WSET Level 2 Award in Sake

If you're keen to explore the world of sake, then WSET's new Level 2 Award in Sake could be the right course for you.
It is intended for anyone wishing to learn about the different styles of sake and how they are made, as well as those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Sake.
“While WSET Sake Level 1 is an introductory course, Level 2 takes you on a deeper adventure into the world of sake - a great course for those of you interested in sake, giving you a more comprehensive knowledge and tasting experience of a greater number of sake samples. You will want to travel to Japan and visit sake breweries on your own!”

Ayuko Yamaguchi, WSET Sake Educator, Kyoto, Japan

What you'll learn

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.

What’s covered

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

Course delivery

This qualification has a minimum requirement of 26 hours of study time.

This includes:

  • 14 hours of guided learning with a WSET course provider
  • 11 hours of private study
  • A one-hour exam

WSET course providers can offer the course in a variety of formats, for example over consecutive days, weeks or evenings

This qualification is currently available in English only.

Available to study in these languages:

*Delivery will vary by course provider; however, this is the minimum requirement that should be met.


Your learning will be assessed by a closed-book exam of 50 multiple-choice questions, to be completed in 60 minutes. Exams will be available both online and in-person.

This qualification is graded:

  • Pass: 55% - 69%
  • Pass with Merit: 70% - 84%
  • Pass with Distinction: 85% or more

We are committed to making our exams fair and accessible, and ensuring that no candidate is placed at a disadvantage. If you have any special requirements or need to request reasonable adjustments, please discuss this with your chosen course provider.

Entry requirements

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. However, this is not a barrier to successfully completing the qualification. Requirements may vary by course provider.

Course Information

For more information and full details on the course requirements, please download the Specification below.