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WSET SAKE LEVEL 3 with 100% Correct Answers | Verified | Latest
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WSET SAKE LEVEL 3 with 100% Correct Answers | Verified | Latest
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By: cavalieretommy • 5 months ago
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WSETSAKE
LEVEL
3
How
sake
is
different
from
beer
?
(1)
Sake
is
only
used
polished
rice,
beer
used
unpolished
grains
(usally
barley)
(2)
Beer
need
the
process
called
"malting",to
break
starch
down
into
fermentable
sugar,
sake
used
koji
mold
to
break
starch
down
into
sugars.
(3)
Beer
is
used
single
line
fermentation
technology ,
sake
making
is
used
parelle
Yamada
Nishiki
山
田
锦
The
number
1
variety
of
sake-specific
rice.
Hyogo
prefecture,
30%
of
the
total
sake-specific
rice.
Features:
·
large
grain,
large
well-defined
shinpaku
(
make
it
ideal
for
polishing
down
to
extremely
low
rice
polishing
ratios)
ideal
for
ginjo
and
daiginjo
styles.
·
generous
full
soft
texture,
purity,
precision,
aromatically ,
light
in
intensity
0
Nama
Chozo 生
贮
藏
Legally
defined
as
a
sake
pasteurized
just
once.
this
is
a
way
of
providing
some
of
the
characters
of
nama-zake.
The
first
(pre-storage)
pasteurized
is
avoided.
After
filtration
→
storage
in
bulk
→
pasteurized
in
bulk
also
in
bottle.
Nama-zume
生
诘
not
legally
defined.
before
storage
in
bulk
and
later
bottled
without
a
second
pasteurization.
After
filtration
→
pasteurized
in
bulk
→storage
in
bulk
→
bottled
(without
a
second
pasteurized)
Hiya-oroshi
冷
卸
is
nama-zume
that
released
as
an
autumn
seasonal
product
once
the
heat
of
the
summer
has
passed.
Bin
hi-ire
(
once
pasteurized
)
=
bottle
pasteurisation before
storage
in
bottle,
because
the
sake
is
already
bottled,
the
second
post-storage
pasteurized
is
unnecessary .
this
avoids
the
distinct
aromas
of
nama-zake,
which
can
develop
in
bottle.
Yabuta-Shibori
(Assakuki
)
yabuta
is
the
major
brand
of
the
machine.
A
modern
industry
standard
for
filtration.
Fast,
efficient,
no
contamination
risk,
good
at
minimising
oxidation.
Strong
pressure
can
release
coarse
components
from
the
lees
into
the
sake.
for
futsu-shu,
junmai,
honjozo,
also
for
ginjo
and
daiginjo.
Funa-Shibori
Gentle
pressure,
box
press,
ideal
for
premium
sakes
(
ginjo\daiginjo\junmai
daiginjo
).
Time
and
labor
consuming.
(
takes
about
2
days
)
Fukuro-Shibori
Drip
filtration,
bags
are
hung
and
sake
drips
into
18
L
bottles.
No
external
pressure.
Very
time,
space
and
labor
consuming.
Less
sake
expressed.
Gohyakuman
Goku
五
百
万
石
Niigata,
25%
of
the
total
sake-specific
rice,
good
for
making
Koji,
very
light
aromas,
textures
and
flavors,
well-suited
for
light
simple
delicate
and
dry
with
a
short
clean
finish.
Miyama
Nishiki
美
山
锦
Nagano
长
野
.
10%
of
the
total
sake-specific
rice.
Adapted
growing
in
cool
mountainous
condition.
Rich
and
robust,
sometimes
with
grip
and
graininess
in
their
texture,
aromas
tend
to
restrain.
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