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Sake WSET Level 1 EXAM 2024 | ACTUAL EXAM WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS | LATEST UPDATE | GRADED A $17.99   Add to cart

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Sake WSET Level 1 EXAM 2024 | ACTUAL EXAM WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS | LATEST UPDATE | GRADED A

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  • Sake WSET Level 1

Sake WSET Level 1 EXAM 2024 | ACTUAL EXAM WITH A STUDY GUIDE AND PRACTICE EXAM | ACCURATE REAL EXAM QUESTIONS AND ANSWERS | GUARANTEED PASS | LATEST UPDATE | GRADED A

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  • August 29, 2024
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  • Sake WSET Level 1
  • Sake WSET Level 1
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Bestnursesteve
Sake WSET Level 1 EXAM 2024 | ACTUAL EXAM WITH
A STUDY GUIDE AND PRACTICE EXAM | ACCURATE
REAL EXAM QUESTIONS AND ANSWERS |
GUARANTEED PASS | LATEST UPDATE | GRADED A



Japanese name for basic sake - ✔✔ANSW✔✔..Futsu-shu

Color(s), abv, flavors futsu-shu - ✔✔ANSW✔✔..Colorless, pale yellow or green. 15-
17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors


How does brewer slide w or stop koji growth? - ✔✔ANSW✔✔..Moves rice to cooler
/coolest part of the room

Where does mold growth take place? - ✔✔ANSW✔✔..Koji room

Aroma and structure characteristics of ginjō and daiginjō - ✔✔ANSW✔✔..Fruity, floral,
less acid, umami

4 specialty styles - ✔✔ANSW✔✔..Nama, Nigori, Sparkling, Koshu

Rice, koji, temperature, water, yeast; which 2 have greatest effect on flavor -
✔✔ANSW✔✔..Yeast, fermentation temperature

Lower fermentation temps yield what? - ✔✔ANSW✔✔..Fruity and floral aromas typical
of ginjō styles

Higher fermentation temps produce what type of aromas - ✔✔ANSW✔✔..Cereal and
lactic

Sake that has not been pasteurized - ✔✔ANSW✔✔..Nama

Junmai means - ✔✔ANSW✔✔..No added alcohol

Honjōzō fermentation temp - ✔✔ANSW✔✔..Warm

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