WSET® niveau 2

Intermediate level
WSET® Level 2 Award in Sake

Currently available in English only

Next course: 10 Dec 2026

Face-to-face course from December 10, 2026 from 9:30 a.m.
Location: École des Maîtres du Saké Paris
Registrations must be received before 26 November, 2026

If you’re keen to explore the world of sake, then WSET’s NEW Level 2 Award in Sake is the course for you.

Registration fee: Euro 760.00 (all study materials, 20 sake samples, tuition fees, examination fee and provision of service equipment during the course are included)

Registration fee: €760 (incl. tax)

The location of the course and exam will be communicated a few weeks before the start of the course.

This qualification is aimed at anyone wanting to learn more about different styles of sake and how they are made, as well as those wanting to build on the introductory knowledge gained with the WSET Level 1 Award in Sake. Upon completion, you will gain a globally recognized qualification and the skills to select, taste and describe sake with confidence.

The WSET Level 2 Sake course focuses on how ingredients used by brewers are processed and combined to create the many styles of sake. It will also teach you to describe and evaluate the quality of the sake you taste. If you are a sake or hospitality professional, you will be able to offer valuable advice on selection and service to your colleagues and customers. If you’re a sake lover, you’ll know exactly what to look for when choosing sake for any occasion.

What will I learn?

• How to describe and evaluate sake quality using the WSET Level 2 Systematic Sake Tasting Approach ® (SAT)
• The ingredients used to make sake:
  This includes which ingredients brewers must use and which they can choose. We also cover rice varieties used to make sake.
• Processing of raw materials:
  We explain how steamed white rice and koji (a type of mushroom used for fermentation) are made and how different styles of sake require rice with different polishing rates and different styles of koji.
• How sake is made:
  We explore all the major techniques used from starting fermentation to dilution and conditioning, as well as how different choices are made when making different styles of sake.
• Common labeling terms, including how some of the most important ones are written in Japanese.
  To find out more and see the applicable conditions, please download the terms sheet below.

Course Description

Modalité WSET L2