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WSET SAKE LEVEL 3 EXAM 2024 /2025| 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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WSET SAKE LEVEL 3 EXAM 2024 /2025| 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
WSET level 1
Institution
WSET Level 1
WSET SAKE LEVEL 3 EXAM 2024 /2025| ACTUAL
EXAM WITH A STUDY GUIDE AND PRACTICE EXAM
| ACCURATE REAL EXAM QUESTIONS AND
ANSWERS | GUARANTEED PASS | LATEST UPDATE
| GRADED A
WSET SAKE LEVEL 3 EXAM 2024 /2025| ACTUAL
EXAM WITH A STUDY GUIDE AND PRACTICE EXAM
| ACCURATE REAL EXAM QUESTIONS AND
ANSWERS | GUARANTEED PASS | LATEST UPDATE
| GRADED A
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
Types of koji 麹 used in Japan
(1) ki-koji 黃麹 or yellow koji - aspergillus oryzae, produces strong enzymes, used for sake, soy sauce,
miso
(2) kuro-koji 黑麹 or black koji - aspergillus awamori, produces high citric acid and strong enzymes, used
for awamori (Okinawa distilled spirits)
(3) shiro-koji 白麹 or white koji - aspergillus kawachi, produces high citric acid and strong enzymes, used
for shochu
,Single Line Multiple Fermentation
Use to make beer:
First, saccharification takes place, then alcoholic fermentation.
(Malt is a germinated barley which produces a diastatic enzyme during germination to cause
saccharification), then you add yeast to create the alcohol)
Multiple Parallel Fermentation
Use to make sake:
alcoholic fermentation (yeast starter) and saccharification (komekoji or rice koji) occur simultaneously
In sake making, yeast starter, rice, water and rice koji are added at once, so that alcoholic fermentation
and saccharification take place at the same time. Through this process, sake obtains the highest alcohol
content among fermented beverages.
Shuzo-yosui 酒造用水
Water "hardness" and "softness" strictly refers only the level of calcium and magnesium dissolved in the
water.
· Magnesium in the sake making is very important because magnesium enhances the metabolism of the
yeast. ( potassium and phosphorus also aid the healthy growth of the yeast and koji )
· Mineral-richness water : MIYA-MIZU of Nada near Kobe in Hyogo prefecture.
· Mineral-poverty water : FUSHUMI near Kyoto.
Rice cultivation conditions for shuzo-kotekimai
(1) large difference in temperature between day and night
(2) rich soil
(3) wide spacing of rice plants for sunlight and ventilation
(4) skillful farmer is necessary
(5) stalks are higher (>1.5m, vs 1.2-1.3m of regular rice stalks) and top heavy (because of larger grain) -
so easily blown over and more difficult to grow
, Standard ratios in main fermentation
130% water
80% rice koji
20% steamed rice
Good minerals in suitable water for sake
· potassium
· phosphorus
· magnesium
These elements to enhance the metabolism of the yeast and growth of koji in shubo and moromi , make
sure the fermentation stable and effective.
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
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.
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