WSET Level 3 Sake MCQ Mock Test P.2

Which kind of rice is used for the majority of sake
production?

Long-grained, glutinous

Correct Incorrect Correct answer

Long-grained, non-glutinous

Correct Incorrect Correct answer

Short-grained, glutinous

Correct Incorrect Correct answer

Short-grained, non-glutinous

Correct Incorrect Correct answer

What makes nigori white?

Particles of rice

Correct Incorrect Correct answer

Kasu-buai

Correct Incorrect Correct answer

Coconut flavouring

Correct Incorrect Correct answer

Tokkuri

Correct Incorrect Correct answer

Lactic acid is added during a

sukujo-moto

Correct Incorrect Correct answer

kimoto

Correct Incorrect Correct answer

yamahai

Correct Incorrect Correct answer

moromi

Correct Incorrect Correct answer

The term genshu means a sake has

been filtered through charcoal

Correct Incorrect Correct answer

been through a ja-kan

Correct Incorrect Correct answer

been bottled without adding water

Correct Incorrect Correct answer

not been pasteurized

Correct Incorrect Correct answer

About how long does it normally take to polish
600kg (1300lb) of brown rice to daiginjo level?

1-2 hours

Correct Incorrect Correct answer

4-6 hours

Correct Incorrect Correct answer

8-12 hours

Correct Incorrect Correct answer

40-50 hours

Correct Incorrect Correct answer

Which trade organisation advises on laws and
lobbies the Japanese government on behalf of the
sake business?

Japan Sake and Shochu Makers Association

Correct Incorrect Correct answer

National Research Institute of Brewing

Correct Incorrect Correct answer

Brewing Society of Japan

Correct Incorrect Correct answer

The Sake Samurai Association

Correct Incorrect Correct answer

Which one of the following statements is true?

Sake cannot be made using white koji

Correct Incorrect Correct answer

Premium sake should only use tsuki-haze

Correct Incorrect Correct answer

Koji can be purchased in granulated or powdered form

Correct Incorrect Correct answer

Black koji makes especially refined, delicatelyflavoured low-acid sakes

Correct Incorrect Correct answer

Which two prefectures account for approximately
half of all Japanese sake production?

Niigata and Hyogo

Correct Incorrect Correct answer

Kyoto and Hiroshima

Correct Incorrect Correct answer

Niigata and Hiroshima

Correct Incorrect Correct answer

Kyoto and Hyogo

Correct Incorrect Correct answer

Which one of the following is a white cup with
concentric blue circles, used to assess sake?

Masu

Correct Incorrect Correct answer

Kiki-choko

Correct Incorrect Correct answer

Tokkuri

Correct Incorrect Correct answer

O-choko

Correct Incorrect Correct answer

A rice suited to sake brewing should have which of
the following?
1 Large grain
2 Large shinpaku
3 Low protein content
4 Small grain
5 Low solubility

1 and 3 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

1, 2 and 3 only

Correct Incorrect Correct answer

4 and 5 only

Correct Incorrect Correct answer

Which one of the following always indicates a
sweet style of sake?

Taru-zake

Correct Incorrect Correct answer

Kijoshu

Correct Incorrect Correct answer

Nigori

Correct Incorrect Correct answer

Koshu

Correct Incorrect Correct answer

Which one of the following lists export markets for
sake in descending order by volume?

Hong Kong, China, USA

Correct Incorrect Correct answer

USA, Hong Kong, China

Correct Incorrect Correct answer

China, Hong Kong, USA

Correct Incorrect Correct answer

Hong Kong, USA, China

Correct Incorrect Correct answer

Which of the following components can be used
when blending sake?
1 Sakes with different polishing ratios
2 Sakes from different rice types
3 Sakes of different ages
4 Sakes of different press fractions

1, 3 and 4 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

4 only

Correct Incorrect Correct answer

1, 2, 3 and 4

Correct Incorrect Correct answer

What is taru-zake?

Sake that is lightly sparkling

Correct Incorrect Correct answer

Sake that is the first to be released in the new vintage

Correct Incorrect Correct answer

Sake that has been stored in casks made of Japanese cedar

Correct Incorrect Correct answer

Sake made with red rice

Correct Incorrect Correct answer

Umami in food increases the perception in sake of

acidity

Correct Incorrect Correct answer

sweetness

Correct Incorrect Correct answer

fruitiness

Correct Incorrect Correct answer

body

Correct Incorrect Correct answer

Which statement is true regarding seimai-buai?

It is the percentage of solids left behind when the sake is filtered (pressed)

Correct Incorrect Correct answer

The lower the number, the better the quality

Correct Incorrect Correct answer

A maximum number (percentage) is specified for most subcategories of premium sake

Correct Incorrect Correct answer

Negative numbers indicate a very sweet style

Correct Incorrect Correct answer

What is the Min legal difference between ginjo and daiginjo?

Ginjo must be made from more highly polished rice

Correct Incorrect Correct answer

Daiginjo must be made from more highly polished rice

Correct Incorrect Correct answer

Ginjo must be fermented at lower temperatures

Correct Incorrect Correct answer

Daiginjo must be fermented at lower temperatures

Correct Incorrect Correct answer

Place the following koji-making processes in order
from earliest to latest.

Mounding, spreading the spores, middle work, bringing in

Correct Incorrect Correct answer

Bringing in, spreading the spores, mounding, middle work

Correct Incorrect Correct answer

Spreading the spores, bringing in, middle work, mounding

Correct Incorrect Correct answer

Bringing in, mounding, middle work, spreading the spores

Correct Incorrect Correct answer

Which of the following organisations is the main
supplier of yeasts to the sake industry?

National Research Institute of Brewing

Correct Incorrect Correct answer

Brewing Society of Japan

Correct Incorrect Correct answer

Nanbu Toji Guild

Correct Incorrect Correct answer

Japan Sake and Shochu Makers Association

Correct Incorrect Correct answer

Regarding water with extremely low mineral
content, which one of the following statements is
FALSE?

Low mineral waters promote a fast, stable fermentation which minimises the risk of contamination

Correct Incorrect Correct answer

Low mineral waters used to present challenges to brewers, before modern brewing techniques developed

Correct Incorrect Correct answer

The very slow fermentation that results from restricted nutrients helps to promote the development of ginjo aromas

Correct Incorrect Correct answer

Magnesium and phosphorus are present in rice at sufficient levels to meet the nutrient needs of the yeast

Correct Incorrect Correct answer

For a sake with a polishing ratio of 75%, which one
of the following categories would not be
permitted?

Junmai

Correct Incorrect Correct answer

Futsu-shu

Correct Incorrect Correct answer

Nihon-shu

Correct Incorrect Correct answer

Honjozo

Correct Incorrect Correct answer

Approximately how long does the process of
sedimentation take?

An hour

Correct Incorrect Correct answer

A day

Correct Incorrect Correct answer

A week

Correct Incorrect Correct answer

A month

Correct Incorrect Correct answer

Yamahai refers to

a type of yeast

Correct Incorrect Correct answer

a fermentation starter

Correct Incorrect Correct answer

a service vessel

Correct Incorrect Correct answer

a service temperature

Correct Incorrect Correct answer

Compared to highly polished rice, rice that is more
coarsely polished

absorbs water more slowly during soaking

Correct Incorrect Correct answer

continues absorbing water far beyond the ideal 28 30% during soaking

Correct Incorrect Correct answer

is drier and more porous

Correct Incorrect Correct answer

must be soaked in smaller batches

Correct Incorrect Correct answer

A sake which shows unpleasant aromas of sulfur
compounds and curdled milk is likely to have been
affected by

volatile acidity

Correct Incorrect Correct answer

microbial spoilage

Correct Incorrect Correct answer

light damage

Correct Incorrect Correct answer

oxidation

Correct Incorrect Correct answer

Which kind of is used koji or most sake?

Yellow koji

Correct Incorrect Correct answer

White koji

Correct Incorrect Correct answer

Brown koji

Correct Incorrect Correct answer

Black koji

Correct Incorrect Correct answer

Which one of the following statements is true in
relation to jozo alcohol?

It must be locally made and rice based

Correct Incorrect Correct answer

It is added after the sake has been filtered

Correct Incorrect Correct answer

Its main purpose is to increase the alcoholic strength of the finished product

Correct Incorrect Correct answer

It is distilled to over 95% abv to remove all flavour

Correct Incorrect Correct answer

The word koshu on a label indicates that the sake
is

undiluted

Correct Incorrect Correct answer

unpasteurised

Correct Incorrect Correct answer

sweet

Correct Incorrect Correct answer

aged

Correct Incorrect Correct answer

Priodr to filtration in the production of futsu-shu, brewers are permitted to adjust
1 umami
2 acidity
3 alcohol
4 sweetness

1 and 2 only

Correct Incorrect Correct answer

3 and 4 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

1, 2, 3 and 4

Correct Incorrect Correct answer

What is the average (mean) production volume for
a Japanese sake brewery?

Less than 500 koku

Correct Incorrect Correct answer

About 1500 koku

Correct Incorrect Correct answer

About 5000 koku

Correct Incorrect Correct answer

Over 12500 koku

Correct Incorrect Correct answer

Muroka indicates that a sake

is fermented using wild yeast

Correct Incorrect Correct answer

is aged for at least two years before release

Correct Incorrect Correct answer

has not undergone charcoal fining

Correct Incorrect Correct answer

has been damaged by enzymatic activity

Correct Incorrect Correct answer

In sake production the purpose of steaming is to
1 gelatinise starch
2 sterilise the rice
3 remove nuka
4 reduce the moisture level in the rice

1 and 2 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

1 and 4 only

Correct Incorrect Correct answer

3 and 4 only

Correct Incorrect Correct answer

The ideal storage conditions for a bottle of sake is

upright and at a room temperature of 15 18°C (59 64°F)

Correct Incorrect Correct answer

on its side and below 12°C (54°F)

Correct Incorrect Correct answer

upright and below 12°C (54°F)

Correct Incorrect Correct answer

on its side and at a room temperature of 15- 18°C (59 64°F)

Correct Incorrect Correct answer

The ideal temperature range for making koji is
within

1-10°C (34 50°F)

Correct Incorrect Correct answer

13-18°C (56 65°F)

Correct Incorrect Correct answer

23-28°C (74 83°F)

Correct Incorrect Correct answer

33-38°C (92 100°F)

Correct Incorrect Correct answer

Which of the following describes a typical ginjo aroma?

Apple, melon and banana

Correct Incorrect Correct answer

Lactic, cheesy and yoghurt

Correct Incorrect Correct answer

Nutty and savoury

Correct Incorrect Correct answer

Spicy, cloves and pepper

Correct Incorrect Correct answer

When building a fermentation batch, what is the
effect of replacing some of the water with
femented sake?

This is not permitted, so the product can no longer be called sake

Correct Incorrect Correct answer

It boosts the ginjo aromas

Correct Incorrect Correct answer

It decreases the final alcohol

Correct Incorrect Correct answer

It increases the potential sweetness

Correct Incorrect Correct answer

The main goal of creating the National Research
Institute of Brewing (NRIB) was to

improve sake brewing and maintain the tax revenue from sake

Correct Incorrect Correct answer

replace the training provided by toji guilds

Correct Incorrect Correct answer

promote the appreciation and awareness of sake

Correct Incorrect Correct answer

lobby the Japanese government on behalf of the sake industry

Correct Incorrect Correct answer

Which one of the following is a low foaming yeast?

6

Correct Incorrect Correct answer

9

Correct Incorrect Correct answer

14

Correct Incorrect Correct answer

1801

Correct Incorrect Correct answer

What is futshu-shu?

Sake made exclusively from imported rice

Correct Incorrect Correct answer

Sake made using ambient yeast

Correct Incorrect Correct answer

Undiluted sake

Correct Incorrect Correct answer

Non-premium, basic sake

Correct Incorrect Correct answer

In order to successfully create ginjo aromas the
fermentation needs to be

cold with a limited sugar supply

Correct Incorrect Correct answer

cold with an abundant sugar supply

Correct Incorrect Correct answer

warm with a limited sugar supply

Correct Incorrect Correct answer

warm with an abundant sugar suppl

Correct Incorrect Correct answer

Which one of the following sake specific rice
varieties is a speciality of Yamagata Prefecture.

Yamada-nishiki

Correct Incorrect Correct answer

Dewa-sansan

Correct Incorrect Correct answer

Gohyakuman-goku

Correct Incorrect Correct answer

Omachi

Correct Incorrect Correct answer

What is hine-ka?

A process that occurs when bottling sake

Correct Incorrect Correct answer

A seasonal style of sake, traditionally released in the spring

Correct Incorrect Correct answer

A fault causing a loss of fresh aromas and aromas of pickled vegetables

Correct Incorrect Correct answer

The person in charge of bottling and stabilisation

Correct Incorrect Correct answer

Which one of the following choices could NOT be
used to achieve a higher level of acidity in
premium sake?

So-haze (rather than tsuki-haze)

Correct Incorrect Correct answer

Kimoto (rather than sokujo-moto)

Correct Incorrect Correct answer

75% seimai-buai (rather than 40%)

Correct Incorrect Correct answer

Addition of jozo alcohol

Correct Incorrect Correct answer

The word nama on a label indicates that the sake
is

sparkling

Correct Incorrect Correct answer

cloudy

Correct Incorrect Correct answer

unpasteurised

Correct Incorrect Correct answer

aged

Correct Incorrect Correct answer

Which kind of koji is used for most sake?

Yellow koji

Correct Incorrect Correct answer

White koji

Correct Incorrect Correct answer

Black koji

Correct Incorrect Correct answer

Black and white koji

Correct Incorrect Correct answer

Approximately what percentage of Japanese sake is
exported?

0.05

Correct Incorrect Correct answer

0.25

Correct Incorrect Correct answer

0.5

Correct Incorrect Correct answer

Over 70%

Correct Incorrect Correct answer

Sweetness in food increases the perception in sake
of

acidity

Correct Incorrect Correct answer

sweetness

Correct Incorrect Correct answer

fruitiness

Correct Incorrect Correct answer

body

Correct Incorrect Correct answer

Which one of the following statements is FALSE?

Low mineral waters promote a fast, stable fermentation which minimises the risk of contamination

Correct Incorrect Correct answer

There is a restriction on the amount of iron allowed in water used in sake production

Correct Incorrect Correct answer

Breweries are permitted to alter the mineral content of water

Correct Incorrect Correct answer

Magnesium and phosphorus aid the healthy growth of yeast and koji mould

Correct Incorrect Correct answer

Which organisation was created in 1904 to conduct
research on modern brewing technology?

Japan Agricultural Co-operative

Correct Incorrect Correct answer

Sake and Shochu producers association

Correct Incorrect Correct answer

National Research Institute of Brewing

Correct Incorrect Correct answer

The Brewing Society of Japan

Correct Incorrect Correct answer

The ideal soils for rice cultivation
1 are low in nitrogen
2 have high water retention
3 are high in volcanic ash
4 contain a high percentage of clay

1 and 2 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

1 and 4 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

A sake with a polishing ratio above 70% and
including distilled alcohol is a

daiginjo

Correct Incorrect Correct answer

ginjo

Correct Incorrect Correct answer

futshu-jo

Correct Incorrect Correct answer

junmai

Correct Incorrect Correct answer

What is hine?

A process that occurs when bottling sake

Correct Incorrect Correct answer

A seasonal style of sake, traditionally released in the spring

Correct Incorrect Correct answer

A fault causing a loss of freshness and aromas of pickled vegetables

Correct Incorrect Correct answer

The person in charge of bottling and stabilisation

Correct Incorrect Correct answer

So-haze is ideal for sake

with a pure and clean style

Correct Incorrect Correct answer

with low acidity and low umami

Correct Incorrect Correct answer

that requires slow fermentation

Correct Incorrect Correct answer

with rich body and intense flavours

Correct Incorrect Correct answer

A masu is a

small cedar box sometimes used for serving sake

Correct Incorrect Correct answer

large storage vessel used for transporting and maturing sake

Correct Incorrect Correct answer

container used for warming sake

Correct Incorrect Correct answer

0

Correct Incorrect Correct answer

For most sake, which one of the following has the
greatest impact on aromas?

Rice

Correct Incorrect Correct answer

Yeast

Correct Incorrect Correct answer

Koji

Correct Incorrect Correct answer

Water

Correct Incorrect Correct answer

The main purpose of washing rice after polishing
is to

remove dust from the rice

Correct Incorrect Correct answer

adjust the moisture level of the rice

Correct Incorrect Correct answer

shorten the time taken to steam the rice

Correct Incorrect Correct answer

activate conversion enzymes in the rice

Correct Incorrect Correct answer

What is a typical fermentation temperature for ginjo
style sake?

0-6°C (32 43°F)

Correct Incorrect Correct answer

8-12°C (46 54°F)

Correct Incorrect Correct answer

14-18°C (57 65°F)

Correct Incorrect Correct answer

20 24°C (68 -76°F-

Correct Incorrect Correct answer

Which one of the following methods is generally
used for filtering large volumes of sake?

Yabuta

Correct Incorrect Correct answer

Fune

Correct Incorrect Correct answer

Fukuro

Correct Incorrect Correct answer

Centrifuge separator

Correct Incorrect Correct answer

What is Genshu?

Unfiltered Sake

Correct Incorrect Correct answer

Sake made using ambient yeast

Correct Incorrect Correct answer

Non-premium, basic Sake

Correct Incorrect Correct answer

Sake bottled without the addition of water

Correct Incorrect Correct answer

Which one of the following is NOT a sake-specific
rice variety?

Yamada-nishiki

Correct Incorrect Correct answer

Gohyakuman-goku

Correct Incorrect Correct answer

Miyama-nishiki

Correct Incorrect Correct answer

Okayama

Correct Incorrect Correct answer

Some brewers use yamahai, because

it is reliable and fast

Correct Incorrect Correct answer

it gives interesting and rich flavours

Correct Incorrect Correct answer

it saves storage space

Correct Incorrect Correct answer

it is suitable for low temperature fermentation

Correct Incorrect Correct answer

Approximately how many sake breweries are there
in Japan?

150

Correct Incorrect Correct answer

600

Correct Incorrect Correct answer

1500

Correct Incorrect Correct answer

4000

Correct Incorrect Correct answer

The raw materials permitted for sake production
include
1 table rice
2 sake rice
3 koji
4 yeast

1 and 4 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

1, 2 and 3 only

Correct Incorrect Correct answer

1, 2, 3 and 4

Correct Incorrect Correct answer

What makes nigori cloudy?

Particles of rice

Correct Incorrect Correct answer

Kasu-buai

Correct Incorrect Correct answer

Carbonation

Correct Incorrect Correct answer

Pasteurisation

Correct Incorrect Correct answer

Which of the following is the master brewer of a
brewery?

Toji

Correct Incorrect Correct answer

Kuramoto

Correct Incorrect Correct answer

Kurabito

Correct Incorrect Correct answer

Hyogo

Correct Incorrect Correct answer

Large amounts of koji mould covering the outside
of the rice grain will result in
1 a slower fermentation
2 a faster fermentation
3 less umami in the resulting sake
4 more umami in the resulting sake

1 and 3

Correct Incorrect Correct answer

1 and 4

Correct Incorrect Correct answer

2 and 3

Correct Incorrect Correct answer

2 and 4

Correct Incorrect Correct answer

Which of the following statements is true about daiginjo
sakes?

It is forbidden to use distilled alcohol in their production

Correct Incorrect Correct answer

They are fermented more slowly than non-ginjo styles

Correct Incorrect Correct answer

The rice is required to have a polishing ratio of 60% or less

Correct Incorrect Correct answer

So-haze is commonly used

Correct Incorrect Correct answer

The word koshu on a label indicates that the sake is

undiluted

Correct Incorrect Correct answer

unpasteurised

Correct Incorrect Correct answer

sweet

Correct Incorrect Correct answer

aged

Correct Incorrect Correct answer

Which one of the following is NOT a method for
creating a fermentation starter?

Sokujo-moto

Correct Incorrect Correct answer

Yamahai

Correct Incorrect Correct answer

Moromi

Correct Incorrect Correct answer

Kimoto

Correct Incorrect Correct answer

Which one of the following prefectures is
particularly known for producing an intensely
flavoured, rich and slightly sweet style of Junmai
sake?

Iwate

Correct Incorrect Correct answer

Hiroshima

Correct Incorrect Correct answer

Nagano

Correct Incorrect Correct answer

Niigata

Correct Incorrect Correct answer

The main purpose of koji when making sake is to

add flavours and aromas

Correct Incorrect Correct answer

add acidity

Correct Incorrect Correct answer

provide enzymes for converting starch into sugar

Correct Incorrect Correct answer

make the sake more stable

Correct Incorrect Correct answer

Which one of the following sakes would you most
expect to be clear and colourless?

Yamahai Junmai Muroka

Correct Incorrect Correct answer

Daiginjo

Correct Incorrect Correct answer

Nigori

Correct Incorrect Correct answer

Koshu

Correct Incorrect Correct answer

Which one of the following statements is true?

Koji rooms are kept at low temperatures to control koji growth

Correct Incorrect Correct answer

Koji growth creates amino acids and peptides that contribute to the flavour of the sake

Correct Incorrect Correct answer

Koji made in small batches is most suitable for the production of futsu-shu

Correct Incorrect Correct answer

Koji production is one part of sake production that cannot be automated

Correct Incorrect Correct answer

What is futsu-shu?

Sake made exclusively from imported rice

Correct Incorrect Correct answer

Sake made using ambient yeast

Correct Incorrect Correct answer

Undiluted sake

Correct Incorrect Correct answer

Non-premium, basic sake

Correct Incorrect Correct answer

Which one of the following is the largest export
market for Japanese sake?

USA

Correct Incorrect Correct answer

Germany

Correct Incorrect Correct answer

UK

Correct Incorrect Correct answer

Singapore

Correct Incorrect Correct answer

What is the typical amount of koji that is used in a
fermentation batch expressed as a percentage of
the total amount of rice used?

0.1

Correct Incorrect Correct answer

0.2

Correct Incorrect Correct answer

0.3

Correct Incorrect Correct answer

0.4

Correct Incorrect Correct answer

Muroka indicates that a sake is

warmed for serving

Correct Incorrect Correct answer

unfined

Correct Incorrect Correct answer

low in alcohol

Correct Incorrect Correct answer

aged in oak

Correct Incorrect Correct answer

The most common sake faults are caused by

the brewing process

Correct Incorrect Correct answer

the washing process

Correct Incorrect Correct answer

faulty koji

Correct Incorrect Correct answer

bad storage

Correct Incorrect Correct answer

The optimum level of water absorption for perfect
steamed rice is typically around

0.1

Correct Incorrect Correct answer

0.2

Correct Incorrect Correct answer

0.3

Correct Incorrect Correct answer

0.4

Correct Incorrect Correct answer

What is the main legal difference between ginjo
and daiginjo ?

Ginjo must be made from rice polished to a lower polishing ratio

Correct Incorrect Correct answer

Daiginjo must be made from rice polished to a lower polishing

Correct Incorrect Correct answer

Ginjo must be fermented at lower temperatures

Correct Incorrect Correct answer

Daiginjo must be fermented at lower temperatures

Correct Incorrect Correct answer

Which one of the following statements is true in
relation to quality grades of sake rice?

First Grade is the highest quality level

Correct Incorrect Correct answer

Grain size is included in the criteria of rice quality grading

Correct Incorrect Correct answer

Futsu-shu can be made with ungraded rice

Correct Incorrect Correct answer

Rice graded toku-jo cannot be used in sake production

Correct Incorrect Correct answer

For a sake with a polishing ratio of 75%, which one
of the following categories would NOT be
permitted?

Junmai

Correct Incorrect Correct answer

Futsu-shu

Correct Incorrect Correct answer

Nihon-shu

Correct Incorrect Correct answer

Honjozo

Correct Incorrect Correct answer

Which one of the following is NOT a method
for creating a fermentation starter?

Sukujo-moto

Correct Incorrect Correct answer

Yamahai

Correct Incorrect Correct answer

Moromi

Correct Incorrect Correct answer

Kimoto

Correct Incorrect Correct answer

Which organisation was created in 1906 and is
now the main source of yeast cultures for sake
brewers?

Japan Agriculture

Correct Incorrect Correct answer

The Japan Sake and Shochu Makers Association

Correct Incorrect Correct answer

National Research Institute of Brewing

Correct Incorrect Correct answer

The Brewing Society of Japan

Correct Incorrect Correct answer

How will a spicy dish with chilli heat change
perceptions of fruitiness, bitterness and
alcohol in sake?

FRUITINESS BITTERNESS ALCOHOL

increase increase increase

Correct Incorrect Correct answer

decrease increase increase

Correct Incorrect Correct answer

decrease decrease increase

Correct Incorrect Correct answer

decrease decrease decrease

Correct Incorrect Correct answer

A sake made with no. 7 yeast is likely to be
relatively

high in acidity and low in aroma

Correct Incorrect Correct answer

high in acidity and high in aroma

Correct Incorrect Correct answer

low in acidity and low in aroma

Correct Incorrect Correct answer

low in acidity and high in aroma

Correct Incorrect Correct answer

What is the typical amount of koji that is used
in a fermentation batch expressed as a
percentage of the total amount of rice used?

0.1

Correct Incorrect Correct answer

0.2

Correct Incorrect Correct answer

0.3

Correct Incorrect Correct answer

0.4

Correct Incorrect Correct answer

Which of the following describes a typical ginjo
aroma?

Apple, melon and banana

Correct Incorrect Correct answer

Lactic, cheesy and yoghurt

Correct Incorrect Correct answer

Nutty and savoury

Correct Incorrect Correct answer

Spicy, cloves and pepper

Correct Incorrect Correct answer

A sake which shows unpleasant aromas of
sulfur compounds and sour milk is likely to
have been affected by

volatile acidity

Correct Incorrect Correct answer

microbial spoilage

Correct Incorrect Correct answer

light damage

Correct Incorrect Correct answer

oxidation

Correct Incorrect Correct answer

Which method is used for the filtration
(pressing) of most sake?

Yabuta (Assakuki)

Correct Incorrect Correct answer

Funa

Correct Incorrect Correct answer

Fukuro (drip)

Correct Incorrect Correct answer

Centrifuge

Correct Incorrect Correct answer

Place the following koji-making processes in
order from earliest to latest.

Mounding, spreading the spores, middle work, bringing in

Correct Incorrect Correct answer

Bringing in, spreading the spores, mounding, middle work

Correct Incorrect Correct answer

Spreading the spores, bringing in, middle work, mounding

Correct Incorrect Correct answer

Bringing in, mounding, middle work, spreading the spores

Correct Incorrect Correct answer

Which prefecture is known for producing a
light, dry and very pure style of sake with a
short clean kire finish, known as tanrei
karakuchi?

Ishikawa

Correct Incorrect Correct answer

Hyogo

Correct Incorrect Correct answer

Nagano

Correct Incorrect Correct answer

Niigata

Correct Incorrect Correct answer

Which one of the following is the largest
export market for Japanese sake?

USA

Correct Incorrect Correct answer

Germany

Correct Incorrect Correct answer

UK

Correct Incorrect Correct answer

Singapore

Correct Incorrect Correct answer

The word koshu on a label indicates that the
sake is

undiluted

Correct Incorrect Correct answer

unpasteurised

Correct Incorrect Correct answer

sweet

Correct Incorrect Correct answer

aged

Correct Incorrect Correct answer

The ideal temperature range for making koji is

1-10°C (34 50°F)

Correct Incorrect Correct answer

13-18°C (56 65°F)

Correct Incorrect Correct answer

23-28°C (74 83°F)

Correct Incorrect Correct answer

33-38°C (92 100°F)

Correct Incorrect Correct answer

The term kimoto means the

rice has been pounded into a smooth paste for shubo/moto

Correct Incorrect Correct answer

sake has been filtered through charcoal

Correct Incorrect Correct answer

rice has had lactic acid added when making shubo/moto

Correct Incorrect Correct answer

sake has not been pasteurised

Correct Incorrect Correct answer

Which one of the following statements is
FALSE?

Low mineral waters promote a fast, stable fermentation which minimises the risk of contamination

Correct Incorrect Correct answer

There is a restriction on the amount or iron allowed in water used for sake production

Correct Incorrect Correct answer

Breweries are permitted to alter the mineral content of water

Correct Incorrect Correct answer

Magnesium and phosphorus aid the healthy growth of yeast and koji mould

Correct Incorrect Correct answer

In sake production the purpose of steaming is
to
1 gelatinise starch
2 sterilise the rice
3 remove nuka
4 reduce the moisture level in the rice

1 and 2 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

1 and 4 only

Correct Incorrect Correct answer

3 and 4 only

Correct Incorrect Correct answer

What is the maximum permitted polishing
ratio for daiginjo sake?

0.3

Correct Incorrect Correct answer

0.4

Correct Incorrect Correct answer

0.5

Correct Incorrect Correct answer

0.6

Correct Incorrect Correct answer

Which one of the following is the head brewer
of a sake brewery?

Toji

Correct Incorrect Correct answer

Kuramoto

Correct Incorrect Correct answer

Kurabito

Correct Incorrect Correct answer

Chirori

Correct Incorrect Correct answer

Approximately how many varieties of sake
specific rice are registered for use in sake
production?

10

Correct Incorrect Correct answer

130

Correct Incorrect Correct answer

1000

Correct Incorrect Correct answer

13000

Correct Incorrect Correct answer

Which one of the following is generally
regarded as the higher quality sake?

Arabashiri

Correct Incorrect Correct answer

Naka-dori

Correct Incorrect Correct answer

Seme

Correct Incorrect Correct answer

Sake-kasu

Correct Incorrect Correct answer

About how long does it normally take to polish
600kg (1300lb) of brown rice to level?

1-2 hours

Correct Incorrect Correct answer

4-6 hours

Correct Incorrect Correct answer

8-12 hours

Correct Incorrect Correct answer

40-50 hours

Correct Incorrect Correct answer

Which one of the following best describes the
pasteurisation of nama-chozo sake?

It's not pasteurised

Correct Incorrect Correct answer

It's pasteurised just once after storage in bulk

Correct Incorrect Correct answer

It's pasteurised before storage in bulk

Correct Incorrect Correct answer

It's pasteurised after bottling

Correct Incorrect Correct answer

For a sake with a polishing ratio of 75%, which
one of the following categories would NOT be
permitted?

Junmai

Correct Incorrect Correct answer

Futsu -shu

Correct Incorrect Correct answer

Nihon-shu

Correct Incorrect Correct answer

Honjozo

Correct Incorrect Correct answer

Which one of the following statements is true,
regarding omachi rice?

It is quite resistant to cracking, and easy to polish

Correct Incorrect Correct answer

It is mainly grown in Nagano prefecture

Correct Incorrect Correct answer

It is ideal for earthy, rich, spicy styles of sake

Correct Incorrect Correct answer

It is the number 1 sake-specific rice variety by volume

Correct Incorrect Correct answer

What is the average (mean) production
volume for a Japanese sake brewery?

Less than 500 koku

Correct Incorrect Correct answer

About 2000 koku

Correct Incorrect Correct answer

About 5000 koku

Correct Incorrect Correct answer

Over 12500 koku

Correct Incorrect Correct answer

What aromas can develop if sake is filtered too
early?

Fresh almond

Correct Incorrect Correct answer

Butter

Correct Incorrect Correct answer

Soy sauce

Correct Incorrect Correct answer

Egg

Correct Incorrect Correct answer

Kijoshu replaces the 130 parts water in the
moromi with

80 parts water and 50 parts sake

Correct Incorrect Correct answer

70 parts water and 60 parts sake

Correct Incorrect Correct answer

60 parts water and 70 parts sake

Correct Incorrect Correct answer

50 parts water and 80 parts sake

Correct Incorrect Correct answer

For all sake, which one of the following can be
added after filtration?

Alcohol

Correct Incorrect Correct answer

Sugar

Correct Incorrect Correct answer

Acidity

Correct Incorrect Correct answer

Water

Correct Incorrect Correct answer

What can happen if rice is NOT rested after
polishing?

Nothing: it must be used immediately to avoid oxidation

Correct Incorrect Correct answer

It can be too moist to steam properly

Correct Incorrect Correct answer

The dry rice can crack if immersed in cold water

Correct Incorrect Correct answer

Its heat will accelerate the fermentation speed and koji growth

Correct Incorrect Correct answer

The main goal of creating the National
Research Institute of Brewing (NRIB) was to

improve sake brewing and maintain the tax revenue from sake

Correct Incorrect Correct answer

replace the training provided by toji guilds

Correct Incorrect Correct answer

promote the appreciation and awareness of sake

Correct Incorrect Correct answer

lobby the Japanese government on behalf of the sake industry

Correct Incorrect Correct answer

Which prefecture is known for producing a
premium soft and elegant style of sake?

Hiroshima

Correct Incorrect Correct answer

Ishikawa

Correct Incorrect Correct answer

Nara

Correct Incorrect Correct answer

Yamagata

Correct Incorrect Correct answer

Which of the following components can be
used when blending sake?
1 Sakes with different polishing ratios
2 Sakes from different rice types
3 Sakes of different ages
4 Sakes of different press fractions

1, 3 and 4 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

4 only

Correct Incorrect Correct answer

1, 2, 3 and 4

Correct Incorrect Correct answer

The greatest contribution to ginjo aroma in
sake comes from the

rice

Correct Incorrect Correct answer

koji mould

Correct Incorrect Correct answer

yeast

Correct Incorrect Correct answer

water

Correct Incorrect Correct answer

For how long is a taru-zake typically matured
in barrel?

Two weeks

Correct Incorrect Correct answer

Four weeks

Correct Incorrect Correct answer

Three months

Correct Incorrect Correct answer

Six months

Correct Incorrect Correct answer

Salt in food decreases the perception in sake of

sweetness

Correct Incorrect Correct answer

fruitiness

Correct Incorrect Correct answer

body

Correct Incorrect Correct answer

acidity

Correct Incorrect Correct answer

Which one of the following labelling terms
indicates a sake with an amber colour and
aromas of honey and pickled vegetables?

Taru-zake

Correct Incorrect Correct answer

Koshu

Correct Incorrect Correct answer

Nigori

Correct Incorrect Correct answer

Kijoshu

Correct Incorrect Correct answer

WSET Level 3 Sake MCQ Mock Test P.2

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