WSET LEVEL 1 SAKE LATEST 2026 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

WSET LEVEL 1 SAKE LATEST 2026 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+

WSET LEVEL 1 SAKE LATEST 2026 ACTUAL EXAM

180 QUESTIONS AND CORRECT DETAILED ANSWERS

WITH RATIONALES (VERIFIED ANSWERS)

|ALREADY GRADED A+

what step happens right after polishing? - 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 - ANSWERsoaking and steaming

why is koji made in a special series of rooms in a sake brewery?

- ANSWER- to control temperature and humidity

four stages of making koji - 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 - 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 - 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 - 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 - 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? - 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 - ANSWER- yeast

fermentation starter - 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 - ANSWER- ginjo

----- fermentation temperatures produce cereal and lactic aromas

- ANSWER- warmer

specialty styles of sake - ANSWER- nama

nigori

sparkling

koshu

premium grade of sake - ANSWER- futsū-shu

nama - ANSWER- sake that has not been pasteurized

characteristics of Nama sakes - 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 - ANSWER- roughly filteredsakes

cloudy

why is nigori cloudy - ANSWER- suspended particles of rice

left in the sake

sparkling sake - 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 - ANSWER- aged sake

storing sake - ANSWER- -keep it cool

-drink it young

-store bottle upright