WSET Level 2 Award in Sake
Fall 2025 Dates - Toronto
Dates TBD - Please join the waitlist below to get updated once the dates are released!
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.
2026 Dates - Vancouver
Exact Dates TBD - join the waitlist below to know when we officially release the dates!
Location: In person in Vancouver
This course will be taught by Mariko Tajiri!
**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
Fall 2025 Dates - Toronto
Dates TBD - Please join the waitlist below to get updated once the dates are released!
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.
2026 Dates - Vancouver
Exact Dates TBD - join the waitlist below to know when we officially release the dates!
Location: In person in Vancouver
This course will be taught by Mariko Tajiri!
**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
Fall 2025 Dates - Toronto
Dates TBD - Please join the waitlist below to get updated once the dates are released!
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.
2026 Dates - Vancouver
Exact Dates TBD - join the waitlist below to know when we officially release the dates!
Location: In person in Vancouver
This course will be taught by Mariko Tajiri!
**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
COURSE FORMAT
3 days | 10am - 5pm
Theory discussion and tutored wine tastings each class
Applicable knowledge for restaurant servers, managers, sommeliers, wine sales or keen wine enthusiasts centred around sake.
Full payment is charged at the time of registration. Your payment is non-refundable but you can transfer to a future course of the same type if you get in touch 14 days or more before the start date. In the rare event TIWS has to cancel a course you will receive a 100% refund.
PLEASE NOTE: A set of 6 ISO glasses are required for this class.
A ebook copy version of the Sake Level 2 textbook will be sent to you ahead of class. This course also includes:
Exam fees.
All in-class tasting samples.
Visit this page for information regarding course cancellations, exam resits and more.