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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
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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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Course
Sake WSET Level 1
Institution
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
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
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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