WSET Sake Level 3 Exam Questions with Answers
WSET Sake Level 3 Exam Questions with
Answers
Question 1
Q. What is the ideal location for a paddy?
Correct Answer
In a natural basin. This makes it easier to flood and drain the paddy.
Question 2
Q. What are the qualities growers need their soil to have?
Correct Answer
・Gluey substances from plants and animals (help retain water)
・high percentage of clay particles (help retain water and fertilisers)
・rich in nutrients
・free from volcanic ash (disrupt rice growing)
Question 3
Q. Do growers of sake-specific rice use fertilisers in a similar way to growers of table
rice?
Correct Answer
No, growers of sake-specific rice use less fertiliser. Farmers will use fertilisers
①when the seeds are sown, ②when they are transplanted and ③when the ears
appear.
If they add too much fertiliser the levels of proteins, lipids, vitamins and minerals go
up in the grains. This is great for tasty table rice but it can result in undesirable
aromas and coarse textures in a sake.
Page 1 of 25
, WSET Sake Level 3 Exam Questions with Answers
Question 4
Q. Why do farmers drain the paddy?
Correct Answer
- If they do not then any rotting vegetation underwater will disrupt the healthy
growth of the rice plants. Draining the field allows the dead vegetation to have
access to oxygen and decompose in a way they provide nutrients for the rice.
- More importantly, during the dry periods vertical vegetative growth slows and the
plant put more energy into creating large grains.
-Furthermore, the rice plants develop stronger root systems so that they are better
able to support themselves as the grains ripen.
Question 5
Q. Why is a large temperature difference between day and night helpful at this time?
Correct Answer
It helps with the formation of the shinpaku.
Question 6
Q. What happens if the temperature is too hot?
Correct Answer
The rice becomes too glutinous making it harder to handle in the brewery. Also the
grains are likely to have proportionally more protein and are more prone to
cracking.
Question 7
Q. When does the harvest happen?
Correct Answer
Late August to November.
Question 8
Q. What happens if the farmer harvests too early?
Correct Answer
There are too many green/unripe grains in the crop which can result in undesirable
flavours in a sake.
Page 2 of 25
, WSET Sake Level 3 Exam Questions with Answers
Question 9
Q. What happens if the farmer harvests too late?
Correct Answer
The grains are drier and more likely to crack.
Question 10
Q. What is the moisture level that rice is dried to and why?
Correct Answer
14-16%. Above this level grains can rot. Below this level grains are more likely to
crack when processed. It is also the agreed standard for weighing rice for trading.
Question 11
Q. Which kind of criteria are used to grade rice?
Correct Answer
the moisture level and the percentage of broken, cracked, dead or under-ripe
grains. The lower the percentage the better.
Question 12
Q. In sake brewing, which part of the grain is always removed?
Correct Answer
Husk, bran and germ.
Question 13
Q. How does the shinpaku differ from the outer layers of the endosperm?
Correct Answer
The shinpaku is almost completely pure starch whereas the outer layers of the
endosperm include more other components such as protein, lipids, vitamins and
minerals.
Page 3 of 25
WSET Sake Level 3 Exam Questions with
Answers
Question 1
Q. What is the ideal location for a paddy?
Correct Answer
In a natural basin. This makes it easier to flood and drain the paddy.
Question 2
Q. What are the qualities growers need their soil to have?
Correct Answer
・Gluey substances from plants and animals (help retain water)
・high percentage of clay particles (help retain water and fertilisers)
・rich in nutrients
・free from volcanic ash (disrupt rice growing)
Question 3
Q. Do growers of sake-specific rice use fertilisers in a similar way to growers of table
rice?
Correct Answer
No, growers of sake-specific rice use less fertiliser. Farmers will use fertilisers
①when the seeds are sown, ②when they are transplanted and ③when the ears
appear.
If they add too much fertiliser the levels of proteins, lipids, vitamins and minerals go
up in the grains. This is great for tasty table rice but it can result in undesirable
aromas and coarse textures in a sake.
Page 1 of 25
, WSET Sake Level 3 Exam Questions with Answers
Question 4
Q. Why do farmers drain the paddy?
Correct Answer
- If they do not then any rotting vegetation underwater will disrupt the healthy
growth of the rice plants. Draining the field allows the dead vegetation to have
access to oxygen and decompose in a way they provide nutrients for the rice.
- More importantly, during the dry periods vertical vegetative growth slows and the
plant put more energy into creating large grains.
-Furthermore, the rice plants develop stronger root systems so that they are better
able to support themselves as the grains ripen.
Question 5
Q. Why is a large temperature difference between day and night helpful at this time?
Correct Answer
It helps with the formation of the shinpaku.
Question 6
Q. What happens if the temperature is too hot?
Correct Answer
The rice becomes too glutinous making it harder to handle in the brewery. Also the
grains are likely to have proportionally more protein and are more prone to
cracking.
Question 7
Q. When does the harvest happen?
Correct Answer
Late August to November.
Question 8
Q. What happens if the farmer harvests too early?
Correct Answer
There are too many green/unripe grains in the crop which can result in undesirable
flavours in a sake.
Page 2 of 25
, WSET Sake Level 3 Exam Questions with Answers
Question 9
Q. What happens if the farmer harvests too late?
Correct Answer
The grains are drier and more likely to crack.
Question 10
Q. What is the moisture level that rice is dried to and why?
Correct Answer
14-16%. Above this level grains can rot. Below this level grains are more likely to
crack when processed. It is also the agreed standard for weighing rice for trading.
Question 11
Q. Which kind of criteria are used to grade rice?
Correct Answer
the moisture level and the percentage of broken, cracked, dead or under-ripe
grains. The lower the percentage the better.
Question 12
Q. In sake brewing, which part of the grain is always removed?
Correct Answer
Husk, bran and germ.
Question 13
Q. How does the shinpaku differ from the outer layers of the endosperm?
Correct Answer
The shinpaku is almost completely pure starch whereas the outer layers of the
endosperm include more other components such as protein, lipids, vitamins and
minerals.
Page 3 of 25
