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. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting; however, this is not a barrier to successfully completing Unit 1.
Course Date & Time:
October 26, 2018: 9:00am – 5:00pm (Lecture)
October 27, 2018: 9:00am – 5:00pm (Lecture)
October 28, 2018: 12:00pm – 3:00pm (Exam)
Where: Napa Valley Wine Academy
The examination takes place during final day of the course, October 28, 2018. It comprises two parts and lasts 2 hours and 15 minutes overall. Students must pass both parts of the examination paper in order to achieve the Level 3 Award in Sake:
A theory paper of 50 multiple-choice questions and three short answer questions
A tasting paper consisting of a blind tasting of two sakes
Both parts of the examination require a minimum mark of 55% to pass.
What You’ll Learn:
The main techniques that are used in the production of sake and how they influence style and quality
The principal and specialty categories of sake
The sake industry and the commercial importance of sake in the Japanese and export markets
The principles behind the storage, selection and service of sake
How to taste sake, and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT)
The WSET® Level 3 Award in Sake is designed to give a thorough understanding of sake and its commercial importance in the world’s market. The qualification will assist those who are required to make professional evaluations of sakes with regards to their quality and commercial value. The qualification provides the in-depth product knowledge required to underpin job skills and competencies, for example in product selection in the retail and hospitality sectors. Successful candidates will be able to describe the characteristics of the principal sake categories and give information on the key factors influencing style, quality and value. They will consequently be in a position to advise management, to answer customer queries authoritatively, and to make informed selections of sakes in a variety of situations.
Exam Date: October 28, 2018
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.
Course Location Information
Born in Yamanashi Prefecture in Japan where his family has grown wine grapes for generations, Toshio Ueno grew up helping the business from a young age. After college studies in America, he joined a pastry and wine company, where he was put in charge, overseeing the personal wine collection of the company’s president. It was at this point when intrigue set in for him to enter the world of wine stewardship and research.
Toshio Ueno is currently Manager of Business Development in marketing Japanese foods and liquor to the mainstream American market. With his unique knowledge and expertise in both eastern and western liquors, Jizake and Shochu of the east, and wine and beer from the west, he aims to further promote Japanese food and liquor cultures to new, international audiences
MASTER OF SAKE, SSI
MASTER SAKE SOMMELIER, SSI
CERTIFIED SAKE EDUCATOR, WSET
ADVANCED SAKE PROFESSIONAL, SEC
ADVANCED CERTIFICATE, WSET
SAKE SOMMELIER & SCHOCHU ADVISER, SSI
BEER ADVISER, FBO CO., JAPAN
VICE PRESIDENT, SAKE SCHOOL OF AMERICA