WSET LEVEL 1 SAKE LATEST 2024/2025 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS, Exams of Chemistry

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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 - ANSWER-soaking 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

-avoid bright light

generally how long can open sake be stored for - ANSWER-2 weeks sometimes longer

sake faults - ANSWER--oxidation

-out of condition

-nama-hine

oxidation - ANSWER-a bottle that has been open too long develops unwelcome aromas of caramel and toffee.

color deepens

out of condition - ANSWER-a bottle that is too old develops unwelcome aromas of caramel, toffee, and pickled vegetables

color also deepens

nama-hine - ANSWER-nama-zakes can develop unpleasant aromaS of malt, meat, and rotting vegetables

alcohol and health - ANSWER--women should not drink more than 2 units a day on a day on average

-for men no more than 3 drinks

-try not to exceed four units on any one occasion

-dont drink alcohol in some situations, such as when driving, if pregnant or in certain work situations and abstain from drinking less than once a week

serving sake - ANSWER-sakes should be chilled in a fridge

tokkurri - ANSWER-what you can decant sake into (a sake carafe)

some have a compartment for iced water to keep it cool

used for as a heating or cooling vessel

can be made of pottery or many other materials

o-choko - ANSWER-traditional sake cup

range of sizes shape and materials

small size so frequently refilled as per Japanese hospitality

sake serviceware - ANSWER-variety of different vessels can be used including wine glasses

how to warm sake using a waterbath - ANSWER-place tokurri in container filled with water heated to about 80 C (176 F)

check temp using thermometer

takes 2-4 minutes

service temperature - ANSWER-

warming sake makes flavors more ------- and ------in texture and ------- in acidity - ANSWER-intense

richer

higher

what style of sake loses their aromas and flavors when heated? - ANSWER-ginjo

what is best service temp for ginjo? - ANSWER-chilled

masu - ANSWER-Japanese word for small box made of cedar

Is masu ideal for serving sake?

why or why not? - ANSWER-it is not because wood adds flavor to the sake

what was masu historically used for? - ANSWER-measuring rice and sometimes drank our of for ceremonial occasions

wine glasses for sake - ANSWER-ideal for premium sake (chilled or room temp)

most suitable are small enough that sake stays at right temp

what kind of wine glasses enhance aroma of sake? - ANSWER-tulip shaped

warming sake(180ml) using microwave - ANSWER-20-40 seconds

sake service temperatures by style:

chilled 6-13 C (43-55F) - ANSWER-futū-shu/junmai/honjōzō

ginjo styles

sparkling styles

sake service temperatures by style:

koshu, nigori - ANSWER-these sakes are generally served better chilled but some can be served warm

sake service temperatures by style:

room temperature

15-18 C (59-64F) - ANSWER-futū-shu/junmai/honjōzō

ginjo sometimes on personal preference

sake service temperatures by style:

warm/hot 40-50 C( 104-122 F) - ANSWER-futū-shu/junmai/honjōzō

taste interaction - ANSWER-When food and drink are consumed together they affect the way each other taste.

Positive Interactions - ANSWER-Salt and acid in foods tend to make a drink seem less drying and bitter and less acidic. These components can also make a drink seem sweeter; and more fruity.

Positive Interactions:

----- and ---- in foods tend to make a drink seem less drying and bitter and less acidic. These components can also make a drink seem sweeter; and more fruity. - ANSWER-salt

acid

Negative Interactions - ANSWER-Umami in foods tends to make a drink taste more drying and bitter and more acidic. These components can also make a drink seem less sweet; and less fruity. Salt in food can cancel out the negative impact of umami.

Sugar and chilli heat in a food can have a similar effect to umami. Chilli can also increase the burning effect of the alcohol.

Bitterness in a food can make a drink taste more bitter.

positive interactions in sake - ANSWER-salt and acid

negative interactions in sake - ANSWER-umami

sugar and chili heat

bitterness

Umami - ANSWER-in foods tends to make a drink taste more drying and bitter and more acidic. These components can also make a drink seem less sweet; and less fruity. Salt in food can cancel out the negative impact of this

------- in a food can make a drink taste more bitter. - ANSWER- bitterness

------- and ------------in a food can have a similar effect to umami. ---- can also increase the burning effect of the alcohol. - ANSWER-Sugar and chilli heat

chilli

key points to consider when pairing sake and food - ANSWER-● Most sakes go with most foods. Personal preference is therefore always the most important consideration.

● Food and sakes should have a similar flavour intensity so that one does not overwhelm the other.

● Sweet dishes should be paired with a sake that is equally as sweet.

four ingredients to make sake - ANSWER-steamed white rice

koji

water

yeast

where does steamed rice come from? - ANSWER-steamed at the brewery, they do not buy it already steamed

where does koji come from? - ANSWER-small proportion of steamed rice and allow mould to grow

where does water come from? - ANSWER-local supplies of water

where does yeast come from? - ANSWER-buy from specialist suppliers and use a variety of yeasts

starch conversion - ANSWER-starch + enzymes --> sugar

alcoholic fermentation - ANSWER-sugar+ yeast --> alcohol

why is parallel fermentation unique to sake brewing? - ANSWER- enzymes create sugars at the same time as the yeast eats the sugars

Optional steps in sake production - ANSWER--adding alcohol

-adding water

-pasteurization

3 steps that always occur when sake is made? - ANSWER--fermentation

-filtration

-bottling

what is the ABV when fermentation is stopped in a new sake - ANSWER-typically 20%

filtration - ANSWER-removes rice solids and typically produces clear liquid

bottling - ANSWER-nearly all are packaged in glass bottles

what does adding a distilled alcohol to sake do? - ANSWER-extracts flavors trapped in the rice solids

what does adding water to sake do? - ANSWER-reduces alcohol level from 20% to between 15-17%

almost always added

Pasteurization - ANSWER-prevents faulty aromas from developing

futsū-shu - ANSWER-simple style of sake or basic sake

futsū-shu characteristics - ANSWER-15-17%

slightly sweet

lightly acdic

delicate lactic and fruity flavors

how many grades of premium sake? - ANSWER-

junmai - ANSWER-pure rice

how many grades are in junmai - ANSWER-

what does junmai (pure rice) mean about the sake - ANSWER-high strength distilled alcohol was NOT added before filtration

flavor characteristics of sake for systematic approach to tasting sake - ANSWER-fruity/floral

cereal/grain/nut

lactic/dairy

preparing steamed white rice: 4 stages - ANSWER-polishing

washing

soaking

steaming

outer and middle layer of rice grain contain - ANSWER-starch and other components that give sake extra acidity, umami and cereal flavors

white color of rice is where - ANSWER-middle layers of rice grain and starch core

starch core - ANSWER-white and almost pure starch

if a brewer only polishes away some of the middle layers the resulting sake will have MORE ------- and ----- with ------ and ------ aromas - ANSWER-acidity

umami

cereal

lactic

if the brewer decides to remove MOST or all of the middle layers to leave just the core, which is almost pure starch, then the resulting sake will typically have LESS ---- and ---- and more ------- , ----- aromas - ANSWER-acid

umami

fruity,floral

polishing ratio - ANSWER-amount of polishing that is required in order to make one of the premium styles of sake is defined in Japanese law

junmai polishing ratio - ANSWER-between 100 to 70 %

and is a rare type

honjōzō and most junmai polishing ratio - ANSWER-70% or less

ginjō or junmai polishing ratio - ANSWER-60% or less

daiginjō or junmai daiginjō polishing ratio - ANSWER-50% or less

Japanese name for basic sake - ANSWER-Futsu-shu

Color(s), abv, flavors futsu-shu - ANSWER-Colorless, pale yellow or green. 15-17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors

Two big aroma categories of Sake - ANSWER-Floral/fruity and cereal/lactic

Daiginjō meaning - ANSWER-'Big' ginjō

Junmai meaning - ANSWER-'Pure rice'; No alcohol added

Two grades of premium sake that have more cereal/lactic aromas, higher acidity and more umami. - ANSWER-Junmai, honjōzō

What is responsible for the fruity / floral aromas of ginjō styles? - ANSWER-Cooler fermentation temperatures

4 steps of preparing rice - ANSWER-Polishing, washing, soaking, steaming

Outer and middle layers of rice grains affect style how? - ANSWER- More cereal / lactic notes, more acidity and umami

Using only core of rice grain (almost pure starch) influence style of sake how? - ANSWER-Less acidic, less umami. More fruity / floral notes.

Honjōzō and junmai polishing ratio - ANSWER-70% of rice grain

Ginjō and junmai ginjō polishing % - ANSWER-60% of rice grain

Daiginjō or junmai daiginjō polishing % - ANSWER-50 % or less of rice grain

4 stages of preparing the rice grain - ANSWER-Polish, wash, soak, steam

4 steps of making Koji - ANSWER-Cooling (rice), spreading (mold), initial growth, stopping growth

How does brewer slide w or stop koji growth? - ANSWER-Moves rice to cooler /coolest part of the room

Where does mold growth take place? - ANSWER-Koji room

Aroma and structure characteristics of ginjō and daiginjō - ANSWER- Fruity, floral, less acid, umami

4 specialty styles - ANSWER-Nama, Nigori, Sparkling, Koshu

Rice, koji, temperature, water, yeast; which 2 have greatest effect on flavor - ANSWER-Yeast, fermentation temperature

Lower fermentation temps yield what? - ANSWER-Fruity and floral aromas typical of ginjō styles

Higher fermentation temps produce what type of aromas - ANSWER- Cereal and lactic

Sake that has not been pasteurized - ANSWER-Nama

Junmai means - ANSWER-No added alcohol

Honjōzō fermentation temp - ANSWER-Warm

Usual spelling of Nama sake - ANSWER-Nama-zake

Roughly filtered sake - ANSWER-Nigori

Aged sake - ANSWER-Koshu

Oak frequently used to age sake T/F - ANSWER-F

Structure of Koshu - ANSWER-Amber, textured, sweet

Flavors of Koshu - ANSWER-Nuts, dried fruit, meat, pickled vegetables

Koshu Storage temperature and storage vessels - ANSWER-Broad range x 2

Sake storage temp - ANSWER-Cool, refrigerated

Effect of light on sake - ANSWER-Damage

Shelf life of sake and name-zake - ANSWER-1 year, several months

Store sake bottles upright/side? - ANSWER-Uprights

Most Sake stays fresh after opening for x days - ANSWER-Two weeks

Ginjō styles of sake stay fresh x days after opening - ANSWER-1 week

Oxidation (open too long) in Sake can be seen by - ANSWER-Aromas of caramel and toffee, deeper color

Aromas of bottle that is too old - ANSWER-Caramel, toffee, pickled vegetables

Name for out-of-condition Nama-zake - ANSWER-Nama-hine

Nama-hine aromas - ANSWER-Malt, meat, rotting vegetables

WHO unit of one drink, in ml ethanol and ml sake - ANSWER-12 ml, 75 ml

WHO guidelines M/W - ANSWER-W 2 drinks / day, M 3 /day

Try not to exceed X units of alcohol on any one occasion - ANSWER-4

WHO recommends to abstain from drinking at least X per week - ANSWER-Once

Sake Decanter - ANSWER-Tokkuri

Ideal wine glass shape for Sake - ANSWER-Small, tulip shaped

Effect of warming a Sake on style - ANSWER-More: intense, full- bodied, acidic

Ginjō Sake styles and serving temperatures - ANSWER-Should be served chilled, otherwise loose aromas and flavors

Heating Sake has what effect on food pairing - ANSWER-Improves pairing with food

Wood box sometimes used for serving sake - ANSWER-Masu

Masu effect on sake flavor - ANSWER-Negative, wood taints the sake

Chilled definition degrees - ANSWER-6-13 deg C

Room temp deg definition - ANSWER-15-18 deg C

Warm/ hot definition - ANSWER-40-60 deg C

3 styles that can be served hot - ANSWER-Futsū-shu, junmai, honjōzō

3 styles mostly served chilled but sometimes warm - ANSWER-Ginjō, Koshu, Nigori

Sake carafe - ANSWER-Tokkuri

Sake cup - ANSWER-O-choko was

1 style of sake only ever served chilled - ANSWER-Sparkling

Effect of umami, sugar and Chili in food on the taste of the wine - ANSWER-Harder, more drying, bitter, more acidic; less sweet, less fruity.

Effect the of bitterness in food on the taste of a drink - ANSWER-Drink tastes more bitter

Effect of sweetness and umami in food on most sakes and why - ANSWER-"Negligible" Hmmm. Because Sake is low in both bitterness and acidity, is slightly sweet and not especially fruity.

Ingredients of Sake - ANSWER-Steamed white rice, koji, water, yeast

Optional ingredient of Sake - ANSWER-High-strength distilled alcohol

Koji - ANSWER-a fungus used to start fermentation, sake brewers take steamed rice and grow mold on it to create koji

making alcohol from sugar and yeast - ANSWER-Dissolve sugar into water, add yeast, yeast eats sugar, turns into alcohol and produce carbon dioxide

3 steps in making sake - ANSWER-Fermentation, filtration & bottling

3 optional steps in making sake - ANSWER-Adding alcohol, adding water & pasteurization

When fermentation is finished sake typically has an ABV of? percent - ANSWER-20 % ABV

Filtration - ANSWER-Removes rice solids to produce a clear liquid

Adding high strength distilled alcohol - ANSWER-Sometimes added to sake before filtration to help extract flavors trapped in the rice solids

adding water - ANSWER-Water is nearly always added before it is bottled to reduce the alcohol level from around 20% to 15-17%

Pasteurization - ANSWER-Most sake is heat treated to prevent faulty aromas from developing