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1 wset sake lv3 > Learning Objective 1 - Rice Cultivation and Prep > Flashcards

Learning Objective 1 - Rice Cultivation and Prep Flashcards

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1 wset sake lv3 (35 decks)

C1 - What is Sake - completed

C2 - An Overview of Sake Production - completed

C3 - Sake Labelling Terms - completed

C4 - Systematic approach to tasting sake

C5 - Storage and Service of Sake - completed

C6 - Sake and Food - completed

C7 - Rice Cultivation - completed

C8 - Rice Preparation - completed

C9 - Preparing Koji - working

C10 - Water and yeast - completed

C11 - The Fermentation Starter (Shubo/Moto) - completed

C12 - The Main Fermentation (Moromi) - completed

C13 - Jozo Alcohol and Filtration - completed

C14 - Finishing - completed

C15 - Speciality Styles of Sake - completed

C17 - The Global Sake Industry - working

Base Sake Kanji

Ingredients for Style

Learning Objective 1 - Main Ingredients

Learning Objective 1 - Rice Cultivation and Prep

Learning Objective 1 - Kōji Production

Learning Objective 1 - Fermentation - Post-Fermentation

Learning Objective 2

Learning Objective 2 - Regional Styles

Learning Objective 3

Learning Objective 4

Learning Objective 2 - Regional Styles COPY

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