1
For Expert help and assignment solutions, +254707240657
WSET SAKE level3 #2 Questions and
Answers (100% Correct Answers) Already
Graded A+
List the three filtration fractions in the order in which they come off.
Which one produces the highest quality sake?—Ans: 1. Arabashiri
© 2025 Assignment Expert
2. Naka-dori / naka-gumi
(this middle fraction produces the highest quality sake)
Guru01 - Stuvia
3. Seme
What strength is most jōzō alcohol distilled to and what strength is
it stored at?—Ans: - Typically distilled to 95% abv
- Stored at between 30-40% abv.
What are the advantages of jōzō alcohol distilled to 95%?—Ans:
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?—Ans: The brewer wants to use the jōzō alcohol to
contribute its character to their sake.
At what point are brewers no longer permitted to make these
other additions to their futsū-shu?—Ans: - After filtration
- They are no longer permitted at filtration.
After this, only water can be added.
This is true for all sakes.
What features of a futsū-shu can be adjusted post-
fermentation?—Ans: - Sweetness
, 2
For Expert help and assignment solutions, +254707240657
- Acidity
- Umami
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
© 2025 Assignment Expert
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
Guru01 - Stuvia
manage the texture and final sweetness of a sake.
For premium sakes only, jōzō alcohol and water can be added
post-fermentation. However, this is not the case for futsū-shu.
At what point are brewers no longer permitted to make these
other additions to their futsū-shu?—Ans: After filtration
They are no longer permitted at filtration. After this, only water can
be added.
This is true for all sakes.
What features of a futsū-shu can be adjusted post-
fermentation?—Ans: - Sweetness
- Acidity
- Umami
Can you name the three main methods used to separate the sake
liquid from the solids?—Ans: - Yabuta-shibori
For Expert help and assignment solutions, +254707240657
WSET SAKE level3 #2 Questions and
Answers (100% Correct Answers) Already
Graded A+
List the three filtration fractions in the order in which they come off.
Which one produces the highest quality sake?—Ans: 1. Arabashiri
© 2025 Assignment Expert
2. Naka-dori / naka-gumi
(this middle fraction produces the highest quality sake)
Guru01 - Stuvia
3. Seme
What strength is most jōzō alcohol distilled to and what strength is
it stored at?—Ans: - Typically distilled to 95% abv
- Stored at between 30-40% abv.
What are the advantages of jōzō alcohol distilled to 95%?—Ans:
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?—Ans: The brewer wants to use the jōzō alcohol to
contribute its character to their sake.
At what point are brewers no longer permitted to make these
other additions to their futsū-shu?—Ans: - After filtration
- They are no longer permitted at filtration.
After this, only water can be added.
This is true for all sakes.
What features of a futsū-shu can be adjusted post-
fermentation?—Ans: - Sweetness
, 2
For Expert help and assignment solutions, +254707240657
- Acidity
- Umami
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
© 2025 Assignment Expert
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
Guru01 - Stuvia
manage the texture and final sweetness of a sake.
For premium sakes only, jōzō alcohol and water can be added
post-fermentation. However, this is not the case for futsū-shu.
At what point are brewers no longer permitted to make these
other additions to their futsū-shu?—Ans: After filtration
They are no longer permitted at filtration. After this, only water can
be added.
This is true for all sakes.
What features of a futsū-shu can be adjusted post-
fermentation?—Ans: - Sweetness
- Acidity
- Umami
Can you name the three main methods used to separate the sake
liquid from the solids?—Ans: - Yabuta-shibori
