Wine & Spirit Education Trust (WSET) Level 3 Award in Sake Practice Exam 2025 - Free Sake Practice Questions and Study Guide

The process of disgorging sediment from a bottle of sake is effectively achieved by freezing the liquid and then opening the bottle. This method, often referred to as "shocking," involves immersing the neck of a bottle in ice or using a freezing solution to rapidly lower the temperature of the sake in that area. As the liquid in the neck freezes, the sediment, which is generally denser than the liquid, becomes trapped in the ice. Once the neck is frozen, the bottle is opened, and the sudden pressure change forces the ice and sediment out, leaving a clearer sake in the bottle.

This technique is particularly effective for sparkling sakes, such as nigori or any sake that has undergone secondary fermentation in the bottle, as it allows for the removal of deposits without significant loss of the product itself. It helps maintain both the quality and flavor profile of the sake, as other methods might disturb the delicate balance of flavors.

On the other hand, slowly pouring out the sake can lead to sediment being mixed back into the clear liquid, while shaking the bottle would create agitation that could cause the sediment to blend back into the sake. Using a centrifuge, while effective in other contexts for separating liquids, is not a typical method employed in the sake