WSET Level 3 Sake MCQ Mock Test P.1

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

What makes Nigori white?

Lactic acid is added during a

The term genshu means a sake has

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

What does 古酒 indicate?

Which trade organization advises on laws and lobbies the Japanese Government on behalf of the Sake business

Which one of the following is statements is true?

Which 2 prefectures account for approximately half of all Japanese sake production?

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

A rice suited to sake brewing should have which of the following?

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

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

Which of the following components can be used when blending sake?

What is taru-zake?

Umami in food increases the perception in sake of

Which one of the following indicates a special kind of junmai sake?

Which statement is true regarding seimai-buai?

What is the main legal difference between ginjo and daiginjo?

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

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

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

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

Approximately how long does the process of sedimentation take?

Yamahai refers to

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

Which of the following are sakes that have NOT been pasteurized?

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

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

Which kind of koji used for most sake?

The word koshu on a label indicates that the sake is

Prior to filtration in the production of futsu-shu, brewers are permitted to adjust

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

Muroka indicates that a sake

In sake production the purpose of steaming is to

日本酒 indicates

The ideal temperature range for making koji is within

Which of the following describes a typical ginjo aroma?

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

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

Which one of the following is a low foaming yeast?

What is futsu-shu?

What does 生酛 indicate

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

Which one of the following sake specific varieties is a specialty of Yamagata Prefecture?

Which one of the following is most likely to be highest in umami and acidity?

What is hine-ka?

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

The word nama on a label indicates that the sake is