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WSET® Level 2 Award in Sake


In the Level 2 Award in Sake, it is an introductory course as Level 1, however the student will be exposed to a much greater body of information and they get to taste a significantly larger number of samples.

The aim of Level 2 Award in Sake is to understand the categories, grades and speciality styles of sake and the key production choices required to make them.

Suitable both for beginners and for those who already have a professional or general interest in sake.

In order to study the WSET Level 2 Award in Sake, no prior knowledge is required.
If you find Level 1 Award in Sake too simple, it is appropriate to start your WSET Sake journey at Level 2.

It is responsible of each student to private study and take responsivlity for their own learning.

It is suitable wherever a good level of sake knowledge is required to underpin job skills and competencies, for example in the customer service and sales functions of hospitality, retailing and wholesaling industries.

It is also useful for those who have a general interest in sake and wish to broaden their knowledge.

Upon successful completion, you will receive a WSET certificate and lapel pin.


  • 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 koji (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 koji.
  • 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 labelling terms, including how some of the most important ones are written in Japanese.


  • The course and the course materials will be in English.
  • Has a minimum requirement of 26 hours of study time, including 14 hours of guided tuition.
  • Registration is a must prior to the course commencement date (approx. 14 business days)
  • Assessment is by a closed-book exam. This qualification is regulated by Ofqual.
  • Must be over 18 years old.

For further information, please refer to WSET Specification for Level 2 Award in Sake


* Terms & Conditions

Current Courses


Melbourne – 3 Days course

July 1st (Mon) to 3rd (Wed) 2024, 9:30 am – 4 pm at Prince Wine Store (177 Bank St, South Melbourne)

Registration from the registration page on Prince Wine Store website


Sydney – 3 Days Course

July 15th(Mon) to July 17th (Wed)  2024, 9 am – 4:30 pm at Jicca Dining (Shop1/99 Military Rd, Neutral Bay NSW 2089)

 Registration cut-off date is Wednesday, June 26th if not sold out prior.


Brisbane – 3 Days Course

July 29th(Mon) to July 31st (Wed)  2024, 9 am – 5:00 pm at Bisou Bisou

(Vignette Collection Hotel X Brisbane Fortitude Valley, 458 Brunswick Street Ground Floor, 458 Brunswick St, Fortitude Valley QLD 4006)

 Registration cut-off date is Wednesday, July 10th if not sold out prior.

If the above course dates are not suitable, but you would like to join us for future courses, please register your interest from the inquiry form below, and we will let you know when the new course is available.

Please get in touch with us if you any questions about our WSET courses.