1
Q
What is the average annual production of sake per brewery?
A
about 1500 koku
2
Q
Sake-specific varieties of rice are preferred by brewers because they
A
are resistant to cracking
3
Q
What cannot be used for premium sake
A
The addition of amino acids for umami
4
Q
Which are the criteria that can be used to qualify a sake for the grade tokubetsu?
A
The rice is polished to below 60%
The sake is made exclusively from sake-specific rice
It is made using a process the brewer has had legally recognised
WSET 3 Sake
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