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.

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 labeling terms, including how some of the most important ones are written in Japanese.

When:
Monday, March 24th 10am-4pm &
Monday, March 31st 10am-4pm

—OR—

Monday, September 8th, 10am-4pm &
Monday, September 15th 10am-4pm

Where:
Good to Eat
1298 65th St
Emeryville, CA

Prerequisites:
None

Class Time:
14 hours

Exam:
60 min, 50 multiple choice questions