Course Date and Time

February 3, 2019: 9:00am – 5:00pm (Lecture)
February 4, 2019: 9:00am – 5:00pm (Lecture)
February 5, 2019: 9:00am – 1:00pm (Exam)

Course Location

kamonegi – 1054 N 39th St, Seattle, WA 98103

Important Notice

  • Photo ID is required to for participation in the exam.
  • We reserve the right to cancel the class two weeks prior to the date of the course if there are an inadequate number of registrants. In the case of a cancellation your course fee will be reimbursed (minus the cost of course materials) or you may choose to register for a course at a future date.

Takeaways

Successful candidates will be able to list the principal categories of sake, and state their defining characteristics, and know the key principles involved in the storage and service of sake. They will consequently be in a position to answer customer queries and provide recommendations for the service of sake.

In preparation for your upcoming course, please review the online specification provided.

Prerequisites

There are no entry requirements for this qualification; however, candidates are required to complete a two-week online pre-study program 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.

Examination

The exam 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. Candidates are tested over:

  • A theory paper of 50 multiple-choice questions and three short answer questions
  • A tasting paper consisting of a blind tasting of two sakes

Note: Both parts of the examination require a minimum mark of 55% to pass.

Agenda

Main Concepts:

    • 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
    • Overview and hands-on tasting of a select range of sake

Study Support:

  • How to taste sake, and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake┬« (SAT)

Instructor: Sachiko Miyagi

Formerly Director of Marketing at Cedar River Brewing Company in Seattle, Sachiko joined Sake School of America as instructor in June 2018. Her passion for spreading the love of sake started when she realized she could be more than a dedicated consumer of sake while living in Boston, Massachusetts. Her experience working in Japanese restaurants and as a tour guide served her well and she started pursuing certifications in sake in 2014. She is happy to be joining sake educators and professionals who have paved the way and to further the appreciation and knowledge of sake.

International Kikisake-shi, Sake Service Institute International
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Advanced Sake Professional, Sake Education Council
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake School of America