
Understanding the Sake Brewing Process
Interactive Video
•
Other
•
9th - 10th Grade
•
Hard
Nancy Jackson
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary question raised about sake in the introduction?
How is sake made and does it ferment like wine or beer?
What are the health benefits of sake?
How many types of sake are there?
What is the best way to serve sake?
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient in sake production is responsible for converting rice starches into sugar?
Yeast
Koji spores
Rice
Water
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is the milling rate of rice not the best indicator of sake quality?
It is too expensive to mill rice extensively.
Some producers value the flavors from the outer layers of rice.
It does not impact the fermentation process.
It affects the color of the sake.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of steaming rice in sake production?
To remove impurities
To add flavor to the rice
To maintain its firm outer texture and soft center
To dry the rice completely
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main role of koji in sake production?
To ferment the sake
To add color to the sake
To convert rice starch into sugar
To filter the sake
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does the fermentation process of sake differ from that of wine and beer?
The conversion of starch to sugar and sugar to alcohol happens simultaneously.
It takes a shorter time to ferment.
It uses different types of yeast.
It occurs at a higher temperature.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of adding a small percentage of other alcohols during sake fermentation?
To change the color of the sake
To enhance floral aromas
To increase the alcohol content
To speed up fermentation
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