WSET SAKE LEVEL 3 ACTUAL
EXAM 2025 WITH 100+ QUESTIONS
AND VERIFIED CORRECT
ANSWERS | ALREADY GRADED A+ |
GUARANTEED PASS | WSET SAKE
LEVEL 3 LATEST EXAM
Q. Why does a large grain and a well-defined shinpaku help with polishing? -
ANSWER-It makes it easier for the brewer to specifically and only remove the
outer parts of the grain. This results in a more efficient use of the rice.
Q. What happens to the rice after it has been polished? - ANSWER-It is rested
for three to four weeks to allow the rice to cool and re-absorb some of the
moisture lost during polishing.
Q. What is the ideal moisture level of the grains after soaking? - ANSWER-30-
35%
Q. If the moisture level of the grains is too high, what will happen during
fermentation? - ANSWER-If the moisture level of the grains is too high, the rice
is not suitable to be used in the kōji production. The high moisture level will
cause the mould to grow too quickly and create too many enzymes. The highly
moist rice is also not suitable to be added to a fermentation batch because it will
make the fermentation process become more difficult to control. This is due to
the fact that the rice will break up too quickly, resulting in faster enzymatic
digestion, creating more sugar and accelerating the fermentation process.
,Q. Does rice with a polishing ratio of 70% need to be carefully managed during
soaking? - ANSWER-No. It absorbs water more slowly and, once a moisture
level of 30% is reached, very little extra water is absorbed.
Q. What techniques can be used by a brewer in order to achieve the correct
moisture level when soaking rice with a low polishing ratio? - ANSWER-
Soaking the rice in small batches, using cold water (it is absorbed more slowly),
timing the soaking using a stopwatch.
Q. What are the aims of steaming? - ANSWER-Sterilise the starch, gelatinise
the starch and increase the moisture of the rice to around 40%.
Q. How is rice loaded into a traditional batch steamer? - ANSWER-It is loaded
in layers separated by cloths. This makes it easier to unload the steamer.
Q. Where is rice that is to be used in kōji making placed in a traditional batch
steamer? - ANSWER-At the top.
Q. How can a brewer reduce the risk of rice absorbing too much moisture when
it is in a traditional batch steamer? - ANSWER-Use 'fake rice' at the bottom of
the steamer, cover the steamer with a cloth to stop condensation dripping onto
the rice. Use steam that has a lower concentration of water droplets in it.
Q. How long does it take rice to be steamed in a traditional batch steamer? How
does this compare to a continuous steamer? - ANSWER-700 kilograms of rice
are steamed in 40-60 minutes. In a continuous steamer, rice is both steamed and
cooled in 30-40 minutes.
Q. Name the three main amylases that are produced by Kōji mould? -
ANSWER-alpha-amylase, glucoamylase, alpha-glucosidase
, Q. What is the ideal location for a paddy? - ANSWER-In a natural basin. This
makes it easier to flood and drain the paddy.
Q. What are the qualities growers need their soil to have? - 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)
Q. Do growers of sake-specific rice use fertilisers in a similar way to growers of
table rice? - 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.
Q. Why do farmers drain the paddy? - 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.
Q. Why is a large temperature difference between day and night helpful at this
time? - ANSWER-It helps with the formation of the shinpaku.
Q. What happens if the temperature is too hot? - 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.
EXAM 2025 WITH 100+ QUESTIONS
AND VERIFIED CORRECT
ANSWERS | ALREADY GRADED A+ |
GUARANTEED PASS | WSET SAKE
LEVEL 3 LATEST EXAM
Q. Why does a large grain and a well-defined shinpaku help with polishing? -
ANSWER-It makes it easier for the brewer to specifically and only remove the
outer parts of the grain. This results in a more efficient use of the rice.
Q. What happens to the rice after it has been polished? - ANSWER-It is rested
for three to four weeks to allow the rice to cool and re-absorb some of the
moisture lost during polishing.
Q. What is the ideal moisture level of the grains after soaking? - ANSWER-30-
35%
Q. If the moisture level of the grains is too high, what will happen during
fermentation? - ANSWER-If the moisture level of the grains is too high, the rice
is not suitable to be used in the kōji production. The high moisture level will
cause the mould to grow too quickly and create too many enzymes. The highly
moist rice is also not suitable to be added to a fermentation batch because it will
make the fermentation process become more difficult to control. This is due to
the fact that the rice will break up too quickly, resulting in faster enzymatic
digestion, creating more sugar and accelerating the fermentation process.
,Q. Does rice with a polishing ratio of 70% need to be carefully managed during
soaking? - ANSWER-No. It absorbs water more slowly and, once a moisture
level of 30% is reached, very little extra water is absorbed.
Q. What techniques can be used by a brewer in order to achieve the correct
moisture level when soaking rice with a low polishing ratio? - ANSWER-
Soaking the rice in small batches, using cold water (it is absorbed more slowly),
timing the soaking using a stopwatch.
Q. What are the aims of steaming? - ANSWER-Sterilise the starch, gelatinise
the starch and increase the moisture of the rice to around 40%.
Q. How is rice loaded into a traditional batch steamer? - ANSWER-It is loaded
in layers separated by cloths. This makes it easier to unload the steamer.
Q. Where is rice that is to be used in kōji making placed in a traditional batch
steamer? - ANSWER-At the top.
Q. How can a brewer reduce the risk of rice absorbing too much moisture when
it is in a traditional batch steamer? - ANSWER-Use 'fake rice' at the bottom of
the steamer, cover the steamer with a cloth to stop condensation dripping onto
the rice. Use steam that has a lower concentration of water droplets in it.
Q. How long does it take rice to be steamed in a traditional batch steamer? How
does this compare to a continuous steamer? - ANSWER-700 kilograms of rice
are steamed in 40-60 minutes. In a continuous steamer, rice is both steamed and
cooled in 30-40 minutes.
Q. Name the three main amylases that are produced by Kōji mould? -
ANSWER-alpha-amylase, glucoamylase, alpha-glucosidase
, Q. What is the ideal location for a paddy? - ANSWER-In a natural basin. This
makes it easier to flood and drain the paddy.
Q. What are the qualities growers need their soil to have? - 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)
Q. Do growers of sake-specific rice use fertilisers in a similar way to growers of
table rice? - 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.
Q. Why do farmers drain the paddy? - 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.
Q. Why is a large temperature difference between day and night helpful at this
time? - ANSWER-It helps with the formation of the shinpaku.
Q. What happens if the temperature is too hot? - 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.
