Chat with AIExam 10: Sake, Cider, and Mead
A style of Junmai, brewed with very highly polished rice (to at least 50 percent, with 50 percent milled away) and refers to sake of the highest grade.
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VerifiedA
English ciders tend to be dry and tannic compared to French ciders, typically complex from the use of native yeasts and higher in alcohol percent compared to French ciders.
(45) VerifiedTrue
Explain the perspective of whether to warm or heat sake when serving it.
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Answered by Examlex AI CopilotWhen it comes to serving sake, the decision to warm or heat it depends on personal preference and the type of sake being served. Traditionally, sake is served warm in Japan, as it is believed to enhance the flavors and aromas of the drink. Heating sake can also help to mask any off-flavors in lower quality sakes.
However, premium sakes, such as ginjo or daiginjo, are often best enjoyed chilled to fully appreciate their delicate and complex flavors. Heating these sakes can actually diminish their nuanced characteristics.
Ultimately, the decision to warm or heat sake comes down to individual taste and the specific sake being served. It's important to consider the quality and style of the sake, as well as the preferences of those who will be enjoying it. Some people may prefer the warmth of heated sake, while others may prefer the crispness of chilled sake. It's all about finding the best way to enjoy the unique qualities of each sake.
This term references a pure rice premium sake, also meaning that it is unadulterated without any distilled alcohol:
(35) A style of sake made with a highly polished rice, at least 40 percent is milled away and fermented at colder temperatures for longer periods of time. Then it's given a small amount of pure distilled alcohol.
(40) Spanish ciders are often lighter, subtle, and fruity with a range of dry-to-sweet styles and lower in alcohol (ranging from 3 to 6 percent)
(32) This sake tends to have a cloudy appearance because of lack of filtering as compared to other styles of sake. This style is often served after meals; it is lightly sweet and may contain light carbonation.
(28) Ciders are an increasingly popular alcoholic based beverage. Hoever, it is still an extremely small percentage of the marketplace in terms of consumption by the American consumer. How can a beverage manager justify having/offering several ciders (or any ciders) on their beverage menu?
(42) This sake is a "draft" and is sold either on draft or in a can. In this sake, fresh sake is microfiltered instead of other sake which is pasteurized twice, once before aging and once in the process of bottling.
(39) Spanish ciders are often called sidra or sagardoa and are higher in alcohol than other ciders, typically ranging between 5 and 6 percent, most often extremely dry, tart, and tannic
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