WSET Level 3 Sake MCQ Mock Test P.2

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
600kg (1300lb) of brown rice to daiginjo level?

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

Which one of the following statements is true?

Which two 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?
1 Large grain
2 Large shinpaku
3 Low protein content
4 Small grain
5 Low solubility

Which one of the following always 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?
1 Sakes with different polishing ratios
2 Sakes from different rice types
3 Sakes of different ages
4 Sakes of different press fractions

What is taru-zake?

Umami in food increases the perception in sake of

Which statement is true regarding seimai-buai?

What is the Min legal difference between ginjo and daiginjo?

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

Which of the following organisations 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

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

Which kind of is used koji or most sake?

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

The word koshu on a label indicates that the sake
is

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

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
1 gelatinise starch
2 sterilise the rice
3 remove nuka
4 reduce the moisture level in the rice

The ideal storage conditions for a bottle of sake is

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
femented 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 futshu-shu?

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

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

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

Which kind of koji is used for most sake?

Approximately what percentage of Japanese sake is
exported?

Sweetness in food increases the perception in sake
of

Which one of the following statements is FALSE?

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

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

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

What is hine?

So-haze is ideal for sake

A masu is a

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

The main purpose of washing rice after polishing
is to

What is a typical fermentation temperature for ginjo
style sake?

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

What is Genshu?

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

Some brewers use yamahai, because

Approximately how many sake breweries are there
in Japan?

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

What makes nigori cloudy?

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

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

Which of the following statements is true about daiginjo
sakes?

The word koshu on a label indicates that the sake is

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

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

The main purpose of koji when making sake is to

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

Which one of the following statements is true?

What is futsu-shu?

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

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?

Muroka indicates that a sake is

The most common sake faults are caused by

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

What is the main legal difference between ginjo
and daiginjo ?

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

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

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

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

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

FRUITINESS BITTERNESS ALCOHOL

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

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?

Which of the following describes a typical ginjo
aroma?

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

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

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

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?

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

The word koshu on a label indicates that the
sake is

The ideal temperature range for making koji is

The term kimoto means the

Which one of the following statements is
FALSE?

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

What is the maximum permitted polishing
ratio for daiginjo sake?

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

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

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

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

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

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

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

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

What aromas can develop if sake is filtered too
early?

Kijoshu replaces the 130 parts water in the
moromi with

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

What can happen if rice is NOT rested after
polishing?

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

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

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

The greatest contribution to ginjo aroma in
sake comes from the

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

Salt in food decreases the perception in sake of

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