Overview:
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 crew and guests.
The following topics will be covered:
- Identify the common and optional ingredients used to make sake.
- Describe the rice used to make sake and how it is grown.
- Describe how and why steamed white rice is made.
- State the role of kōji in sake production and describe how it is made.
- Describe the approaches to alcoholic fermentation and their impact on style.
- Describe the post-fermentation options in the production of sake and their impact on style.
Prerequisites:
There are no entry requirements for this qualification. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting.
Duration:
This qualification has a minimum requirement of 26 hours of study time and includes 14 hours of guided learning with a WSET course provider,11 hours of private study and a one-hour exam.