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INTERNATIONAL Kikisake-shi

Correspondence Course

〔Answer Sheet 〕

Certified by: SSI International

Authorized by: Food & Beverage Specialists Organization

(FBO)

CONTENTS

　　

Answer sheet No.1 (1) 1




Answer sheet No.3 (5) 　 28

Answer sheet No.3 (6) 　 35

　

Correspondence Test No.1



International Kikisake-shi Correspondence Course

Correspondence Test No.1 （ 1 ） Answer Sheet

Student Name ：Evaluat

ion

1

① ※Correction leader comment

field

②

③

④

⑤

2

※Correction leader comment field

3


1

4

5


6


7

（１）

（２）

（３）


8 ① ※Correction leader comment

2

field

②

③

9

① ② ③

④ ⑤ ⑥

⑦ ⑧

10

① ② ③

④ ⑤ ⑥

⑦ ⑧ ⑨

⑩

11

① ② ③

④ ⑤ ⑥

⑦ ⑧


12 13 14 15 16

3

17 18 19 20


21


22

①

②

③

④

⑤


4

23


24


25 26

27

① ② ③

④ ⑤ ⑥

⑦


28


5

29

①

・

・

・

②

・

・

・

③

・

・

・


30

①

・

・

・

②

・

・

・

③

・

・

・


31 ① ・

6

・

②・

・

③・

・


32

①・

・

②・

・

③・

・

④・

・


33


34 ・

7

・


35・

・

36・

・


37


8




ion

1

2

（１）

（２）

（３）

3

4 5 6

7

8


9

9

（１）（２）（３）（４）（５）


10


11

12

13


10

14

15 Koku ／　 KL


16


17


11

18


19


12




ion

1 2 3 4 5


6


7

（1 ）

（2 ）

（3 ）

（4 ）

（5 ）


8

13

9

10

11

①

②

③

12

13


14

14 15 16

17 18

※Correction leader comment field 　

19 20

21


22

23 24

25


15

26

27

Lactic acid

addition

method

(sokujo-style

starter culture)

Lactic acid

bacteria

growing

method

(kimoto-style

starter culture)

28

Kimoto starter

culture

Yamahai starter

culture


29

16

30

the temperature

of the

fermentation

mash is low

the temperature

of the

fermentation

mash is high

31

32

Edo period

Showa period

Present day


33 34 35

36

17

37

38


39


40 41 42 43 44

45

46

18

47

48 49


50


51


52


19



Student Name ：Evaluatio

n

1

Flavor

characteristics

of Kun-shu

Sake that falls

under this type


2

Flavor

characteristics

of

so-shu

Sake that falls

under this type


20

3

Flavor

characteristics

of jun-shu

Sake that falls

under this type


4

Flavor

characteristics

of juku-shu

Sake that falls

under this type


21

5


6

Protection

against UV

Protection

against heat


7


8

Issyaku（１勺）

Itto （1 斗）

Ichi-go （１合）

Ikkoku （１石）

Issyou （1升）


22

9


10

Advantages

Disadvantage

s

11

Advantages

Disadvantage

s


12

Hot water

Microwave

oven


23

13

Earthenware

vessels

Stone vessels

Glass vessels

Wooden

vessels

Metal vessels


24

14


15

China or

porcelain

vessels

Glass vessels

Wooden

vessels

Metal vessels


25

16


17

agreement

disagreeme

nt


26

18

（1 ）

（2 ）

（3 ）

（4 ）

（5 ）


19

Kun-

shu

So-shu

Jun-shu

Juku-

shu


27




ion

1


2


3


28

4


5

Ethyl caproate

Isoamyl acetate


6


29

7


8

Sweetn

ess

Acidity

Bitterne

ss

Umami


9

Acidity Value

Amino acid

Value


30

10　

Sake needed for completing the Correspondence Test No. 3 regarding tasting must be prepared by the student.

[Caution]1. Referring to PP. 168 – 173 in the textbook, purchase two different types of sake. To the extent

possible, purchase two notably different types of sake. 2. Sparkling (P.105) and Nigori-zake (P.104) are excluded since they are inappropriate to be used as the

material for the correspondence test.3. Other than the above 1. and 2., there are no other limitations including the price range or categories

(Tokutei meishoshu, PP.126-129) .4. Fill in such information as follows on the form of the Correspondence Test 3-1 Answer sheet ：

1) Product name, location of purchase2) Mandatory information ： brewery name, specific classification (tokutei meishou), alcohol

content.3) Voluntary information： rice variety and percentage of rice, special description created by each

brewery (genshu, namazake, etc.) and so on.4) Other information ： seimaibuai, yeast, production method (kimoto, muroka, araashiri,

hiyaoroshi, nihonshudo, etc.).*When we are unable to identify the sake you used for tasting, the picture or the image of the labels of it must be submitted as necessary in order to confirm. Therefore, please make sure to prepare either of the labels before submission of the tasting test.*Regarding 3) and 4), fill in as much information as possible.*If the terms are not clear, send us an email at [email protected] with an attached image of the label.

＜Sake 1 ＞

Product name

Location of

purchase

Mandatory

Information

brewery name

Specific

classificationalcohol content

Voluntary

InformationOther Information

＜Sake 2 ＞

Product name

Location of

purchase

Mandatory

Information

brewery name

Specific

classificationalcohol content

Voluntary

InformationOther Information

31

※Sake 1

■Evaluating quality

Appearanc

e

Soundness

Color

Viscosity (Low) (medium) (high)

1 2 3 4 5

Aroma

Soundness

strength(weak) (medium) (strong)

1 2 3 4 5

Specific

examples

Main aroma

complexity (simple) (medium) (complex)

1 2 3 4 5

Taste

Soundness

First impression (weak) (medium) (strong)

1 2 3 4 5

Texture

Specific taste

Sweetness/

Dryness

(dry) (medium) (sweet)

1 2 3 4 5

aftertaste(low) (medium) (high)

1 2 3 4 5

Aftereffect(low) (medium) (high)

1 2 3 4 5


1 2 3 4 5

■Extracting individuality

IndividualityKun-shu

So-shu

32

Points to

note

Jun-shu

Juku-shu

※Sake 2

■Evaluating quality

Appearanc

e

Soundness

Color

Viscosity (Low) (medium) (high)

1 2 3 4 5

Aroma

Soundness

strength(weak) (medium) (strong)

1 2 3 4 5

Specific

examples

Main aroma


1 2 3 4 5

Taste

Soundness

First impression (weak) (medium) (strong)

1 2 3 4 5

Texture

Specific taste

Sweetness/

Dryness

(dry) (medium) (sweet)

1 2 3 4 5

aftertaste(low) (medium) (high)

1 2 3 4 5

Aftereffect(low) (medium) (high)

1 2 3 4 5


1 2 3 4 5

■Extracting individuality

IndividualityKun-shu

So-shu

33

Points to

note

Jun-shu

Juku-shu

11

12


13


14

Moldy smell

4-vinylguaiacol


34

35




ion

1

(1)

(2)

(3)


2


36

3

（1 ）

（2 ）

（3 ）


4

（1 ）

（2 ）

（3 ）

（4 ）


37

5

■Sales promotion (spring)

Set your role

Set your target

Choose a theme

Select a sake

Specific plan


■Sales promotion (summer)

Set your role

Set your target

Choose a theme

Select a sake

Specific plan


38

■Sales promotion (autumn)

Set your role

Set your target

Choose a theme

Select a sake

Specific plan


■Sales promotion (winter)

Set your role

Set your target

Choose a theme

Select a sake

Specific plan


39

6

（1 ）

※ important point

※ description

（2 ）

※ important point

※ description

（3 ）

※ important point

※ description

（4 ）

※ important point

※ description

（5 ）

※ important point

※ description


40

7


8


9


41

10

■Optimal serving methods (kun-shu)

Optimal drinking

temperatures

※ specific drinking temperature:

※ reasons

Optimal drinking

vessels

※ specific drinking vessels

※ reasons

Example of dishes

that make good

combinations

※ specific dishes

※ reasons


42

■Optimal serving methods (so-shu)

Optimal drinking

temperatures


※ reasons

Optimal drinking

vessels


※ reasons

Example of dishes

that make good

combinations

※ specific dishes

※ reasons


43

■Optimal serving methods (jun-shu)

Optimal drinking

temperatures


※ reasons

Optimal drinking

vessels


※ reasons

Example of dishes

that make good

combinations

※ specific dishes

※ reasons


44

■Optimal serving methods (juku-shu)

Optimal drinking

temperatures


※ reasons

Optimal drinking

vessels


※ reasons

Example of dishes

that make good

combinations

※ specific dishes

※ reasons


45

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