WSET SAKE LEVEL 3 EXAM
QUESTIONS AND ANSWERS 2025- 2026
GUARANTEED PASS
What is the name of rice powder left from polishing?
Nuka
How long does a machine typically take to polish rice to 70%?
10 hours
How long does a machine typically take to polish rice to 50%?
45 hours
What is the typical moisture level of rice after soaking?
30-35%
What is the temperature range for water used for soaking rice?
,8-15 degrees
What are 3 techniques used to achieve correct moisture levels during soaking?
Soaking in very small batches
Using cold water to slow absorption
Timing using a stopwatch
What is the typical time between soaking and steaming?
Less than 24 hours
What are the two purposes of steaming
Sterilise the rice
Alters structure of starch molecules
What is the typical moisture level of rice after steaming?
40
What strength is most jōzō alcohol distilled to and what strength is it stored at?
,It is typically distilled to 95% abv and stored at between 30-40% abv
What are the advantages of jōzō alcohol distilled to 95%?
This type of spirit does not add any unwanted aromas or textures to a sake.
Why might a brewer use a jōzō alcohol distilled to a lower strength?
The brewer wants to use the jōzō alcohol to contribute its character to their sake.
What are the main effects on the style of a sake caused by adding jōzō alcohol?
Many of the characteristics of the sake (sweetness, acidity, umami, dextrins) are
diluted but the additional liquid. However, the increase in alcohol helps to extract
aroma compounds that are more soluble in alcohol (especially ginjō aromas) from
the rice solids. The overall effect is a lighter, leaner, purer sake.
Does the use of jōzō alcohol result in a permanent increase in the abv of the sake?
No. The rise in alcohol is reversed by the final water addition prior to packaging.
What can be used to offset the dilution caused by the use of jōzō alcohol and the
final addition of water?
, The fourth addition. The sugars and dextrins in this addition are used to manage
the texture and final sweetness of a sake.
What features of a futsu-shu can be adjusted post-fermentation
Sweetness, acidity, and umami
Name the three main methods used to separate the sake liquid from the solids.
Yabuta-shibori, Funa-shibori, and Fukuro-zuri
Describe yabuta-shibori.
The freshly made sake is pumped into vertical pockets in the filtering machine.
Between each of these pockets is a bag that can be inflated with air. Once the
machine has been fully loaded, the air bags are inflated and this squeezes the
pockets containing the sake. The pockets allow the liquid to flow out and hold back
the rice solids.
Describe funa-shibori/fune-shibori.
The freshly made sake is placed into cloth bags which are stacked up in a large
rectangular tub called a fune. The bags are squeezed by a mechanical device
applying pressure from above. This forces the liquid out of the bags which holds
back the rice solids.
QUESTIONS AND ANSWERS 2025- 2026
GUARANTEED PASS
What is the name of rice powder left from polishing?
Nuka
How long does a machine typically take to polish rice to 70%?
10 hours
How long does a machine typically take to polish rice to 50%?
45 hours
What is the typical moisture level of rice after soaking?
30-35%
What is the temperature range for water used for soaking rice?
,8-15 degrees
What are 3 techniques used to achieve correct moisture levels during soaking?
Soaking in very small batches
Using cold water to slow absorption
Timing using a stopwatch
What is the typical time between soaking and steaming?
Less than 24 hours
What are the two purposes of steaming
Sterilise the rice
Alters structure of starch molecules
What is the typical moisture level of rice after steaming?
40
What strength is most jōzō alcohol distilled to and what strength is it stored at?
,It is typically distilled to 95% abv and stored at between 30-40% abv
What are the advantages of jōzō alcohol distilled to 95%?
This type of spirit does not add any unwanted aromas or textures to a sake.
Why might a brewer use a jōzō alcohol distilled to a lower strength?
The brewer wants to use the jōzō alcohol to contribute its character to their sake.
What are the main effects on the style of a sake caused by adding jōzō alcohol?
Many of the characteristics of the sake (sweetness, acidity, umami, dextrins) are
diluted but the additional liquid. However, the increase in alcohol helps to extract
aroma compounds that are more soluble in alcohol (especially ginjō aromas) from
the rice solids. The overall effect is a lighter, leaner, purer sake.
Does the use of jōzō alcohol result in a permanent increase in the abv of the sake?
No. The rise in alcohol is reversed by the final water addition prior to packaging.
What can be used to offset the dilution caused by the use of jōzō alcohol and the
final addition of water?
, The fourth addition. The sugars and dextrins in this addition are used to manage
the texture and final sweetness of a sake.
What features of a futsu-shu can be adjusted post-fermentation
Sweetness, acidity, and umami
Name the three main methods used to separate the sake liquid from the solids.
Yabuta-shibori, Funa-shibori, and Fukuro-zuri
Describe yabuta-shibori.
The freshly made sake is pumped into vertical pockets in the filtering machine.
Between each of these pockets is a bag that can be inflated with air. Once the
machine has been fully loaded, the air bags are inflated and this squeezes the
pockets containing the sake. The pockets allow the liquid to flow out and hold back
the rice solids.
Describe funa-shibori/fune-shibori.
The freshly made sake is placed into cloth bags which are stacked up in a large
rectangular tub called a fune. The bags are squeezed by a mechanical device
applying pressure from above. This forces the liquid out of the bags which holds
back the rice solids.
