1
Q
Iwate Style
A
-Pure
-Clean
-Light
Nanbu guild
2
Q
Yamagata Style
A
-Soft
-Pure
-Fragrant
3
Q
Niigata Style
A
-Light
-Dry
-Very Pure
-Kire
Gohyakuman-goku
tanrei-karakuchi style
4
Q
Ishikawa Style
A
Severe cold winters -Noto Toji
-Yamahai Style
-Complex deep umami
-Cereal
-Higher Acidity
5
Q
Nagano Style
A
-Intensely Flavored
-Rich
-Slightly Sweet
Junmai
Opposite of Niigata
6
Q
Kyōto Style
A
-Delicate
-Aromatic
-Elegant
Known for soft water
7
Q
Hyōgo Style
A
-Less aromatic
-Firmer Texture
-More-umami
Miya-Mizu (high mineral)
Historical fast reliable fermentation
8
Q
Nara Style
A
Original sei-shu
Bodai-moto
-Bold
-Character
9
Q
Hiroshima Style
A
-Higher Acidity
-Higher Sweetness
-Pronounces aromas
diverse - local style not well defined
1 WSET Sake Lv3
flashcards
Decks in class (35)
# Cards
-
C1 - What is Sake - completed26
-
C2 - An Overview of Sake Production - completed125
-
C3 - Sake Labelling Terms - completed84
-
C4 - Systematic approach to tasting sake22
-
C5 - Storage and Service of Sake - completed75
-
C6 - Sake and Food - completed32
-
C7 - Rice Cultivation - completed121
-
C8 - Rice Preparation - completed62
-
C9 - Preparing Koji - working85
-
C10 - Water and yeast - completed91
-
C11 - The Fermentation Starter (Shubo/Moto) - completed44
-
C12 - The Main Fermentation (Moromi) - completed61
-
C13 - Jozo Alcohol and Filtration - completed72
-
C14 - Finishing - completed61
-
C15 - Speciality Styles of Sake - completed55
-
vocab168
-
Numbers80
-
C17 - The Global Sake Industry - working65
-
Base Sake Kanji17
-
Kanji Sakes13
-
SAT30
-
Vocab105
-
Ingredients for Style40
-
Sake Style14
-
Japan GIs10
-
Learning Objective 1 - Main Ingredients95
-
Learning Objective 1 - Rice Cultivation and Prep0
-
Learning Objective 1 - Kōji Production0
-
Learning Objective 1 - Fermentation - Post-Fermentation124
-
Learning Objective 211
-
Learning Objective 2 - Regional Styles9
-
Learning Objective 322
-
Learning Objective 40
-
Learning Objective 2 - Regional Styles COPY9
-
Faults27
