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 WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.
Course Date and Time
December 9th to 11th, 2024 9:00am – 3:15pm PT / 12:00pm – 6:15pm ET / (3-day Course)
A 45 Minute lunch break will be provided during the session.
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 (December 1, 2024) 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.
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, December 16, 2024 11:00am-12:00pm PT | 2:00pm-3:00pm 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: Russell King
Certified Sake Educator Level 3, Wine & Spirits Education Trust (WSET)
Sake Diploma, Japan Sommelier Association (JSA)
Advance Sake Professional, Sake Education Council (SEC)
Shochu Adviser, Sake School of America (SSA)
Sake Adviser, Sake School of America
Russ King worked at Microsoft for over 26 years before co-founding Hannyatou sake bar in Seattle. His passion for Japanese sake was born in his pursuit to learn Japanese. To learn the language he spent time learning about the culture and history of Japan. Food was his hook, he staged in a couple of restaurants in Japan, and became interested in Japanese pickles. Miso led to Koji and Koji was the gateway to sake.
He worked at New York Mutual Trading Company (MTC) as a Japanese beverage specialist. MTC has a large sake portfolio and he represented those products to distributors in the NE region of the US.
A self professed Sake Geek he holds the following Sake certifications: WSET Level 3 Award in Sake; JSA Sake Diploma; SEC Advanced Sake Professional; and WSET Educator in Sake; and Sake Scholar
Instructor: Masae Kusada
JSA Sake Diploma, Japan Sommelier Association
Certified WSET L1 and L3 Award in Sake Educator, Wine & Spirit Education Trust
International Sake Lecturer, Sake Service Institute International
International Sake Sommelier (Kikisake-shi), Sake Service Institute International
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake School of America
Masae was born in Japan but raised in New Jersey. Her hospitality experience started in restaurant accounting, eventually moving into the wine world by managing a wine bar and then spending 6 years at a small wine importing company in NYC. A Jersey girl at heart, she has spent the last few years getting in touch with her Japanese roots through the medium of sake, shochu, and Japanese spirits. Working with Sake School of America and New York Mutual Trading has allowed her to explore the history and traditions of her motherland all while practicing her (very heavily Kansai accented) Japanese language skills.
