1 WSET Sake Lv3
flashcards
Decks in class (35)
# Cards
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C1 - What is Sake - completed26
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C2 - An Overview of Sake Production - completed125
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C3 - Sake Labelling Terms - completed84
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C4 - Systematic approach to tasting sake22
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C5 - Storage and Service of Sake - completed75
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C6 - Sake and Food - completed32
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C7 - Rice Cultivation - completed121
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C8 - Rice Preparation - completed62
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C9 - Preparing Koji - working85
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C10 - Water and yeast - completed91
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C11 - The Fermentation Starter (Shubo/Moto) - completed44
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C12 - The Main Fermentation (Moromi) - completed61
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C13 - Jozo Alcohol and Filtration - completed72
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C14 - Finishing - completed61
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C15 - Speciality Styles of Sake - completed55
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vocab168
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Numbers80
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C17 - The Global Sake Industry - working65
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Base Sake Kanji17
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Kanji Sakes13
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SAT30
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Vocab105
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Ingredients for Style40
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Sake Style14
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Japan GIs10
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Learning Objective 1 - Main Ingredients95
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Learning Objective 1 - Rice Cultivation and Prep0
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Learning Objective 1 - Kōji Production0
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Learning Objective 1 - Fermentation - Post-Fermentation124
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Learning Objective 211
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Learning Objective 2 - Regional Styles9
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Learning Objective 322
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Learning Objective 40
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Learning Objective 2 - Regional Styles COPY9
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Faults27
