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WSET SAKE LEVEL 1 EXAM (ACTUAL / ) QUESTIONS
AND VERIFIED ANSWERS (GRADED A+)
Four stages of Koji making - ---Answers----1. Cooling the steamed rice
- Spreading the mold over steamed rice
- Initial mold growth
- Controlling and stopping mold growth
Define fermentation starter - ---Answers----Brewer uses a small amount of all four ingredients to create healthy population of yeast
Name of two most common old methods of creating fermentation starter - ---Answers----Kimoto Yamahai
How can a brewer create floral and fruity aromas in fermentation - ---Answers----Certain yeast strains Lower fermentation temperature Lower polishing ratios
How can a brewer create lactic and cereal aromas - --- Answers----Warmer fermentation temperatures Higher polishing ratios
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Word for syllable in Japanese - ---Answers----Kanji
Sake that has not been pasteurized - ---Answers----Nama
When should nama-sake be consumed - ---Answers---- Shortly after release
Sake that has been roughly filtered - ---Answers----Nigori
Term for aged sake - ---Answers----Koshu
How can sake be aged - ---Answers----Stainless steel, terracotta, glass, wood, oak is rarely used
Color if most koshu - ---Answers----Amber or brown
Temperature at which koshu is aged - ---Answers----Room temperature to below freezing
Four rules to follow when storing sake - ---Answers----Keep it cool Drink it young Store upright Avoid bright light
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