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Q1: What kind of a drink is sake? |
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Q2: Rice and water:the secret of Kiku-masamune's
excellence |
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Q3: What sake is exported for the US? |
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Q4: What kind of rice is the best for brewing
sake? |
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Q5: Where is Yamadanishiki rice grown, and why
is it so well suited for sake brewing? |
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Q6: How much Yamadanishiki rice is grown, and
what conditions are required for its cultivation? |
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Q7: What is the "Shinpaku", or white
center, and why is rice with center good
for sake brewing? |
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Q8: How much is the cost of the rice? |
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Q9: What precentage of the rice grain is removed
before brewing Kiku-Masamune Sake? |
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Q10: What is "Miyamizu" water? |
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Q11: Why is Miyamizu water good for sake
brewing? |
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Q12: The following elements are contained
in Miyamizu water. |
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Q13: What is the difference between hard
water and soft water? |
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Q14: Which sake makers use Yamadanishiki
and Miyamizu water? |
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Q15: What is "Koji"? |
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Q16: What functions do koji and yeast play
in the fermentation process? |
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Q17: What is sake mash, how many kinds are
there,and why is it important for fermentaiton?
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Q18: How is the brewing process? |
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Q19: What is "Kimoto" and why is
it preferred for sake brewing? |
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Q20: What exactly is alcoholic fermentation? |
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Q21: What is parallel multiple fermentation? |
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Q22: How does the fermentation process differ
in wine, beer and sake? |
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Q23: What temperature is the sake when it
is fermenting? |
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Q24: What is the difference between sweet
sake and dry sake? |
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Q25: How many days does it take for rice
to turn into sake? |
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Q26: What is the maximum percentage of alcohol
in original pure rice sake? |
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Q27: How many liters of pure rice sake can
be produced from one sho(1.8litters) of rice?
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Q28: What is "Hi-ire", and at what
temperature is it performed? |
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Q29: At what temperature should original
pure sake be aged? |
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Q30: How are the sake lees and rice bran
used? |
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Q31: What is "Nomikiri"? |
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Q32: What is the difference between "new"
sake and "old" sake? |
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Q33: What is "Ookoshu" or "very
old sake" and how does it differ from
regular sake? |
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Q34: Does the color of sake have any relationship
to its flavor or age? |
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Q35: What is the cause of unclear sake or
colored sake? |
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Q36: What is Shiroboke(protein turbidity)
and why does it occur? |
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Q37: How can "Shiroboke" sake be
made drinkable? |
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Q38: How can you tell the difference between
"Hiochi" and "shirosake"? |
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Q39: What is "Hiochi"? |
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Q40: What is "Bin-ka" and how does
it occur? |
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Q41: What is "Aishu"? |
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Q42: What is acidity? |
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Q43: How is sake precipitated and filtered?
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Q44: What does the sake term "Kofu"
refer to? |
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Q45: What is "Hiyaoroshi"? |
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Q46: What do the terms "Akibare"
and "Akibae" mean? |
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Q47: Why is sunlight and flurorescent light
bad for sake? |
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Q48: How many hours of exposure to sunlight
or fluorescent light does it take to affect
sake? |
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Q49: Is sake an acidic food or alkaline food?
Low-acid alkaline foods are commonly thought
to benefit the health... |
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Q50: Is sake bad for people with diabetes?
Should they drink whiskey instead? |
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Q51: Why is sake called "the best of
all medicines"? |
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Q52: What are the five flavors that give
sake its taste? |
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Q53: How to judge sake? |
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Q54: Why is sake sampled in a blue and white
cup, and why do sake tasters spit out the
first sip? |
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Q55: What is "Nama sake"? |
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Q56: How is "Taru sake" or bottled-keg-sake
made, and what makers it distictive? |
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Q57: What is "Nigori sake"? |
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Q58: What is the "Genshu" sake?
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Q59: What is "Kijo sake", and what
is frozen sake? |
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Q60: What is "Ginjo sake"? |
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Q61: What is "Nada-no-Kiippon"? |
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Q62: What is "Junmai sake" and
"Honjozo sake"? |
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Q63: Why is sake heated before bottling,
and to what temperature is it heated? |
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Q64: How long will bottled sake keep? |
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Q65: What do "Tarunaka" and "Taruzoko"
mean? |
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Q66: Why is cedar from the Yoshino area the
choice of brewmasters? |
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Q67: What is the difference between "Kotsuki"
and "Akami" kegs? |
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Q68: What is "Kagamibiraki"? |
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Q69: Why is salt put on the rim when sake
is drunk from square wooden cups? |
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Q70: What do the words "Sei-Yo-Shu-Ten-Gai"
inscribed on the sake cask mean? |
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Q71: What is rice wine? |
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Q72: How long has Kiku-Masamune sake been
brewed, and when was it first exported to
America? |
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Q73: What is the meaning behind the Kiku-Masamune
trademark, and what does Kiku-Masamune mean? |
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Q74: When was sake first brewed in Japan?
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Q75: What were "Sen-koku" ships?
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Q76: Why did laborers sing when they made
sake? Do they still sing today? |
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Q77: Where is Nada Gogo and what is "Nada
no Kiippon"? |
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Q78: Why has Nada become the center of the
sake brewing industry? |
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Q79: What distinguishes Nada sake from Fushimi
sake? |
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Q80: Who are "Tanba Toji",and what
does a Toji do? |
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Q81: What distinguishes Kiku-Masamune from
other sake brands? |
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Q82: How is it determined whether a sake
is dry or sweet? |
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Q83: What is "Ama", "Kara",
"Pin"? |
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Q84: Why is dry sake more refreshing to drink?
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Q85: Kiku-Masamune has built its reputation
on its dry sake. How does it deffer from
the dry sake marked by other brewers? |
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Q86: Why do bars and restaurants prefer to
serve dry sake? |
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Q87: Does the temperature at which sake is
served affect its taste? Does its specific
gravity change? |
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Q88: Will drinking sake get rid of a cold?
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Q89: Is cold sake bad for you? |
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Q90: When you drink sake does the alcoholic
content of the blood rise? |
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Q91: Why do people get hangovers? |
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Q92: Does a morning drink help cure a hanfover?
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Q93: Is there any good instant hangover cure?
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Q94: How can you get rid of "sake breath"
after drinking? |
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Q95: What is the proper way to drink sake? |
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Q96: What is the best way to drink a premium
grade sake? |
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Q97: What is "sakanashio"? |
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Q98: How can you use sake that has become
old? |
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Q99: What does "Hashigo-sake" or
bathopping mean? And is it bad to mix defferent
kinds of alcoholic drinks? |
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Q100: Why is it that someone who likes sake
is called "Hidari kiki" or "lefthander"?
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Q101: What do the words "Jhogo"
and "Geko" mean? |
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Q102: What is "Horo-yoi"? |
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Q103: Japanese say that when some people
drink they "Kuda-o-maku".What does
that mean? |
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Q104: How did people come to drink sake hot? |
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Q105: What is the proper way to heat sake
in "Tokkuri" of sake flasks? |
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Q106: To what temperature should sake be
heated? |
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Q107: How do you heat sake in a microwave
oven? |
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Q108: How fast does the Sake in TOKKURI(about
150ml) cool down? |
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Q109: After hot Sake is poured into cup(15ml)
or Guinomi cup(30ml), how fast does the Sake
cool down? |
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Q110: When warmed Sake is pured into Tokkuri
from Sake Warmer,how fast does Sake cool
down? |
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Q111: What sort of cups should be used for
drinking sake? |
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Q112: What sort of things go with the delicate
flavor of sake? |
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Q113: What typical recipes use sake? |
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Q114: What kind of western foods go well
with sake? |
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Q115: Why does dry sake benefit from keg
aging? |
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Q116: What are the selling points of "Taru
sake"? |
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Q117: Why do women like "Taru sake"?
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Q118: How should "Taru sake" be drunk? |
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Q119: Kiku Masamune Sake Brewery's unique history
of exporting "Taru sake" to the
United States. |
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Q120: Does sake contain any preservatives? |
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Q121:Why does Kiku Masamune have such an outstanding
reputation in Japan? |
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