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

The term for sake that has been heated to kill bacteria for preservation is "pasteurized sake." This process involves heating the sake to eliminate any unwanted microorganisms, ensuring that the product is safe for consumption and has a longer shelf life. Pasteurization can also help to preserve the delicate flavors and aromas of the sake, making it more stable during storage and distribution.

In the context of sake, pasteurization is typically performed after fermentation, before the sake is bottled. This step is crucial for maintaining quality and consistency in flavor.

Filtered sake refers to the process of clarifying the sake by removing solids, while raw sake, or "nama," is unpasteurized and typically has a shorter shelf life due to higher microbial activity. Unpasteurized sake is more sensitive to temperature fluctuations and requires careful handling. Thus, these terms represent different characteristics and processing methods that do not involve the preservation aspect that pasteurization offers.