Sake WSET Level 1 (2023/2024) Graded A

Sake WSET Level 1 (2023/2024) Graded A Japanese name for basic sake Futsu-shu Color(s), abv, flavors futsu-shu Colorless, pale yellow or green. 15-17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors Two big aroma categories of Sake Floral/fruity and cereal/lactic Daiginjō meaning 'Big' ginjō Junmai meaning 'Pure rice'; No alcohol added Two grades of premium sake that have more cereal/lactic aromas, higher acidity and more umami. Junmai, honjōzō What is responsible for the fruity / floral aromas of ginjō styles? Cooler fermentation temperatures 4 steps of preparing rice Polishing, washing, soaking, steaming Outer and middle layers of rice grains affect style how? More cereal / lactic notes, more acidity and umami Using only core of rice grain (almost pure starch) influence style of sake how? Less acidic, less umami. More fruity / floral notes. Honjōzō and junmai polishing ratio 70% of rice grain Ginjō and junmai ginjō polishing % 60% of rice grain Daiginjō or junmai daiginjō polishing % 50 % or less of rice grain 4 stages of preparing the rice grain Polish, wash, soak, steam 4 steps of making Koji Cooling (rice), spreading (mold), initial growth, stopping growth How does brewer slide w or stop koji growth? Moves rice to cooler /coolest part of the room Where does mold growth take place? Koji room Aroma and structure characteristics of ginjō and daiginjō Fruity, floral, less acid, umami 4 specialty styles Nama, Nigori, Sparkling, Koshu Rice, koji, temperature, water, yeast; which 2 have greatest effect on flavor Yeast, fermentation temperature Lower fermentation temps yield what? Fruity and floral aromas typical of ginjō styles Higher fermentation temps produce what type of aromas Cereal and lactic Sake that has not been pasteurized Nama Junmai means No added alcohol Honjōzō fermentation temp Warm Usual spelling of Nama sake Nama-zake Roughly filtered sake Nigori Aged sake Koshu Oak frequently used to age sake T/F F Structure of Koshu Amber, textured, sweet Flavors of Koshu Nuts, dried fruit, meat, pickled vegetables Koshu Storage temperature and storage vessels Broad range x 2 Sake storage temp Cool, refrigerated Effect of light on sake Damage Shelf life of sake and name-zake 1 year, several months Store sake bottles upright/side? Uprights Most Sake stays fresh after opening for x days Two weeks Ginjō styles of sake stay fresh x days after opening 1 week Oxidation (open too long) in Sake can be seen by Aromas of caramel and toffee, deeper color Aromas of bottle that is too old Caramel, toffee, pickled vegetables Name for out-of-condition Nama-zake Nama-hine Nama-hine aromas Malt, meat, rotting vegetables WHO unit of one drink, in ml ethanol and ml sake 12 ml, 75 ml WHO guidelines M/W W 2 drinks / day, M 3 /day Try not to exceed X units of alcohol on any one occasion 4 WHO recommends to abstain from drinking at least X per week Once Sake Decanter Tokkuri Ideal wine glass shape for Sake Small, tulip shaped Effect of warming a Sake on style More: intense, full-bodied, acidic Ginjō Sake styles and serving temperatures Should be served chilled, otherwise loose aromas and flavors Heating Sake has what effect on food pairing Improves pairing with food Wood box sometimes used for serving sake Masu Masu effect on sake flavor Negative, wood taints the sake Chilled definition degrees 6-13 deg C Room temp deg definition 15-18 deg C Warm/ hot definition 40-60 deg C 3 styles that can be served hot Futsū-shu, junmai, honjōzō 3 styles mostly served chilled but sometimes warm Ginjō, Koshu, Nigori Sake carafe Tokkuri Sake cup O-choko was 1 style of sake only ever served chilled Sparkling Effect of umami, sugar and Chili in food on the taste of the wine Harder, more drying, bitter, more acidic; less sweet, less fruity. Effect the of bitterness in food on the taste of a drink Drink tastes more bitter Effect of sweetness and umami in food on most sakes and why "Negligible" Hmmm. Because Sake is low in both bitterness and acidity, is slightly sweet and not especially fruity.