Sake wset level graded a - Study guides, Class notes & Summaries

Sake WSET Level 1 Graded A+ 2024 Japanese name for basic sake Color(s), abv, flavors futsu-shu Futsu-shu Colorless, pale yellow or green. 15-17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors Two big aroma categories of Sake Daiginjō meaning 'Big' ginjō Floral/fruity and cereal/lactic Junmai meaning 'Pure rice'; No alcohol added Two grades of premium sake that have more cereal/lactic aromas, higher acidity and more umami. Junmai, honjōzō...

List and state the purpose of the main production steps used to make sake List all main ingredients - ANSWER • Rice, • kōji, • kōbo (yeast), • water, • high strength distilled alcohol (optional) Rice preparation steps - ANSWER • Polishing (impact on style), • Washing, • Soaking, • Steaming Koji preparation steps - ANSWER • Cooling rice, • Spreading the mould, • Initial mould growth, • Controlling and stopping the mould growth Fermentation steps - ANSWER ...

SGWS WSET SAKE LEVEL 1 REVIEW 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

WSET LEVEL 1 SAKE EXAM LATEST 2024 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES|GRADED A+

WSET LEVEL 1 SAKE EXAM LATEST 2024 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES|GRADED A+ What are common flavors found when less layers are polished away? - ANSWER-acidity, umami, cereal, lactic What are common flavors found when more layers are polished away? - ANSWER-fruity, floral Polishing ratio of honjozo and most junmai - ANSWER-70% or less Polishing ratio of ginjo or junmai ginjo - ANSWER-60% or less Polishing ratio of daiginjo or junmai daiginjo - ANSWER-50% or less...

WSET LEVEL 1 SAKE EXAM LATEST 2024 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES|GRADED A+ What are common flavors found when less layers are polished away? - ANSWER-acidity, umami, cereal, lactic What are common flavors found when more layers are polished away? - ANSWER-fruity, floral Polishing ratio of honjozo and most junmai - ANSWER-70% or less Polishing ratio of ginjo or junmai ginjo - ANSWER-60% or less Polishing ratio of daiginjo or junmai daiginjo - ANSWER-50% o...