This new intermediate-level WSET Level 2 Award in Sake course is for those entering a profession in the sake industry as well as for enthusiasts who wish to broaden their knowledge in a structured way. You will learn how to confidently describe, as accurately as possible, what the sake products mentioned in the course taste like. You will also become a competent and confident sake taster and start the journey of learning the links between aroma, taste and touch to the theory of production. 
 
The course will be co-taught by Marie (Sake Samurai & Chairman of The British Sake Association) and Tony (holder of JSA Sake Diploma, SSI Kikisakeshi, Certified Sake Scholar, participant of JSS Sake & Shochu Academy in Tokyo and Kagoshima) - both Marie and Tony are WSET Certified Educators for Sake with excellent track records: Most of their Level 3 students have passed with "Distinction" or "Merit"! 
 
No prior sake knowledge is required before starting this course, so it is suitable for anyone wishing to learn about the different styles of sake and how they are made, as well as those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Sake qualification (Level 1 is not a pre-requisite for Level 2 Sake). 
 
The "WSET Level 2 Award in Sake" qualification is accredited by the UK Government's Office of Qualifications and Examinations Regulation (Ofqual). 
 
What will you learn?
How to describe and assess the quality of sake using the WSET Level 2 Systematic Approach to Tasting Sake ® (SAT)
The ingredients used to make sake: This includes the ingredients that brewers are required to use and the ones they can choose. We also cover the varieties of rice that are used to make sake.
Processing the raw materials: We cover how steamed white rice and kōji (a type of fungus used for fermentation) are made and how different styles of sake require rice with different polishing ratios and different styles of kōji.
How sake is made: We explore all of the main techniques that are used from fermentation starter to dilution and packaging and how different choices are made when making the different styles of sake.
Common labelling terms, including how some of the most important ones are written in Japanese.
 
Where? at a location in Central London - exact location to be communicated by email
 
When? Intensive 2-Day Weekend Format (Saturday + Sunday)
26-27 October 2024 - fully booked - please send us an email to join the "interested" list
Day 1: (Sat) 09:30-18:30
Day 2: (Sun) 09:30-18:30 (including final revision and a 1-hour exam with 50 Multiple Choice Questions to answer)
 
How much? £495 only
The course fee includes WSET's official study materials, classroom tuition, revision, sake samples, examination, certification and postage**
 
**International Shipping: The course fee includes FREE shipping of your Study Pack (and, if you pass, your certificate and lapel pin) to a UK address. If you are living outside of the UK, an additional £20 will be charged for overseas postage. 
 
(Alternatively, you may wish to consider the eLearning version of this course - click here for details)