About this Class
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
- Specialty styles of sake
- Controlled production steps
- Japanese labeling terms
- Storage and service
- Common faults
- Principles of food and sake pairing
- Social and health issues
For more information on course content please consult the course specification here.
To gain the Level 1 certification, students will need to successfully complete a multiple choice exam with 30 questions. Students failing the exam may retake it for $50.
WSET recommends a minimum of 6 guided learning hours to prepare for the exam, all of which are included in the class.