WSET SAKE LEVEL 3
WSET SAKE LEVEL 3 WITH QUESTIONS AND
ANSWERS
Question 1
How sake is different from beer ?
Correct Answer
(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
Question 2
Yamada Nishiki
Correct Answer
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
Page 1 of 20
, WSET SAKE LEVEL 3
Question 3
Nama Chozo
Correct Answer
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.
Question 4
Nama-zume
Correct Answer
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)
Question 5
Hiya-oroshi
Correct Answer
冷卸 is nama-zume that released as an autumn seasonal product once the heat of
the summer has passed.
Page 2 of 20
, WSET SAKE LEVEL 3
Question 6
Bin hi-ire ( once pasteurized ) = bottle pasteurisation
Correct Answer
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.
Question 7
Yabuta-Shibori (Assakuki )
Correct Answer
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.
Page 3 of 20
WSET SAKE LEVEL 3 WITH QUESTIONS AND
ANSWERS
Question 1
How sake is different from beer ?
Correct Answer
(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
Question 2
Yamada Nishiki
Correct Answer
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
Page 1 of 20
, WSET SAKE LEVEL 3
Question 3
Nama Chozo
Correct Answer
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.
Question 4
Nama-zume
Correct Answer
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)
Question 5
Hiya-oroshi
Correct Answer
冷卸 is nama-zume that released as an autumn seasonal product once the heat of
the summer has passed.
Page 2 of 20
, WSET SAKE LEVEL 3
Question 6
Bin hi-ire ( once pasteurized ) = bottle pasteurisation
Correct Answer
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.
Question 7
Yabuta-Shibori (Assakuki )
Correct Answer
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.
Page 3 of 20
