1|Page
WSET SAKE LEVEL 3 EXAM 2026 ACTUAL
EXAM QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) ALL
ANSWERED {100 Q & A} ALREADY GRADED A+ |
BRAND NEW! | 100% VERIFIED
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.
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)
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.
,2|Page
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? - ✔✔✔ 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.
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.
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.
, 3|Page
Q. When does the harvest happen? - ✔✔✔ Correct Answer > Late
August to November.
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.
Q. What happens if the farmer harvests too late? - ✔✔✔ Correct
Answer > The grains are drier and more likely to crack.
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.
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.
Q. In sake brewing, which part of the grain is always removed? -
✔✔✔ Correct Answer > Husk, bran and germ.
Q. How does the shinpaku differ from the outer layers of the
endosperm? - ✔✔✔ Correct Answer > The shinpaku is almost
WSET SAKE LEVEL 3 EXAM 2026 ACTUAL
EXAM QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) ALL
ANSWERED {100 Q & A} ALREADY GRADED A+ |
BRAND NEW! | 100% VERIFIED
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.
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)
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.
,2|Page
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? - ✔✔✔ 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.
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.
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.
, 3|Page
Q. When does the harvest happen? - ✔✔✔ Correct Answer > Late
August to November.
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.
Q. What happens if the farmer harvests too late? - ✔✔✔ Correct
Answer > The grains are drier and more likely to crack.
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.
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.
Q. In sake brewing, which part of the grain is always removed? -
✔✔✔ Correct Answer > Husk, bran and germ.
Q. How does the shinpaku differ from the outer layers of the
endosperm? - ✔✔✔ Correct Answer > The shinpaku is almost
