WSET SAKE LEVEL 3 FINAL EXAM
2025/2026 WITH PRACTICE QUESTIONS
AND WELL-VERIFIED CORRECT
ANSWERS | ALREADY GRADED A+ |
GUARANTEED PASS | WSET SAKE LEVEL
3 ACTUAL EXAM 2025 [BRAND NEW]
What is sake-kasu? - ANSWER-It is the rice and other solids that are held back
in the filter and separated from the sake liquid.
After the initial filtration, there are 4 main processes that brewers can choose
from to adjust the character of their sake.
What are the 4 main processes? - ANSWER-1) Sedimentation
2) Protein fining
3) Activated charcoal fining
Earth filtration
4) Other filtration methods
What is the problem that relate to the sediment that forms during sedimentation.
How does a brewer overcome this? - ANSWER-The sediment is not compact
and contains a lot of sake.
in order to avoid losing this sake, it can be removed using a filter.
How does fining work? - ANSWER-A substance (fining agent) is added to the
sake.
,This forms clumps with small particles the brewer cannot otherwise remove.
These large clumps can then be removed using sedimentation or filtration.
What fining agents are used to remove proteins? - ANSWER-- gelatin
- persimmon tannins
Why do brewers use protein fining? - ANSWER-Protein fining is used to
prevent haziness from developing in a sake.
What characteristics of a sake can be changed using activated charcoal fining? -
ANSWER-- colour
- aromas / flavours
- texture
What are the potential disadvantages of activated charcoal fining? - ANSWER-
Activated charcoal is not selective.
It can remove undesirable qualities, but it can also result in a thin sake with little
character.
What is the labelling term for a sake that has not been charcoal fined? -
ANSWER-Muroka
無濾過
What can micron filters remove from a sake which other filters cannot? -
ANSWER-- Yeast
- Bacteria
, What can a molecular sieve remove which a micron filter cannot? - ANSWER-
Enzymes.
A sake that is passes through a molecular sieve is fully stable and does not need
to be pasteurized.
The use of molecular sieves is rare.
What is the name of the most problematic bacteria and how does it affect a
sake? - ANSWER-Hi-ochi kin.
It can cause a sake to go cloudy, oxidise and develop unpleasant aromas.
Pasteurisation uses heat to destroy yeast, bacteria and kōji enzymes which could
spoil a sake.
What can kōji enzymes do to a sake? - ANSWER-They can continue breaking
down starch fragments, increasing the sweetness, and accelerating the rate at
which a sake oxidises and loses its freshness.
If a brewer does not have a molecular sieve and chooses not to pasteurise their
sake, how can kōji enzymes be kept under control?
List the three filtration fractions in the order in which they come off. Which one
produces the highest quality sake? - ANSWER-1. Arabashiri
2. Naka-dori / naka-gumi
(this middle fraction produces the highest quality sake)
3. Seme
2025/2026 WITH PRACTICE QUESTIONS
AND WELL-VERIFIED CORRECT
ANSWERS | ALREADY GRADED A+ |
GUARANTEED PASS | WSET SAKE LEVEL
3 ACTUAL EXAM 2025 [BRAND NEW]
What is sake-kasu? - ANSWER-It is the rice and other solids that are held back
in the filter and separated from the sake liquid.
After the initial filtration, there are 4 main processes that brewers can choose
from to adjust the character of their sake.
What are the 4 main processes? - ANSWER-1) Sedimentation
2) Protein fining
3) Activated charcoal fining
Earth filtration
4) Other filtration methods
What is the problem that relate to the sediment that forms during sedimentation.
How does a brewer overcome this? - ANSWER-The sediment is not compact
and contains a lot of sake.
in order to avoid losing this sake, it can be removed using a filter.
How does fining work? - ANSWER-A substance (fining agent) is added to the
sake.
,This forms clumps with small particles the brewer cannot otherwise remove.
These large clumps can then be removed using sedimentation or filtration.
What fining agents are used to remove proteins? - ANSWER-- gelatin
- persimmon tannins
Why do brewers use protein fining? - ANSWER-Protein fining is used to
prevent haziness from developing in a sake.
What characteristics of a sake can be changed using activated charcoal fining? -
ANSWER-- colour
- aromas / flavours
- texture
What are the potential disadvantages of activated charcoal fining? - ANSWER-
Activated charcoal is not selective.
It can remove undesirable qualities, but it can also result in a thin sake with little
character.
What is the labelling term for a sake that has not been charcoal fined? -
ANSWER-Muroka
無濾過
What can micron filters remove from a sake which other filters cannot? -
ANSWER-- Yeast
- Bacteria
, What can a molecular sieve remove which a micron filter cannot? - ANSWER-
Enzymes.
A sake that is passes through a molecular sieve is fully stable and does not need
to be pasteurized.
The use of molecular sieves is rare.
What is the name of the most problematic bacteria and how does it affect a
sake? - ANSWER-Hi-ochi kin.
It can cause a sake to go cloudy, oxidise and develop unpleasant aromas.
Pasteurisation uses heat to destroy yeast, bacteria and kōji enzymes which could
spoil a sake.
What can kōji enzymes do to a sake? - ANSWER-They can continue breaking
down starch fragments, increasing the sweetness, and accelerating the rate at
which a sake oxidises and loses its freshness.
If a brewer does not have a molecular sieve and chooses not to pasteurise their
sake, how can kōji enzymes be kept under control?
List the three filtration fractions in the order in which they come off. Which one
produces the highest quality sake? - ANSWER-1. Arabashiri
2. Naka-dori / naka-gumi
(this middle fraction produces the highest quality sake)
3. Seme
