Sake Menu Guide and Staff Training Specifications

Fill-in-the-blank practice flashcards covering specifications, classifications, polishing ratios, ABV, flavour profiles, and serving procedures for the restaurant sake menu.

Kanpai Kaizen Junmai Ginjo is produced by Kanpai Brewery, which is located in __________.

South London

The rice polishing percentage of Kanpai Kaizen Junmai Ginjo is __________.

$$60\%$$

Kanpai Kaizen Junmai Ginjo has rich notes of lychee and honeydew melon, complimented by sweet undertones of __________.

cereal and rice

Kanpai Sumi Tokubetsu Junmai has an ABV of $15\%$ and a polishing percentage of __________.

$$70\%$$

The ceramic serving flask shown in the image, used when serving sake warm, is called a __________.

Tokkuri

The carbonation in Mio Junmai Sparkling is produced with __________.

injected CO2

Mio Junmai Sparkling features an ABV of __________ and can be served chilled in a wine glass or flutes.

$$5\%$$

In Japanese sake terminology, the word 'Genshu' means __________.

undiluted

Hiya Honjozo Genshu has an ABV of __________ and can be served chilled neat in a wine glass or on the rocks.

$$17\%$$

The term 'Nigori' indicates that the sake is coarsely filtered, with some __________ remaining.

rice sediments

Dassai 45 Nigori should be served in a clear glass due to its unique __________.

cloudy colour & texture

The number 45 in the brand name Dassai 45 indicates that the rice is __________.

polished at $45\%$

Dassai 45 Junmai Daiginjo is recommended as the best combo to pair with __________.

Sashimi

In Japanese, the term 'Tokubetsu' translates to __________.

special

Akashi Tai Tokubetsu Honjozo Genshu has a polishing ratio of $60\%$ and an ABV of __________.

$$19\%$$

Koiku 54 Suigei Junmai Ginjo has an ABV of $16\%$ and a polishing percentage of __________.

$$50\%$$

Dreamsake Daiginjo has notes of melon, honey, and citrus, and is noted as being very similar to a stone fruit __________.

Sauvignon Blanc

According to the serving specifications, Dreamsake Daiginjo must be served chilled in a __________.

Wine glass only

Kaysake Junmai Daiginjo has an ABV of $15.8\%$ and is classified under additional notes as a __________.

Modern Sake

Heavensake is the first sake to combine different types of sake and rice blends using the __________ method.

Assemblage

Compared to classic sakes, Heavensake Junmai 12 has __________ less alcohol and calories without compromising on taste.

$$25\%$$

In Japanese, the term 'Karakuchi' on a sake label translates to __________.

dry

Gokai Karakuchi is a 'Futsushu' sake, meaning that it does not have any __________ stated on the label.

polishing ratio %

Unlike most other sakes on the menu, the best temperature recommendation for Gokai Karakuchi is __________.

Warm only

The traditional square wooden box container pictured beneath the overflowing glass for serving chilled Nanbu Bijin is called a __________.

masu cup

Nanbu Bijin Tokubetsu Junmai features an ABV of $15\%$ and a polishing percentage of __________.

$$55\%$$

Akashi Tai Junmai Ginjo Sparkling creates natural effervescence using secondary bottle fermentation, similar to __________.

Champagne

Akashi Tai Junmai Ginjo Sparkling has a polishing percentage of $60\%$ and an ABV of __________.

$$7\%$$

Akashi Tai Yuzushu Ginjo is made by macerating fresh yuzu citrus in premium ginjo sake and has an ABV of __________.

$$10\%$$

Akashi Tai Umeshu Ginjo is created by macerating Ume plums in artisanal Ginjo sake for $6\text{ months}$ and aging them for __________.

$$18\text{-}24\text{ months}$$

Akashi Tai Umeshu Ginjo has a polishing percentage of $50\%$ and an ABV of __________.

$$14\%$$