SSI Kikisake-shi Practice Questions - SSI Kikisake-shi (Sake Sommelier) Certification Exam

Which Edo-period innovation most dramatically improved sake stability and year-round brewing?

Stainless-steel fermentation tanks The three-step mash addition (sandan-jikomi) and kan-zukuri (cold winter brewing) Electric refrigeration of moromi Industrial centrifuges for pressing

Correct Answer:

The three-step mash addition (sandan-jikomi) and kan-zukuri (cold winter brewing)

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