Practice Questions! Sake Diploma International

酒ディプロマインターナショナル。

毎年受ける人増えそうですね^^

少しでもみなさんの助けになると良いなあ！

Let's get started!

Hello everyone! 

The questions for the second volume of chapter 2 is here now.

1. Explain san-dan-jikomi. 

2. How many days does fermentation typically take for ordinary sake/honjozo-shu? 

3. What is the pH level of sake moromi? 

4. When is the designated date of sake production under the Liquor Tax Act? 

5. What is koji?

6. How much alcohol can be used for specially designated sake? 

7. What are the benefits of foamless yeast? 

8. What is the name of the chemical reaction between amino acid and saccharides that browns food or drink?

9. What is “Brewing by liquefaction”? 

Answers:

1. Explain san-dan-jikomi. 

= Mashing is done in 3 stages, as water, koji, and steamed rice are mixed gradually in the 3 stages over 4 days. (Check each stages and their purposes.)

2. How many days does fermentation typically take for ordinary sake/honjozo-shu? 

= 20-25 days  (How many days does it take for the ginjo-shu?)

3. What is the pH level of sake moromi? 

= pH4.2  (Check the countermeasures against lactic acid bacteria found in Moromi.)

4. When is the designated date of sake production under the Liquor Tax Act? =The day when Joso is done. (Check the each method of Joso and how they work.)

5. What is koji?

= A component for the saccharification of steamed rice, and it is also a source of nutrients for yeast, such as vitamins. (Check koji-buai as well.)

6. How much alcohol can be used for specially designated sake? = 10% of total white rice volume. (What are the benefits of adding alcohol?)

7. What are the benefits of foamless yeast?

= Breweries don’t need a form removing machine, it yields higher volumes of sake and is easier to wash the tank. (Need to know the names of the important Kyokai yeasts.)

8. What is the name of the chemical reaction between amino acid and saccharides that browns food or drink?

 = Meillard reaction. (What circumstance does it happen? )

9. What is “Brewing by liquefaction”? 

= Steamed rice is melted with enzymes before being added to moromi and is used in the 3-stage mashing process along with koji. (Similar to beer).  

(Check the other special sake.)