Description
WSET Level 1 Award in Sake
Discover the world of sake with this fun and hands-on introductory course. Perfect for beginners, the WSET Level 1 Award in Sake gives you a solid understanding of the main sake styles and categories. Taste, learn, and explore in-class as you gain practical knowledge you can use right away.
To prepare for your course, please review the online specification provided.
This course includes a textbook, activity sheet, tasting samples, and the exam. Upon completion, all graduates will receive a digital WSET certificate, a physical lapel pin, and the right to use the WSET certified logo, officially recognizing your achievement.
Note: A minimum of 5 students is required for this class to take place. If this minimum is not met, the course will be cancelled. For questions, please contact us at info@sakeschoolofamerica.com.
Course Schedule
Tuesday, June 23, 2026
- In-Person Lecture: 9:00 am – 2:00 pm PST (Lunch Break: 12pm – 1pm)
Course Location
In-Person Class
Takara Sake USA
708 Addison St.
Berkeley, CA 94710
Exam Schedule & Details
Monday, June 29, 2026
- Online Exam: 10:00am – 11:00am PST
The WSET Level 1 Award in Sake assessment is a closed-book examination of 45 minutes’ duration and consists of 30 multiple-choice questions worth one mark each.
Those taking the course will receive an ONLINE exam – you MUST have two devices with cameras to qualify for this option.
Our online exams are referred to as “remote invigilation exams” or RI exams. Below are some helpful links regarding our WSET RI Exams.
What to expect before and during an RI Exam
RI Exam Checklist for Students
Common Causes of RI Exam Re-sits
Results are graded as follows: Mark of 70% and above is deemed a Pass. Mark of 69% and below is considered Fail.
Exam Retake:
If you need to retake the exam, the retake fee is $120. To schedule, please email info@sakeschoolofamerica.com.
Main Concepts
- Exercise 1: What is Sake?
- Exercise 2: Overview of Sake Production
- Exercise 3: Categories and Grades of Sake
- Exercise 4: Introduction to Tasting
- Exercise 5: Making Different Styles of Sake
- Exercise 6: Reading Japanese Kanji
- Exercise 7: Specialty Styles of Sake
- Exercise 8: Storage and Service of Sake
- Exercise 9: Sake and Food
Prerequisites
There are no entry requirements for this qualification.
Important Notices
- Participants must be 21 years of age or older to enroll and take the exam.
- Registration closes once the course reaches capacity, or after the enrollment deadline of Monday, June 8, 2026. Late registrations may be subject to additional textbook rush-shipping fees.
Refunds / Cancellation Policy
- If a student cancels before tasting samples are shipped, a full refund will be issued.
- Cancellations made after samples have shipped are non-refundable; however, the course fee may be applied to a future class.
Instructor: Atsuko Glick
Atsuko holds numerous certifications across sake, wine, and spirits, including:
- Master Sake Sommelier, Sake Service Institute
- Sake Sommelier (Kikisake-shi), Sake Service Institute
- Shochu Sommelier (Shochu Kikisake-shi), Sake Service Institute
- Certified WSET L1 and L3 Award in Sake Educator, Wine & Spirit Education Trust
- Certified WSET L1 Award in Spirits, Wine & Spirit Education Trust
- Certified WSET L2 Award in Wine, Wine & Spirit Education Trust
- International Sake Lecturer, Sake Service Institute International
- International Sake Sommelier (Kikisake-shi), Sake Service Institute International
- Sake Adviser, Sake School of America
- Shochu Adviser, Sake School of America
- Certified Sake Professional, Sake Education Council
- Beverage Specialist Certificate, Society of Wine Educators
Atsuko Glick is a Japanese native who found herself in California teaching others how to bake bread and brew kombucha. Her love for fermentation led her to the world of alcohol. She enjoys every single step of the fermentation process. Being able to see one thing transform into another is a truly magical thing to Atsuko. Having worked in the travel industry, Atsuko learned to make the impossible possible just like the magic of fermentation.
