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What is 'Kuchikami-no-sake,' considered the ancient origin of sake brewing in Japan?

Sake brewed in sacred Shinto shrines using purified rainwater

Sake made by chewing cooked rice and spitting it into a vessel so salivary enzymes would saccharify the starch

Sake aged underground in clay amphorae for seven years

Sake distilled from fermented millet by Buddhist monks

to track

2026 Statistics

Key Facts: SSI Kikisake-shi Exam

100

Theory MCQ Items (our practice bank)

OpenExamPrep SSI Kikisake-shi question bank

3 days

Intensive Course Length

SSI Kikisake-shi course format

Tokutei Meisho-shu Categories

Japanese National Tax Agency sake labeling framework

50%

Daiginjo Max Seimai-buai

Tokutei Meisho-shu Daiginjo and Junmai Daiginjo requirement

2006

Kojikin → Kokkin (national microbe)

Brewing Society of Japan designation of Aspergillus oryzae

~¥50k-80k

2026 Course + Exam Fee

Sake Service Institute (verify current schedule)

The SSI Kikisake-shi (Sake Sommelier) is a 3-day professional certification from the Sake Service Institute (Japan) assessing theory MCQ, blind tasting identification, and service demonstration. Content spans rice and milling (~10%), fermentation (~10%), moromi (~10%), koji (~9%), moto/shubo (~9%), history/culture (~8%), classification/Tokutei Meisho-shu (~7%), regional styles (~7%), yeast (~6%), SSI 4-style typology (~6%), service and temperature (~6%), pressing (~6%), water (~5%), post-press (~4%), and tasting evaluation (~3%). Course + exam fee is ~¥50,000-¥80,000 (~$350-$600); candidates must be 20+.

Sample SSI Kikisake-shi Practice Questions

Try these sample questions to test your SSI Kikisake-shi exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1What is 'Kuchikami-no-sake,' considered the ancient origin of sake brewing in Japan?

A.Sake brewed in sacred Shinto shrines using purified rainwater

B.Sake made by chewing cooked rice and spitting it into a vessel so salivary enzymes would saccharify the starch

C.Sake aged underground in clay amphorae for seven years

D.Sake distilled from fermented millet by Buddhist monks

Explanation: Kuchikami-no-sake ('mouth-chewed sake') is the earliest documented method of Japanese rice fermentation. Chewed rice is mixed with saliva, whose amylase enzymes break starch into fermentable sugars. Wild yeasts then carried out alcoholic fermentation. It is depicted in the Osumi-no-Kuni Fudoki (8th century) and survived ceremonially at certain shrines.

2During which historical period did brewing of sake by Buddhist temples (sobo-shu) flourish, contributing techniques such as bodaimoto?

A.Jomon period

B.Muromachi / late Heian-Kamakura period

C.Meiji period

D.Showa postwar period

Explanation: Between the late Heian, Kamakura and Muromachi periods, wealthy Buddhist temples — most famously Shoryaku-ji in Nara — became the technical leaders of sake brewing. Bodaimoto (bodai-sen), developed there in the 1400s, used a lactic-soured water starter (soyashi-mizu) and is considered the prototype of modern moto methods.

3Which Edo-period innovation most dramatically improved sake stability and year-round brewing?

A.Stainless-steel fermentation tanks

B.The three-step mash addition (sandan-jikomi) and kan-zukuri (cold winter brewing)

C.Electric refrigeration of moromi

D.Industrial centrifuges for pressing

Explanation: Edo-era brewers established sandan-jikomi (three-stage addition of rice, koji and water to moromi) and kan-zukuri — brewing only in winter when low temperatures inhibited spoilage. Combined with hi-ire pasteurization (practiced in Japan ~300 years before Pasteur), these reforms gave sake its modern character.

4The 'Nanbu toji' guild of master brewers is historically associated with which region?

A.Hyogo (Nada)

B.Iwate (former Nanbu domain)

C.Hiroshima

D.Kagoshima

Explanation: Nanbu toji originated in the old Nanbu domain of present-day Iwate Prefecture and are the largest of Japan's toji guilds. The three most famous traditional schools are Nanbu (Iwate), Echigo (Niigata) and Tajima/Tamba (Hyogo), each with distinctive brewing styles and regional identities.

5What is 'doburoku' in traditional Japanese farmhouse culture?

A.A cloudy unfiltered rustic sake historically brewed by farmers

B.A commercial clear filtered premium sake

C.A distilled rice spirit similar to shochu

D.An aged sake stored in cedar barrels

Explanation: Doburoku is unfiltered, unpressed rice brew made in farmhouses — essentially moromi consumed as-is, with rice solids still present. It predates government licensing; today only breweries with a special permit (doburoku-tokku) or specific shrines may legally produce it. Nigori-zake is the filtered commercial cousin.

6'Omiki' refers to sake used for what purpose?

A.A sake for summer festivals only

B.Sake presented as a sacred offering at Shinto shrines and shared in ritual

C.Sake brewed exclusively for the Imperial household

D.A cheap table sake consumed daily

Explanation: Omiki (also o-miki) is sake offered to the kami at Shinto shrines; after the ritual, it is shared with worshippers (naorai) so that blessings are transferred. Sake's role as a divine medium is central to weddings (san-san-kudo), purifications, and seasonal shrine festivals.

7Which toji guild developed the 'Hiroshima ginjo' soft-water low-temperature brewing methods in the late 19th century?

A.Nanbu toji

B.Echigo toji

C.Hiroshima toji, influenced by Miura Senzaburo's soft-water technique

D.Tajima toji

Explanation: Miura Senzaburo (1847-1908) of Saijo, Hiroshima, pioneered the brewing of high-quality sake from soft mineral-poor water — which had previously been considered nearly impossible. His techniques of extended low-temperature fermentation laid the foundation for the modern ginjo-shu style, and Hiroshima toji became its torchbearers.

8What is the traditional Japanese toast word used when raising sake cups together?

A.Itadakimasu

B.Gochisousama

C.Kampai

D.Oishii

Explanation: 'Kampai' literally means 'dry the cup' (written 乾杯). It is the standard toast at meals, ceremonies and celebrations. Etiquette: pour for others first, receive pours using the cup held in both hands, and do not refill a cup that is still full unless offered a fresh round.

9Which structural feature of sakamai (sake-brewing rice) grains is most critical for brewing?

A.A dense, fully translucent endosperm with high protein

B.A prominent opaque starchy core called 'shinpaku' in the center of the grain

C.A thick, pigmented bran layer

D.A small grain size with high lipid content

Explanation: Sakamai cultivars are selected for a visible shinpaku (心白) — an opaque starchy white heart with a loose crystalline structure that absorbs water and allows koji mycelium to penetrate deeply. Shinpaku prominence, large grain size, low protein (less off-flavor) and low lipid (less oxidation) are the four key sakamai traits.

10Yamadanishiki, widely known as the 'king of sakamai,' was registered in 1936 in which prefecture?

A.Niigata

B.Hyogo

C.Okayama

D.Akita

Explanation: Yamadanishiki was registered in Hyogo Prefecture in 1936, bred from Yamadaho × Watari-bune 2-go. It accounts for roughly 15% of all sakamai grown in Japan and is prized for reliable shinpaku, balanced mineral uptake (Hyogo's 'tokutei A-chiku' terroir) and clean ginjo-ka expression.

About the SSI Kikisake-shi Exam

The SSI Kikisake-shi (Sake Sommelier) Certification is Japan's leading professional credential for sake service and appreciation, administered by the Sake Service Institute (SSI). It validates comprehensive knowledge of sake brewing science, history, classification, and service — including shuzo koteki-mai rice varieties (Yamadanishiki, Gohyakumangoku, Miyamanishiki, Omachi), seimai-buai polishing ratios, Aspergillus oryzae koji (designated Japan's national microbe kokkin in 2006), sokujo/kimoto/yamahai shubo yeast starters, sandan-jikomi three-stage moromi, parallel fermentation, Kyokai Association yeasts (No.6/7/9/10/14/1801), pressing fractions (arabashiri, nakadori, seme), post-press processing (hi-ire, nama, muroka, genshu), the eight Tokutei Meisho-shu special designation categories (Junmai, Ginjo, Daiginjo and their Junmai variants plus Honjozo tiers), regional terroir (Nada miyamizu, Fushimi soft water, Niigata tanrei), the SSI proprietary Kunshu/Soshu/Junshu/Jukushu four-style typology, the temperature scale from yuki-hiya to tobikiri-kan, and label reading (SMV nihonshu-do, sando, amino-san-do). Delivered via a 3-day intensive course in Japan with an International English version available.

Questions

100 scored questions

Time Limit

3-day intensive course with proctored theory, tasting, and service examinations

Passing Score

Criterion-referenced pass mark set by SSI across theory, tasting, and service components

Exam Fee

~¥50,000-¥80,000 (~$350-$600) course + exam bundle (SSI 2026 — verify current schedule) (Sake Service Institute (SSI) Japan / 日本酒サービス研究会・酒匠研究会連合会)

SSI Kikisake-shi Exam Content Outline

~10%

Rice & Milling (Seimai-buai)

Sake-specific rice (shuzo koteki-mai) vs table rice — shinpaku starch core, low protein/fat content. Key varieties: Yamadanishiki (king of sake rice, Hyogo Prefecture), Gohyakumangoku (Niigata), Miyamanishiki (Nagano), Omachi (Okayama heirloom). Seimai-buai polishing ratio thresholds: 70% honjozo/junmai floor; 60% ginjo; 50% daiginjo. Effects on aroma, flavor, and yield — lower seimai-buai means more polishing, cleaner/more aromatic sake but lower yield.

~10%

Fermentation & Parallel Saccharification

Multiple parallel fermentation (heikoh fukuhakko) — simultaneous saccharification by koji enzymes (alpha-amylase, glucoamylase) and alcoholic fermentation by yeast in the same tank, unique to sake. Enables high final alcohol (18-20%) before dilution. Moromi temperature control, fermentation duration (18-32 days), end SMV and alcohol targets. Ginjo-zukuri cool slow fermentation develops fruity esters (ethyl caproate, isoamyl acetate).

~10%

Moromi (Main Mash) & Sandan-jikomi

Sandan-jikomi three-stage buildout with rice, koji, and water added at hatsu-zoe (day 1 initial addition), odori (day 2 rest for yeast to multiply), naka-zoe (day 3 second addition), tome-zoe (day 4 final addition). Temperature curves — ginjo-zukuri low-temperature long fermentation vs standard moromi. Ginjo-ka aroma development favored by cool slow moromi at 8-10°C peak.

~9%

Koji Production

Aspergillus oryzae (kojikin) — designated Japan's national microbe (kokkin) by the Brewing Society of Japan in 2006. Koji-muro warm humid room ~30-35°C, 48-50 hours process: hiki-komi → tane-kiri (inoculation with tane-koji spores) → kirikaeshi → mori → naka-shigoto → shimai-shigoto → dekoji. Sohaze (spread-mold style for junmai) vs tsukihaze (pinpoint-mold style for ginjo) koji. Enzymes convert rice starch into fermentable glucose.

~9%

Moto / Shubo (Yeast Starter)

Sokujo-moto (fast modern method, ~2 weeks, lactic acid added directly) vs traditional kimoto (hand-pounded yamaoroshi pole mashing, natural lactic acid bacteria, ~4 weeks) vs yamahai (no yamaoroshi pole work, natural lactic, developed 1909 by Kinichiro Kasahara at NRIB). Acidity role in suppressing wild microbes and nitrate-reducing bacteria; shubo reaches high yeast density (~200 million cells/mL) before pitching into moromi.

~8%

History & Culture

Kuchikami-no-sake (chewed rice origins using salivary amylase), Nara-period temple brewing (sobo-shu), Edo-period rise of Nada (Hyogo) and Fushimi (Kyoto), Meiji-era government rice-polishing tax driving premium ginjo development, post-war sanzo-shu (tripled sake with added distilled alcohol and sugar), Heisei ginjo boom (1980s-90s), Reiwa-era premiumization and export growth. Kura/kuramoto breweries; toji master brewer guilds (Nanbu of Iwate, Echigo of Niigata, Tanba of Hyogo).

~7%

Classification & Tokutei Meisho-shu

Eight Tokutei Meisho-shu (special designation) categories: Junmai, Tokubetsu Junmai, Junmai Ginjo, Junmai Daiginjo, Honjozo, Tokubetsu Honjozo, Ginjo, Daiginjo. Seimai-buai requirements: 70% (honjozo/tokubetsu junmai), 60% (ginjo, junmai ginjo), 50% (daiginjo, junmai daiginjo). Junmai = rice, koji, water, yeast only (no added distilled alcohol). Honjozo = limited jozo alcohol (≤10% of rice weight) to enhance aroma. Futsu-shu (table sake) still dominates volume share.

~7%

Regional Styles & Terroir

Nada (Hyogo) — miyamizu hard water (high Ca/Mg/P/K), dry otoko-zake masculine style, Japan's largest production region. Fushimi (Kyoto) — soft water, elegant onna-zake feminine style. Niigata — tanrei karakuchi (clean and dry). Akita, Hiroshima (Saijo — Miura Senzaburo's 1898 soft-water revolution). Kochi (ultra-dry). GI Sake designations include Hakusan, Yamagata, Nada Gogo, Harima, Mie, and GI Nihonshu (national).

~6%

SSI 4-Style Typology (Kunshu/Soshu/Junshu/Jukushu)

SSI proprietary four-style classification system used for pairing, service temperature, and consumer communication. Kunshu (fragrant — ginjo/daiginjo, aromatic esters, best chilled, pairs with delicate dishes/white fish). Soshu (refreshing — clean tanrei honjozo/futsu, chilled, raw fish and vegetables). Junshu (pure/rich — junmai umami-rich, room temp to warm, red meat, grilled, stews). Jukushu (aged/mature — koshu amber, nutty, warm, strong-flavored foods or dessert).

~6%

Yeast (Kobo / Kyokai Yeasts)

Association yeasts (Kyokai kobo) isolated and distributed by the Brewing Society of Japan. Kyokai No.6 (Aramasa, Akita — clean). No.7 (Masumi, Nagano — most widely used workhorse for honjozo/futsu). No.9 (Kumamoto — ginjo classic, high ester). No.10 (Ogawa — low-acid aromatic ginjo). No.14 (Kanazawa — low-acid). No.1801 (high-aroma modern ginjo, ethyl caproate dominant). Prefectural yeasts and flower yeasts (hana-kobo).

~6%

Service & Temperature

Sake serving temperature scale names: yuki-hiya (5°C, snow-cold), hana-hiya (10°C, flower-cold), suzu-hiya (15°C, cool), jo-on (room temperature), hinata-kan (30°C, sunny-warm), nuru-kan (40°C, lukewarm), jo-kan (45°C, warm), atsu-kan (50°C, hot), tobikiri-kan (55°C+, extra hot). Glassware: ochoko, guinomi, kiki-choko, wine glass for ginjo; tokkuri/katakuchi/masu/sakazuki serving vessels. Food pairing principles tied to SSI 4-style.

~6%

Pressing (Joso)

Fune-shibori (traditional box press with cotton bags, gentle), Yabuta automated accordion press (modern efficient industry standard), Shizuku/Fukuro-zuri (drip/hanging bag free-run — premium daiginjo competition style). Pressing fractions: arabashiri (first free-run, lively, higher acidity), nakadori/nakagumi (middle cut, most balanced and prized — often reserved for contests), seme (final pressed portion, robust). Kasu sake lees byproduct (~25-35% yield).

~5%

Water (Mizu)

Water comprises approximately 80% of finished sake and profoundly shapes style. Hard water (high Ca/Mg/K/P) — miyamizu of Nada discovered by Yamamura Tazaemon — promotes vigorous fermentation and a dry, firm sake. Soft water — Fushimi, Hiroshima — yields slower fermentation and softer, more elegant sake. Iron and manganese must be minimized (cause discoloration and off-flavors). Saijo revolution: Miura Senzaburo 1898 soft-water ginjo brewing method.

~4%

Post-Press Processing

Ori-biki sediment settling, roka charcoal/carbon filtration (muroka = unfiltered, fuller flavor and color), hi-ire pasteurization at ~65°C typically applied twice — after pressing (to stop enzymes) and before shipment (to stabilize). Namazake (unpasteurized, requires cold chain), nama-chozo (bottle-pasteurized only), nama-zume (tank-pasteurized only). Shiboritate (freshly pressed), genshu (undiluted, ~18-20% ABV), nigori (coarsely filtered, cloudy).

~3%

Tasting Evaluation

Kikisake tasting methodology — appearance (clarity, color hue from clear through yellow to amber for koshu), aroma (jo-dachi upon pour, fukumi-ka retronasal in mouth), palate (attack, mid-palate, finish, aftertaste nodogoshi). Key metrics on label: nihonshu-do (SMV sake meter value — positive = dry, negative = sweet, range typically −3 to +10), sando (acidity, typical 1.0-2.0), amino-san-do (amino acidity, umami proxy, typical 1.0-2.0), alcohol percentage, seimai-buai. Off-flavors: hi-ochi (lactic bacteria spoilage), nama-hine (aged unpasteurized fault).

How to Pass the SSI Kikisake-shi Exam

What You Need to Know

Passing score: Criterion-referenced pass mark set by SSI across theory, tasting, and service components
Exam length: 100 questions
Time limit: 3-day intensive course with proctored theory, tasting, and service examinations
Exam fee: ~¥50,000-¥80,000 (~$350-$600) course + exam bundle (SSI 2026 — verify current schedule)

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

SSI Kikisake-shi Study Tips from Top Performers

1Memorize the eight Tokutei Meisho-shu categories and their seimai-buai thresholds: 70% floor for Honjozo and Junmai (table of these basic tiers); 60% for Ginjo and Junmai Ginjo; 50% for Daiginjo and Junmai Daiginjo. 'Junmai' prefix means no added distilled alcohol (rice, koji, water, yeast only). 'Honjozo' tier allows small amount of jozo (brewer's) alcohol (≤10% of rice weight) to enhance aroma. Tokubetsu Junmai and Tokubetsu Honjozo require 60% seimai-buai OR a special brewing method disclosed on the label.

2Kojikin (Aspergillus oryzae) was designated Japan's national microbe (kokkin, 国菌) by the Brewing Society of Japan in 2006 — a highly testable fact. It produces alpha-amylase and glucoamylase enzymes that convert rice starch into fermentable glucose. Koji production takes ~48-50 hours in the koji-muro and follows: hiki-komi → tane-kiri (spore inoculation) → kirikaeshi → mori → naka-shigoto → shimai-shigoto → dekoji. Tsukihaze (pinpoint mold) koji is used for ginjo; sohaze (spread mold) for richer junmai.

3Shubo (moto) yeast starter methods: sokujo-moto (fast modern, ~2 weeks, lactic acid added directly) accounts for ~90% of production. Kimoto (traditional, ~4 weeks) uses yamaoroshi pole-pounding to mash rice and relies on naturally occurring lactic acid bacteria to create acidic environment. Yamahai (developed 1909 by Kinichiro Kasahara at NRIB) eliminates the yamaoroshi pole work but still relies on natural lactic bacteria — hence 'yamaoroshi haishi' (abolished yamaoroshi) = yamahai. All methods use acidity to suppress wild microbes before high-density yeast pitching.

4SSI 4-style typology is HEAVILY tested — know each style's flavor profile, temperature, and pairing by heart. Kunshu (薫酒, fragrant) = aromatic ginjo/daiginjo, chilled (hana-hiya 10°C), pairs with sashimi, carpaccio, delicate foods. Soshu (爽酒, refreshing) = clean tanrei honjozo/futsu-shu, chilled, pairs with raw fish, salads, light vegetables. Junshu (醇酒, rich) = umami-heavy junmai/kimoto/yamahai, room temp to warm (nuru-kan 40°C), pairs with grilled meats, stews, rich dishes. Jukushu (熟酒, mature) = aged koshu, amber color, nutty/umami, warm, pairs with strong-flavored foods or dessert.

5Temperature scale memorization (cold to hot): yuki-hiya (雪冷え, 5°C snow-cold), hana-hiya (花冷え, 10°C flower-cold), suzu-hiya (涼冷え, 15°C cool), jo-on (常温, room temperature ~20°C), hinata-kan (日向燗, 30°C sunny-warm), nuru-kan (ぬる燗, 40°C lukewarm), jo-kan (上燗, 45°C warm), atsu-kan (熱燗, 50°C hot), tobikiri-kan (飛びきり燗, 55°C+ extra hot). Ginjo/daiginjo generally served chilled to preserve esters; junmai and honjozo often shine warm; jukushu (aged) served warm to bring out nutty depth.

Frequently Asked Questions

What is the SSI Kikisake-shi (Sake Sommelier) certification?

Kikisake-shi (literally 'sake taster/master') is Japan's most recognized professional certification for sake service, administered by the Sake Service Institute (SSI) / Nihonshu Service Kenkyukai — Shusho Kenkyukai Rengokai (日本酒サービス研究会・酒匠研究会連合会). It validates comprehensive knowledge of sake brewing science, history, classification, regional styles, and service — and it is widely held by sake sommeliers, restaurant beverage professionals, sake retail buyers, and export professionals. SSI also offers advanced tiers such as Sakesho (Master of Sake) and Shushi Kanteishi.

Who is eligible to take the SSI Kikisake-shi exam?

Candidates must be at least 20 years of age (legal drinking age in Japan). There is no formal educational prerequisite and no prior sake industry experience is required, though intermediate familiarity with sake styles and brewing terminology is strongly recommended to succeed in the intensive 3-day course. The exam is open to both industry professionals and serious enthusiasts, and an International English version is available for non-Japanese-speaking candidates.

What is the format of the Kikisake-shi exam?

The Kikisake-shi certification is delivered as a 3-day intensive course culminating in three assessment components: a written theory examination of multiple-choice questions covering brewing, classification, history, and service; a blind tasting identification exercise assessing the candidate's ability to recognize SSI 4-style categories (Kunshu/Soshu/Junshu/Jukushu) and common faults; and a service demonstration covering proper tokkuri handling, temperature ranges (yuki-hiya through tobikiri-kan), and food pairing recommendations.

How much does the 2026 Kikisake-shi course and exam cost?

The 2026 SSI Kikisake-shi course + exam bundle is approximately ¥50,000-¥80,000 (~$350-$600 USD), depending on whether candidates take the course in Japan or via the International SSI English version, and whether SSI membership is required. Always verify the current schedule on the official SSI website (sakejapan.com). Retakes of individual failed components are available per SSI policy with additional fees.

When is the 2026 exam administered?

SSI offers multiple Kikisake-shi course sessions throughout the year in Japan (primarily in Tokyo with sessions in Osaka and other cities), plus International English versions held periodically overseas through authorized partners. Specific 2026 schedules are posted on sakejapan.com, and candidates should register well in advance as course seats are limited.

How is the exam scored?

SSI uses criterion-referenced scoring, meaning candidates are measured against a fixed content-expert standard across the three components (theory, tasting, service) rather than curved against one another. Each component must be passed; candidates failing one component may retake that portion per SSI policy. SSI does not publicly release detailed pass rates.

What are the highest-yield topics?

Highest-yield topics include the eight Tokutei Meisho-shu categories and their polishing thresholds (70/60/50%), shuzo koteki-mai rice varieties (Yamadanishiki is the king), Aspergillus oryzae kojikin (designated Japan's national microbe in 2006), sandan-jikomi three-stage moromi, sokujo vs kimoto vs yamahai shubo methods, Kyokai Association yeasts (No.6/7/9/10/14/1801), the SSI 4-style typology (Kunshu/Soshu/Junshu/Jukushu), the temperature scale from yuki-hiya to tobikiri-kan, Nada miyamizu hard water vs Fushimi/Hiroshima soft water, and label reading (nihonshu-do SMV, sando, amino-san-do).

How should I study for this exam?

Use a structured 2-4 month plan leading into the SSI course. Start with brewing fundamentals — rice, water, koji, shubo, moromi — then move to classification (Tokutei Meisho-shu) and regional styles, then Kyokai yeasts and post-press processing, and finally SSI 4-style typology and service/pairing. Read the official SSI Kikisake-shi textbook, supplement with the John Gauntner Sake Handbook and Philip Harper's Book of Sake, and drill high-volume MCQ practice. Taste widely across all four SSI styles (Kunshu/Soshu/Junshu/Jukushu) with structured notes. Complete timed mock exams.