WSET Level 3 Award in Sake Online and In-Person

In recent years, the spirits sector has literally exploded with new developments, especially in the premium segment. Whether whisky, gin or vodka, all categories have gained momentum and challenged the creativity of producers.

The sake industry is no exception. Sake is the preferred drink of the Japanese and an expression of their soul. This fermented beverage made from rice and water, with a 2000-year history and a modern taste profile, is currently experiencing a worldwide renaissance, enjoying growing demand among wine lovers in particular. Its fine, fruity aromas and the unique role of UMAMI in its flavor profile fascinate sommeliers and bartenders in metropolises such as New York, London, Paris, and Berlin as a drink for connoisseurs and an ideal accompaniment to food.

Comprehensive information on history, rice cultivation, classification, production, sensory analysis (“The Systematic Approach to Tasting Sake®”) and food pairing covered in the course, offer an introduction to the topic of sake at a high and sophisticated level. The new specialist seminar Sake WSET® Level 3 concludes with an English-language examination from the international educational institution, Wine and Spirit Education Trust, and participants who successfully complete the course receive the internationally recognized WSET® Level 3 Award in Sake. The seminar is led by Ms. Yoshiko Ueno-Müller, known in Germany as an expert on sake and other Japanese luxury foods, and who has been a lecturer at the German Wine and Sommelier School for many years.

The lessons and the examination will be held in English. Registered participants will receive the English-language study pack and access to the WSET® online learning campus with access to the online Level 3 Sake Pre-Study with the confirmation of registration.

Contents:

Registration, introduction, overview
Introduction: production and labeling terms, review of online knowledge
Introduction to sake tasting
How to read a sake label: Kanji sentence 2
Factors that influence the types and styles of sake: Water options
Factors influencing the types and styles of sake: Koji options
Tasting exercise, theory review (part 1)
Factors influencing the types and styles of sake: Yeast options
Factors influencing the types and styles of sake: shubo options
Factors influencing the types and styles of sake: Moromi options
Factors influencing the types and styles of sake: Press options
Factors influencing the types and styles of sake: Ageing options, storage
Global sake industry, including regionality in sake
Sake production outside Japan
Tasting exercise, theory review (part 2)
Special sake categories
Presenting, discussing and selling, including sake serving temperatures

Dates:

January 26 - January 27, 2025 - Online - 17:30-20:00

February 3 - February 04, 2025 - GBZ - 9:00-17:30

February 5, 2025 - GBZ - 09:00-16:00