SAKE WSET LEVEL 1 CORE EXAM SET 2026 QUESTIONS AND
SOLUTIONS RATED A+
✔✔What is the first step in making koji? - ✔✔Cooling the steamed rice
✔✔What is spread over the steamed rice in the koji room? - ✔✔Mold spores
✔✔What is the purpose of regularly turning the rice during the initial mold growth? -
✔✔To ensure even growth of the mold
✔✔Why is the steamed rice cooled before the mold is added? - ✔✔The rice is too hot
from steaming and would kill the mold
✔✔What is used to spread the mold spores over the rice? - ✔✔A fine sieve or sifter
✔✔What is the appearance of koji after the initial mold growth? - ✔✔A white, fuzzy
coating on the rice grains
✔✔After the initial growth, why might the rice be moved to another part of the koji room?
- ✔✔To control temperature and humidity more precisely
✔✔What is the final step in the koji-making process? - ✔✔Moving the koji to a cool
location to stop mold growth
✔✔What are the main ingredients mixed together for fermentation? - ✔✔Steamed white
rice, koji, water, yeast
✔✔What is the purpose of the small starter fermentation? - ✔✔To create a healthy and
active yeast population
✔✔What is the term often used to describe the simultaneous starch conversion and
yeast fermentation in sake production? - ✔✔Parallel fermentation
✔✔Besides yeast type, what other factor influences the style of sake during
fermentation? - ✔✔Temperature
✔✔What aromas are created by special yeast strains and lower fermentation
temperatures? - ✔✔Fruity and floral (ginjo)
✔✔What is added to the fermentation starter to begin the main fermentation? - ✔✔More
steamed rice, koji, and water
SOLUTIONS RATED A+
✔✔What is the first step in making koji? - ✔✔Cooling the steamed rice
✔✔What is spread over the steamed rice in the koji room? - ✔✔Mold spores
✔✔What is the purpose of regularly turning the rice during the initial mold growth? -
✔✔To ensure even growth of the mold
✔✔Why is the steamed rice cooled before the mold is added? - ✔✔The rice is too hot
from steaming and would kill the mold
✔✔What is used to spread the mold spores over the rice? - ✔✔A fine sieve or sifter
✔✔What is the appearance of koji after the initial mold growth? - ✔✔A white, fuzzy
coating on the rice grains
✔✔After the initial growth, why might the rice be moved to another part of the koji room?
- ✔✔To control temperature and humidity more precisely
✔✔What is the final step in the koji-making process? - ✔✔Moving the koji to a cool
location to stop mold growth
✔✔What are the main ingredients mixed together for fermentation? - ✔✔Steamed white
rice, koji, water, yeast
✔✔What is the purpose of the small starter fermentation? - ✔✔To create a healthy and
active yeast population
✔✔What is the term often used to describe the simultaneous starch conversion and
yeast fermentation in sake production? - ✔✔Parallel fermentation
✔✔Besides yeast type, what other factor influences the style of sake during
fermentation? - ✔✔Temperature
✔✔What aromas are created by special yeast strains and lower fermentation
temperatures? - ✔✔Fruity and floral (ginjo)
✔✔What is added to the fermentation starter to begin the main fermentation? - ✔✔More
steamed rice, koji, and water
