Sake Mastery: Test Your Knowledge on Japan's Iconic Beverage
Idyllic via DISCORD
Created 7/11/2024
Discover how much you know about sake, from its ancient history to modern brewing techniques.
1. What is the main ingredient used to brew sake?
Sticky basmati rice
Non-sticky japonica rice
Long-grain indica rice
Brown rice
2. The first record of sake brewing using mold (koji) was documented in the Heian period. Can you guess the year?
3. Which process separates the clear sake from the fermentation mash?
Decanting the liquid
Pressing the fermentation mash
Distillation of the mix
Skimming the surface
4. During which period did sake brewing become a thriving industry?
Edo period (1603-1868)
Heian period (794–1185)
Kamakura period (1185–1333)
Muromachi period (1333-1573)
5. What is the purpose of adding koji mold in sake brewing?
Enhance flavor
Enhance coloration
Increase preservation
Convert starch into glucose
6. The multiple parallel fermentation process of sake brewing is unique. What does it involve?
Starch to sugar, sugar to alcohol
Sugar to alcohol, alcohol to vinegar
Starch to glucose, glucose to alcohol
Yeast to alcohol, alcohol to glucose
7. What is the cultural significance of 'omiki' in Shinto rituals?
Marking store openings
New Year's festivities
Offering sake to gods
Celebrating marriages
8. Which rice type is especially suited for brewing premium sake?
Converted rice
Sticky rice
Table rice
Sake rice
9. What is a known characteristic of aged sake (koshu)?
Milky white
Amber in color
Greenish hue
Clear in appearance
10. When was the first record of pasteurization in sake production?
17th century
15th century
18th century
16th century
11. How did commercial sake brewers historically differ from religious institutions?
Did not refine techniques
Focused on ceremonial sake
Commercial brewers appeared in 14th-16th century
Appeared in 11th century
12. What type of sake is aged through summer and shipped in the fall?
Nama-zake
Junmai
Hiyaoroshi
Daiginjo-shu
