Sake

Question 1

How old is Sake and how many producers are there in Japan

Answer 1

2500 yrs old. 1400 producers in Japan

Question 2

Ingredients in Sake

Answer 2

Water, Rice Koji-Kin (a fungus that converts rice starch into sugar), Neutral Distilled Alc. or Brewers Alc

Question 3

Neutral Distilled Alc. or Brewers Alc. does what

Answer 3

increases richness in quality wines but is mostly used in cheap grades to increase yields.

Question 4

Rice Milling or Polishing

Answer 4

Removes Impurities, results in more refined fragrant flavors

Question 5

Nigori —

Answer 5

Unfiltered, milky sake, off dry.

Question 6

Order of Quality

Answer 6

Junmai- Highest, purest, no alc. added.
Honjozo
Ginjo
Daiginjo

Question 7

Order of Quality Lowest to Highest based on how much grain is milled away.

Answer 7

Junmai-70% of grain remains/30% milled away. No alc
added
Honjozo-70% grain remains/30 slight alcohol added
Ginjo- 60% grain remains/40% grain milled away
Daiginjo-50% grain remains/50% grain milled away

Question 8

Order of Quality low to Highest -remains/milled

Answer 8

Junmai-70/30 no alc added
Honjozo-70/30 slight alcohol added
Ginjo-60/40
Daiginjo-50/50

Question 9

Alcohol level in Sake

Answer 9

15-22%

Question 10

Namazake

Answer 10

Unpasteurized sake that requires refrigeration