Study Guide - Sake - Beginner

Question 1

Which of the following statements is true of multiple-parallel fermentation?

1. Conversion of starch to sugar and fermentation happen at the same period.
2. Conversion of starch to sugar happens before fermentation.
3. Fermentation happens before conversion of starch to sugar.

Answer 1

1. Conversion of starch to sugar and fermentation happen at the same period. (Your Answer)(Correct)
2. Conversion of starch to sugar happens before fermentation.
3. Fermentation happens before conversion of starch to sugar.

Question 2

What is the biggest difference between sake and shochu?

1. Sake is from Japan and shochu is from Korea
2. Sake is brewed and shochu is distilled
3. Shochu is a sub-division of sake that has added distilled alcohol
4. Sake is a sub-division of shochu, which means “alcohol from Japan”

Answer 2

1. Sake is from Japan and shochu is from Korea
2. Sake is brewed and shochu is distilled (Your Answer)(Correct)
3. Shochu is a sub-division of sake that has added distilled alcohol
4. Sake is a sub-division of shochu, which means “alcohol from Japan”

Question 3

What is the difference between junmai and honjozo?

Answer 3

A. Honjozo has added distilled alcohol while junmai does not. (Your Answer)(Correct)

B. Honjozo sakes range from 20 to 25% ABV while junmai sakes range from 15 to 20% ABV.

1. Honjozo has a shorter shelf life than junmai because it is not pasteurized.
2. Honjozo sake does not have any rice polishing minimums while junmai sake does.

Question 4

What is koji-kin?

Answer 4

1. The Japanese word for brewmaster
2. The mold that is grown on steamed sake rice (Your Answer)(Correct)
3. The process of going from a yeast starter to a full tank of sake
4. The cedar ball that hangs in front of a sake brewery

Question 5

Sake can be made anywhere in the world. TF

Answer 5

1. True (Your Answer)(Correct)
2. False

Question 6

Where did sake originate?

Answer 6

1. Japan
2. Korea
3. China ***
4. Mongolia (Your Answer)(Incorrect)

Question 7

What type of organism is koji?

Answer 7

1. Yeast
2. Fungus (Your Answer)(Correct)
3. Bacteria
4. Enzyme

Question 8

Match the sake style to its definition.

• Ginjo
• Nama-zake
• Daiginjo
• Genshu

Answer 8

• 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 = Udiluted sake

Question 9

The literal translation of junmai is “pure rice.” TF

Answer 9

1. True (Your Answer)(Correct)
2. False