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Specification

WSET® Level 2 Awardin SakeWine & Spirit Education Trust
39–45 Bermondsey Street, London, SE1 3XF
United Kingdom
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2024
Issue 1, 2024
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Production credits
Design by Ricky Wong﻿

Contents
Introduction

4

1 Introduction to the WSET Level 2 Award in Sake

5

2 Learning Outcomes7

3 Recommended Tasting Samples

12

4 Exam Guidance

14

5 Exam Regulations

15

6 WSET Qualifications

20

3

Introduction

Introduction
This Specification contains necessary information for both candidates andApproved Programme Providers (APPs) about the WSET Level 2 Award in Sake.
The main part of the document is a detailed statement of the Learning Outcomesof the Level 2 Award in Sake. These outcomes should be used by APPs to prepare
programmes of learning, and by candidates to plan their studies, because theexam is specifically set to test these outcomes.
The Specification also provides a list of recommended tasting samples,
guidance concerning the exam and the exam regulations.
At the end of this document, you will also find information on the other
WSET qualifications.

41 Introduction to the WSET Level 2 Award in Sake

1

Introduction to the
WSET Level 2 Award in Sake
Qualification aims
In order to study the WSET Level 2 Award in Sake, no prior knowledge is required.
It is suitable both for beginners and for those who already have a professional or
general interest in sake. It is suitable wherever a good level of sake knowledge isrequired to underpin job skills and competencies, for example in the customer service
and sales functions of hospitality, retailing and wholesaling industries. It is also usefulfor those who have a general interest in sake and wish to broaden their knowledge.
Successful candidates will be able to describe and compare the characteristicsof the different styles of sake produced in Japan and give information on their
methods of production. They will be able to interpret key sake labelling terms andgive basic guidance on appropriate selection and service. They will understand theprinciples of sake tasting and evaluation.

Qualification structure
Learning Outcomes
In order to meet the qualification aims there are three Learning Outcomes.
Learning Outcome

Description

Learning Outcome 1

Understand the key production processes that are used to makesake and how they can affect the style of a sake.

Learning Outcome 2

Understand the categories, grades and speciality styles of sakeand the key production choices required to make them.

Learning Outcome 3

Understand how to store and serve sake, and the key
considerations when pairing food and sake.

5

1 Introduction to the WSET Level 2 Award in Sake

Enrolment
There are no restrictions on entry to the WSET Level 2 Award in Sake.
Please refer to Section 1 of 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 2 Award in Sake is 26 hours. This is made up of 15 GLH(of which 1 hour is for the exam) and 11 hours of private study.

Recommended progression routes
The WSET Level 2 Award in Sake, or an equivalent level of knowledge, isrecommended for entry to the WSET Level 3 Award in Sake.

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2 Learning Outcomes2

Learning Outcomes
Learning Outcome 1
Understand the key production processes that are used to make sake and how
they can affect the style of a sake.
Assessment Criteria
1. Identify the common and optional ingredients used to make sake.
2. Describe the rice used to make sake and how it is grown.
3. Describe how and why steamed white rice is made.
4. State the role of kōji in sake production and describe how it is made.
5. Describe the approaches to alcoholic fermentation and their impact on style.
6. Describe the post-fermentation options in the production of sake and theirimpact on style.
RangesRange 1: Sake ingredients
Category

Description

Common to all sake

Steamed white rice, kōji, water, yeast

Optional for any sakeJōzō alcohol, lactic acidOptional for basic sake(futsū-shu)

Glucose, acids, amino acids

Range 2: Rice
Category

Description

Types of rice

Japonica, short-grained, non-sticky
Table rice, sake-specific rice

Sake-specific rice

Characteristics, varieties (Yamada-nishiki, Gohyakuman-goku,
Miyama-nishiki)Parts of the rice grain

Husk, bran, germ, endosperm, shinpaku, starch,other components (proteins)

Growing riceStages in the rice-growing year7

2 Learning Outcomes

Range 3: Making steamed white rice
Category

Description

Polishing

Rice polishing (white rice), polishing ratio (seimai-buai)

Processing polished rice

Washing, soaking, steaming (batch, continuous)

Aims

Remove correct proportion of the rice grain for the style of sake,achieve correct level of moisture, gelatinise starch granules

Range 4: Making kōjiCategory

Description

Requirements

Steamed white rice, kōji mould, warmth, humidity

Kōji mould contributions

Enzymes – convert starch to glucose (amylases),convert proteins to amino acids and peptides
Other – colour

Approaches to kōji-making

Making kōji by hand, making kōji by machine (fully machine-made,partially machine-made)Styles of kōji

Sō-haze, tsuki-hazePhases of thekōji-making process

Cooling the rice, establishing the mould growth,managing the mould growth, stopping the mould growth

Aims

Create kōji with the correct amount and distribution of enzymes
for the style of sake

Range 5: Alcoholic fermentation
Category

Description

Water

Mineral content, iron

Yeast

Needs, outputs

Strains of sake yeast

Reliable fermenters (number 7), early ginjō yeast (number 9),
later ginjō yeast (number 1801)

Creating ginjō aromas

Level of nutrients, polishing ratio, style of kōji,fermentation temperature, yeast strain

Parallel fermentation

Definition, achieving balance, avoiding spoilage

Fermentation starter(shubo/moto)

Aim, ingredients, added lactic acid, lactic acid bacteria
Sokujō-moto, kimoto and yamahai

Main fermentation

Ingredients, three-addition method, duration, temperature,
final abv, ending the fermentation

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2 Learning Outcomes

Range 6: Post-fermentation options
Category

Description

Additions

Jōzō alcohol
Glucose, acid, amino acids (futsū-shu only)
Reason for additions, timing of additions

Adjusting clarity

Filtration (yabuta filtration, fune filtration, fukuro or
shizuku filtration), sedimentation

Adjusting colour

Charcoal fining, not charcoal-fined (muroka)

Adjusting stability

Pasteurisation (in bulk, in-bottle)

Storage at the brewery

In bulk, in-bottle

Adjusting alcohol

Dilute with water, undiluted (genshu)

Learning Outcome 2
Understand the categories, grades and speciality styles of sake and the key
production choices required to make them.
Assessment Criteria
1. State the two categories of sake.
2. State the eight grades of premium sake and their legal definitions.
3. List the principal speciality styles of sake.
4. For fruity ginjō styles, rich junmai styles and the principal speciality styles,
state the key production choices that create these styles of sake.
5. Identify a select number of Japanese labelling terms that commonly appear
on sake labels.
RangesRange 1: Categories of sake
Category

Description

Categories of sake

Basic sake (futsū-shu), premium sake

Range 2: Grades of premium sake
Category

Description

Grades of premium sake

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

Range 3: Speciality styles of sake
Category

Description

Speciality styles of sake

Nigori-zake, nama-zake, sparkling sake, koshu

92 Learning Outcomes

Range 4: Key production choices
Category

Description

Delicate, dry, fruity ginjō
stylesType of rice, polishing ratio, soaking and steaming, style of kōji,type of yeast, fermentation management

Rich junmai styles

Type of rice, polishing ratio, soaking and steaming, style of kōji,type of yeast, fermentation management

Nigori-zakeUse of filters with large holes

Nama-zake

Unpasteurised (nama-zake)
Pasteurised once (nama-chozō, nama-zume)

Sparkling sake

Carbonated, bottle-fermented

Koshu

Typically aged at brewery for at least two years, size of vessel,
storage temperature

Range 5: Japanese labelling terms
Term
Nihon-shu
Sei-shu
HonjōzōJunmaiTokubetsu
Ginjō
DaiginjōNama-zake

Kanji

日本酒
清酒

本醸造
純米
特別
吟醸

大吟醸
生酒

10

2 Learning Outcomes

Learning Outcome 3
Understand how to store and serve sake, and the key considerations when pairing
food and sake.
Assessment Criteria
1. Identify the ideal conditions for storing sake.
2. Identify common faults and how they can affect the aromas and flavours of sake.
3. State the correct procedures for serving sake.
4. Identify the key considerations when making a sake and foodpairing recommendation.
RangesCategory

Description

Ideal storage conditions

Keep it cool, store the bottle upright, avoid bright light, drink it
young

FaultsOxidation, out of condition (unpasteurised sake), light damage,
microbial spoilage

Serving sake

Serving temperatures (very chilled, chilled, room temperature,warm), warming sake (hot water bath, microwave), drinking
vessels (wine glasses, o-choko, kiki-choko, masu), service
vessels (tokkuri, katakuchi)

Pairing food and sake

Personal preference, flavour intensity, sweetness11

3 Recommended Tasting Samples

3

Recommended Tasting Samples
Tasting calibration
•
•
•
•
•

Futsū-shu or honjōzō
DaiginjōRich junmai
Off-dry or dry sake
Sweet sake

Polishing ratio• Two sakes that show ginjō and non-ginjō polishing ratios

Yeast strains and fermentation• A sake made using kimoto or yamahai• Three sakes, ideally from the same brewery, made using yeast numbers 7, 9 and1801 with similar polishing ratios

Genshu• A high-alcohol (over 17% abv) genshu

Speciality styles of sake••••

Nigori-zake
Sparkling sakeNama-zake
Koshu

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3 Recommended Tasting Samples

Tokubetsu• Two tokubetsu sakes that show the diversity of styles that can be labelled using
this term

Storage and service of sake
• A ginjō and non-ginjō sake to serve chilled, warm and with food13

4 Exam Guidance

4

Exam Guidance
Exam administration
Exams are conducted by WSET Approved Programme Providers (APPs). APPs mustcomply with WSET policies and procedures set out in the APP Handbook.

Assessment method
The WSET Level 2 Award in Sake is assessed by a closed-book theory exam of
50 multiple-choice questions, to be completed in 60 minutes. Each question has
only one correct answer, which should be indicated on either (a) a computerreadable answer sheet, or (b) a computer/other device, depending on the mode ofassessment delivery. Full instructions on how to complete the test will be given on
the day of the exam.
Each correctly answered multiple-choice question is worth one mark, and marks
are NOT subtracted for incorrect answers. A candidate is required to pass with aminimum mark of 55 per cent (28 marks out of 50).

About the WSET Level 2 Award in Sake exam
All exam questions are based on the published Learning Outcomes and exam
papers are carefully compiled to reflect this content. The recommended study
materials (Sake: Looking behind the label) contain the information required toanswer these questions.
A chart giving a detailed breakdown of the exam weighting is shown below.
Learning Outcome

Number of multiple-choice questions (1 mark per question)

Learning Outcome 1

25

Learning Outcome 2

20

Learning Outcome 3

5

Total number of questions

50

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5 Exam Regulations

5

Exam Regulations
1 Entry requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the WSET Level 2 Award in Sake exam must be
over the legal minimum age for the retail purchase of alcoholic beverages in the
country where the exam is being held, or be preparing for the exam as part ofa recognised full-time programme of study, or have obtained consent from theirparents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 2 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 purchase ofalcoholic beverages in the country where the exam is being held, or those whochoose 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, but this is not abarrier to successfully completing the qualification.
1.2 Recommended prior learning
1.2.1 There are no requirements for candidates to have previous knowledge or
previous experience of alcoholic beverages.
1.2.2 Candidates sitting in English where it is not their first language are strongly
recommended to have IELTS at 6 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 exam.

2 Format and results
2.1 The WSET Level 2 Award in Sake assessment is a closed-book exam of
60 minutes’ duration and consists of 50 multiple-choice questions worth one
mark each.

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5 Exam Regulations

2.2 Exam 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.
2.3 Results are graded as follows:
Grade band

Required percentage

Fail unclassified

Mark of 44% or below

FailMark of between 45% and 54%

Pass

Mark of between 55% and 69%

Pass with merit

Mark of between 70% and 84%

Pass with distinction

Mark of 85% or more

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

2.4 While WSET would not normally make changes to grade algorithms or
thresholds, there may be circumstances in which it is necessary to do so to secure
the maintenance of standards over time.

3 Reasonable adjustments
3.1 Exam candidates who have special exam requirements, which are supported byindependent written assessment, are requested to notify the exams officer at their
APP of any such requirement at the time of enrolment. Further guidance for exam
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 exams. Candidates are responsible for informing their APPof any such requirement at the time of enrolment.

4 Resits
4.1 Candidates may apply to resit the exam if they are unsuccessful. There is nolimit on the number of attempts that may be made.
4.2 Candidates who have passed the exam are not permitted to retake to improvetheir grade.

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5 Exam Regulations

5 Exam 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 exam. Malpractice or misconduct will be investigated in line with published
WSET policy and may lead to sanctions including disqualification from the exam.
• Before the exam, all candidates must supply proof of identity in the form of an
official photo ID.
• The exam is to be completed in the time specified.
• 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 exam room or the end of theexam has been announced.
• During the exam, candidates are only permitted to have the following items with
them: pens, pencils, erasers and drinking water.
• 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 that is being used
to sit an exam, is prohibited.
• Mobile phones (which are not being used in a remote invigilation context) must
be switched off and placed out of sight, away from the exam desk.
• The use of audible ‘alarms’ on any clock or watch is prohibited.
In-person exams• 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 to start
the exam if they arrive more than 30 minutes after the published start time.
• Candidates may not leave, and then return to, the exam room once the exam
has started unless they can be accompanied by an invigilator at all times while
they are out of the exam room.
• Candidates who complete the exam early may leave the exam room up until thelast 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 theexam room immediately.
• No exam question papers are to be removed from the exam room; candidates
who fail to submit the question paper with their answer sheet will be deemed
guilty of misconduct.
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5 Exam Regulations

Remote invigilation exams• Clear guidance on how to administrate remotely invigilated exams and associatedregulations will be given to applicable candidates in advance of their exam.
5.2 Candidates also agree to abide by the invigilator’s instructions. Failure to do so
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 Exam papers and answer sheets are the property of WSET and will not be
returned to candidates.

6 Exam feedback, enquiries and appeals
6.1 Candidates requiring enquiry (re-mark) and/or feedback on their exam 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 exam paper
should contact the APP and request an Appeal Against Enquiry Application Form,
which must be completed and returned to WSET, together with the appropriatefee, 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 the service
that they expect, or is behaving in a way that is inconsistent with the standards
required in terms of administration, tuition or exams, they should first make acomplaint to their APP. If this does not lead to a satisfactory resolution, candidates
are asked to contact our Quality Assurance Team by emailing qa@wsetglobal.com.
Please note that all complaints will be dealt with confidentially, but WSET cannot
act on anonymous complaints.

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5 Exam Regulations

8 General conduct
8.1 WSET has a reasonable expectation that its staff and those representing WSETat our Approved Programme Providers (APPs) will be treated professionally andrespectfully as they carry out their jobs. Inappropriate behaviour including verbal
or physical abuse, persistent or unrealistic demands, or threats that cause stress
to staff will be viewed as misconduct and may lead to permanent exclusion fromWSET qualifications.

9 Exam 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
The WSET has a range of qualifications that cover wine, spirits and beer as well assake. In full, the qualifications are:
WSET Level 1 Award in Beer
WSET Level 2 Award in Beer
WSET Level 1 Award in Sake (603/2051/5)
WSET Level 2 Award in Sake (610/3646/8)
WSET Level 3 Award in Sake (603/2066/7)
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 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
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 exams. Where applicable, the Ofqual accreditation numbers
are listed next to the Qualification titles above.

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.

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6 WSET Qualifications

WSET prizes
Candidates who have achieved outstanding marks in their exams 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 1