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WSET Level 3 Sake > Sake Storage, Service & Food Pairing > Flashcards

Sake Storage, Service & Food Pairing Flashcards

Understanding Sake: Explaining Style & Quality Chapters 5 & 6

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1
Q

Which four points should be considered when storing sake?

A
  • keep it cool
  • drink it young
  • store the bottle upright
  • avoid bright light
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2
Q

At what temperature should sake be stored?

A

Below 12°C

For nama-zake, ideally refrigerated below 8°C

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3
Q

At what temperature should nama-zake be stored?

A

Refrigerated, no higher than 5-8°C

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4
Q

When should most sake be consumed?

A

Within 10 months to a year of their shipment from the brewery.

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5
Q

Which style of sake has the shortest shelf life?

A

Nama-zake

Should be consumed within six months of shipping from the brewery

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6
Q

Why should sake be stored upright?

A

To avoid contact between the liquid and the foil-lined stopper or metal cap

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7
Q

What should sake be stored away from bright light?

A

As well as heating, bright natural or artificial light can induce oxidisation that makes the sake old and stale.
Amino acids and vitamins in sake degrade on exposure to light, causing discolouration and unpleasant aromas.

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8
Q

How long will ginjō styles of sake stay fresh after opening?

A

Approximately one week

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9
Q

How long will most styles of sake stay fresh after opening?

A

Approximately two weeks, sometimes longer

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10
Q

What is nama-hine?

A

An enzyme-derived aroma of nama-zake that has been aged.

  • hazelnut
  • malt
  • bacon

Generally seen as a fault but some producers and consumers see it as a positive when balanced - will often call it nama-juku (matured nama)

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11
Q

What are five faults that you should check for before serving sake?

A
  • Open too long (oxidisation)
  • Out of condition (hine-ka)
  • Nama-zake that has not been refrigerated properly (name-hine-ka)
  • Light damage
  • Microbial spoilage
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12
Q

When serving sake, why should you pour using both hands?

A

To show the most respect and care

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13
Q

Should ginjō style sake be served room temperature or warm?

A

Room temperature - personal preference

Warm - no

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14
Q

What style of dishes pair well with warm or hot sake?

A

Intensely flavoured and heavy textured dishes

ie. Japanese hotpot or grilled food

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15
Q

Why are ginjō style sakes generally served chilled?

A

At warmer temperatures ginjō sakes lose their aromas and flavours

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16
Q

Which styles of sake are best served warm?

A
  • sake with high levels of sweetness, acidity, umami, and relatively high bitterness
  • sakes where the acidity is lactic and succinic ie. kimoto and yamahai
  • sakes that have been matured ie. koshu
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17
Q

How does warming sake change perception?

A

After warming, sake can seem:

  • More intense
  • More full bodied
  • Higher in acidity
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18
Q

Which styles of sake do not benefit from being served warm?

A
  • ginjō (lose delicate aromas)
  • nama-zake (lose dissolved CO2, seem less fresh)
  • sparkling sake (loses bubbles)
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19
Q

What is nuru-kan?

A

Sake heated to 40°C

Comfortable, non-burning warm temperature.
Translates to ‘the warmth of a relaxing hot spring bath’

20
Q

What is atsu-kan?

A

Sake heated to 50°C

Very hot and slightly burning temperature
Translates to ‘hot enough to warm body and soul’

21
Q

What is the Japanese term used to describe sake heated to 40°C?

A

Nuru-kan

Comfortable, non-burning warm temperature.
Translates to ‘the warmth of a relaxing hot spring bath’

22
Q

What is the Japanese term used to describe sake heated to 50°C?

A

Atsu-kan

Very hot and slightly burning temperature
Translates to ‘hot enough to warm body and soul’

23
Q

What are the two methods that can be used to heat sake?

A

Hot water bath (water should be 80°C) - sake temperature measured with a thermometer

Microwave (20-40 seconds) - sake can heat unevenly

24
Q

What is a kan-douko?

A

A utensil used to heat sake.

25
Q

What is the temperature referred to when using the service term ‘chilled’?

A

6-13°C

Suitable for all types of sake

26
Q

What is the temperature referred to when using the service term ‘room temperature’?

A

15-18°C

Best suited to futsū-shu, hon-jōzō, junmai and if personal preference allows, can be used for ginjō

27
Q

What is an o-choko?

A

Small sake cup made from pottery or glass

Usually 60mL

28
Q

What is a kiki-choko?

A

A small white porcelain sake cup with two concentric blue circles that allow for assessment of clarity.
Used by brewers and judges

29
Q

What is a tokkuri?

A

A sake carafe.

Usually 150-300mL

30
Q

What is a masu?

A

A small Japanese cedar box sometimes used for drinking sake on ceremonial occasions.

Usually 180mL, can also be 144mL.

Traditionally used for measuring rice, not for drinking sake. The cedar can taint the sake flavour.

31
Q

In reference to sake standard measurements, what is a gō?

A

180mL

32
Q

In reference to sake standard measurements, what is a koku?

A

180 litres

This measurement is used when expressing a brewer’s annual production.

33
Q

In reference to sake standard measurements, what is a sho?

A

1.8L

34
Q

In reference to sake standard measurements, what is a to?

A

18L

35
Q

In reference to sake standard measurements, what is 180mL called in Japanese?

A

Gō

36
Q

The World Health Organisation recommends that women should consume no more than how many units per day?

A

Two

37
Q

The World Health Organisation recommends that men should consume no more than how many units per day?

A

Three

38
Q

Which two food components can make beverages taste ‘hard’ (more drying and bitter, more acidic, less sweet and fruity)?

A

Sweetness

Umami

39
Q

What effect can sweetness and umami in food have on beverages?

A

Sweetness and umami can make beverages seem:

  • more drying and bitter
  • more acidic
  • less sweet and fruity
40
Q

Which two food components can make beverages taste ‘soft’ (less drying and bitter, less acidic, more sweet and fruity)?

A

Salt

Acid

41
Q

What effect can salt and acid in food have on beverages?

A

Salt and acidity can make beverages seem:

  • less drying and bitter
  • less acidic
  • more sweet and fruity
42
Q

True or false:

Food has more impact (especially negative) on how a beverage tastes than the other way around.

A

True

43
Q

True or false:

Dishes high in salt are especially good at enhancing the flavours in sake

A

True

44
Q

True or false:

Delicate sake provide an especially good pairing with intensely flavoured dishes

A

False.

Dishes that are very intense in flavour can easily overwhelm the delicate flavours of most sake

45
Q

True or false:

Dishes high in chilli should be paired with sakes that are high in alcohol

A

False - although some may enjoy the burning effect of chilli and high alcohol.
Dishes high in chilli should be paired with sake that are lighter in alcohol and have some sweetness

WSET Level 3 Sake (10 decks)

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