WSET Level 3 Award in Sake
About this course
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.
What are the pre-requisites for this course?
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.
What is included in the course?
All study materials, class instruction, tasting samples and exam fees are include in the course.
Students are required to bring 6 ISO tasting glasses to each class. Alternatively, a Cru Classe Tasting Kit can be purchased for $40 + taxes. Please indicate if you would like to purchase this Tasting Kit in your Booking Form and it will be delivered at start of the course.
How is this course evaluated?
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.
What is your cancellation policy?
Our cancellation policy is as follows:
- Up to 1 month before 1st day of class commencement: 100% of course fee less $50 administration fee is refundable.
- Up to 14 days before 1st day of class commencement: 50% of course fee less $50 administration fee is refundable.
- After 14 days before 1st day of class commencement: No refund.
What are the benefits of learning with Cru Classe?
- Cru Classe is a fully accredited Approved Program Provider for WSET.
- Our principal instructor, Lara Victoria is one of Vancouver’s most highly and diversely qualified hospitality professionals. In addition to earning the WSET Diploma amongst her other qualifications, she is also a WSET Certified Educator for all levels of wines, spirits and sake certification.
- We do not sell or represent any beverage alcohol products, nor do we represent or work on behalf of any agency, winery, distillery or brewery, therefore the samples that we select for class cover an unbiased broad selection that are meant to benefit the students alone. We are also known to pour more samples of great quality products than required for the curriculum, to help our students learn better.
- Given our small class sizes we can afford focused attention to all our our students’ learning needs. We are certainly proud of the fact that we have a very good pass rate amongst our students.
This is an advanced level qualification for professionals working in the sake industry and for sake enthusiasts. The course is divided in to 2 units: (a) Unit 1 consists of the main techniques that are used in the production of sake and how they influence style and quality. It also covers the principal and specialty categories of sake along with the principles behind the storage, selection and service of sake. The course also explains the sake industry and the commercial importance of sake in the Japanese and export markets. (b) In Unit 2, emphasis is placed on the assessment of sake using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT), to help describe their characteristics and evaluate their quality, identity and price.
The main ingredients and the choices that are involved in the production of sake and explain how they influence the style and quality of the sakes that are produced.
Identify the main ingredients that are legally permitted in sake production and explain how they influence the style and quality of sake. Describe the techniques used in rice cultivation and preparation, kōji production, fermentation, post-fermentation and maturation and explain how they influence the style and quality of sake.
The characteristics of the principal and speciality categories of sake
Identify and describe the principal categories and grades of sakes and describe their characteristics. Explain the key factors that influence the style, quality and price of the principal and speciality categories and grades of sakes.
Kanji - for sake labels
Recognize and explain the meaning of Japanese kanji that are commonly used on sake labels. Define the meaning of important labelling terms that are used to indicate the style of the principal and speciality categories of sake.
The role of the principal sake trade organizations in Japan and the commercial importance of sake.
Identify and state the roles of the trade organisations involved in the regulation and promotion of the sake industry in Japan. Examine the importance of sake in the Japanese and the top five export markets.
Providing information and advice to customers and staff about sake
Learn how to make sake recommendations and explain the reasons for selection. Describe the correct procedures for the storage and service of sake. Learn how to identify common faults found in sake. Identify the key considerations when making a food and sake pairing recommendation.
WSET Level 3 Systematic Approach to Tasting Sake®
Describe the key characteristics of the principal categories, grades and selected speciality styles of sake using the WSET Level 3 Systematic Approach to Tasting Sake®. Identify the grade of the sake and key production methods used.