Description
WSET Level 3 in Spirits
Successful candidates will be able to list the principal categories of sake, state their defining characteristics, and know the key principles involved in the storage and service of spirits. They will consequently be in a position to answer customer queries and provide recommendations for the service of spirit.
In preparation for your upcoming course, please review the online specification provided.
This multiple day course is designed to build upon course material taught in the WSET Level 3 Award in Spirits course. Students without WSET Level Award in Spirits qualifications are requested to contact us prior to course enrollment.
This course provides access to the online pre-study program, an online Textbook, workbook PDF, tasting sheets PDF, WSET Level 3 Systematic Approach to Tasting Spirits® (SAT) PDF, 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.
You must be age 21 or over to take this course and exam.
Course Date and Time
Monday, November 09, 2026 (Online)
12:00 pm to 4:00 pm (Santiago Time)
Tuesday, November 10, 2026 (Online)
12:00 pm to 4:00 pm (Santiago Time)
Wednesday, November 11, 2026 (Online)
12:00 pm to 4:00 pm (Santiago Time)
Thursday, November 12, 2026 (Online)
12:00 pm to 4:00 pm (Santiago Time)
Friday, November 13, 2026 (Online)
12:00 pm to 4:00 pm (Santiago Time)
Monday, November 16, 2026 (In-Person)
9:00 am – 5:00pm (Santiago Time)
Tuesday, November 17, 2026 (In-Person)
9:00 am – 5:00pm (Santiago Time)
Wednesday, November 18, 2026 (In-Person)
9:00 am – 5:00pm (Santiago Time)
Monday, November 30, 2026 (In-Person Exam)
1:00 pm – 4:00pm (Santiago Time) — 50 Multiple Choice Questions, 10 Short Answers, 2 Blind Tastings
Class & Exam Location
Tuesday, November 30, 2026, at 3:00pm CLST
Escuela de Sommeliers de Chile (Sinergia Lab)
El Director 6136, 7570181 Las Condes, Región Metropolitana, Santiago, Chile
For any class related questions, please contact Sake School directly at info@sakeschoolofamerica.com
Prerequisites
Applicants must possess a Sake Adviser, WSET Level 2 Award in Sake, WSET Level 1 Award in Sake, or have a strong sake or wine background prior to enrollment in the course.
You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting during the course and for the exam.
Important Notice
- You must be age 21 or over to take this course and exam.
- The exam for this course must be taken in person.
- We reserve the right to cancel the class two weeks prior to the date of the course if there is 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.
- Registration deadline is Friday, October 2, 2026 @ 5 pm PT.
- Reasonable adjustments may be available upon request before the registration deadline. Please contact us at info@sakeschoolofamerica.com to make your request.
- Please use your legal name that matches with your ID when registering. The registered name will be used for digital certificates.
REFUNDS / CANCELLATIONS
If you cancel your registration before tasting samples have been shipped, you will receive a full refund. If you cancel your 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.
What’s Covered
- How to describe and assess the quality of sake using the WSET Level 3 Systematic Approach to Tasting Spirits ® (SAT)
- The techniques used during the four stages of spirits production: processing the raw material, alcoholic fermentation; distillation; and post-distillation operations
- How techniques used during the four stages of production determine the style of a spirit
- How aromatized wines are made
- How a balanced cocktail is made and examples in four notable cocktail families (the spirit-forward, the short sour, the highball and the long sour)
- What local production traditions, coupled with local laws, are used to create different styles of spirits in the following categories:
- fruit spirits
- whisky/whiskey
- sugar cane spirits
- Tequila and Mezcal
- vodka
- Flavored spirits (spiced rum, flavored vodka, gin, aniseed spirits, bitter spirits/amaro, cocktail bitters, liqueurs)
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.
