1
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WSET Sake Level 3 Practice quizzes 3
Questions and Answers (100% Correct
Answers) Already Graded A+
What strength is most jōzō alcohol distilled to and what strength is
it stored at?—Ans: It is typically distilled to 95% abv and stored at
between 30-40% abv
What are the advantages of jōzō alcohol distilled to 95%?—Ans:
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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
Guru01 - Stuvia
strength?—Ans: 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?—Ans: 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?—Ans: 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?—Ans: 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—
Ans: Sweetness, acidity, and umami
, 2
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Name the three main methods used to separate the sake liquid
from the solids.—Ans: Yabuta-shibori, Funa-shibori, and Fukuro-zuri
Describe yabuta-shibori.—Ans: 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.—Ans: 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
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liquid out of the bags which holds back the rice solids.
Describe fukuro-zuri/shizuku-dori.—Ans: The freshly made sake is
placed into cloth bags that are then hung up. The liquid drips out
Guru01 - Stuvia
of the bags which hold the rice solids back. No pressure is applied
on the bags. Separation is achieved relying on gravity alone.
List the three filtration fractions in the order in which they come off.
Which one produces the highest quality sake?—Ans: ①Arabashiri
②Naka-dori/naka-gumi (this middle fraction produces the highest
quality sake)
③Seme
What is sake-kasu?—Ans: It is the rice and other solids that are
held back in the filter and separated from the sake liquid.
What are the four main processes of subtraction?—Ans:
Sedimentation, protein fining, activated charcoal fining / earth
filtration, and other methods of filtration.
What is the problem that relates to the sediment that forms during
sedimentation? How does a brewer overcome this?—Ans: The
sediment is not compact and contain a lot of sake. In order to
avoid losing this sake, it can be removed using a filter.
How does fining work?—Ans: A substance (fining agent) is added
to the sake. This forms clumps with small particles the brewer
For Expert help and assignment solutions, +254707240657
WSET Sake Level 3 Practice quizzes 3
Questions and Answers (100% Correct
Answers) Already Graded A+
What strength is most jōzō alcohol distilled to and what strength is
it stored at?—Ans: It is typically distilled to 95% abv and stored at
between 30-40% abv
What are the advantages of jōzō alcohol distilled to 95%?—Ans:
© 2025 Assignment Expert
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
Guru01 - Stuvia
strength?—Ans: 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?—Ans: 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?—Ans: 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?—Ans: 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—
Ans: Sweetness, acidity, and umami
, 2
For Expert help and assignment solutions, +254707240657
Name the three main methods used to separate the sake liquid
from the solids.—Ans: Yabuta-shibori, Funa-shibori, and Fukuro-zuri
Describe yabuta-shibori.—Ans: 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.—Ans: 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
© 2025 Assignment Expert
liquid out of the bags which holds back the rice solids.
Describe fukuro-zuri/shizuku-dori.—Ans: The freshly made sake is
placed into cloth bags that are then hung up. The liquid drips out
Guru01 - Stuvia
of the bags which hold the rice solids back. No pressure is applied
on the bags. Separation is achieved relying on gravity alone.
List the three filtration fractions in the order in which they come off.
Which one produces the highest quality sake?—Ans: ①Arabashiri
②Naka-dori/naka-gumi (this middle fraction produces the highest
quality sake)
③Seme
What is sake-kasu?—Ans: It is the rice and other solids that are
held back in the filter and separated from the sake liquid.
What are the four main processes of subtraction?—Ans:
Sedimentation, protein fining, activated charcoal fining / earth
filtration, and other methods of filtration.
What is the problem that relates to the sediment that forms during
sedimentation? How does a brewer overcome this?—Ans: The
sediment is not compact and contain a lot of sake. In order to
avoid losing this sake, it can be removed using a filter.
How does fining work?—Ans: A substance (fining agent) is added
to the sake. This forms clumps with small particles the brewer
