SAKE WSET LEVEL 1 COMPREHENSIVE EXAM 2026
QUESTIONS AND SOLUTIONS RATED A+
✔✔Outer and middle layers of rice grains affect style how? - ✔✔More cereal / lactic
notes, more acidity and umami
✔✔Using only core of rice grain (almost pure starch) influence style of sake how? -
✔✔Less acidic, less umami. More fruity / floral notes.
✔✔Honjōzō and junmai polishing ratio - ✔✔70% of rice grain
✔✔Ginjō and junmai ginjō polishing % - ✔✔60% of rice grain
✔✔Daiginjō or junmai daiginjō polishing % - ✔✔50 % or less of rice grain
✔✔4 stages of preparing the rice grain - ✔✔Polish, wash, soak, steam
✔✔4 steps of making Koji - ✔✔Cooling (rice), spreading (mold), initial growth, stopping
growth
✔✔How does brewer slide w or stop koji growth? - ✔✔Moves rice to cooler /coolest part
of the room
✔✔Where does mold growth take place? - ✔✔Koji room
✔✔Aroma and structure characteristics of ginjō and daiginjō - ✔✔Fruity, floral, less acid,
umami
✔✔4 specialty styles - ✔✔Nama, Nigori, Sparkling, Koshu
✔✔Rice, koji, temperature, water, yeast; which 2 have greatest effect on flavor -
✔✔Yeast, fermentation temperature
✔✔Lower fermentation temps yield what? - ✔✔Fruity and floral aromas typical of ginjō
styles
✔✔Higher fermentation temps produce what type of aromas - ✔✔Cereal and lactic
✔✔Sake that has not been pasteurized - ✔✔Nama
✔✔Junmai means - ✔✔No added alcohol
✔✔Honjōzō fermentation temp - ✔✔Warm
QUESTIONS AND SOLUTIONS RATED A+
✔✔Outer and middle layers of rice grains affect style how? - ✔✔More cereal / lactic
notes, more acidity and umami
✔✔Using only core of rice grain (almost pure starch) influence style of sake how? -
✔✔Less acidic, less umami. More fruity / floral notes.
✔✔Honjōzō and junmai polishing ratio - ✔✔70% of rice grain
✔✔Ginjō and junmai ginjō polishing % - ✔✔60% of rice grain
✔✔Daiginjō or junmai daiginjō polishing % - ✔✔50 % or less of rice grain
✔✔4 stages of preparing the rice grain - ✔✔Polish, wash, soak, steam
✔✔4 steps of making Koji - ✔✔Cooling (rice), spreading (mold), initial growth, stopping
growth
✔✔How does brewer slide w or stop koji growth? - ✔✔Moves rice to cooler /coolest part
of the room
✔✔Where does mold growth take place? - ✔✔Koji room
✔✔Aroma and structure characteristics of ginjō and daiginjō - ✔✔Fruity, floral, less acid,
umami
✔✔4 specialty styles - ✔✔Nama, Nigori, Sparkling, Koshu
✔✔Rice, koji, temperature, water, yeast; which 2 have greatest effect on flavor -
✔✔Yeast, fermentation temperature
✔✔Lower fermentation temps yield what? - ✔✔Fruity and floral aromas typical of ginjō
styles
✔✔Higher fermentation temps produce what type of aromas - ✔✔Cereal and lactic
✔✔Sake that has not been pasteurized - ✔✔Nama
✔✔Junmai means - ✔✔No added alcohol
✔✔Honjōzō fermentation temp - ✔✔Warm
