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1 WSET Sake Lv3
> Learning Objective 4 > Flashcards
Learning Objective 4 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
vocab
Numbers
C17 - The Global Sake Industry - working
Base Sake Kanji
Kanji Sakes
SAT
Vocab
Ingredients for Style
Sake Style
Japan GIs
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
Faults
