WSET Sake Level 3 Practice quizzes 3| Answered 100% Correctly|

WSET Sake Level 3 Practice quizzes 3| Answered 100% Correctly| 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.