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
October 20th – 22nd, 2025
October 20th – Lecture 9:00am – 4:00pm CLST
October 21st – Lecture 9:00am – 4:00pm CLST
October 22nd – Review & Exam 9:00am – 1:00pm CLST – Review, 3:00pm CLST – exam
Please adjust accordingly for your time zone.
Course Location
Along with the sake lecture and instructions, students will experience various sake samples guided by the instructor to illustrate the variety of key sake styles.
In-Person (Review lectures & Exam)
Escuela de Sommeliers de Chile
El Director 6136, 7570181 Las Condes, Región Metropolitana, Santiago, Chile
- Please note that all paper exams will be distributed IN-PERSON.
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 (October 6, 2025) has passed. Please be advised, late registration may incur additional charges for textbook rush order shipment fees.
- 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
IN-PERSON Exam:
Wednesday, October 22nd, 2025 at 3:00pm CLST
Escuela de Sommeliers de Chile (Sinergia Lab)
El Director 6136, 7570181 Las Condes, Región Metropolitana, Santiago, Chile
Your exam will be assessed by a closed-book exam of 50 multiple-choice questions, to be completed in 60 minutes or one hour.
All exams will be distributed in-person at the location. Please make sure to arrive at least 10 minutes early for checking-in.
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 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: Toshio Ueno
Vice President & Co-Founder, Sake School of America
Master Sake Sommelier, Sake Service Institute
Master of Sake, Sake Service Institute
2016 Sake Samurai, Japan Sake Brewer’s Association
DipWSET, Wine & Spirit Education Trust Diploma
Certified Shochu Meister, Kagoshima University
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Certified Spirits Educator Level 3, Wine & Spirit Education Trust
Certified Armagnac Educator, BNIA Academy
Beer Adviser, Food & Beverage Organization Japan
Nanbu Toji Guild, Toji Candidate, Accredited Specialist,
2020 Awamori Jinbner, Okinawa Distillers Association,
2021 Japanese Cuisine Goodwill Ambassador, Ministry of Agriculture, Fisheries & Forestry
2022 Yamanashi Ambassador, Yamanashi Prefectural Government
2023 Foreign Minister’s Commendation, Ministry of Foreign Affairs of Japan
2025 Gin Rectifier, The Gin Guild
Member: Circle of Wine Writers, Association of Wine Educators
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 Director of Sake Specialist Department in marketing Japanese 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.
