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Sake WSET 3 > General > Flashcards

General Flashcards

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1
Q

What is sake?

A

An alcoholic beverage brewed primarily from rice and water.

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2
Q

Range of alcohol content

A

Generally 13%-17%

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3
Q

Two basic levels of sake.

A

Basic (futsū-shu).

Premium, which is more tightly controlled, and subdivided into grades

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4
Q

Four main ingredients (plus one optional)

A

• steamed white rice • kōji (steamed white rice on which a mould has been allowed to grow) • water • yeast There is one other ingredient that is optional: jōzō alcohol, a high-strength distilled alcohol which has a neutral flavour.

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5
Q

Match the sweetness level of sake to its nihonshu-do value.

  1. Dry
  2. Sweet

A. -2

B. 5

A
  1. B: Dry, 5
  2. A: Sweet, -2
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6
Q

Which of the following is a true statement about tokubetsu honjozo?

A. This sake doesn’t have the addition of distilled alcohol.

B. This sake is polished to at least 60%.

C. This sake should be labeled Futsuu-shu

D. This sake is of higher quality than tokubetsu junmai.

A

B. This sake is polished to at least 60%.

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7
Q

Junmai Daiginjo-shu and Junmai Ginjo-shu make up approximately what percentage of all sake production?

A. 2-3%

B. 5-6%

C. 16-17%

D. 22-23%

A

B. 5-6%

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8
Q

Order the following prefectures from north to south (1 = northernmost, 4 = southernmost).

A. Niigata

B. Hokkaido

C. Kyoto

D. Kumamoto

A

B.Hokkaido

A. Niigata

C. Kyoto

D. Kumamoto

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9
Q

What are the eight grades of premium sake?

A

Junmai

Junmai Ginjo

Junmai Daiginjo

Tokubetsu Junmai

Ginjo*

Daiginjo*

Honjozo*

Tokebetsu Honjozo*

*The last for are aruten

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10
Q

Terms such as ichiban (number one) and daihyo (leading) are frequently seen on Japanese sake labels.

T or F

A

False - they are not permitted on labels.

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11
Q

Match the term to the definition

  1. heart of the rice kernel
  2. fermenting mash
  3. starter
  4. sake brewery

A. moromi

B. moto

C. kura

D. shinpaku

A
  1. D
  2. A
  3. B
  4. C
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12
Q

Pure rice sake made without additives or preservatives is always gluten free.

T or F

A

True

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13
Q

How long is the typical fermentation for Daiginjo-grade sake?

A. 15-20 days

B. 25-30 days

C. 35-40 days

D. 45-50 days

A

C. 35-40 days

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14
Q

What is the range of seimaibuai for futsu-shu?

A. 70-100%

B. 70-93%

C. 75-90%

D. 65-93%

E. 60-100%

A

B. 70-93%

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15
Q

What is sandan shikomi?

A. Multiple-parallel fermentation

B. The three additions of moto that gradually build up to a full fermentation tank of sake

C. Sake that goes through two different stages of pasteurization

A

B. The three additions of moto that gradually build up to a full fermentation tank of sake

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16
Q

What does the nihonshu-do indicate?

A. The density of sake as compared to water, or its sweetness

B. The pH level of sake

C. The level of amino acids in sake

D. The level of lactic acids in sake

A

A. The density of sake as compared to water, or its sweetness

17
Q

What is NOT a typical aroma associated with ginjo-ka?

A. Melon

B. Pear

C. Lemon

D. Lychee

A

C. Lemon

18
Q

Which of the following cost cutting methods is NOT allowed in the production of an economic style of premium sake?

A. Using a continuous rice steamer instead of steaming in individual batches.

B. Using table rice instead of certified sake rice.

C. Using a mechanized koji machine instead of handmade koji.

D. Adding up to 20% of distilled alcohol.

A

D. Adding up to 20% of distilled alcohol.

19
Q

Which of the following styles are produced through the addition of sake instead of water during the Tome stage (third addition) of Sandan shikomi?

A. Koshu

B. Kijoshu

C. Taruzake

D. Taisehaku

A

B. Kijoshu

20
Q

Premium sake fermentation takes place at lower temperatures than wine or beer.

True or False

A

True

21
Q

During which season is hiyaoroshi released?

A. Spring

B. Summer

C. Fall

D. Winter

A

C. Fall

22
Q

To result in an umami-rich sake with high acidity and full body, which of the following steps would NOT be recommended?

A. So-haze koji making

B. Tsuki-haze koji making

C. Using the kimoto yeast starter

D. Omitting charcoal filtration

A

B. Tsuki-haze koji making

23
Q

If a sake is labeled as “junmai muroka nama genshu,” what is NOT a reasonable conclusion that can be made?

A. This sake has no water dilution.

B. This sake does not have the addition of distilled alcohol.

C. This sake does not undergo charcoal filtration.

D. This sake does not have lactic acid added during the yeast starter process.

A

D

24
Q

What is the typical kasu-buai of daiginjo?

A. 10-25%

B. 20-35%

C. 40-60%

D. 65-85%

A

C

25
Q

What does the nihonshu-do indicate?

A. The density of sake as compared to water, or its sweetness

B. The pH level of sake

C. The level of amino acids in sake

D. The level of lactic acids in sake

A

A. The density of sake as compared to water, or its sweetness

26
Q

Which of the following cannot be used for premium sake?

a. The addition of lactic acid
b. The use of sokujo-moto
c. The addition of amino acids for umami
d. The use of assakuki

A

c. The addition of amino acids for umami

27
Q

Which of the following are the criteria that can be used to qualify a sake for the grade tokubetsu?

  1. The rice is polished to below 60%
  2. The sake is made exclusively from sake-specific rice
  3. It is made using a process the brewer has had legally recognised
  4. Charcoal fining has to be used

a. 1, 2, and 4
b. 2 and 3
c. 3 and 4
d. 1, 2, and 3

A

d. 1, 2, and 3

28
Q

Regulations stipulate that junmai must be polished to at least 70%.

T or F

A

False

There is no regulation, however rice with a polishing ration over 70% is rarely used.

29
Q

Which of these terms are legally defined?

a. Kimoto
b. Yamahai
c. Muroka
d. Nama
e. Namachozo
f. Genshu

A

d. Nama
e. Namachozo
f. Genshu

Sake WSET 3 (14 decks)

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