms of added alcohol?
No brewer’s alcohol added
41
Which sake categories typically include added brewer’s alcohol?
Non-Junmai versions such as Honjozo
42
On what is premium sake classification primarily based?
Rice polishing ratio (percentage of rice remaining)
43
In sake labeling
is the polishing ratio expressed as polished-away or remaining?
44
What is the minimum rice remaining for Daiginjo sake?
50% remaining
45
What is the minimum rice remaining for Ginjo sake?
60% remaining
46
What is the minimum rice remaining for Honjozo sake?
70% remaining
47
Does Honjozo typically have added alcohol?
Yes
48
What is Junmai Daiginjo in terms of polishing and alcohol?
50% remaining
49
What is Junmai Ginjo in terms of polishing and alcohol?
60% remaining
50
How does higher polishing (lower % remaining) generally affect sake style?
It creates lighter
51
How does lower polishing (higher % remaining) generally affect sake style?
It creates more robust
52
What is Sake Meter Value (SMV)?
A scale indicating relative sweetness/dryness of sake
53
In SMV
does a higher number indicate drier or sweeter sake?
54
What is the typical SMV range given in your notes?
From -15 to +15
55
What does a negative SMV value suggest?
A sweeter style of sake
56
What does a positive SMV value suggest?
A drier style of sake
57
What does Tokubetsu mean on a sake label?
“Special” sake category (special rice
58
Is Tokubetsu a premium classification term?
Yes
59
What is the main difference between Junmai and non-Junmai Ginjo?
Junmai Ginjo has no added alcohol
60
What is the main difference between Junmai and Honjozo?
Honjozo allows added alcohol; Junmai does not
61
Which premium sake category generally has the highest aromatics and refinement?
Daiginjo / Junmai Daiginjo
62
Which premium category is known as a good bridge between basic and aromatic styles?
Ginjo / Junmai Ginjo
63
Which category is often more robust and everyday in character: Honjozo or Daiginjo?
Honjozo
64
Is sake typically carbonated?
No
65
Is sake more comparable in strength to wine or spirits?
Closer to wine but typically stronger (15–22% ABV)
66
At Intro level
how should you describe sake to a guest?
67
At Certified level
what extra detail should you add when describing sake?
68
Which styles of sake are generally best served chilled according to your notes?
Ginjo and Daiginjo
69
Why are Ginjo and Daiginjo served chilled?
To showcase delicate aromatics and freshness
70
Which types of sake can be served chilled or warm?
Lower polishing levels
71
How does serving sake warm affect its profile?
Emphasizes umami and richness but can mute delicate aromatics
72
What serving temperature might you choose for a robust Kimoto Junmai?
Slightly warm or at room temperature
73
What serving temperature range is appropriate for a delicate Daiginjo?
Chilled (similar to aromatic white wine)
74
What style of sake is cloudy and often somewhat sweet?
Nigori
75
What style of sake is unpasteurized and needs refrigeration?
Namazake
76
What style of sake is known for high umami and gamey character?
Kimoto and Yamahai
77
For richer meat dishes
which sake styles from your list are best?
78
For delicate sashimi or crudo
which sake styles are most appropriate?
79
Why is sake particularly good with umami-rich foods?
Sake itself has high umami
80
What effect does rice polishing have on texture?
Higher polishing leads to lighter
81
What effect does less polishing have on flavor?
More rice flavor
82
What is the smallest common sake bottle size listed?
300 ml
83
What is the mid-size sake bottle size listed?
720 ml
84
What is the largest common sake bottle size listed?
1.8 L
85
Why is it important to know sake bottle sizes as a sommelier?
To calculate pours per bottle and price correctly
86
If you pour 90 ml per glass
how many glasses can you get from a 720 ml bottle?
87
If you pour 120 ml per glass
how many glasses from a 1.8L bottle?
88
At Intro level
do you need to memorize every rice variety?
89
At Certified level
what extra rice information might be useful?
90
Why is parallel fermentation important in understanding sake?
It explains how sake reaches high alcohol levels efficiently
91
In terms of yeast
what variation can different strains bring to sake?
92
Does sake typically undergo malolactic fermentation?
No
93
What is the main difference between sake and distilled spirits like vodka?
Sake is fermented but not distilled
94
What is one key difference between sake and beer production?
Sake uses parallel fermentation; beer usually has separate mash then fermentation
95
What is one key difference between sake and wine production?
Sake uses koji to convert starch to sugar; wine grapes already contain sugar
96
Why is it important to understand SMV when selling sake?
To match dryness/sweetness to guest preference
97
If a guest wants a very dry sake
what SMV range might you look for?
98
If a guest wants a sweeter sake
what SMV range might suit them?
99
In what type of glass can quality sake be served to show aromatics?
A white wine glass
100
What is the risk of serving delicate Ginjo too warm?
Loss of delicate aromatics and the sake may feel heavy
101
What is the risk of serving robust Kimoto too cold?
Umami and complexity may be muted
102
As a Certified Sommelier
how should you approach a sake‑curious guest?
103
What is one reason sake can be easier to pair with certain foods than wine?
Lower perceived acidity and high umami can blend with soy-based and umami dishes
104
Which categories of sake are considered part of the premium classification?
Junmai
105
Is all sake part of the premium classification?
No
106
What might the word “Tokubetsu” before Junmai indicate?
A special Junmai (e.g.
107
How would you briefly define Honjozo for a guest?
A premium sake with some added brewer’s alcohol and at least 70% rice remaining
108
How would you briefly define Ginjo for a guest?
A premium aromatic sake made from well-polished rice (60% remaining)
109
How would you briefly define Daiginjo for a guest?
A top-tier aromatic sake with highly polished rice (50% remaining)
110
How would you define Junmai Daiginjo for a guest?
A top-tier sake with 50% remaining rice and no added alcohol
111
From a training perspective
what is the first classification concept to master?
112
From a training perspective
what is the second classification concept to master?
113
Which style would you recommend to a wine drinker who likes aromatic whites?
Ginjo or Daiginjo
114
Which style would you recommend to a guest who likes richer
earthy reds?
115
Which style might you suggest as a first sake for a novice?
A balanced Junmai or light Ginjo
116
How should Namazake generally be stored?
Refrigerated
117
What is one quality indicator for sake beyond polishing and SMV?
Brewery reputation and consistency
118
Why is understanding sake important for a sommelier?
To offer authentic pairings and expand beverage options beyond wine
119
What is one key takeaway about sake production compared to wine?
Sake relies on mold (koji) to create sugar from starch
120
What is one key takeaway about sake service compared to wine?
Temperature choice can vary more widely (chilled to warm) depending on style
121
What is one key takeaway about sake food pairing?
Match umami levels and intensity
122
If you had to summarize sake in one sentence for an exam answer
what would it be?
CMS - Intro/Certified
flashcards
Decks in class (32)
# Cards
-
France - Burgundy CHABLIS142
-
France - Burgundy COTE D'OR333
-
France - Burgundy MACONNAIS/COTE CHALONNAISE110
-
France - Beaujolais113
-
France - Provence BANDOL99
-
Australia - Overall295
-
Portugal151
-
Italy152
-
Germany150
-
Austria150
-
Greece150
-
Europe141
-
New Zealand150
-
US & Canada130
-
South America150
-
South Africa122
-
France - Rhone Valley155
-
France - Alsace333
-
Fortified284
-
Sparkling157
-
Bordeaux153
-
Champagne144
-
Loire Valley129
-
South France164
-
Italy North188
-
Italy Central120
-
Italy South173
-
Sweet135
-
Beer183
-
Sake122
-
Spirits167
-
Business of Wine127
