WSET Award level 1 in Sake

The course will be based around a four-week, six module online learning programme with educator support available for this time. The course modules should be followed in sequential order during this four-week window. The course material should take about six hours in total to complete, plus revision time. Regular access and participation in the course online activities is essential for this mode of study.

The course prepares the student for our qualification and they are guided by a WSET educator. The student can contact the educator any time for the duration of the scheduled course, should they have any questions. Each module includes a series of independent activities to help students understand sake production and different styles of sake.

Students should be advised to taste a range of sakes during their studies. All the required sakes for the course can be found the Specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Course Code                        Starting date            Finish date

O1WI2202APP                     08/11/2021               05/12/2021

O1WI2203APP                     10/01/2022               06/02/2022

O1WI2204APP                     14/03/2022               10/04/2022

O1WI2205APP                     16/05/2022               12/06/2022

O1WI2206APP                     18/07/2022               14/08/2022

Course structure

Module 1: What is sake and how is it made?

    • List and state the purpose of the main ingredients that are used in sake production.
    • List and state the purpose of the main production steps that turn the ingredients into sake.

Module 2: Categories and grades of sake

    • Name the principal categories and grades of sake.
    • State the key characteristics of the principal categories and grades of sake.
    • State that a sake labelled Junmai has no added alcohol.
    • Use the WSET Level 1 Systematic Approach to Tasting Sake confidently to describe sakes.

Module 3: Making different styles of sake

    • List and state the purpose of the production steps required to prepare the ingredients for sake.
    • State how polishing is used to define the grades of premium sake.

Module 4: Japanese labelling terms and speciality styles of sake

    • Recognise the Japanese labelling terms for principal grades of premium sake.
    • Name some of the speciality styles of sake and state their key characteristics.

Module 5: Storage, service and sake food pairing

    • State the correct procedures for the storage and service of sake.
    • State the common faults found in sake.
    • State the health issues resulting from the excessive consumption of sake.
    • State the three key considerations when making a sake and food pairing recommendation.

Module 6: Revision and resources

    • Mock multiple-choice feedback examination which can be attempted as many times as the student likes.

Examination      

Revise and recap the course content. Students should be advised to schedule a minimum of one hour of private study before sitting the Level 1 Award in Sake examination.

Examination date must be scheduled with More than Wines. It is a 45 minute exam that must take place after the advertised finish date of the course. This examination can be via Remote Invigilation or in paper.

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  •   Academic Year 2021/22

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