WSET Sake Level 3 Test With Complete Solution

Yamada-Nishiki -Answer Hyogo prefecture, 80% large grain, ginjo daiginjo styles, generous full soft texture, purity, precision, aromatically light gohyakuman-goku -Answer Niigata, 25%, good for making Koji, very light aromas, textures and flavors, well-suited for light simple delicate and dry with a short clean finish. Miyama-Nishiki -Answer Nagano, 10%, good for cool regions. large grain. Rich and robust, grip, graininess, sweeter, richer and more robust. Dewa-sansan -Answer Yamagata, 2%. Specialty of Yamagata Prefecture, Junmai Ginjo, subtle herbal element citrus and grass. Omachi -Answer Okayama, Hiroshima, 2%. Oldest sake variety, large grain, round in shape and soft and texture, difficult to polish. Rich textured, earthy and spicy, with higher unami and less purity. Bringing In -Answer Hour zero, temperature of rice is reduced from steamer temperature down to 90 to 95°F. Steamed rice is transferred to the Koji room once it has reached the right temperature. Spreading the spores and initial mold growth -Answer Hours 1 - 3 after bringing in and the initial mold growth lasts until hours 10 - 12. The temperature of the rice begins around 86 to 90°F and is allowed to rise around 92 to 95°F. The aim is to inoculate the rice grains with Koji spores and encourage mold growth. Re-breaking up -Answer Hours 10-12, temperature of the rice has risen to about 92°F and is reduced to about 80°F, and then rises back after a few hours to about 92°F. The aim is to ensure even growth of mold, and to avoid hotspots occurring. Mounding -Answer Hours 20-23, temperature of the rice has reached around 92°F and continues to rise to 95°F. The aim is to manage the level and distribution of the mold growth. Middle Work -Answer Hours 30 - 33. The temperature of the rice is reduced from 97°F to around 92°F after which it continues to rise again to about 100°F. The key aims are to encourage the release of heat and to start drying out the rice grains. Final Work -Answer Hours 36 - 38, temperature of the rice remains higher than 100°F without exceeding 110°F. The aim is to continue drying out the rice grains and to continue releasing the heat created by Koji activity. Sending out -Answer Hours 44-48, tempera