Wset Level 1 Sake Latest 2024 Actual Exam 180 Questions And Correct Detailed Answers With Rationales |already Graded A+

ErickarimiWSETLEVEL1SAKELATEST2024ACTUALEXAM180QUESTIONSANDCORRECTDETAILEDANSWERSWITHRATIONALES(VERIFIEDANSWERS)|ALREADYGRADEDA+Buyandsellsummaries,lecturenotes,practiceexamsandotherstudydocumentsorgetsupportfromotherstudentswhowanttohelpyouwithyourstudies.Downloadedby:Erickarimi-pinidaduon@gmail.comThisdocumentisprotectedbycopyright,thedistributionofthisdocumentisillegal.DownloadedatKnoowy-UploadyourownstudydocumentsandearnmoneyWSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES (VERIFIED ANSWERS) |ALREADY GRADED A+ what step happens right after polishing? - ANSWER-washing the rice ------ and --------- is necessary to soften the grain and ensure that it has the correct texture and level of moisture so that it can break up into the water during fermentation - ANSWER-soaking and steaming why is koji made in a special series of rooms in a sake brewery? - ANSWER-to control temperature and humidity four stages of making koji - ANSWER-1) cooling the steamed rice 2)spreading the mould over the steamed rice 3)initial mould growth 4)controlling and stopping the mould growth cooling the steamed rice - ANSWER-when it is taken out of the steamer the rice is too hot to make koji. it is spread out on mats to cool naturally spreading the mould - ANSWER-when the rice has cooled enough it is moved into the warmest most humid part of the koji room. its spread out in a thin layer on a large table and the mould spores (seeds) are spread over the steamed riceDownloadedatKnoowy-UploadyourownstudydocumentsandearnmoneyWSET LEVEL 1 SAKE LATEST 2024 ACTUAL EXAM 180 QUESTIONS AND CORRECT