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WSET-Sake L1-Statera > WSET Sake L1 > Flashcards

WSET Sake L1 Flashcards

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1
Q
A

hon

Origin

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2
Q
A

jun

pure

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3
Q
A

mai

rice

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4
Q
A

dai

great(ly), large

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5
Q
A

gin

examine, scrutinize

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6
Q
A

jō

ferment(ing), brew(ing)

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7
Q
A

zō

produce, production

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8
Q
A

daiginjo

great(ly) scrutinize(d) fermentation

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9
Q
A

ginjo

scrutinize(d) fermentation

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10
Q
A

junmai

pure rice

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11
Q
A

honjōzō

origin(al) fermentation production

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12
Q
A

junmai ginjō

pure rice scrutinize(d) fermetation

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13
Q
A

junmai daiginjo

pure rice great(ly) scrutinize(d) fermentation

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14
Q

What are the four main ingredients to make Sake?

A

steamed rice

kōji

water

yeast

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15
Q

What is the 5th optional ingredient when making sake?

A

high-strength distilled alcohol

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16
Q

What does the term Junmai refer to?

A

No high strength distilled alcohol was added to the Sake

17
Q

What is the polish ratio for honjōzō or junmai?

A

70% or less

18
Q

What is the polish ratio for ginjō or junmai ginjō?

A

It is 60% or less

19
Q

What is the polish ratio for daiginjō or junmai daiginjō?

A

It is 50% or less

20
Q

What is the term for unpasturized Sake?

A

Nama

21
Q

What is the term for a cloudy Sake?

A

Nigori

22
Q

What is teh term for an aged Sake?

A

Koshu

23
Q

What is the term for a ‘faulted’ Sake?

A

nama-hine

24
Q

What is wrong when a Sake is considered faulted?

A

It is most ofter due to excessive oxidation or it is out of condition. (stale, old)

25
Q

What does it mean if a Sake is refered to as nama-hine?

A

It means the sake is faulted. (somnething is wrong)

26
Q

What is this?

A

tokkuri

(small porcelain vessel to serve Sake)

27
Q

What is this?

A

masu

(traditional wood drinking cup for sake)

28
Q

What is this?

A

o-choko

(sake drinking cup)

WSET-Sake L1-Statera (1 decks)

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