WSET Level 1 in Sake

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 sake. They will consequently be in a position to answer questions and provide recommendations for the service of sake.

Course Outline

The qualification introduces candidates to:

  • Main Sake ingredients
  • Main production steps
  • Principal categories and grades of sake
  • Speciality styles of sake
  • Controlled production steps
  • Japanese labelling terms
  • Storage and service
  • Common faults
  • Principles of food and sake pairing
  • Social and health issues

To gain the Level 1 certification, students will need to successfully complete a multiple choice exam with 30 questions.