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Specification

WSET® Level 3 Awardin SakeWine & Spirit Education Trust
39–45 Bermondsey Street, London, SE1 3XF, United Kingdom
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2017, 2022
Issue 1, 2017
Issue 2 (fully revised and updated), February 2022
Issue 2.1 (minor amendments), August 2022
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, recording or any information storage or retrieval system,without the prior permission in writing from the publishers.
Designed by Ricky Wong

WSET® Level 3 Award in Sake

Contents
Introduction

4

1 Introduction to the WSET Level 3 Award in Sake

5

2 Learning Outcomes7

3 Recommended Tasting Samples

14

4 Examination Guidance

16

5 Examination Regulations

19

6 WSET Qualifications

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3

Introduction

Introduction
This Specification contains necessary information for both candidates andApproved Programme Providers (APPs) about the WSET Level 3 Award in Sake.
The main part of the document is a detailed statement of the Learning Outcomesof the Level 3 Award in Sake. These outcomes should be used by APPs to prepare
programmes of learning, and by candidates to plan their studies, because theexamination is specifically set to test these outcomes.
The Specification also provides a list of recommended tasting samples, guidance
concerning the examination and the examination regulations.
At the end of this document you will also find information on the other
WSET qualifications.

41 Introduction to the WSET Level 3 Award in Sake

1

Introduction to the
WSET Level 3 Award in Sake
Qualification aims
The WSET Level 3 Award in Sake is designed to give a thorough understanding of
the factors that account for the style and quality of sake as well as its commercial
importance in the Japanese and export markets. The qualification will assist those
who are required to make professional evaluations of sakes with regard to their
quality and commercial value. The qualification provides the in-depth knowledge
required to underpin job skills and competencies, for example in product selectionin the retail and hospitality sectors.
Successful candidates will be able to describe the characteristics of the principal
sake categories and give information concerning the key factors influencing styleand quality. They will consequently be in a position to advise management, toanswer customer queries authoritatively, and to make informed selections of sakes
in a variety of situations.

51 Introduction to the WSET Level 3 Award in Sake

Qualification structure
Learning Outcomes
In order to meet the qualification aims there are four Learning Outcomes spreadover two Units. In order to gain the WSET Level 3 Award in Sake candidates must
pass both Units.
Unit 1: The theory of sake
Learning Outcome 1

Understand the principal factors involved in the production of sakeand how they influence style and quality.

Learning Outcome 2

Understand the key characteristics, labelling terms and factors
influencing the style and quality of the principal and speciality
categories of sake.

Learning Outcome 3

Know the role of the principal sake trade organisations in Japan and thecommercial importance of sake in the Japanese and export markets.

Learning Outcome 4

Demonstrate the ability to provide information and advice about sake.

Unit 2: The analytical tasting of sake
Learning Outcome 1

Describe the key characteristics of the principal grades of sake andselected speciality sakes, and use the description to assess the quality
and identify production techniques.

Entry requirements
Potential candidates should discuss their current level of knowledge with their
APP before enrolling on the course, to ensure that this is a suitable qualification
for them to undertake.
Please refer to Section 1 in Chapter 5 for additional eligibility information.
Total qualification time (TQT) and guided learning hours (GLH)
TQT is an estimate of the total amount of time, measured in hours, that a learnerwould reasonably need to be able to show the level of achievement necessary
for the award of a qualification. It is made up of GLH and private study time. GLH
include all tutor-supervised learning and supervised assessments.
The TQT for the Level 3 Award in Sake is 42 hours and forty minutes. This is madeup of 20 hours and forty minutes of GLH (of which two hours and ten minutes arefor the examination) and 22 hours of private study.

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2 Learning Outcomes2

Learning Outcomes
Unit 1: The theory of sake
Learning Outcome 1
Understand the principal factors involved in the production of sake and how they
influence style and quality.
Assessment Criteria
1. Identify the main ingredients that are legally permitted in sake production andexplain how they contribute to the style and quality of sake.
2. Describe the techniques used in rice cultivation and preparation and explain
how they influence the style and quality of sake.
3. Describe the techniques used in kōji production and explain how they influence
the style and quality of sake.
4. Describe the techniques used in fermentation and post-fermentation andexplain how they influence the style and quality of sake.

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2 Learning Outcomes

RangesRange 1: Main sake ingredients
Rice

Starch for glucose needed for alcoholic fermentation, aromas
The grain – husk, bran, endosperm, shinpaku, starch (amylopectin,amylose, glutinous/sticky, non-glutinous/non-sticky), starch conversion(gelatinisation, enzymatic hydrolysis, limit dextrins)
Types and varieties – table rice, sake-specific rice (Yamada-nishiki,
Gohyakuman-goku, Miyama-nishiki, Omachi, Akita-sake-komachi)
Rice classifications and grades – above special (toku-jo), special (toku),
first grade, second grade, third grade, criteria for grading

Kōji

Enzymes – amylases (alpha amylase, glucoamylase, alpha-glucosidase),proteases
Format – powdered, granulated
Outputs – glucose and limit dextins (from the action of amylases), aminoacids and peptides (from action of proteases), vitamins, lipids, fatty
acids, aromas

Yeast

Ethanol, aromas, acidity
Yeast nutrients – sugar, amino acids, peptides, vitamins, magnesium,
potassium, phosphorus
Yeast strains – Brewing Society of Japan Yeasts (#6, #7, #9, #10, #11,
#14, #1801), low-foaming yeast (01), other yeasts (proprietary, prefectural,
regional), blending yeast
Yeast formats – ampoules, dried yeast, brewery cultivated

Water

Mineral content, yeast nutrients

Jōzō alcohol

Base material, distillation strength

Range 2: Rice cultivation and preparation
Growing year

Growing seedlings, transplanting seedlings, draining and re-flooding
the paddy fields, appearance of the ears, ripening, harvesting, drying,removing the husks

Cultivation

Ideal field location, soil and weather conditions for sake-specific rice

Polishing

Seimai-buai, shinpaku (shape), nuka, protein content, water absorption

Washing and soaking

Hand-washing, machine-washing, polishing ratio, water temperature,rice moisture level, time

Steaming and cooling

Batch-steamers, continuous-steamers, rice sterilisation, rice moisturelevel, starch gelatinisation

Range 3: Kōji production
Conditions needed for successfulkōji production

Yellow, white and black kōji mould strains, rice temperature, temperatureand humidity (management) in the kōji room, effect of temperature on
enzyme production

Approaches to kōji production

Handmade kōji, mechanised kōji production

Steps in kōji production(handmade and mechanised)

Bringing in, spreading the seed, initial mould growth, re-breaking up,
mounding (bed kōji, box kōji and tray kōji), middle work, final work,
sending out and drying

Types of kōji

Sō-haze, tsuki-haze

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2 Learning Outcomes

Range 4: Fermentation, post-fermentation
Shubo/moto (fermentation starter) Steamed rice, kōji, water, yeast
Temperature management
Types of shubo/moto

Added lactic acid – sokujō-moto, kō-on tōka-moto
Lactic acid bacteria – kimoto, yamahai, mizu-moto

Moromi (main fermentation)

Three stage additions, parallel starch conversion and alcoholic
fermentation, temperature management, temperature and style, fourth
addition, stopping the fermentation

Jōzō alcohol addition

Timing of addition, reasons for addition, amount added

Other permitted additions forfutsū-shu

Sweetness, acidity, umami
Timing of additions

Filtration options

Yabuta-shiburi (assakuki), funa-shibori/fune-shibori,fukuro-zuri/shizuku-doriFilter fractions and residue

Arabashiri, naka-dori/naka-gumi, seme, sake-kasu, kasu-buai

Pasteurisation

Bulk, bottle, reasons for pasteurisation (enzymes, hi-ochi-kin)
Double pasteurisation, nama-chozō, nama-zume, once pasteurised

Subtraction

Sedimentation, protein fining, charcoal fining, final filtration

Alcohol adjustment

Dilution with water

Maturation options

Rested, matured (koshu)
Rested in cedar barrels (taru-zake)

Blending

Style, volume

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2 Learning Outcomes

Learning Outcome 2
Understand the key characteristics, labelling terms and factors influencing the styleand quality of the principal and speciality categories of sake.
Assessment Criteria
1. Identify the principal categories and grades of sakes and describe
their characteristics.
2. Define the meaning of important labelling terms that are used to indicate thestyle of the principal and speciality categories of sake.
3. Identify and explain the meaning of Japanese kanji that are commonly usedon sake labels.
4. Identify and explain the key factors that influence the style and quality of theprincipal and speciality categories and grades of sakes.
RangesRange 1: Principal categories and grades of sake
Categories of sake

Futsū-shu
Premium sake

Grades of premium sake

Honjōzō, tokubetsu honjōzō, ginjō, daiginjō
Junmai, tokubetsu junmai, junmai ginjō, junmai daiginjō

Range 2: Labelling terms indicating style
Labelling terms

Kimoto, yamahai, muroka, nama, genshu

Speciality styles of sake

Nigori, sparkling sake, taru-zake, kijōshu, koshu

Range 3: Kanji that commonly appear on labels
Kanji

日本酒
清酒
純米
吟醸
大吟醸
本醸造

nihon-shusei-shujunmaiginjō
daiginjō
honjōzō

山廃
生酛
生酒
特別
古酒

yamahaikimotonama-zaketokubetsu
koshu

Range 4: Key factors that influence the style and quality of sake
Sake ingredients

See Range 1 in Learning Outcome 1

Rice preparation

See Range 2 in Learning Outcome 1

Koji production

See Range 3 in Learning Outcome 1

Fermentation andpost-fermentation

See Range 4 in Learning Outcome 1

Prefectural styles

Iwate, Yamagata, Niigata, Ishikawa, Nagano, Kyōto, Hyōgo,
Nara, Hiroshima

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2 Learning Outcomes

Learning Outcome 3
Know the role of the principal sake trade organisations in Japan and thecommercial importance of sake in the Japanese and export markets.
Assessment Criteria
1. Identify and state the roles of the trade organisations involved in the regulationand promotion of the sake industry in Japan.
2. State the commercial and economic importance of sake in the Japanese andthe top five export markets.
RangesRange 1: Sake trade organisations
Trade organisations

Tōji guilds, National Research Institute of Brewing (NRIB), Brewing
Society of Japan (BrewSoc), Japan Sake and Shōchū Makers
Association (JSS), Japan Agriculture (JA)

Range 2: Commercial and economic importance of sake
Japanese production

Total production in koku, number of breweries, average brewery
production in koku

Export markets

Size of exports (volume), the top five export markets for Japanese sake11

2 Learning Outcomes

Learning Outcome 4
Demonstrate the ability to provide information and advice about sake.
Assessment Criteria
1. Describe the correct procedures for the storage and service of sake.
2. Describe common faults found in sake.
3. State the key considerations when making a food and sakepairing recommendation.
RangesRange 1: Storage and service
Storage

Optimum conditions, effects of poor storage

Service

Serving temperatures (chilled, room temperature, nuru-kan, atsu-kan),
opening and decanting, service and drinking vessels (o-choko,kiki-choko, guinomi, sakazuki, masu, tokkuri)

Range 2: Common faults
FaultsOxidation, hine, nama-hine, light damage, microbial spoilage

Range 3: Principles of food and sake pairing
Sake considerations

Sweetness, acidity, fruitiness, umami, intensity, alcohol level

Food considerations

Sweetness, acidity, umami, salt, bitterness, chilli heat, fat, flavour intensity

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2 Learning Outcomes

Unit 2 The analytical tasting of sake
Learning Outcome 1
Describe the key characteristics of the principal grades of sake and selected
speciality sakes, and use the description to assess the quality and identify
production techniques.
Assessment Criteria
1. Describe sakes selected from the principal grades and some of the speciality
styles of sake using the WSET Level 3 Systematic Approach to Tasting Sake®.
2. State the quality level of the sake giving supporting reasons.
3. Identify production techniques used in sake brewing.
RangesRange 1: Production techniques
Production techniques tobe identified

Ginjō, nama-zake, yamahai/kimoto, nigori, koshu

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3 Recommended Tasting Samples

3

Recommended Tasting Samples
Tasting technique
The samples that are selected for the session on tasting technique should be able
to show a wide range of differences in order to demonstrate where the ends ofindividual scales are. The following combination of samples has been shown tosupport this learning.
•
•
•
•
•
•

Futsū-shu
Daiginjō
Koshu
Junmai muroka nama genshu
Very dry sake (SMV +10 or higher)
Low-alcohol, sweet sake

Impact of rice variety
Examples of sake of the same grade made with:• 100% Yamada-nishiki• 100% Gohyakuman-goku• 100% Miyama-nishiki or 100% Omachi, or 100% Akita-sake-komachi
Impact of rice polishing
Examples of sake polished to different ratios:• 70% or more
• 50% or less
Impact of kōji
Example of sake made with:• black kōji or white kōji
Impact of water
Examples of sake made with:• high-mineral water (e.g. Kōbe)• low-mineral water (e.g. Fushimi)

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3 Recommended Tasting Samples

Impact of yeast
Examples of sake of the same grade made with:• yeast strain 6 or 7
• yeast strain 9• yeast strain 1801
Impact of fermentation starter• Kimoto or yamahai junmai• Kimoto or yamahai daiginjō or junmai daiginjō
Impact of pasteurisation
Examples of sake of the same grade from the same producer that are:• pasteurised• unpasteurised (nama-zake)
Impact of regionality
Examples of sake from the same grade that are made in:••••

Hyōgo (Nada or Kōbe)
Kyōto (Fushimi)
Niigata
Hiroshima (or Saga)

Speciality styles of sake
•
•
•
•
•

Sparkling sake (any style)
Nigori-zakeTaru-zake
Koshu (any style)Kijōshu

Impact of service temperature• Junmai (rich, powerful style)• Daiginjō or junmai daiginjō (delicate, elegant style)15

4 Examination Guidance

4

Examination Guidance
Examination administration
Examinations are conducted by WSET Approved Programme Providers (APPs). APPs
must comply with WSET policies and procedures set out in the APP Handbook.

Assessment method
The WSET Level 3 Award in Sake is assessed by a closed-book theory
examination, comprising two parts, and a tasting examination. In order to gaina pass overall a candidate must achieve a pass in both parts of the theory examand the tasting exam.
Candidates must sit both exams at the same sitting. Only candidates who havepreviously achieved a pass in one exam are permitted to resit the other individually.

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4 Examination Guidance

Unit 1: theory examination
Unit 1, The theory of Sake, will be assessed by an examination made up of two parts.
The theory exam must be completed in 1 hour and 40 minutes. All questions are
based on the published Learning Outcomes and the recommended study materials
contain the information required to answer them correctly. A candidate is required
to achieve a minimum mark of 55 per cent in both part 1 and part 2 in order topass Unit 1.
Part 1: multiple choice (MC) — This is made up of 50 multiple-choice questions
and will assess knowledge across all Learning Outcomes.
Each question has only one correct answer, which should be indicated on either (a)a computer-readable answer sheet, or (b) a computer/other device, depending on
the mode of assessment delivery. Full instructions on how to complete the test will
be given on the day of the examination. Each correctly answered multiple-choicequestion is worth one mark, and marks are NOT subtracted for incorrect answers.
Learning Outcome (LO)

Number of MC marks

LO 1

20

LO 2

20

LO 3

5

LO 4

5

Total

50

Part 2: short answer questions (SA) — This part is made up of four 5-markquestions, two 10-mark questions and one 20-mark question. They will assess the
skills of identification, description and explanation across Learning Outcomes 1, 2
and 4* (*ranges 1, 2 and 3 only).
Answers should be written on the exam paper/device in the spaces provided.
The marks for each question will be indicated and will not be subtracted forincorrect answers.
Learning Outcome (LO)

Number of SA marks

LO 1 and LO 2

55

LO 3

0

LO 4

5

Total

60

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4 Examination Guidance

Unit 2: tasting examination
Unit 2, The Analytical tasting of Sake, will be assessed by a 30-minute tasting
exam. It will be internally set and marked by a WSET Approved Level 3 Internal
Assessor using an assessment brief provided by WSET. The results will be verified
by WSET.
The exam will consist of a blind tasting of two sakes selected in accordance withthe relevant Learning Outcome. It will assess a candidate’s ability to describe
a sake accurately and either to identify production techniques or to write anassessment of quality.
Answers should be written on the exam paper/device in the spaces provided.
Marks for each question will be indicated and will not be subtracted for incorrect
answers. There are 23 marks available for each sample. A candidate is required toachieve a minimum mark of 55 per cent across the whole paper.

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5 Examination Regulations

5

Examination Regulations
1 Entry requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the WSET Level 3 Award in Sake examination must
be over the legal minimum age for the retail purchase of alcoholic beverages in the
country where the examination is being held, or be preparing for the examinationas part of a recognised full-time programme of study, or have obtained consent
from their parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 3 Award in Sake throughoverlaps with other qualifications or parts of qualifications.
1.1.3 Candidates who are under the legal minimum age for the retail purchaseof alcoholic beverages in the country where the examination is being held, or
those who choose not to taste alcohol (e.g. for health or religious reasons) will
not be allowed/required to sample any alcoholic beverage as part of their course.
These candidates will NOT be eligible to complete the Unit 2 assessment. In such
instances, candidates will receive a record of achievement on successful completionof Unit 1, but will not be awarded the WSET Level 3 Award in Sake qualification.
1.2 Recommended prior learning
1.2.1 Completion of the WSET Level 2 Award in Sake (when released) or anequivalent level of experience is recommended for entry to the WSET Level
3 Award in Sake. Candidates who believe they have a sufficiently goodunderstanding of the subject are advised to consult their prospective tutor before
enrolment on a course of study for guidance on the suitability of prior learning.
1.2.2 Candidates sitting in English where it is not their first language are strongly
recommended to have IELTS at 6.5 or above or be able to demonstrate anequivalent ability level.
1.2.3 Candidates sitting in other languages should have an equivalent level ofliteracy in the language used for the examination.

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5 Examination Regulations

2 Format and results
2.1 Candidates will be required to pass a closed-book theory examination
comprising two units. Unit 1 is split into two parts.
2.2 In order to gain a pass grade in Unit 1 part 1, Unit 1 part 2 and Unit 2 acandidate must gain a mark that is equal to 55 per cent or more.
2.3 Candidates are required to pass Unit 1 part 1, Unit 1 part 2 and Unit 2 in orderto gain the WSET Level 3 Award in Sake.
2.4 The final result is the mean average of the three individual pass marks
expressed as a percentage.
2.5 Once the final result has been calculated it will be graded using thefollowing grade bands.
Grade band

Required percentage

Fail unclassified

mean average mark of 44% or below

Failmean average mark of 45% to 54%

Passmean average mark of 55% to 64%

Pass with merit

mean average mark of 65% to 79%

Pass with distinction

mean average mark of 80% or moreno individual examination results below 65%

WSET reserves the right to make changes to the grading algorithms and grade thresholds published above.

2.6 While WSET would not normally make changes to grade algorithms or
thresholds there may be circumstances in which it is necessary to do so tosecure the maintenance of standards over time.
2.7 A record of achievement will be issued to candidates indicating thegrade achieved. Once all units are completed, a final result will be issued.
2.8 Examination results are issued by WSET as follows:• WSET will issue an all-candidate grade list to the APP so that they cancommunicate results to their candidates.
• Subsequently, WSET posts candidates’ record of achievement letters andcertificates to APPs, who are responsible for forwarding these documents
to their candidates.

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5 Examination Regulations

3 Reasonable adjustments
3.1 Examination candidates who have special examination requirements, which
are supported by independent written assessment, are requested to notify theexaminations officer at their APP of any such requirement at the time of enrolment.
Further guidance for examination officers and candidates is available from WSET
as required.
3.2 It is the policy of WSET that such candidates should not be placed at a
disadvantage in the examinations. Candidates are responsible for informing their
APP of any such requirement at the time of enrolment.

4 Resits
4.1 Candidates may apply to resit an individual examination if they are
unsuccessful. There is no limit on the number of attempts that may be made.
4.2 Candidates who have passed an examination are not permitted to retakeit to improve their grade.

5 Examination conditions and conduct
5.1 By registering for a WSET exam, candidates agree to the following conditions:• Candidates must not be involved in any unfair or dishonest practice in any partof the examination. Malpractice or misconduct will be investigated in line withpublished WSET policy and may lead to sanctions including disqualificationfrom the exam.
• Before the exam all candidates must supply proof of identity in the form ofphotographic ID.
• The exam is to be completed in the time specified for each unit.
• Possession of reference material of any kind is prohibited.
• Once exam conditions are in place, no communication of any kind between
candidates is permitted until they have left the examination room or the endof the exam has been announced.
• During the exam candidates are only permitted to have the following itemswith them: tasting glasses, spittoons, pens, pencils, erasers and drinking water.
• For the tasting examination, candidates should not wear perfume, after shave
lotion or any other strong scent.
• It is prohibited for candidates to photograph exam materials, reveal the content
of exam papers to others, or to reproduce it in any way. The use of electronic
devices of any kind, other than a computer or mobile device which is being
used to sit an exam, is prohibited.

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5 Examination Regulations• Mobile phones (which are not being used in a remote invigilation context) must
be switched off and placed out of sight, away from the examination desk.
• The use of audible ‘alarms’ on any clock or watch is prohibited.
In-person examinations• Candidates may not leave the room until the first 15 minutes of the exam time
have elapsed.
• Candidates who arrive after the published start time will NOT be allowed to sit
the exam if any other candidate has already left the exam.
• Candidates who arrive late may be allowed to enter the room at the discretionof the invigilator and only if other candidates are not compromised. Under
normal circumstances we would not expect any candidate to be allowed tostart the exam if they arrive more than 30 minutes after the published start time.
• Candidates may not leave, and then return to, the examination room once theexam has started unless they can be accompanied by an invigilator at all times
while they are out of the examination room.
• Candidates who complete the exam early may leave the examination room
up until the last 10 minutes providing they do not disturb other candidates;
no re-admission is permitted.
• Invigilators have no authority to comment upon, interpret, or express an opinion
on any exam question.
• Any candidate who is suspected of misconduct will be advised to leave theexamination room immediately.
• No exam question papers are to be removed from the examination room;candidates who fail to submit the question paper with their answer sheet will
be deemed guilty of misconduct.
Remote invigilation examinations• Clear guidance on how to administrate remotely invigilated exams andassociated regulations will be given to applicable candidates in advanceof their examination.
5.2 Candidates also agree to abide by the invigilator’s instructions. Failure to doso may render a candidate’s results invalid.
5.3 WSET reserves the right to permanently exclude candidates found guilty of
misconduct from WSET qualifications.
5.4 Examination papers and answer sheets are the property of WSET and will not
be returned to candidates.

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5 Examination Regulations

6 Examination feedback, enquiries and appeals
6.1 Candidates requiring enquiry (re-mark) and/or feedback on their examination
paper should contact their APP and request an Enquiry and Feedback Form.
6.2 Any candidate dissatisfied with the result of an enquiry of an examination
paper should contact the APP and request an Appeal Against Enquiry Application
Form, which must be completed and returned to WSET, together with theappropriate fee, no more than 10 working days following notification of the enquiry
decision. Appeals received outside this time-frame will not be reviewed.

7 Candidate satisfaction
7.1 Should any candidate have concerns that their APP is not providing theservice that they expect, or is behaving in a way that is inconsistent with thestandards required in terms of administration, tuition or examinations, theyshould first make a complaint with their APP. If this does not lead to a satisfactory
resolution, candidates are asked to contact our Quality Assurance Team byemailing qa@wsetglobal.com. Please note that all complaints will be dealt
with confidentially, but WSET cannot act on anonymous complaints.

8 General conduct
8.1 WSET has a reasonable expectation that its staff and those representing
WSET at our APPs will be treated professionally and respectfully as they carry out
their jobs. Inappropriate behaviour including verbal or physical abuse, persistentor unrealistic demands, or threats that cause stress to staff will be viewed as
misconduct and may lead to permanent exclusion from WSET qualifications.

9 Examination regulations
9.1 WSET reserves the right to add to or alter any of these regulations as it
thinks fit.

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6 WSET Qualifications

6

WSET Qualifications
WSET has a range of qualifications that cover sake and wine as well as spirits.
In full, the qualifications are:
WSET® Level 1 Award in Wines (600/1504/4)
WSET® Level 2 Award in Wines (603/4432/5)
WSET® Level 3 Award in Wines (601/6352/5)
WSET® Level 4 Diploma in Wines
WSET® Level 1 Award in Spirits (600/1501/9)
WSET® Level 2 Award in Spirits (600/1507/X)
WSET® Level 3 Award in Spirits
WSET® Level 1 Award in Sake (603/2051/5)
WSET® Level 3 Award in Sake (603/2066/7)
More information about all of these qualifications can be found on the WSET
website wsetglobal.com.

Regulation
WSET is recognised as an awarding organisation by Ofqual, the English regulator
for qualifications and examinations. Where applicable, the Ofqual accreditation
numbers are listed next to the Qualification title above.
WSET operates a Quality Management System that complies with the requirementsof BS EN ISO 9001 for the management of awards for qualifications and examinationsin the product knowledge and tasting competence of alcoholic beverages.

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6 WSET Qualifications

Diversity and equality policy
WSET fully supports the principle of diversity and equality and is responsible for
ensuring that all candidates for its qualifications are treated fairly and on an equalbasis. A copy of our diversity and equality policy can be obtained from the Quality
Assurance Team by emailing qa@wsetglobal.com.

WSET prizes
Candidates who have achieved outstanding marks in their examinations
may be eligible for a prize and will be contacted by WSET should this apply.
For more details on the prizes available, please go to:https://www.wsetglobal.com/about-us/awards-bursaries/

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A world of knowledge
Wine & Spirit Education TrustInternational Wine & Spirit Centre
39–45 Bermondsey Street
London SE1 3XF+44(0)20 7089 3800
wset@wsetglobal.com
wsetglobal.com

Issue 2.1