What are the three main components evaluated in the WSET Systematic Approach to Tasting Sake?
- Appearance
- Aroma
- Palate
Fill in the blank:
In sake tasting, the term ‘______’ refers to the smell of the sake.
Aroma
Aroma is crucial in identifying the style and quality of sake, influenced by ingredients and brewing techniques.
What does a ‘dry’ sake indicate about its sweetness level?
Low sweetness
Dry sake contains little residual sugar, resulting in a less sweet taste profile.
Fill in the blank:
The ‘Finish’ in sake tasting refers to the length of time flavors remain in the ______.
Mouth
A longer finish typically indicates a higher quality sake, with flavors persisting after swallowing.
Which term describes the sensation of weight or fullness in the mouth when tasting sake?
Body
Body is influenced by alcohol content and residual sugar, affecting the richness of the sake.
What does a ‘fruity’ aroma in sake typically indicate about its style?
It often indicates a fresh and aromatic style.
Fruity aromas are common in premium sakes (e.g. Ginjō or Daiginjō), suggesting specific polishing ratios.
What is meant by the term ‘clean’ when describing the aroma of sake?
Absence of off-flavors or faults.
A clean aroma indicates good production practices and quality ingredients.
True or False:
The presence of a long finish in sake is generally considered a positive attribute.
True
A long finish suggests complexity and high quality, leaving a lasting impression.
What is the term used for the taste sensation of savoriness in sake?
Umami
Umami is a key component that adds depth and richness to the flavor profile of sake.
Fill in the blank:
A sake with high ‘Body’ will feel ______ in the mouth.
Fuller
A fuller body often results from higher alcohol content or residual sugars, providing a rich mouthfeel.
What are the 2 main options for sake’s Appearance on the WSET SAT?
- Clear
- Cloudy
In addition to ‘clear’ or ‘cloudy,’ what two other observations can be used for Appearance in the WSET sake SAT?
- Bubbles
- Color
What are 3 groups of aroma characteristics on the WSET sake SAT?
- Fruity/floral
- Cereal/grain/nut
- Lactic/dairy
Besides the fruity/floral, cereal/grain/nut, lactic/dairy characteristics, name 2 other observations on the Nose portion of the WSET sake SAT.
- Intensity
- Faults
What are the 3 flavor intensity options for the Palate portion of the WSET sake SAT?
- Light
- Medium
- Pronounced
What are the flavor characteristics options for the Palate portion of the WSET sake SAT?
- Fruity/floral
- Cereal/grain/nut
- Lactic/dairy
- Other
Same as the Aroma characteristics!
What are the 7 other observations that can be used on the Palate portion of the WSET sake SAT?
- Sweetness
- Acidity
- Texture
- Umami
- Rice particles
- Bubbles
- Finish
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What is Sake? An Overview27
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Main Ingredients in Sake16
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Sake Production: Rice Preparation20
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Sake Production: Kōji Production14
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Sake Production: Fermentation16
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Sake Production: Filtration and Bottling13
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Principal Categories and Grades of Sake17
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Specialty & Premium Grades of Sake25
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Controlled Production Steps15
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Japanese Labelling Terms11
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Sake Storage Best Practices23
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Sake Service Methods23
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Common Faults in Sake14
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Food and Sake Pairing22
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Tasting Sake (WSET SAT)17
