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SGWS WSET SAKE LEVEL 1 REVIEW EXAM 2024 | ACTUAL EXAM WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS | LATEST UPDATE | GRADED A$17.99
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SGWS WSET SAKE LEVEL 1 REVIEW EXAM 2024 | ACTUAL EXAM WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS | LATEST UPDATE | GRADED A
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Course
SGWS WSET SAKE
Institution
SGWS WSET SAKE
SGWS WSET SAKE LEVEL 1 REVIEW EXAM 2024 | ACTUAL EXAM
WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL
EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS |
LATEST UPDATE | GRADED A
SGWS WSET SAKE LEVEL 1 REVIEW EXAM 2024 | ACTUAL EXAM
WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL
EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS |
LATEST UPDATE | GRADED A
What are the four main ingredients of sake? - ✔✔ANSW✔✔..Steamed white rice, Koji,
water, and yeast
What is the other optional additional ingredient? - ✔✔ANSW✔✔..High-strength distilled
alcohol
Where does the steamed rice come from? - ✔✔ANSW✔✔..Sake brewers typically buy
rice from suppliers
What are the characteristics of the delivered rice? - ✔✔ANSW✔✔..Not steamed, hard,
and dusty
What does washing the rice grain do? - ✔✔ANSW✔✔..Removes the dust residue from
the rice, which resulted from the polishing process
Why is soaking and then steaming necessary? - ✔✔ANSW✔✔..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
What are the four stages in making Koji? - ✔✔ANSW✔✔..1.) Cooling the steamed rice
2.) Spreading the mold over the steamed rice
3.) Initial mold growth
4.) Controlling and stopping the mold growth
, How is the steamed rice cooled? - ✔✔ANSW✔✔..It is spread out on mats to cool
naturally. Rice taken out of the steamer is too hot to make Koji
Which room is the mold spread in? - ✔✔ANSW✔✔..The warmest and most humid part
of the Koji room
How is the mold evenly grown? - ✔✔ANSW✔✔..The rice is regularly turned by hand
What does the brewer aim for in the mold growth? - ✔✔ANSW✔✔..A slow mold growth
so that exactly the right amount of mold can be grown
How is the growth of the mold stopped? - ✔✔ANSW✔✔..The rice is moved to the
coolest part of the Koji room
What contributes to a significant amount of flavor in many styles of Sake? -
✔✔ANSW✔✔..The yeast
Lower fermentation temperatures must be used in order to create which style of Sake? -
✔✔ANSW✔✔..The fruity and floral aromas of ginjo styles
What do warmer fermentation temperatures produce? - ✔✔ANSW✔✔..Cereal and lactic
aromas
What is the polishing ratio and aromas associated with Junmai Ginjo Sakes? -
✔✔ANSW✔✔..60% or less. Fruity and floral aromas with less acid and umami
What are some characteristics of Honjozo Sakes? - ✔✔ANSW✔✔..Polishing ratio of
70% or less
Cereal and lactic aromas with more acid and umami
Lightly polished
Warm fermentation temperatures
High-strength distilled alcohol added
What does 純 mean? - ✔✔ANSW✔✔..Jun
What does 米 mean? - ✔✔ANSW✔✔..Mai
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