b'S P I R I T Skoji TojiDEFINITIONS SOURCED FROM S A K EMASTER OF SAKE A)TheprocessofdryingA)TheBrew-Masterwho BY THE SAKE SERVICE INSTITUTE polished rice for 14 to 30 daysmanagestheentirestaffand TOJI to level out moisture. The stepsake brewing process. hasit before washing the rice.B)RelatedtoJunmaishu, B) Aprocessinvolvedinsakerefers to sake whichbeen rice cultivation, where water isdistilled in a single brewery and drained out from the rice paddyno distilled alcohol was added.to strengthen rice plants.C) First step involved in rice koji production,wheresteamed C) A fungus used in producing arice is wrapped for 1-2 hours to number of foods that are bothequalise temperaturefundamentally and distinctively OR NOT Japanese.ExamplesincludeA)Theginjo also soy source, miso and sake.TOJI? A)TheHonjozo freshlyknownyeaststarter,yeast sedimentfromasshubo,containing pressed sake, which settles atahighconcentrationof the bottom of the ageing tank. created by combining steamed rice, rice koji, water and yeast.B) A grade of sake classification. IndicatesthataverysmallB) Premium grade classification amount of pure distilled alcoholof sake with a rice polish ratio was added ofatleast40%;usuallylight and fragrant.C) Sake filtered without the use of carbon material. C) Refers to pressing of the sake mash to separate liquids (sake) from the solids (sake lees).Sinceitsintroductiontothewestern market, sake has steadily grown in globalgenshupopularity. However, there is still an air of mystery surrounding Japans nationalA)AsakemadewithoutanyAnswers: Daiginjo (b), Koji (c), Honjozo (b), Genshu (a), Toji (a), Ginjo (b), Moromi (c)tipple. See how many terms below youadditional water. Usually water know the definitions to, and find out if youisaddedtoadjustaroma,moromicould be a sake master. flavourandalcoholcontent. Because water is not added toA)Breweryworkers,often thistypeofsake,thealcoholseasonalworkerswholeave content is around 20%, with atheir hometowns from fall until deeperflavourwhichcanbespringtime.Daiginjo enjoyedon the rocks.B)Themultiple-parallel A)Localsake,orsakefromB)Qualityspringwaterfromfermentationprocess,where thecountryside,producedbytheNadaregionofHyogorise koji converts rice starches microbreweries. Prefecture,renownedforintofermentableglucose,and producing masculine charactersimultaneouslyinthesame B)Superpremiumgradeofsake. tankyeastconvertsglucose Sake with a rice polish rate ofinto alcohol.at least 50%; usually light andC) One of the four classification highly ragrant. types, established by the SakeC)Sakemashproducedby ServiceInstitute.Referringtoaddingricekoji,waterand C)Brewersalcohol,referringhighly fragrant and light sake. steamed rice into the shubo.tothealcoholaddedtothe moromi.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - SAKE 117'