WSET® Award level 2 in Sake
The WSET® Level 2 in Sake certification is intended for those whit little or none prior knowledge of the global sake industry.
It is suitable wherever a good level of sake knowledge is required to underpin job skills and competencies, for example in the customer service and sales functions of hospitality, retailing and wholesaling industries. It is also useful for those who have a general interest in sake and wish to broaden their knowledge.
Successful candidates will be able to describe and compare the characteristics of the different styles of sake produced in Japan and give information on their methods of production. They will be able to interpret key sake labelling terms and give basic guidance on appropriate selection and service. They will understand the principles of sake tasting and evaluation.
WSET® recommends a minimum of 26 hours of study, which will normally be the combination of class hours and study hours prior to the start of the training and after the classes.
Course structure
Module 1: Introducing Sake
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- Identify the common and optional ingredients used to make sake.
- Recall how to use the Systematic Approach to Tasting® and Sake-lexicon to assess and evaluate the quality of a sake.
Module 2: How is sake made?
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- Describe the rice used to make sake and how it is grown.
- Describe how and why steamed white rice is made.
- State the role of kōji in sake production and describe how it is made.
- Describe the approaches to alcoholic fermentation and their impact on style.
Module 3: After alcoholic fermentation
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- Describe the post-fermentation options in the production of sake and their impact on style.
- Describe how and why sake is usually stored at the brewery
- Describe why sake brewers need to dilute their sake before packaging.
Module 4: Sake labels and style
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- Describe the two categories of sake.
- Name and describe the eight grades of premium sake.
- Name and describe the principal speciality styles of sake.
- Identify Japanese labelling terms that commonly appear on sake labels.
- State the key production choices that create delicate, dry, fruity ginjō styles of sake, and the rich junmai styles of sake.
Module 5: Serving, storing and pairing sake
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- Identify the ideal conditions for storing sake.
- Identify common faults and how they can affect the aroma and flavours of sake.
- State the correct procedures for serving sake.
- Identify the key considerations when making a sake and food pairing recommendation.
Module 6: Revision
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- There is a mock multiple choice test to complete.
Examination
The exam will consist of a multiple choice test of 50 questions, having to answer correctly 55% of them to obtain a "PASS" and the corresponding certificate and pin.
Applicants have 60 minutes to complete this. All exams are sent from London by WSET® and fowarded for correction.
More than Wines will provide the relevant and current WSET study materials for this course for free inside Spain, for overseas deliveries please be aware that an extra fee will be calculated and added to the final bill.