Deck 10: Sake, Cider, and Mead

Question 1

This term references a pure rice premium sake, also meaning that it is unadulterated without any distilled alcohol:

A) Honjozo
B) Daiginjo
C) Namazake
D) Junmai

Answer 1

Junmai

Question 2

A style of Junmai, brewed with very highly polished rice (to at least 50 percent, with 50 percent milled away) and refers to sake of the highest grade.

A) Junmai Daiginjo
B) Junmai Ginjo
C) Namazake
D) Honjozo

Answer 2

Junmai Daiginjo

Question 3

A style of sake made with a highly polished rice, at least 40 percent is milled away and fermented at colder temperatures for longer periods of time. Then it's given a small amount of pure distilled alcohol.

A) Junmai Ginjo
B) Ginjo
C) Namazake
D) Honjozo

Answer 3

Ginjo

Question 4

This sake tends to have a cloudy appearance because of lack of filtering as compared to other styles of sake. This style is often served after meals; it is lightly sweet and may contain light carbonation.

A) Nama
B) Kimoto
C) Namazake
D) Nigori

Question 5

This sake is a "draft" and is sold either on draft or in a can. In this sake, fresh sake is microfiltered instead of other sake which is pasteurized twice, once before aging and once in the process of bottling.

A) Nama
B) Kimoto
C) Namazake
D) Nigori

Question 6

Spanish ciders are often lighter, subtle, and fruity with a range of dry-to-sweet styles and lower in alcohol (ranging from 3 to 6 percent)

Question 7

Spanish ciders are often called sidra or sagardoa and are higher in alcohol than other ciders, typically ranging between 5 and 6 percent, most often extremely dry, tart, and tannic

Question 8

English ciders tend to be dry and tannic compared to French ciders, typically complex from the use of native yeasts and higher in alcohol percent compared to French ciders.

Question 9

Explain pear cider is a unique version of cider.

Question 10

Explain the perspective of whether to warm or heat sake when serving it.

Question 11

Ciders are an increasingly popular alcoholic based beverage. Hoever, it is still an extremely small percentage of the marketplace in terms of consumption by the American consumer. How can a beverage manager justify having/offering several ciders (or any ciders) on their beverage menu?