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

Harvesting rice too early can indeed lead to the presence of too many green or unripe grains. When rice is harvested before it reaches full maturity, the grains have not developed their optimal characteristics, including the proper starch content and flavor profiles necessary for producing quality sake. Unripe grains can also affect the fermentation process, as their lower sugar content may result in incomplete fermentation and reduced alcohol yield.

The quality of sake is heavily influenced by the quality of the rice used, and unripe grains can compromise this quality. Optimal harvest timing is crucial to ensure that grains are mature, which in turn allows for better processing and fermentation, leading to a finer sake product. This understanding highlights the importance of monitoring the growth and ripeness of rice farmers to ensure successful sake production.