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WSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) ALREADY GRADED A+WSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) ALREADY GRADED A+WSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) ALREADY GRADED A+WSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) ALREADY GRADED A+
Typology: Exams
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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. - ANSWERbitterness ------- 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? - ANSWERenzymes 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 - ANSWERCereal 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, fullbodied, 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
Basic sake - ANSWER-Futsu-shu Futsu-shu - ANSWER-Clear and colorless or pale yellow or pale green color. 15-17% ABV. Slightly sweet and lightly acidic with a delicate lactic and fruity flavors Six premium grades of sake - ANSWER-Honjozo, junmai, ginjo, junmai ginjo, daiginjo, junmai daiginjo Two styles of premium sake - ANSWER-1. Ginjo and daiginjo= Pure fruity & floral Aromas and flavors.