What is sake?
What Is Sake
Question · Easy
Sake is often called 'rice wine', but in terms of production it is most similar to which beverage?
What is the typical alcohol by volume (ABV) range for most sake on the market?
Question · Medium
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In which country did sake originate and where is most sake produced today?
What is the Japanese word nihonshu (日本酒) used to describe?
A typical single serving of sake (one choko/ochoko cup) is approximately:
Which of the following is TRUE about sake?
Roughly how many active sake breweries (kura) operate in Japan today?
Question · Hard
Which of the following is NOT one of the core ingredients required to brew sake?
Basic Ingredients
Which ingredient accounts for the largest proportion by weight in the finished sake?
What is koji?
Which microorganism is responsible for fermenting the sugars in the moromi (main mash) into alcohol?
The mineral content of brewing water influences sake style. Hard water generally produces sake that is:
Which element, if present in brewing water, is strictly avoided because it spoils colour and flavour?
In sake production, koji's primary biochemical role is to:
Hops are used in:
The Japanese term for rice varieties bred specifically for sake brewing is:
Sake Rice
The opaque white, starchy core at the heart of a sake rice grain is called:
Compared with regular table rice, sake rice (sakamai) is generally:
Which of the following is the most famous and widely planted sake rice variety, often called the 'king of sake rice'?
Which sake rice is especially associated with Niigata Prefecture and tends to give lighter, drier sake?
Omachi is a sake rice known particularly for:
Which mould species is used to make koji for sake?
Koji
The room in which koji is cultivated is called:
Koji-making typically takes approximately:
The brewer's saying 'ichi koji, ni moto, san tsukuri' means:
The enzymatic process by which koji breaks rice starch into fermentable sugars is called:
The unique sake fermentation system in which starch-to-sugar conversion and sugar-to-alcohol fermentation happen at the same time in the same tank is known as:
What does seimaibuai (polishing ratio) express?
Polishing Ratio
Which seimaibuai represents MORE polishing (i.e. more of the grain removed)?
The outer part of the rice grain that is removed during polishing is mainly composed of:
In general, more highly polished rice (lower seimaibuai) results in sake that is:
The Japanese word for the rice-polishing machine used to mill sake rice is:
A sake labelled 'seimaibuai 50%' has been polished such that:
Tokutei meisho-shu means:
Main Categories
What does futsushu mean in the sake world?
A Junmai sake is defined by which of the following?
Honjozo sake is characterised by:
The minimum polishing requirement for a sake to be labelled Ginjo is:
The minimum polishing requirement for a sake to be labelled Daiginjo is:
Junmai Ginjo differs from Ginjo in that:
Junmai Daiginjo is:
What does the prefix 'Tokubetsu' (as in Tokubetsu Junmai) indicate?
Which of the following four sake types has the LOWEST minimum polishing requirement (the highest allowed seimaibuai)?
A sake labelled just 'Junmai' (not Junmai Ginjo or Junmai Daiginjo) must:
The purpose of adding a small amount of distilled brewer's alcohol in Honjozo, Ginjo and Daiginjo is mainly to:
Which of these is NOT one of the standard stages of sake production?
Production Process
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