Wine & Spirit Education Trust (WSET) Level 3 Award in Sake Practice Exam

Sake is indeed produced through a brewing process that shares more similarities with beer production than with traditional wine-making methods. This is a crucial distinction because while wine is made through the fermentation of fruit, primarily grapes, sake is created by fermenting polished rice. The brewing of sake involves a process called multiple parallel fermentation, where starch is converted to sugar by koji mold, and then yeast converts that sugar into alcohol, simultaneously occurring in the same vessel. This is different from wine production, where fermentation typically happens in separate stages.

Understanding this brewing method helps clarify the nature of sake and the importance of the ingredients and processes involved in its production. This challenges the misconception of sake being simply categorized as a "rice wine," highlighting its unique characteristics that differentiate it from traditional wines.