This course is for

• Individuals starting a career in sake
• Individuals pursuing an interest in sake

Course Content

The WSET Level 1 Award in Sake is a foundational course for individuals with little or no prior knowledge of sake. This qualification will provide students with a basic familiarity with the main styles and categories of sake. By the end of the course, students will be able to list the principal categories of sake, state their defining characteristics, and know the key principles involved in the storage and service of sake. This will allow for individuals to have the knowledge to answer customer queries and provide recommendations for the service of sake.

This will allow for individuals to have the knowledge to answer customer queries and provide recommendations for the service of sake.

The course content includes:

• The basic principles of sake production
• The main types and styles of sake
• How to serve sake
• Factors affecting the flavour of sake
• How to describe sake using the WSET Level 1 Systematic Approach to Tasting Sake® (SAT)

Modules

Module 1: What is Sake and How is it Made?

• Describe the characteristics typical of sake.
• 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.

Module 3: An Introduction to Tasting Sake

• Taste sake and describe its notable characteristics using language from WSET’s Systematic Approach to Tasting.
• Distinguish differences and similarities between different styles of sake.

Module 4: Sake Production

• List and state the purpose of the main production steps used to make sake.

Module 5: Japanese Labelling Terms and Speciality Styles of Sake

• Name the principal categories and grades of sakes and state their key characteristics.
• Name some of the speciality styles of sake and state their key characteristics.
• State the production steps that are legally controlled for the principal and some speciality styles of sake.
• Recognise Japanese labelling terms for some of the principal categories of sake.

Module 6: Storage and Service of sake

• State the correct procedures for the storage and service of sake.
• State the common faults found in sake.
• State the key considerations when making a food and sake pairing recommendation.

Module 7: Revision and Resources

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

Examination
At the very end of the course, students will take a 45 minute examination online. Students who successfully complete the course and exam will receive a WSET certificate and lapel pin.

FAQs