SAKE WSET LEVEL 1 EXAM SCRIPT 2026 QUESTIONS AND
SOLUTIONS RATED A+
✔✔Lower fermentation temps yield what? - ✔✔Fruity and floral aromas typical of ginjō
styles
✔✔Higher fermentation temps produce what type of aromas - ✔✔Cereal and lactic
✔✔Sake that has not been pasteurized - ✔✔Nama
✔✔Junmai means - ✔✔No added alcohol
✔✔Honjōzō fermentation temp - ✔✔Warm
✔✔Usual spelling of Nama sake - ✔✔Nama-zake
✔✔Roughly filtered sake - ✔✔Nigori
✔✔Aged sake - ✔✔Koshu
✔✔Oak frequently used to age sake T/F - ✔✔F
✔✔Structure of Koshu - ✔✔Amber, textured, sweet
✔✔Flavors of Koshu - ✔✔Nuts, dried fruit, meat, pickled vegetables
✔✔Koshu Storage temperature and storage vessels - ✔✔Broad range x 2
✔✔Sake storage temp - ✔✔Cool, refrigerated
✔✔Effect of light on sake - ✔✔Damage
✔✔Shelf life of sake and name-zake - ✔✔1 year, several months
✔✔Store sake bottles upright/side? - ✔✔Uprights
✔✔Most Sake stays fresh after opening for x days - ✔✔Two weeks
✔✔Ginjō styles of sake stay fresh x days after opening - ✔✔1 week
✔✔Oxidation (open too long) in Sake can be seen by - ✔✔Aromas of caramel and
toffee, deeper color
SOLUTIONS RATED A+
✔✔Lower fermentation temps yield what? - ✔✔Fruity and floral aromas typical of ginjō
styles
✔✔Higher fermentation temps produce what type of aromas - ✔✔Cereal and lactic
✔✔Sake that has not been pasteurized - ✔✔Nama
✔✔Junmai means - ✔✔No added alcohol
✔✔Honjōzō fermentation temp - ✔✔Warm
✔✔Usual spelling of Nama sake - ✔✔Nama-zake
✔✔Roughly filtered sake - ✔✔Nigori
✔✔Aged sake - ✔✔Koshu
✔✔Oak frequently used to age sake T/F - ✔✔F
✔✔Structure of Koshu - ✔✔Amber, textured, sweet
✔✔Flavors of Koshu - ✔✔Nuts, dried fruit, meat, pickled vegetables
✔✔Koshu Storage temperature and storage vessels - ✔✔Broad range x 2
✔✔Sake storage temp - ✔✔Cool, refrigerated
✔✔Effect of light on sake - ✔✔Damage
✔✔Shelf life of sake and name-zake - ✔✔1 year, several months
✔✔Store sake bottles upright/side? - ✔✔Uprights
✔✔Most Sake stays fresh after opening for x days - ✔✔Two weeks
✔✔Ginjō styles of sake stay fresh x days after opening - ✔✔1 week
✔✔Oxidation (open too long) in Sake can be seen by - ✔✔Aromas of caramel and
toffee, deeper color
