WSET Level 2 Award in Sake

A more thorough, deeper dive into the world of sake, the Level 2 Award in Sake focuses on how the ingredients and processes are combined to create the many different styles of sake. Learn to describe and assess the quality of the sakes you taste and why you like them. 

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.

For a full breakdown of the course, you can review the Specification here.

All prices are exclusive of tax.

PLEASE NOTE: A set of 6 ISO glasses are required for this class.

Vancouver 2026

June 21st, 22nd, 23rd (Sunday, Monday, Tuesday)

Registration deadline: Monday, June 8, 2026
All Day Course from 10:00 AM - 4:00 PM* including a one hour lunch break

This course will be taught by Mariko Tajiri!

Location: 265 E Pender St in Chinatown, Vancouver (Canada)

More dates TBD - We will be posting our 2026 course dates in the near future. Sign up on the waitlist below to get notified once registration is open!

**Please keep in mind, if we do not reach the minimum sign up numbers, we may need to cancel a course and will advise you of any changes as soon as possible