WSET LEVEL 1 SAKE EXAM 2025| 200 ACTUAL EXAM
QUESTIONS AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+
what step happens right after polishing? - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ soaking and
steaming
why is koji made in a special series of rooms in a sake brewery? -
CORRECT ANS✔✔ to control temperature and humidity
four stages of making koji - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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? - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ yeast
fermentation starter - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ ginjo
----- fermentation temperatures produce cereal and lactic aromas -
CORRECT ANS✔✔ warmer
specialty styles of sake - CORRECT ANS✔✔
nama nigori
sparkling
koshu
premium grade of sake - CORRECT ANS✔✔ futsū-shu
nama - CORRECT ANS✔✔ sake that has not been pasteurized
characteristics of Nama sakes - CORRECT ANS✔✔ -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 - CORRECT ANS✔✔ roughly filteredsakes
, cloudy
why is nigori cloudy - CORRECT ANS✔✔ suspended particles of rice
left in the sake
sparkling sake - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ aged sake
storing sake - CORRECT ANS✔✔ -keep it cool
-drink it young
-store bottle upright
-avoid bright light
generally how long can open sake be stored for - CORRECT ANS✔✔ 2
weeks sometimes longer
sake faults - CORRECT ANS✔✔ -oxidation
QUESTIONS AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+
what step happens right after polishing? - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ soaking and
steaming
why is koji made in a special series of rooms in a sake brewery? -
CORRECT ANS✔✔ to control temperature and humidity
four stages of making koji - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ 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? - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ yeast
fermentation starter - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ ginjo
----- fermentation temperatures produce cereal and lactic aromas -
CORRECT ANS✔✔ warmer
specialty styles of sake - CORRECT ANS✔✔
nama nigori
sparkling
koshu
premium grade of sake - CORRECT ANS✔✔ futsū-shu
nama - CORRECT ANS✔✔ sake that has not been pasteurized
characteristics of Nama sakes - CORRECT ANS✔✔ -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 - CORRECT ANS✔✔ roughly filteredsakes
, cloudy
why is nigori cloudy - CORRECT ANS✔✔ suspended particles of rice
left in the sake
sparkling sake - CORRECT ANS✔✔ 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 - CORRECT ANS✔✔ aged sake
storing sake - CORRECT ANS✔✔ -keep it cool
-drink it young
-store bottle upright
-avoid bright light
generally how long can open sake be stored for - CORRECT ANS✔✔ 2
weeks sometimes longer
sake faults - CORRECT ANS✔✔ -oxidation
