Understanding the Sake Brewing Process

Understanding the Sake Brewing Process

Assessment

Interactive Video

Other

9th - 10th Grade

Hard

Created by

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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