This is an example of Niigata Sake Master Examination.
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Which of the explanations for Niigata Sake is correct?
A. The blessing of snow creates an environment for long-term low-temperature fermentation, resulting in a light sake quality.
B. The blessing of snow lowers the temperature of the koji, resulting in a light sake quality.
C. The blessing of snow lowers the alcohol content of sake, resulting in a lighter quality of sake.
D. The blessing of snow makes it possible to harvest hard rice, resulting in a light sake quality.
Sake does not clearly show the "winning year" of wine, which is said to improve the quality of sake as a result of the good weather and the harvest of high-quality raw materials.What is the reason?
A. Even if the quality of rice fluctuates slightly due to the influence of the weather, the structure of starch does not change.
B. Even if the quality of rice fluctuates slightly due to the influence of the weather, it does not affect the growth of koji at all.
C. Even if there is some quality change in the rice that is the raw material due to the influence of the weather, Toji will make up for it with technology.
D. Even if the quality of rice fluctuates slightly due to the influence of the weather, it does not affect the growth of yeast at all.
Which is correct about the difference between sokujo starter culture and Kimoto-style starter culture?
A. The quick brew type is burned before use, but the Kimoto type is used raw.
B. The fast-brewing system adds lactic acid, while the Kimoto system grows lactic acid bacteria.
C. The fast-brewing system grows a single yeast, while the Kimoto system grows a wide variety of yeasts.
D. The fast brewing system is said to have been devised by Kamajiro Eda, and the Kimoto system is said to have been devised by Pasteur.
Which is correct about Ginjo-aroma?
A. Ginjo-aroma is created by soaking fruits in sake.
B. Ginjo-aroma is created by brewing fruits with rice.
C. Ginjo-aroma is produced by yeast by high-polishing and low-temperature fermentation.
D. Ginjo-aroma is produced by cold storage of sake.
Which is the correct explanation for the acidity of sake?
A. It is a value that indicates the balance between alcohol and extract of sake, and is a measure of sweetness and spiciness.
B. A numerical value that indicates the amino acid content of sake, which constitutes umami and enhances the richness.
C. A numerical value indicating the glucose content of sake is a measure of sweetness and spiciness.
D. A numerical value that indicates the content of organic acids in sake, which also affects the sweetness and shade of taste.
What is the wrong consideration for sanitation when cleaning sake sets?
A. Do not wash the sake set and other dishes together.
B. Dry the washed sake set well and lay it down.
C. Sake sets are washed with sake and rinsed with sake.
D. Do not put sake sets and other dishes in the same tub.
Which of the important events related to Niigata Sake is correct as an event in 1953 (Showa 28)?
A. Niigata Prefectual Sake Research Institute established
B. Niigata Sake Brewers Association established
C. Niigata Prefecture Sake Brewery Tournament Held
D. Sake distribution corporation Niigata branch opened
Which of the following is incorrect in the explanation of the Niigata Sake School, which was established ahead of the rest of the country?
A. Experiments and practical training are incorporated abundantly, and engineers from the prefecture's brewery, Toji, and staff from Niigata prefectural Sake Research Institute serve as instructors.
B. The qualification for admission is a year-round employee of a sake brewery in the prefecture, and must be 35 years old or younger who has been recommended by the owner.
C. There is a wide range of curriculum from brewing science, laws and regulations, from the attitude and basic knowledge as an engineer involved in sake brewing.
D.It was established in 1984 (Showa 59) by the then Niigata Prefecture Sake Brewing Employees' Union Federation for the development of the prefecture's brewing industry.
It is said that the climate of Niigata in winter is suitable for sake brewing, but which of the following is the correct description?
A. The daylight hours are long.
B. Stable at low temperatures.
C. Extremely cold days continue.
D. The temperature difference between daytime and nighttime is large.
What is wrong with the role that snow plays in sake brewing?
A. Prevent the growth of germs. B. Keep the inside of the warehouse at a high temperature. C. Suitable for low temperature long-term fermentation. D. Clean the air.
Which of the following sake brewing rice has not been developed in Niigata?
C. Yamada Nishiki
Soft water is used as Shikomi water in the majority of Niigata sake, but which one is not characteristic of soft water?
A. Low in minerals
B. Low in calcium and magnesium.
C. Hardness is low.
D. High hardness.
Which ingredients are harmful when contained in brewing water?
B. Phosphoric acid
Which of the following is the best 3 sake shipments by prefecture?
A. (1) Hyogo (2) Kyoto (3) Niigata
B. (1) Kyoto (2) Hyogo (3) Niigata
C. (1) Niigata (2) Hyogo (3) Kyoto
D. (1) Niigata (2) Kyoto (3) Hyogo
Which of the following is the correct rule for the rice polishing rate of Junmai DaiGinjoshu in the quality labeling standards for sake manufacturing?
A.35% or less
B.40% or less
C.45% or less
D.50% or less
What is the group of sake men in Niigata who have become patient, diligent, quiet, and honest, and have played an important role in many sake breweries?
C.Echizen Bran Toji
Which is the correct description for the Niigata Prefectual Sake Research Institute?
A. It is one of the sake research institutes set up in all prefectures nationwide.
B. It is the only prefectural research institute in Japan as an independent organization for sake.
C. Prefectural research institutes for sake exist in Hiroshima, Niigata, and Hyogo prefectures.
D. Established as a national research institute in the Meiji era, and then sold to the prefecture.
What is wrong with the explanation of "Niigata Sake School" established in collaboration with the Niigata Sake Brewers Association and the Niigata Prefectual Sake Research Institute?
A. The decrease in numales in Toji would hinder the transmission of Niigata sake manufacturing technology.
B. The Niigata Sake Education Association was established to strengthen the organization that controls education-related activities.
C. Established by the National Tax Agency to develop and enhance the national sake "Sake".
D. Niigata Sake School received the 60th Niigata Nippo Cultural Award in 2007.