Level 3 in Sake

TRAINING OBJECTIVE

Acquire in-depth knowledge of sake, required to underpin professional skills and competencies.Describe the characteristics of the main categories of sake and provide information on the key factors influencing style, quality and price.To be able to advise, answer customers’ questions in an informed way and make informed sake selections in a variety of situations.

Description

WSET Level 3 in Sake

858€ INCL. VAT
21 hours/3 days
Available languages

See the calendar

The WSET Level 3 in Saké takes place over 3 days (21 hours).

The WSET Level 3 Award in Sake is designed to give an in-depth understanding of the factors that explain the style, quality and price of sake, as well as its commercial importance in Japanese and export markets. This qualification will help those who are required to make professional assessments of sake’s quality and commercial value.

A minimum of 30 hours’ preparation is required, using the Study pack.

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WSET 3 Saké examination procedures

WSET 3 Saké program

WSET 3 Saké self-assessment quiz

Number of Sake tasted :
25 à 30.

21 hours – 3 days including 2h10 examination

PARIS
In-house training available in France or abroad

Training and certification available in English

We run the WSET for a maximum of 12 participants.

Calendar

No upcoming event

module 1 . Identify the main ingredients and choices involved in the production of scythes and explain how they influence the style and quality of the sake produced (Unit 1 corresponds to Modules 1 to 3).

Identify the main ingredients that are legally permitted in sake production and explain how they influence its style and quality.
Describe the techniques used in rice cultivation and preparation and explain how they influence the style and quality of sake.
Describe the techniques used in kōji production and explain how they influence the style and quality of sake.
Describe the techniques used for fermentation, post-fermentation and maturation and explain how they influence the style and quality of sake.

module 2 . Identify and describe the characteristics of the main categories of sake and their specialties; recognize, define and explain important labeling terms and factors that influence the style, quality and price of these sakes.

Identify and describe the main categories and classes of sake and describe their characteristics.
Define the meaning of important labeling terms used to indicate the style of sake’s main categories and specialties.
Recognize and explain the meaning of the Japanese kanji commonly used on sake labels.
Identify and explain the key factors that influence the style, quality and price of the main categories and specialties of sake.

module 3. Identify and indicate the role of the main trade organizations in Japan and the commercial importance of supporting Japanese markets and exports.

Identify and clarify the role of professional organizations involved in regulating and promoting the sake industry in Japan.
Indicate the commercial and economic importance of sake on the Japanese market and on the top five export markets.

module 4. Demonstrate the ability to provide information and advice to customers and staff about sake(Unit 2 corresponds to Module 4)

Make sake recommendations and explain the reasons for selection.
Describe the correct procedures for storing and serving sake.
Identify common defects found in sake.
Identify the key elements to consider when making a food and sake pairing recommendation.

details

Face-to-face
E-learning option (English only)
Registration 1 month in advance

Target audience and prerequisites

General public

PREREQUISITES

WSET level 1 knowledge or equivalent
Be of legal age.
Good level of English
Be able to read and understand French
Anyone can register for the WSET course

Teaching methods

Active and participative teaching methods with course application:

Setting the scene
Indoor quiz
Case studies
Training support documents projected in the classroom
Access to a digital space dedicated to training

certification validation

Candidates must obtain a minimum mark of 55% correct in each test.
Candidates have 2 hours 10 min for the 2 tests:

For theoretical exam Unit 1 (Modules 1 to 3) 1h40:

Part 1: 50-question MCQ designed to assess knowledge and understanding of Unit 1 as a whole.
Part 2: Questionnaire requiring short written answers. This part consists of 4 questions of 5 points each, 2 questions of 10 points each, and 1 question of 20 points, and will assess the application of knowledge throughout the unit.

For tasting test Unit 2 (Module 4) 30 min:

The tasting exam assesses Unit 2. It consists of two sakes to be tasted blind, and tests the candidate’s ability to accurately describe a sake and draw conclusions based on these observations.
To pass the tasting exam, candidates must obtain a minimum score of 55%.

The results

The results of the examination are published by the WSET Awards, according to the following procedure.
– The WSET Awards communicates a general list of all scores to the APPs, who can then send the results to their candidates by e-mail. This list is sent out within eight weeks of receipt of the copies by the WSET Awards.
– The WSET Awards sends letters and certificates to the APPs, who are responsible for forwarding them to their candidates.

SCOPE

Candidates for the exam gain an in-depth understanding of the factors that explain the style, quality and price of sake, as well as its commercial importance in Japanese and export markets.

Graduates of this qualification will be able to make professional assessments of sake quality and commercial value.

path sequence

Candidates will be able to continue on to the “Saké Sommelier” course.

Our key figures

Trainees in 2022

Abandon

Customer reviews

Successful completion of WSET

Hours of training in 2022

Up-to-date website

Our trainers

Barnabé N. : WSET Trainer

Passionate about Japanese culture, this former restaurateur now devotes his time to promoting and distributing sake in Europe. He is the first French trainer to achieve WSET 3 certification in sake.

The trainers

Sarah Z. : Handicap Referent

Tel: 07 68 44 27 23 / 01 88 61 78 95

Mail: accueilPSH@butler-academy.com

Sarah welcomes and accompanies all people with disabilities.

For any request to adapt our training offer, she will be at the heart of the organization and the link with our partners and referents dealing with the subject of disability.

Samuel G. : President

Tel: 01 88 61 78 90

Mail: commercial@butler-academy.com

Samuel answers all questions relating to company organization, accounting and suppliers.

Aurélie R. : Training Manager

Tel : 01 88 61 78 95

Mail: contact@butler-academy.com

Aurélie and the training referent for trainees, manages, companies and trainers.

She listens to everyone’s feedback and problems, and makes every effort to propose appropriate content.