2023年度SAKE DIPLOMA International対策問題集 Vol.14

昨年までAmazonのKindleで販売していた「Japanese SAKE QUIZ 250: SAKE DIPLOMA International 2022 support (English Edition)」を、今年からnoteにて無料公開することにしました。定期的に更新していきますので、受験する皆さんはぜひご活用ください。

【066】Question

Select one sake production volume in Hiroshima Prefecture.

1. 2,021 kl

2. 3,105 kl

3. 4,625 kl

4. 6,121 kl

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【067】Question

Select one appropriate description of Arabashiri.

1. Sake squeezed under high pressure at the end

2. The first sake obtained is young and relatively clean tasting

3. Main sake obtained by lowering a ceiling-like weight and applying pressure

4. Sake with a low, subdued aroma over the summer, but with a much improved flavor

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【068】Question

In terms of yeast strain analogies, which of the following yeasts does shochu yeast resemble, and select the appropriate one?

1. sake yeast

2. bakery yeast

3. beer yeast

4. wine yeast

【069】Question

Select one sake drinking vessel in which the intensity of the aroma is strongly perceived due to the short distance between the surface of the liquid and the nose, but the irritation caused by the volatilization of ethyl alcohol is strong and difficult to harmonize with the aroma.

1. Sakazuki

2. Masu

3. Choko

4. Guinomi

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【070】Question

In high temperature saccharification shubo, what is the temperature at which the enzymes of koji work better?

1. 45℃

2. 55℃

3. 65℃

4. 70℃

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答えと解説は有料となります。