WSET Sake Level 3 Exam
WSET Sake Level 3 Exam Yamada-Nishiki Hyogo prefecture, 80% large grain, ginjo daiginjo styles, generous full soft texture, purity, precision, aromatically light gohyakuman-goku Niigata, 25%, good for making Koji, very light aromas, textures and flavors, well-suited for light simple delicate and dry with a short clean finish. Miyama-Nishiki Nagano, 10%, good for cool regions. large grain. Rich and robust, grip, graininess, sweeter, richer and more robust. Dewa-sansan Yamagata, 2%. Specialty of Yamagata Prefecture, Junmai Ginjo, subtle herbal element citrus and grass. Omachi Okayama, Hiroshima, 2%. Oldest sake variety, large grain, round in shape and soft and texture, difficult to polish. Rich textured, earthy and spicy, with higher unami and less purity. Bringing In
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- September 21, 2025
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