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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.1 (2) 9
Answer sheet No.2 (3) 13
Answer sheet No.2 (4) 20
Answer sheet No.3 (5) 28
Answer sheet No.3 (6) 35
Correspondence Test No.1
Correspondence Test No.2
Correspondence Test No.3
International Kikisake-shi Correspondence Course
Correspondence Test No.1 ( 1 ) Answer Sheet
Student Name :Evaluat
ion
1
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(1)
(2)
(3)
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④ ⑤ ⑥
⑦ ⑧
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International Kikisake-shi Correspondence Course
Correspondence Test No.1 ( 2 ) Answer Sheet
Student Name :Evaluat
ion
1
2
(1)
(2)
(3)
3
4 5 6
7
8
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9
(1)(2)(3)(4)(5)
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15 Koku / KL
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International Kikisake-shi Correspondence Course
Correspondence Test No.2 ( 3 ) Answer Sheet
Student Name :Evaluat
ion
1 2 3 4 5
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(1 )
(2 )
(3 )
(4 )
(5 )
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13
9
10
11
①
②
③
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13
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14 15 16
17 18
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Lactic acid
addition
method
(sokujo-style
starter culture)
Lactic acid
bacteria
growing
method
(kimoto-style
starter culture)
28
Kimoto starter
culture
Yamahai starter
culture
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16
30
the temperature
of the
fermentation
mash is low
the temperature
of the
fermentation
mash is high
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32
Edo period
Showa period
Present day
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36
17
37
38
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18
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48 49
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International Kikisake-shi Correspondence Course
Correspondence Test No.2 ( 4 ) Answer Sheet
Student Name :Evaluatio
n
1
Flavor
characteristics
of Kun-shu
Sake that falls
under this type
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Flavor
characteristics
of
so-shu
Sake that falls
under this type
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3
Flavor
characteristics
of jun-shu
Sake that falls
under this type
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Flavor
characteristics
of juku-shu
Sake that falls
under this type
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5
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Protection
against UV
Protection
against heat
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Issyaku(1勺)
Itto (1 斗)
Ichi-go (1合)
Ikkoku (1石)
Issyou (1升)
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9
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Advantages
Disadvantage
s
11
Advantages
Disadvantage
s
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Hot water
Microwave
oven
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13
Earthenware
vessels
Stone vessels
Glass vessels
Wooden
vessels
Metal vessels
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14
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China or
porcelain
vessels
Glass vessels
Wooden
vessels
Metal vessels
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16
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agreement
disagreeme
nt
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18
(1 )
(2 )
(3 )
(4 )
(5 )
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Kun-
shu
So-shu
Jun-shu
Juku-
shu
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International Kikisake-shi Correspondence Course
Correspondence Test No.3 ( 5 ) Answer Sheet
Student Name :Evaluat
ion
1
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4
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Ethyl caproate
Isoamyl acetate
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7
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Sweetn
ess
Acidity
Bitterne
ss
Umami
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Acidity Value
Amino acid
Value
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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
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※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
complexity (simple) (medium) (complex)
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
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
complexity (simple) (medium) (complex)
1 2 3 4 5
■Extracting individuality
IndividualityKun-shu
So-shu
33
Points to
note
Jun-shu
Juku-shu
11
12
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Moldy smell
4-vinylguaiacol
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35
International Kikisake-shi Correspondence Course
Correspondence Test No.3 ( 6 ) Answer Sheet
Student Name :Evaluat
ion
1
(1)
(2)
(3)
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2
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3
(1 )
(2 )
(3 )
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(1 )
(2 )
(3 )
(4 )
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5
■Sales promotion (spring)
Set your role
Set your target
Choose a theme
Select a sake
Specific plan
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■Sales promotion (summer)
Set your role
Set your target
Choose a theme
Select a sake
Specific plan
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■Sales promotion (autumn)
Set your role
Set your target
Choose a theme
Select a sake
Specific plan
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■Sales promotion (winter)
Set your role
Set your target
Choose a theme
Select a sake
Specific plan
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6
(1 )
※ important point
※ description
(2 )
※ important point
※ description
(3 )
※ important point
※ description
(4 )
※ important point
※ description
(5 )
※ important point
※ description
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7
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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
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■Optimal serving methods (so-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
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■Optimal serving methods (jun-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
※Correction leader comment field
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■Optimal serving methods (juku-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
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Mar. 2020
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