SAKE WSET LEVEL 1 LATEST EXAM TEST 2026 QUESTIONS
AND SOLUTIONS RATED A+
純 mean? - ✔✔Jun
✔✔What does 米 mean? - ✔✔Mai
✔✔What does 本 mean? - ✔✔Hon
✔✔What does 醸 mean? - ✔✔Jo
✔✔What does 造 mean? - ✔✔Zo
✔✔What does 吟 mean? - ✔✔Gin
✔✔What does 大 mean? - ✔✔Dai
✔✔What are the four important specialty styles of sake? - ✔✔Nama, nigori, sparkling,
and koshu
✔✔What are some characteristics of Nama Sakes? - ✔✔Not pasteurized
Should be consumed shortly after released and refrigerated at all times
On release these sake can taste lively and refresh, but they can rapidly develop spicy,
malty aromas
✔✔What are some characteristics of Nigori Sakes? - ✔✔Roughly filtered
Cloudy, due to the suspended particles of rice
✔✔What are some characteristics of Sparkling Sakes? - ✔✔Bubbles, caused by carbon
dioxide gas dissolved in the liquid
Some are light in texture and low in alcohol
Others are more richly textured, complex, and can even be Nigori Sakes as well.
✔✔What are some characteristics of Koshu Sakes? - ✔✔Aged sake
Most Koshu is amber or brown in color, richly textured, and sweet
Pronounced aromas of nuts, dried fruit, and even meat and pickled vegetables
, Aged sakes can be paler and more delicate
✔✔Which four points should be followed when storing sake to reduce potential
damage? - ✔✔1.) Keep it cool
2.) Drink it young
3.) Store the bottle upright
4.) Avoid bright light
✔✔Open bottles of Sake generally last how long? - ✔✔Two weeks and sometimes even
longer, but the more delicate ginjo styles may only remain fresh for about one week
after opening
✔✔What are the most common faults usually caused by? - ✔✔Bad storage
✔✔What are the three main faults to look for? - ✔✔Oxidation, out of condition, and
Nama-hine
✔✔What are some characteristics of Oxidation in Sake? - ✔✔A bottle that has been
open too long can develop unwelcoming aromas of caramel and toffee. It also becomes
deeper in color
✔✔What are some characteristics of Out of Condition Sake? - ✔✔A bottle that is too old
develops unwelcome aromas of caramel, toffee, and pickled vegetables
✔✔What are some characteristics of Nama-hine in sake? - ✔✔Nama-zakes can
develop unpleasant aromas of malt, meat, and rotting vegetables
✔✔How should chilled sakes be served? - ✔✔Sakes should be chilled in a fridge
They can either be served straight from a bottle that has been refrigerated or decanted
into a tokkuri
✔✔What are some characteristics of serving warm sakes? - ✔✔Warming sakes makes
them seem more intense, more full-bodied, and higher in acidity
This can help pairing with food
Ginjo style sakes lose their aromas and flavors when heated
✔✔What does Masu mean? - ✔✔The Japanese word for a small box made of cedar.
Not a suitable sake service vessel because the wood taints the sake
AND SOLUTIONS RATED A+
純 mean? - ✔✔Jun
✔✔What does 米 mean? - ✔✔Mai
✔✔What does 本 mean? - ✔✔Hon
✔✔What does 醸 mean? - ✔✔Jo
✔✔What does 造 mean? - ✔✔Zo
✔✔What does 吟 mean? - ✔✔Gin
✔✔What does 大 mean? - ✔✔Dai
✔✔What are the four important specialty styles of sake? - ✔✔Nama, nigori, sparkling,
and koshu
✔✔What are some characteristics of Nama Sakes? - ✔✔Not pasteurized
Should be consumed shortly after released and refrigerated at all times
On release these sake can taste lively and refresh, but they can rapidly develop spicy,
malty aromas
✔✔What are some characteristics of Nigori Sakes? - ✔✔Roughly filtered
Cloudy, due to the suspended particles of rice
✔✔What are some characteristics of Sparkling Sakes? - ✔✔Bubbles, caused by carbon
dioxide gas dissolved in the liquid
Some are light in texture and low in alcohol
Others are more richly textured, complex, and can even be Nigori Sakes as well.
✔✔What are some characteristics of Koshu Sakes? - ✔✔Aged sake
Most Koshu is amber or brown in color, richly textured, and sweet
Pronounced aromas of nuts, dried fruit, and even meat and pickled vegetables
, Aged sakes can be paler and more delicate
✔✔Which four points should be followed when storing sake to reduce potential
damage? - ✔✔1.) Keep it cool
2.) Drink it young
3.) Store the bottle upright
4.) Avoid bright light
✔✔Open bottles of Sake generally last how long? - ✔✔Two weeks and sometimes even
longer, but the more delicate ginjo styles may only remain fresh for about one week
after opening
✔✔What are the most common faults usually caused by? - ✔✔Bad storage
✔✔What are the three main faults to look for? - ✔✔Oxidation, out of condition, and
Nama-hine
✔✔What are some characteristics of Oxidation in Sake? - ✔✔A bottle that has been
open too long can develop unwelcoming aromas of caramel and toffee. It also becomes
deeper in color
✔✔What are some characteristics of Out of Condition Sake? - ✔✔A bottle that is too old
develops unwelcome aromas of caramel, toffee, and pickled vegetables
✔✔What are some characteristics of Nama-hine in sake? - ✔✔Nama-zakes can
develop unpleasant aromas of malt, meat, and rotting vegetables
✔✔How should chilled sakes be served? - ✔✔Sakes should be chilled in a fridge
They can either be served straight from a bottle that has been refrigerated or decanted
into a tokkuri
✔✔What are some characteristics of serving warm sakes? - ✔✔Warming sakes makes
them seem more intense, more full-bodied, and higher in acidity
This can help pairing with food
Ginjo style sakes lose their aromas and flavors when heated
✔✔What does Masu mean? - ✔✔The Japanese word for a small box made of cedar.
Not a suitable sake service vessel because the wood taints the sake
