WSET SAKE LEVEL 3 EXAM| Questions and Answers, 100% Correct| Latest

WSET SAKE LEVEL 3 EXAM| Questions and Answers, 100% Correct| Latest 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 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. The first (pre-storage) pasteurized is avoided. After filtration → storage in bulk → pasteurized in bulk also in bottle. Nama-zume 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) Hiya-oroshi 冷卸 is nama-zume that released as an autumn seasonal product once the heat of the summer has passed. Bin hi-ire ( once pasteurized ) = bottle pasteurisation