WSET LEVEL 1 SAKE EXAM 2025| 200 ACTUAL EXAM
QUESTIONS WITH CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) |ALREADY SCORED A+
what step happens right after polishing? - RIGHT ANSWER<><>
washing the rice
------ and --------- is necessary to soften the grain and ensure that it has
the correct texture and level of moisture so that it can break up into the
water during fermentation - RIGHT ANSWER<><> soaking and
steaming
why is koji made in a special series of rooms in a sake brewery? -
RIGHT ANSWER<><> to control temperature and humidity
four stages of making koji - RIGHT ANSWER<><> 1) cooling the
steamed rice 2)spreading the mould over the steamed rice
3) initial mould growth
4) controlling and stopping the mould growth
cooling the steamed rice - RIGHT ANSWER<><> when it is taken out
of the steamer the rice is too hot to make koji. it is spread out on mats to
cool naturally
spreading the mould - RIGHT ANSWER<><> when the rice has cooled
enough it is moved into the warmest most humid part of the koji room.
,its spread out in a thin layer on a large table and the mould spores
(seeds) are spread over the steamed rice
initial mould growth - RIGHT ANSWER<><> in the warmest and most
humid part of the koji room the mould grows rapidly over the rice. the
rice is regularly turned by hand to ensure even growth
controlling and stopping the mould growth - RIGHT ANSWER<><>
rice is sometimes transferred to racks and moved to cooler and less
humid parts of koji room
aim of the brewer is to slow the mould growth so that exactly the right
amount can be grown.
how is the growth of mould stopped? - RIGHT ANSWER<><> moving
to the coolest part of the koji room. temperature shift
in nearly all style of sake the ------ contribute to a significant amount of
flavor - RIGHT ANSWER<><> yeast
fermentation starter - RIGHT ANSWER<><> using a small amount of
the 4 main ingredients to build up a healthy population of yeast
,special strains of yeast and LOWER fermentation temperatures must be
used in order to create fruity and floral aromas characteristic of -------
styles - RIGHT ANSWER<><> ginjo
----- fermentation temperatures produce cereal and lactic aromas -
RIGHT ANSWER<><> warmer
specialty styles of sake - RIGHT
ANSWER<><> nama nigori
sparkling
koshu
premium grade of sake - RIGHT ANSWER<><> futsū-shu
nama - RIGHT ANSWER<><> sake that has not been pasteurized
characteristics of Nama sakes - RIGHT ANSWER<><> -less stable
-need to be consumed shortly after release and kept refridgerated
-lively and fresh at first then rapidly develop spicy and malty aromas
nigori - RIGHT ANSWER<><> roughly filteredsakes
, cloudy
why is nigori cloudy - RIGHT ANSWER<><> suspended particles of
rice left in the sake
sparkling sake - RIGHT ANSWER<><> bubbles in sparkling sake are
caused by carbon dioxide gas dissolved in the liquid
can be light in texture or rich and more complex, can even be nigori
koshu - RIGHT ANSWER<><> aged sake
storing sake - RIGHT ANSWER<><> -keep it cool
-drink it young
-store bottle upright
-avoid bright light
generally how long can open sake be stored for - RIGHT
ANSWER<><> 2 weeks sometimes longer
sake faults - RIGHT ANSWER<><> -oxidation
QUESTIONS WITH CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) |ALREADY SCORED A+
what step happens right after polishing? - RIGHT ANSWER<><>
washing the rice
------ and --------- is necessary to soften the grain and ensure that it has
the correct texture and level of moisture so that it can break up into the
water during fermentation - RIGHT ANSWER<><> soaking and
steaming
why is koji made in a special series of rooms in a sake brewery? -
RIGHT ANSWER<><> to control temperature and humidity
four stages of making koji - RIGHT ANSWER<><> 1) cooling the
steamed rice 2)spreading the mould over the steamed rice
3) initial mould growth
4) controlling and stopping the mould growth
cooling the steamed rice - RIGHT ANSWER<><> when it is taken out
of the steamer the rice is too hot to make koji. it is spread out on mats to
cool naturally
spreading the mould - RIGHT ANSWER<><> when the rice has cooled
enough it is moved into the warmest most humid part of the koji room.
,its spread out in a thin layer on a large table and the mould spores
(seeds) are spread over the steamed rice
initial mould growth - RIGHT ANSWER<><> in the warmest and most
humid part of the koji room the mould grows rapidly over the rice. the
rice is regularly turned by hand to ensure even growth
controlling and stopping the mould growth - RIGHT ANSWER<><>
rice is sometimes transferred to racks and moved to cooler and less
humid parts of koji room
aim of the brewer is to slow the mould growth so that exactly the right
amount can be grown.
how is the growth of mould stopped? - RIGHT ANSWER<><> moving
to the coolest part of the koji room. temperature shift
in nearly all style of sake the ------ contribute to a significant amount of
flavor - RIGHT ANSWER<><> yeast
fermentation starter - RIGHT ANSWER<><> using a small amount of
the 4 main ingredients to build up a healthy population of yeast
,special strains of yeast and LOWER fermentation temperatures must be
used in order to create fruity and floral aromas characteristic of -------
styles - RIGHT ANSWER<><> ginjo
----- fermentation temperatures produce cereal and lactic aromas -
RIGHT ANSWER<><> warmer
specialty styles of sake - RIGHT
ANSWER<><> nama nigori
sparkling
koshu
premium grade of sake - RIGHT ANSWER<><> futsū-shu
nama - RIGHT ANSWER<><> sake that has not been pasteurized
characteristics of Nama sakes - RIGHT ANSWER<><> -less stable
-need to be consumed shortly after release and kept refridgerated
-lively and fresh at first then rapidly develop spicy and malty aromas
nigori - RIGHT ANSWER<><> roughly filteredsakes
, cloudy
why is nigori cloudy - RIGHT ANSWER<><> suspended particles of
rice left in the sake
sparkling sake - RIGHT ANSWER<><> bubbles in sparkling sake are
caused by carbon dioxide gas dissolved in the liquid
can be light in texture or rich and more complex, can even be nigori
koshu - RIGHT ANSWER<><> aged sake
storing sake - RIGHT ANSWER<><> -keep it cool
-drink it young
-store bottle upright
-avoid bright light
generally how long can open sake be stored for - RIGHT
ANSWER<><> 2 weeks sometimes longer
sake faults - RIGHT ANSWER<><> -oxidation
