WSET Level 2 Award in Sake

The WSET Level 2 Award in Sake exam consists of how many multiple-choice questions, to be completed in how many minutes?

• A30 questions in 45 minutes
• B40 questions in 60 minutes
• C50 questions in 60 minutes
• D60 questions in 90 minutes

What is the minimum pass mark for the WSET Level 2 Award in Sake exam?

• A50% (25 of 50)
• B55% (28 of 50)
• C70% (35 of 50)
• D75% (38 of 50)

Which proverb captures the order of priority in sake brewing — koji, then yeast starter, then main fermentation?

• AIchi moto, ni koji, san tsukuri
• BIchi tsukuri, ni moto, san koji
• CIchi koji, ni moto, san tsukuri
• DIchi seimai, ni koji, san moromi

Seimaibuai is defined as the percentage of the rice grain remaining after polishing. For a sake labeled Junmai Daiginjo, what is the maximum permitted seimaibuai?

• A≤70%
• B≤60%
• C≤50%
• D≤40%

What distinguishes a Junmai sake from a Honjozo sake in the Tokutei Meisho-shu classification?

• AJunmai uses only Yamadanishiki rice; Honjozo may use any sake rice
• BJunmai requires seimaibuai ≤50%; Honjozo requires ≤70%
• CJunmai contains no added brewer's alcohol; Honjozo permits a small addition
• DJunmai must be unpasteurized; Honjozo must be pasteurized twice

In the sokujо-moto (quick yeast starter) method, how is the lactic acid environment created to protect the developing yeast?

• ABy using only soft mountain spring water naturally high in lactic acid
• BBy adding commercially produced lactic acid directly to the starter
• CBy encouraging wild lactic acid bacteria to grow in the mash over several weeks
• DBy pitching a lactic acid yeast strain alongside the sake yeast

What is the key difference between the kimoto and yamahai shubo methods?

• AKimoto uses commercially added lactic acid; yamahai uses naturally occurring bacteria
• BKimoto involves labour-intensive pounding (moto-suri) of the mash; yamahai omits this ste…
• CKimoto is used only for Daiginjo; yamahai is used only for Junmai
• DKimoto ferments at high temperatures; yamahai ferments at near-freezing temperatures

What is 'multiple parallel fermentation' (MPF) and why is it unique to sake brewing?

• ASake uses multiple separate fermentation tanks running simultaneously to scale production
• BSaccharification of rice starch by koji enzymes and alcoholic fermentation by yeast occur…
• CMultiple yeast strains ferment in parallel, each producing a different flavour compound
• DSake undergoes two sequential fermentations: one lactic and one alcoholic

During the moromi (main fermentation), rice, koji, water, and yeast starter are added in three stages. What is the Japanese term for this incremental addition process?

• AJoso
• BSandan-shikomi
• CSeigiku
• DSeimai

Which pressing method is most commonly used for premium ginjo and daiginjo sakes, and what are its advantages?

• AContinuous screw press (assakuki) — fast and cost-efficient for high-volume production
• BFune-shibori (box press) — gentle gravity and light pressure preserve delicate aromas
• CYabuta machine press — rapid and uses minimum labor
• DCentrifugal separation — removes all solids without any physical compression

A sake is labeled 'nama-zake'. What does this term indicate about how it was produced?

• AThe sake was brewed using only naturally occurring wild yeasts
• BThe sake was not pasteurized at any point before bottling
• CThe sake was diluted to a lower ABV than standard before bottling
• DThe sake was aged for a minimum of three years before release

What is genshu, and how does its alcohol level typically compare with standard sake?

• AGenshu is undiluted sake, typically 18-20% ABV, compared with ~15-16% ABV for standard sa…
• BGenshu is a twice-filtered sake with about 12% ABV, lighter than standard sake
• CGenshu is a sparkling sake with about 8-10% ABV due to secondary fermentation in the bott…
• DGenshu is an aged sake that has lost alcohol through evaporation and sits around 13% ABV

Nigori sake is described as 'cloudy'. What production step produces this characteristic appearance?

• AThe sake is deliberately re-mixed with its lees (kasu) after full pressing
• BThe moromi is passed through a coarse mesh that allows fine rice solids to pass through i…
• CThe sake is bottled before fermentation is complete, trapping CO2 and suspended yeast
• DIron-rich water is used during brewing, reacting with sake components to create cloudiness

Which of the following is a defining characteristic of koshu (aged sake)?

• AKoshu is aged in cedar barrels for exactly 60 days to impart a wood aroma
• BKoshu is typically aged for at least two to three years, developing brown colour and arom…
• CKoshu is produced only from Yamadanishiki rice and must have a seimaibuai of ≤50%
• DKoshu must be unpasteurized throughout aging to retain enzymatic activity

What is taruzake and what distinctive flavour characteristic does it impart?

• ATaruzake is sake filtered through activated charcoal, producing a completely clear, neutr…
• BTaruzake is sake aged or transported in cedar (sugi) casks, giving a pronounced woody, re…
• CTaruzake is sake brewed exclusively with well water, imparting a mineral, hard-edged flav…
• DTaruzake is sake that has undergone a second fermentation in bottle, giving light efferve…

Yamadanishiki is widely considered the most important sake rice variety. In which prefecture is it primarily grown?

• ANiigata
• BAkita
• CHyogo
• DOkayama

Gohyakumangoku rice is the second most-planted sake rice variety after Yamadanishiki. Which prefecture is most associated with its cultivation and what style of sake does it tend to produce?

• AHyogo — rich, full-bodied, earthy sake suitable for long aging
• BNiigata — clean, light, crisp sake with restrained aromatics
• CKyoto — highly aromatic, fruity ginjo-style sake with intense ginjo-ka
• DHiroshima — soft, delicate, mildly sweet sake

Omachi is described as a heritage sake rice variety. Which region is it most closely associated with, and what flavour profile does it typically produce?

• AHokkaido — clean, neutral, and low in umami
• BOkayama — rich, earthy, savory with pronounced umami
• CAkita — lightly sweet with delicate cherry blossom florals
• DFukushima — fresh, citrus-forward with high acidity

What is shinpaku, and why is it important in sake rice selection?

• AShinpaku is the outer protein layer of the rice grain that must be removed by polishing
• BShinpaku is the opaque starchy white core of the sake rice grain that provides ideal star…
• CShinpaku is the husk (chaff) removed during milling before polishing begins
• DShinpaku is a term for the koji spores (Aspergillus oryzae) inoculated onto the rice

How does water hardness affect the style of sake produced?

• AHard water produces lighter, softer sake; soft water produces richer, more robust sake
• BSoft water produces lighter, more delicate sake; hard water produces bolder, more robust…
• CWater hardness has no measurable effect on sake style; only the rice polishing ratio matt…
• DHard water suppresses fermentation speed while soft water accelerates it, but both produc…

Iron and manganese are considered contaminants in sake brewing water. Why?

• AThey accelerate fermentation beyond control, producing sake with excessive alcohol levels
• BThey react with sake components to cause colour darkening and off-flavours, and suppress…
• CThey prevent koji from growing on the rice surface, halting saccharification
• DThey increase the nihonshu-do (SMV) to unacceptably high positive values

Aspergillus oryzae (koji-kin) produces enzymes critical to sake brewing. Which enzymes are most important and what do they do?

• AProteases that break down rice proteins into amino acids — essential for yeast nutrition
• BAmylases that convert rice starch into fermentable sugars (glucose and maltose)
• CLipases that break down fats in the outer rice grain layers
• DBoth amylases and proteases — amylases convert starch to sugar; proteases produce amino a…

What is the difference between tsuki-haze koji and so-haze koji, and which is preferred for premium ginjo production?

• ATsuki-haze has dense surface mycelium; so-haze has deep penetrating mycelium — so-haze is…
• BTsuki-haze has spotty surface growth that penetrates deeply; so-haze has dense overall su…
• CTsuki-haze uses wild Aspergillus strains; so-haze uses cultivated strains — so-haze is pr…
• DBoth are identical in enzyme profile; the difference is only visual, with no impact on fl…

What is jozo alcohol (brewer's distilled alcohol) and what legal limit applies to its use in Honjozo sake?

• AA rice-derived spirit added up to 25% of the volume of white rice used
• BA sugar solution added to adjust sweetness levels in the final sake
• CA highly distilled neutral spirit added at up to 10% of the weight of white rice used
• DA lactic acid solution added to stabilize the yeast starter in sokujo-moto

What does the Nihonshu-do (also called Sake Meter Value or SMV) measure, and how should the scale be interpreted?

• AThe residual acidity of sake — higher positive numbers indicate more acidic sake
• BThe relative density of sake compared to water — positive values indicate drier sake with…
• CThe alcohol by volume percentage — positive values above 15% ABV; negative values below 1…
• DThe polishing ratio of the rice used — positive means more polished; negative means less…

On a sake label, 'sando' (acidity) and 'amino-san-do' (amino acid content) are listed numerically. What does a high amino-san-do value indicate about the sake's flavour?

• AHigh amino-san-do means the sake will be intensely bitter and medicinal
• BHigh amino-san-do correlates with greater umami richness and savory depth in the sake
• CHigh amino-san-do indicates the sake was made with hard water and will taste mineral and…
• DHigh amino-san-do means the sake underwent extended cedar aging and will taste woody

Nada (in Hyogo Prefecture) and Fushimi (in Kyoto) are two of Japan's most famous sake-producing districts. What is the principal difference between their brewing waters and how does this affect sake style?

• ANada uses soft water producing elegant, delicate sake; Fushimi uses hard water producing…
• BNada uses hard miyamizu water producing robust, dry sake; Fushimi uses soft water produci…
• CBoth use hard water; the style difference comes from different yeast strains, not water
• DNada uses river water high in iron; Fushimi uses mountain spring water low in minerals

Which prefecture is Japan's largest sake-producing region by volume, and what style is it most famous for?

• ANiigata — tanrei karakuchi (light and dry)
• BHyogo — robust, dry, high-volume sake centred in Nada
• CAkita — rich, earthy, kimoto-style sake
• DKyoto — delicate, elegant, soft-water sake from Fushimi

Niigata Prefecture is famous for a particular style of sake. What is the Japanese term for this style and what are its key sensory characteristics?

• AKoku-karakuchi — rich, full-bodied, and dry with pronounced umami
• BTanrei karakuchi — light, clean, crisp, and dry
• CAmakuchi junmai — sweet, medium-bodied, and low in acidity
• DKire — sharp, high-acid, and intensely bitter

What is the role of pasteurization (hi-ire) in sake production, and what is the typical schedule for standard (non-nama) sake?

• APasteurization adds carbonation by heating sealed bottles; it is done once before shipping
• BPasteurization at around 60-65°C kills spoilage organisms and deactivates enzymes; standa…
• CPasteurization boils the sake briefly at 100°C to remove alcohol before the correct amoun…
• DPasteurization is done only once, immediately before bottling, and not after pressing

What distinguishes nama-chozo from nama-zume sake?

• ANama-chozo is not pasteurized at all; nama-zume is pasteurized once before pressing
• BNama-chozo is pasteurized before bottling but stored unpasteurized; nama-zume is bottled…
• CNama-chozo and nama-zume are synonyms for the same unpasteurized product
• DNama-chozo is aged for two years; nama-zume is a fresh single-pasteurized sake for immedi…

What is the WSET Level 2 Systematic Approach to Tasting Sake (SAT) designed to help the taster assess?

• AThe exact seimaibuai and rice variety used in the sake by sensory analysis alone
• BThe appearance, nose, palate, and overall quality/quality conclusions in a structured, re…
• CThe geographic origin (prefecture) of the sake by identifying regional aromatic markers
• DThe age of the sake in years by analysing oxidation and Maillard reaction products

In the WSET SAT for sake, which sensory attribute on the palate specifically relates to the glutamic acid content contributed by koji and fermentation?

• ASweetness
• BAcidity
• CUmami
• DAlcohol warmth

Ginjo-ka refers to the fruity and floral aromatic compounds characteristic of ginjo and daiginjo sake. Which specific esters are primarily responsible for these aromas?

• AVanillin and eugenol — vanilla and clove aromas from oak contact
• BEthyl caproate (apple, pear) and isoamyl acetate (banana, pear drops)
• CLinalool and geraniol — rose and citrus aromas from hop residues
• DDiacetyl and acetaldehyde — buttery and bruised apple aromas

How does fermentation temperature affect the aromatic profile of sake, and why do ginjo brewers ferment at low temperatures?

• ALower temperatures slow koji enzyme action, producing a starchier, less fermented sake wi…
• BLower temperatures slow yeast metabolism, encouraging production of fruity aromatic ester…
• CLower temperatures prevent lactic acid development, resulting in a flat, less acidic sake
• DLower temperatures accelerate yeast autolysis, releasing more amino acids and increasing…

What is the eight Tokutei Meisho-shu (Special Designation) classification system based on?

• AThe geographic prefecture of origin and the rice variety used
• BThe seimaibuai (polishing ratio) and the presence or absence of added jozo alcohol
• CThe ABV and the type of yeast starter (sokujo, kimoto, or yamahai) used
• DThe nihonshu-do value and the acidity level of the finished sake

What percentage of Japan's total sake production is accounted for by Futsu-shu (ordinary sake), and how does its seimaibuai compare with Tokutei Meisho-shu categories?

• AAbout 10% of production; futsu-shu is polished to ≤50% seimaibuai
• BAbout 30% of production; futsu-shu must be polished to ≤70%
• CThe majority of production (roughly 70%); futsu-shu has no minimum polishing ratio requir…
• DAbout 50% of production; futsu-shu must meet the same seimaibuai requirements as Honjozo

What is the Tokubetsu designation in Tokubetsu Junmai and Tokubetsu Honjozo, and how does a brewery qualify for it?

• ATokubetsu means the sake was matured for a minimum of two years before release
• BTokubetsu means the sake uses a seimaibuai of ≤60% OR a special production method recogni…
• CTokubetsu requires the sake to be produced from 100% Yamadanishiki rice
• DTokubetsu requires the sake to achieve a nihonshu-do above +5 (very dry)

At which approximate temperature should ginjo and daiginjo sake typically be served to best showcase their delicate aromatics?

• A50-55°C (atsu-kan to tobikiri-kan)
• B35-40°C (hitohada-kan to nuru-kan)
• C20-25°C (room temperature or slightly above)
• D5-15°C (yuki-hiya to suzu-hie)

Which sake styles are generally well-suited to warming, and at what temperatures do they typically show best?

• ADaiginjo and Junmai Daiginjo — at nuru-kan (40°C) to jo-kan (45°C)
• BNigori and Genshu — at tobikiri-kan (55°C+) to prevent cloudiness from separating
• CJunmai, Honjozo, and kimoto/yamahai styles — at nuru-kan (40°C) to atsu-kan (50°C)
• DNama-zake — at hitohada-kan (35°C) to activate fresh yeast characters

What is the correct storage requirement for nama-zake (unpasteurized sake)?

• AStore at room temperature in a dark place; nama-zake is stable for up to two years
• BStore refrigerated continuously from production through consumption; it is highly sensiti…
• CStore frozen to preserve freshness; thaw before serving
• DStore upside down to keep the cork moist, similar to wine storage

What is hineka and what causes it in sake?

• AA desirable caramel note that develops in aged koshu through Maillard reactions
• BAn off-aroma caused by exposure to UV light, producing a stale, cardboard-like or 'light-…
• CThe specific floral ester character of freshly pressed shiboritate sake
• DA yeasty, bready aroma caused by excessive lees contact during tank maturation

When pairing sake with food, which style would be most appropriate with a rich, umami-forward dish such as grilled yakitori (chicken skewers) with tare glaze?

• AHighly fragrant Junmai Daiginjo served at 8°C
• BEffervescent sparkling sake served as an aperitif
• CJunmai or kimoto/yamahai Junmai served at room temperature or gently warmed
• DHighly filtered, ultra-dry Daiginjo with minimal umami

Why does sake — unlike wine — lack tannins, and how does this absence affect its food pairing versatility?

• ASake lacks tannins because it is filtered through charcoal which removes all phenolic com…
• BSake lacks tannins because rice does not contain tannin-producing phenolic compounds; thi…
• CSake lacks tannins because the high alcohol level during fermentation denatures all pheno…
• DSake lacks tannins because it is always served at low temperatures, preventing tannin ext…

Which sake style would pair best with a fresh, delicate course such as oysters or white fish sashimi?

• AAged koshu with oxidative, nutty character
• BKimoto Junmai served warm with pronounced earthiness
• CChilled Junmai Ginjo or Daiginjo with delicate fruity and floral aromas
• DNigori sake with rich, sweet, creamy texture

What is the role of lactic acid in sake fermentation, and how does it differ between sokujo-moto and kimoto/yamahai methods?

• ALactic acid is not involved in sake fermentation; it is specific to wine and dairy produc…
• BLactic acid creates the acidic environment that protects yeast from unwanted bacteria; in…
• CLactic acid is produced by sake yeast as a by-product and is identical across all starter…
• DLactic acid in sake comes exclusively from the rice; the starter method does not affect l…

What is shiboritate sake and when is it typically released?

• ASake that has been pressed and filtered through activated charcoal immediately before bot…
• BFreshly pressed sake that has not been blended or rested; typically released in winter or…
• CSake pressed by the traditional fune box method and released after three years of aging
• DA seasonal summer sake brewed during the hot months when cold-chain aging is easiest