Description
WSET Level 2 Award in Sake
The WSET Level 2 Award in Sake focuses on how the ingredients used by brewers are processed and combined to create the many different styles of sake. It will also teach you how to describe and assess the quality of the sakes you taste.
If you are a sake or hospitality professional, you’ll be able to offer valuable guidance on selection and service to your colleagues and customers. If you are a sake enthusiast, you’ll know exactly what to look for when choosing sakes for any occasion.
In preparation for your upcoming course, please review the specification provided.
This course provides a textbook, tasting samples, and the exam. Upon successful completion you will receive a digital WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.
There is a minimum requirement of 5 students for this class to take place. If the minimum is not met, the course will be cancelled. If you have any questions about our courses, please contact us at info@sakeschoolofamerica.com
Course Date and Time
April 27th (Mon) 9:00am – 4pm (PT) & 12pm – 7pm (ET)
April 28th (Tues) 9:00am – 4pm (PT) & 12pm – 7pm (ET)
Please adjust accordingly for your time zone.
Course Location
Online
via Zoom (link will be provided prior to course)
Along with the online sake lecture and instructions, students will experience 10-15 sake samples guided by the instructor to illustrate the variety of key sake styles.
If you are nearby Los Angeles, you can pick up your sake samples in person at:
Los Angeles Mutual Trading
4200 Shirley Avenue
El Monte, CA 91731
(213) 830-9557
If you are outside of the Metropolitan Los Angeles area, the sake tasting can be shipped to you.
After your registration is completed, be sure to be in contact with Sake School of America administration to arrange your sake sample delivery.
IMPORTANT NOTICE
- Must be age 21 or over to register and take the exam.
- Photo ID is required for participation in the exam.
- Registration will close when the course reaches capacity or the enrollment deadline (March 23rd for Hard Copy Textbook | April 13th for Digital Copy textbook) has passed. Please be advised, late registration may incur additional charges for textbook rush order shipment fees.
- Online students will receive ZOOM information after registration.
- Reasonable adjustments may be available upon request. Please contact us at info@sakeschoolofamerica.com for more information.
- If the student has decided to cancel their registration before tasting samples being shipped, a full refund will be issued. Though, if students have decided to cancel their registrations after the tasting samples have been shipped, no refunds will be issued. However, the course fee will be honored towards future classes.
- Please use your legal name that matches with your ID when registering. The registered name will be used for digital certificates.
REFUNDS / CANCELLATIONS
If the student cancels their registration before tasting samples have been shipped, you will receive a full refund. If the student cancels registration after tasting samples have been shipped, we will not be able to refund you. However, you can apply your course fee to future classes.
PREREQUISITES
There are no entry requirements for this qualification. 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 the qualification. Requirements may vary by course provider.
EXAM
Online Exam:
Monday, May 11, 2026 – 10:00am-11:00am PT | 1:00pm-2:00pm ET
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
Your exam will be assessed by a closed-book exam of 50 multiple-choice questions, to be completed in 60 minutes or one hour.
The grading scale will be as follows:
- Pass: 55% – 69%
- Pass with Merit: 70% – 84%
- Pass with Distinction: 85% or more
Re-sitting an Exam:
If you need to retake the exam, the fee will be $70.00. Please email us to schedule a retake at info@sakeschoolofamerica.com
What’s Covered
- 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.
Instructor: Sara Guterbock
Sara holds numerous certifications across sake, wine, spirits, and beer, including:
- Japan Sommelier Association Sake Diploma
- Dip WSET, Wine & Spirit Education Trust
- Certified Wine Educator, Society of Wine Educators
- Certified Wine Educator Level 3, Wine & Spirit Education Trust
- Certified Sake Educator Level 3, Wine & Spirit Education Trust
- Certified Sommelier, Court of Master Sommeliers
- Advanced Sake Professional, Sake Education Council
- International Sake Sommelier (Kikisake-shi), Sake Service Institute
- International Sake Lecturer, Sake Service Institute
- Sake Adviser, Sake Service Institute
- Shochu Adviser, Sake School of America
- Cicerone Certified Beer Server
Sara spent a year living in Japan as a high school student and grew up in a family that placed great emphasis on learning and experiencing the Japanese language and culture. Becoming proficient in Sake has brought together Sara’s passion for the beverage industry with her life-long love of Japan, its people, traditions, and cuisine.
Sara devotes a tremendous amount of energy introducing people to the complexities and beauties of Sake and its unmatched ability to pair with food. She works as National Educator & Key Account Manager for Mutual Trading Company, the finest importer of craft sake into the United States!
Since 2013, Sara has inspired thousands of sake students, enthusiasts, salespeople & servers around the country through dynamic lectures and educational seminars with Sake School of America, The Japan External Trade Organization (JETRO), Japan’s National Tax Agency (NTA), Johnson & Wales University & numerous distributors, restaurants groups, retailers & more!
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.
