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Sake Study Guide - Recap

The document is a study guide for the WSET Sake Level 3, covering the definition of sake, its production process, types, ingredients, storage, service, and the sake industry. It details the fermentation methods, the role of rice, water, and yeast, as well as the characteristics of different sake types. Additionally, it includes information on sake service temperatures, common faults, and the structure of the sake industry in Japan.

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Wanxian Zhang
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20 views4 pages

Sake Study Guide - Recap

The document is a study guide for the WSET Sake Level 3, covering the definition of sake, its production process, types, ingredients, storage, service, and the sake industry. It details the fermentation methods, the role of rice, water, and yeast, as well as the characteristics of different sake types. Additionally, it includes information on sake service temperatures, common faults, and the structure of the sake industry in Japan.

Uploaded by

Wanxian Zhang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Material Recap/Study Guide | WSET Sake Level 3

 Introduction: What is Sake?


o Sake is an alcoholic beverage made from polished rice.
o How sake is different from spirits, wine and beer?
 Understand the differences in fermentation processes of sake, beer
and wine
 Is it distilled? (the difference between sake and spirits)
o What is the alcohol content of sake?

 An Overview of Sake Production


o What are the ingredients of sake?
o Rice Polishing (Seimai) and Washing
 What is the purpose of rice polishing?
 What is polishing ratio (seimai-buai)?
 Legally defined polishing ratio for honjozo, ginjo and daiginjo?
 Nuka (rice powder removed during polishing)
o Rice Soaking and Steaming
 What are the purposes of rice soaking and steaming? (three points)
 Three techniques used in soaking to achieve the correct moisture level
o Making Koji
 What is koji and what are the purposes of preparing koji?
 What are the four steps (seven stages) of making koji?
 How koji influences the style of sake?
 So-haze
 Tsuki-haze
o The Fermentation Starter (Shubo/Moto)
 What is the aim of the fermentation starter?
 What is the difference between kimoto and sokujō-moto method?
 What are the advantages of using sokujo-moto method?
 Kimoto and Yamahai method
 What are the advantages of using kimoto and yamahai method?
o The Main Fermentation (Moromi)
 Three-stage addition (sandan jikomi)
 The reason why the full amount is not added at the start
 Fourth addition
 What are typical of ginjo fermentations?
 What are typical of rich, high-umami styles fermentations?
o Jozo Alcohol and Filtration
 What are the main possible effects of adding jozo alcohol?
 What is the aim of filtration and different methods of filtration
 Yabuta-Shibori (Assakuki)
 Funa-Shibori
 Fukuro-Shibori (Drip Separation)
 Filtration Fractions
 Arabashiri
 Naka-dori/naka-gumi
 Seme
o Sake-kasu and kasu-bai
o Subtracting
 Sedimentation
 Protein fining
 Charcoal fining
o Pasteurization
 Why sake is not a stable product after sedimentation and filtration?
 Bulk pasteurization and bottle pasteurization
 What is the feature of unpasteurised sake?
 Nama-zake, nama-chozo, nama-zume, ‘once-pasteurised’
o Aging (maturation) and Storage
 What is the usual time of aging?
o Additions-Adding water
 What is the aim of adding water before bottling?

 Types of Sake
o Basic Sake (Futsu-shu)
o Premium Sake (Tokutei-meisho-shu)
 Junmai and Aruten (definition?)
 What are key characters of junmai?
 Honjozo
 Ginjo
 What are key characters of ginjo?
 How can a sake to be qualify for the grade tokubetsu? (three ways)
o Other sake terms
 Nama-zake
 Taru-zake
 Nigori-zake
 Genshu
 Kimoto and Yamahai
 Muroka
 Koshu
 Kijioshu
 Sparkling sake
 Carbonated sparkling sakes
 Bottle-fermented sparkling sakes
 ‘Live Nigori’
 Of these terms, only nama, nama-chozo, genshu and taru-zake are
legally defined.
o Parameters
 Nihonshu-do (sake meter value, SMV)
 Acidity (Sanmi)
 Amino Acid (Amino-San)

 Ingredients of Sake
o Rice
 Long grain (Indica) and short grain (Japonica)
 Sticky (glutinous) and non-sticky (non-glutinous)
 What type of rice varieties is used for sake?
 What are the characteristics of sake-specific rice?
 The most important sake-specific varieties of rice are:
(main region, production and characteristic)
 Yamada-nishiki
 Gohyakuman-goku
 Miyama-nishiki
 Dewa-sansan
 Omachi
 What are parts of a rice grain?
 What are key stages of rice-growing year and when they typically
happen?
 Ideal conditions for sake-specific rice
 Soil
 Weather
 Grading of rice
o Water
 For sake, what percent of the final product is added water?
 How water influences the style of sake?
o Yeast
 What is yeast? What does it do?
 What are challenges the specific yeast strains used in sake production
need to cope with?
 Reliable yeast
 Early ginjo yeast
 Low acid ginjo yeast
 Low-foaming yeast
 Other yeast
 Ambient yeast
 Proprietary yeast
 Prefectural and regional yeast

 Storage and Service of Sake


o The storage of sake
 The following points should be followed when storing sake:
 Keep it cool
 Drink it young
 Store the bottle upright
 Avoid bright light
 Keep in the refrigerator once opened
o Common faults of serving sake
 Open too long (oxidation)
 Out of condition (Hine-ka)
 Nama-zake that has not been refrigerated properly (Nama-hine-ka)
 Light damage
 Microbial spoilage
o Sake Service Temperatures
 What kind of sakes are suitable for being served warm?
 What kind of sakes are suitable for being served chilled?
 Nuru-kan
 Atsu-kan
 Two common methods for heating sake
o Sake Serviceware
 Wine glasses
 Masu
 Tokkuri
 O-choko
o Sake Service Measures
 go
 sho
 to
 koku
o Sake and Food
 What are two components of food that tend to make beverages harder?
 What are two components of food that tend to make beverages softer?
 Why does foods high in umami rarely cause problems when paring
with sake?

 Sake Industry
o What are the number of sake breweries in Japan?
o What is the average annual production of sake per brewery?
o Local styles in Japan
o Trade organisations
Toji guilds, National Research Institute of Brewing (NRIB), Brewing Society of
Japan (Brew. Soc. Japan). Japan Sake and Shochu Makers Association (JSS),
Japan Agriculture (JA)
o What is the size of exports (volume, 2014) ?
o Top five export markets for Japanese sake

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