Styles & Definitions

Question 1

What does tanrei karakuchi describe?

Answer 1

Light-bodied, clean, dry sake style

Question 2

Which region is traditionally associated with tanrei karakuchi?

Answer 2

Niigata

Question 3

What is ginjo-ka?

Answer 3

Fruity, floral aroma produced by low-temperature fermentation using specific yeast strains and highly polished rice.

Question 4

What is koshu?

Answer 4

Aged sake with darker color, nutty and caramelized aromas, and richer umami.

Question 5

What is warimizu and why is it done?

Answer 5

The addition of water to reduce alcohol and balance flavor before bottling.

Question 6

What is typical sake ABV before and after warimizu?

Answer 6

About 19–23% before dilution and 13–17% after.

Question 7

What does “muroka” mean?

Answer 7

Unfiltered sake that retains more flavor compounds and texture.

Question 8

Decode: “Yamahai Junmai Muroka Nama Genshu”

Answer 8

Yamahai starter; junmai (no added alcohol); muroka (unfiltered); nama (unpasteurized); genshu (undiluted). Rich, bold, high-alcohol, umami-driven sake.