SAKE WSET LEVEL 1 FINAL EXAM 2026 QUESTIONS AND
SOLUTIONS RATED A+
✔✔Ginjō Sake styles and serving temperatures - ✔✔Should be served chilled,
otherwise loose aromas and flavors
✔✔Heating Sake has what effect on food pairing - ✔✔Improves pairing with food
✔✔Wood box sometimes used for serving sake - ✔✔Masu
✔✔Masu effect on sake flavor - ✔✔Negative, wood taints the sake
✔✔Chilled definition degrees - ✔✔6-13 deg C
✔✔Room temp deg definition - ✔✔15-18 deg C
✔✔Warm/ hot definition - ✔✔40-60 deg C
✔✔3 styles that can be served hot - ✔✔Futsū-shu, junmai, honjōzō
✔✔3 styles mostly served chilled but sometimes warm - ✔✔Ginjō, Koshu, Nigori
✔✔Sake carafe - ✔✔Tokkuri
✔✔Sake cup - ✔✔O-choko was
✔✔1 style of sake only ever served chilled - ✔✔Sparkling
✔✔Effect of umami, sugar and Chili in food on the taste of the wine - ✔✔Harder, more
drying, bitter, more acidic; less sweet, less fruity.
✔✔Effect the of bitterness in food on the taste of a drink - ✔✔Drink tastes more bitter
✔✔Effect of sweetness and umami in food on most sakes and why - ✔✔"Negligible"
Hmmm. Because Sake is low in both bitterness and acidity, is slightly sweet and not
especially fruity.
✔✔ Japanese name for basic sake - ✔✔Futsu-shu
✔✔Color(s), abv, flavors futsu-shu - ✔✔Colorless, pale yellow or green. 15-17%.
Slightly sweet, lightly acidic, delicate lactic and fruity flavors
✔✔Two big aroma categories of Sake - ✔✔Floral/fruity and cereal/lactic
SOLUTIONS RATED A+
✔✔Ginjō Sake styles and serving temperatures - ✔✔Should be served chilled,
otherwise loose aromas and flavors
✔✔Heating Sake has what effect on food pairing - ✔✔Improves pairing with food
✔✔Wood box sometimes used for serving sake - ✔✔Masu
✔✔Masu effect on sake flavor - ✔✔Negative, wood taints the sake
✔✔Chilled definition degrees - ✔✔6-13 deg C
✔✔Room temp deg definition - ✔✔15-18 deg C
✔✔Warm/ hot definition - ✔✔40-60 deg C
✔✔3 styles that can be served hot - ✔✔Futsū-shu, junmai, honjōzō
✔✔3 styles mostly served chilled but sometimes warm - ✔✔Ginjō, Koshu, Nigori
✔✔Sake carafe - ✔✔Tokkuri
✔✔Sake cup - ✔✔O-choko was
✔✔1 style of sake only ever served chilled - ✔✔Sparkling
✔✔Effect of umami, sugar and Chili in food on the taste of the wine - ✔✔Harder, more
drying, bitter, more acidic; less sweet, less fruity.
✔✔Effect the of bitterness in food on the taste of a drink - ✔✔Drink tastes more bitter
✔✔Effect of sweetness and umami in food on most sakes and why - ✔✔"Negligible"
Hmmm. Because Sake is low in both bitterness and acidity, is slightly sweet and not
especially fruity.
✔✔ Japanese name for basic sake - ✔✔Futsu-shu
✔✔Color(s), abv, flavors futsu-shu - ✔✔Colorless, pale yellow or green. 15-17%.
Slightly sweet, lightly acidic, delicate lactic and fruity flavors
✔✔Two big aroma categories of Sake - ✔✔Floral/fruity and cereal/lactic
