WSET Level 3 Award in SAKE

Fall 2025 semester dates: November 8, 9, 15, 16 and 29 - please see Course Calendar on home page for details

Embark on a fascinating journey into the world of sake with the WSET Level 3 Award in Sake, a comprehensive course designed for those eager to delve deep into this exquisite Japanese beverage. This advanced qualification covers everything from sake production methods to its historical significance, ensuring a well-rounded understanding of sake's place in the market and its cultural value. Perfect for professionals and enthusiasts alike, this course is your gateway to becoming a connoisseur of sake, equipped with the knowledge to make informed evaluations of its quality and commercial potential.

Instructor: Michael Tremblay, DipWSET and Sake Samurai

What's included

• WSET Level 3 Award in Sake - Study Pack (Workbook + Textbook)
• Samples for tasting during curriculum
• One sitting of examination (exam retakes are subject to a fee)
• For more details on the course content, check out the official WSET Level 3 Sake Course specifications

About this course

This advanced level qualification is for professionals working with sake, or sake enthusiasts looking to take a deep dive into sake.  For students seeking to develop their expertise in sake, this qualification will provide you with a detailed understanding of the production methods that affect the style, quality and price of sake.

Upon completion of the course, students will be able to accurately assess sake using the Systematic Approach to Tasting (SAT), and incorporate their advanced understanding of sake to build sake programs, make authoritative recommendations, or to blind taste. 

Course objectives

Students will able to:

• Identify the main ingredients and the choices that are involved in the production of sake and explain how they influence the style and quality of the sakes that are produced.
• Identify and describe the characteristics of the principal and specialty categories of sake; recognize, define and explain important labelling terms and the factors influencing the style, quality and price of these sakes.
• Identify and state the role of the principal sake trade organizations in Japan and state the commercial importance of sake in the Japanese and export markets.
• Demonstrate the ability to provide information and advice to customers and staff about sake.
• Describe the key characteristics of the principal categories and grades of sake as well as selected specialty sakes and use the description to identify the grade and method of production.
• Taste a minimum of 35 samples, many not readily available in Ontario.

Course Outline

Unit 1

• The main techniques that are used in the production of sake and how they influence style and quality
• The principal and specialty categories of sake
• The sake industry and the commercial importance of sake in the Japanese and export markets
• The principles behind the storage, selection and service of sake
  

Unit 2

• How to taste sake, and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT)
  

Duration

32 hours plus examination

Course assessment

Unit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a paper of short written answers.

Unit 2 is assessed by a blind tasting of two sakes.

Entry Requirements

This course is open to learners who might have passed an intermediate Sake program such as:

• The Beverage Lab Sake Basics and Beyond 
• SSA Certified Sake Sommelier
• SSI International Kikisakeshi
• SEC Certified Sake Professional
• WSET Level 2 Award in Sake
• Or equivalent (subject to discussion)

Certification

Upon successful completion you will receive a WSET Level 3 Award in Sake certificate and lapel pin, and will be able to use the associated WSET Sake certified logo.