An advanced level qualification for professionals working with sake or sake enthusiasts.
For individuals seeking to develop their expertise in sake, this qualification will provide you with a detailed understanding of the production methods that affect the style, quality and price of sake. Upon completion you will be able to assess sakes accurately, and use this information and your understanding of sakes to make authoritative recommendations. Upon successful completion you will receive a WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.
This is a very well organised and detailed sake education course. You will gain valuable insights into the world of sake from many different angles.
Honami Matsumoto – Director, House of Sake
What you'll learn
Unit 1
- The main techniques that are used in the production of sake and how they influence style and quality
- The principal and specialty categories of sake
- The sake industry and the commercial importance of sake in the Japanese and export markets
- The principles behind the storage, selection and service of sake
Unit 2
- How to taste sake, and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT)
Course delivery
This qualification has a minimum requirement of 42.25 hours of study time, including 16 hours of classroom or online delivery time with a WSET course provider.*
* Delivery will vary by course provider, however, this is the minimum requirement that should be met.
Assessment
Unit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a paper of short written answers. Unit 2 is assessed by a blind tasting of two sakes.
This qualification is regulated by Ofqual.
Entry requirements
There are no entry requirements for this qualification; however, candidates are required to complete a two-week online pre-study programme before attending the course. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting; however, this is not a barrier to successfully completing Unit 1. Requirements may vary by course provider.
Course Information
For more information and full details on the course requirements, please download the Specification.
