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Specification

WSET® Level 3 Awardin SakeSpecification
WSET® Level 3 Awardin SakeIssue 1February 2017
wsetglobal.com

Wine & Spirit Education Trust
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Issue 1, 2017
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CONTENTS

Contents
Introduction

5

Introduction to the WSET Level 3 Award in Sake

6

Learning Outcomes for WSET Level 3 Award in Sake

8

Recommended Tasting Samples

14

Examination Guidance

16

Sample Multiple-Choice Examination Questions

18

Sample Short Written Examination Question

19

Examination Regulations

20

WSET Qualiﬁcations

23

WSET Awards

24

3

INTRODUCTION

Introduction
This specification contains necessary information for both candidates and Approved Programme
Providers (APPs) about the WSET Level 3 Award in Sake.
The main part of the document is a detailed statement of learning outcomes. These outcomesshould be used by APPs to prepare programmes of learning, and by candidates to plan theirstudies, because the examination is specifically set to test these outcomes.
The specification also provides a list of recommended tasting samples, guidance concerning theexamination (including syllabus weighting) and the examination regulations.
At the end of this document you will also find information on the other WSET qualifications and
WSET’s qualifications division WSET Awards.

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WSET LEVEL 3
2 AWARD IN SAKE:SPIRITS:SPECIFICATIONSPECIFICATION

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, quality and price of sake as well its commercial importance in the Japaneseand 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 product knowledge required to underpin job skills and competencies, for example inproduct selection in the retail and hospitality sectors.
Successful candidates will be able to describe the characteristics of the principal sake categories
and give information on the key factors influencing style, quality and price. They will consequently
be in a position to advise management, to answer customer queries authoritatively, and to makeinformed selections of sakes in a variety of situations.
Qualification Structure
In order to meet the qualification aims there are five learning outcomes spread over 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

Identify the main ingredients and the choices that are involved in the
production of sake and explain how they influence the style and quality ofthe sakes that are produced.

Learning Outcome 2 Identify and describe the characteristics of the principal and speciality
categories of sake; recognise, define and explain important labelling terms
and the factors influencing the style, quality and price of these sakes.
Learning Outcome 3 Identify and state the role of the principal sake trade organisations in Japanand state the commercial importance of sake in the Japanese and export
markets.
Learning Outcome 4 Demonstrate the ability to provide information and advice to customers andstaff about sake.

Unit 2: The Analytical Tasting of Sake
Learning Outcome 1

Describe the key characteristics of the principal categories and gradesof sake as well as selected speciality sakes and use the description to
identify the grade and method of production.

Enrolment
Completion of the WSET Online module ‘Introduction to Sake’ or an equivalent level of experience
is recommended for entry to the WSET Level 3 Award in Sake. Potential candidates should discuss
their current level of knowledge with their APP before enrolling on the course, to ensure that this isa suitable qualification for them to study.
Candidates who are under the legal minimum age for the retail purchase of alcoholic beverages
in the country where the examination is being held, or those who choose not to taste alcohol for
health or religious reasons, will not be allowed to sample any alcoholic beverage as part of theirINTRODUCTION TO WSET LEVEL 3 AWARD IN SAKE

course. These candidates will not be eligible to complete the assessment for Unit 2 of the WSET
Level 3 Award in Sake. In such instances, candidates will receive a record of achievement on
successful completion of Unit 1, but will not be awarded the WSET Level 3 Award in Sake
qualification.
Total Qualification time (TQT) and Guided Learning hours (GLH)
The TQT is an estimate of the total amount of time, measured in hours that a learner would
reasonably need to be able to how the level of achievement necessary for the award of aqualification, it is made up of GLH and private study time. GLH includes all tutor supervised learningand supervised assessments.
The TQT for the Level 3 Award in Sake is 421/4 hours. There are 181/4 GLH (including 21/4 hours forthe examination) and 24 hours of private study.

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION

Learning Outcomes for WSET Level 3 Award in Sake
UNIT 1: LEARNING OUTCOME 1
Identify the main ingredients and the choices that are involved in the production of sake andexplain how they influence the style and quality of the sakes that are produced.
Assessment Criteria
1. Identify the main ingredients that are legally permitted in sake production and explain how they
influence 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 andquality of sake.
4. Describe the techniques used in fermentation, post-fermentation and maturation and explain how
they influence the style and quality of sake.
RangesRange 1: Main sake ingredients
Rice

Sugar for alcoholic fermentation, aromas and flavours
table rice, sake-specific rice (yamada-nishiki, gohyakuman-goku, miyama-nishiki, dewa-sansan,
omachi), rice classifications and grades (above special (toku-jo), special (toku), first grade, second
grade, third grade)

Kōji

Enzymes for conversion of starch into sugar, enzymes for converting proteins into amino acids,
aromas and flavours

Yeast

Alcohol production, aromas and flavours, acidity, Brewing Society of Japan Yeasts (#6, #7, #9,#10, #11, #14, #1801), low foaming yeast, other yeasts (proprietary, prefectural, regional),
blending yeast

Water

Mineral content, yeast nutrients

Jōzō alcohol

Base material, distillation strength

Range 2: Rice cultivation and preparation
Rice growing year

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

Rice cultivation

Ideal soil and weather conditions

Rice polishing

Seimai-buai, shinpaku, nuka

Rice washing & soaking

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

Rice steaming & cooling

Batch-steamers, continuous-steamers, rice sterilisation, rice moisture level, temperature,
starch gelatinisation

Range 3: Kōji production
Conditions needed for
Yellow kōji mould, rice temperature, temperature and humidity in the kōji room
successful kōji production
Approaches to kōjiproduction

Handmade kōji, mechanised kōji production

Steps in kōji production Bringing in, spreading the seed, initial mould growth, re-breaking up, mounding (bed kōji, box kōji(handmade and machine and tray kōji), middle work, final work, sending out
production)
Types of kōji

Sō-haze, tsuki-hazeLEARNING OUTCOMES

Range 4: Fermentation, post-fermentation and maturation
Ingredients for shubo/moto Steamed rice, kōji, water, yeast
Types of shubo/moto(fermentation starter)

Added lactic acid – sokujō-moto
Lactic acid bacteria – kimoto, yamahaiMoromi (mainfermentation)

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

Alcohol addition

Timing of addition, reasons for addition

Other permitted additions
for futsū-shu

Sweetness, acidity, umami
Timing of additions

Filtration options

Yabuta-shiburi (assakuki), funa-shibori, fukuro-shibori

Filter fractions and residue Arabashiri, naka-dori/naka-gumi, seme, sake-kasu, kasu-buai
Pasteurisation

Bulk, bottle
Double pasteurisation, nama-chozō, nama-zume, once pasteurised

Finishing

Sedimentation, protein fining, charcoal fining, final filtration

Alcohol adjustment

Dilution with water

Maturation options

Rested, matured
Rested in cedar barrels

Blending

Style, volume, price9

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATIONUNIT 1: LEARNING OUTCOME 2
Identify and describe the characteristics of the principal and speciality categories of sake;recognise, define and explain important labelling terms and the factors influencing the style,quality and price of these sakes.
Assessment Criteria
1. Identify and describe the principal categories and grades of sakes and describe theircharacteristics.
2. Define the meaning of important labelling terms that are used to indicate the style of the principal
and speciality categories of sake.
3. Recognise and explain the meaning of Japanese kanji that are commonly used on sake labels.
4. Identify and explain the key factors that influence the style, quality and price of the principal andspeciality 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, quality and price of sake
SAKE INGREDIENTSSee Range 1 in Learning Outcome 1
RICE PREPARATION
See Range 2 in Learning Outcome 1KŌJI PRODUCTION
See Range 3 in Learning Outcome 1
FERMENTATION, POST-FERMENTATION AND MATURATION
See Range 4 in Learning Outcome 1
REGIONAL FACTORS
Prefecture

Niigata, Kyōto, Hyōgo, Hiroshima

COMMERCIAL FACTORS
Commerce

Cost of ingredients, cost of production, cost of transport, margin, market forces

LEARNING OUTCOMES

UNIT 1: LEARNING OUTCOME 3
Identify and state the role of the principal sake trade organisations in Japan and state 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 regulation and promotion of
the sake industry in Japan.
2. State the commercial and economic importance of sake in the Japanese and the top five export
markets.
RangesRange 1: Sake trade organisations
Trade organisations

Tōji guilds, National Research Institute of Brewing (NRIB), Brewing Society of Japan (Brew. Soc.
Japan), 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 sake

UNIT 1: LEARNING OUTCOME 4
Demonstrate the ability to provide information and advice to customers and staff about sake.
Assessment Criteria
1. Make sake recommendations and explain the reasons for selection.
2. Describe the correct procedures for the storage and service of sake.
3. Identify common faults found in sake.
4. Identify the key considerations when making a food and sake pairing recommendation.
RangesRange 1: Recommendations
Criteria for sake selection

Sake style, sake quality, individual preferences and sensitivities, price, occasion

Range 2: Storage and service
Storage

Optimum conditions, effects of poor storage

Service

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

Range 3: Common faults
FaultsOxidation, hine-ka, nama-hine-ka, light damage, microbial spoilage

Range 4: Principles of food and sake pairing
Sake considerations

Sweetness, acidity, fruitiness, savouriness, intensity, alcohol level

Food considerations

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

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATIONUNIT 2: LEARNING OUTCOME 1
Describe the key characteristics of the principal categories and grades of sake as well as
selected speciality sakes and use the description to identify the grade and method of production.
Assessment Criteria
1. Describe the key characteristics of the principal categories, grades and selected speciality stylesof sake using the WSET Level 3 Systematic Approach to Tasting Sake®.
2. Identify the grade of the sake and key production methods used.
RangesRange 1: Principal categories of sake
Principal categories of sake Honjōzō, ginjō, daiginjō, junmai, junmai ginjō, junmai daiginjōSpeciality styles of sake

Koshu, nigori, nama

Key production methods

ginjō vs non-ginjō, nama, kimoto/yamahai, nigori, koshu

LEARNING OUTCOMESWSET Level 3 Systematic Approach to Tasting Sake®
APPEARANCE
Clarityclear sake clear – slightly hazy – hazy (faulty?)
cloudy sake light lees – medium lees – thick lees

Intensity

clear sake water-white – pale – medium – deep
cloudy sake colourless – slightly coloured – coloured (faulty?)

Colourclear sake colourless – lemon-green – lemon – gold – amber – brown
cloudy sake pure white – off-white – yellow – brown – grey (faulty)

Other observations

e.g. legs/tears, tiny bubbles, bubbles, red/pink tints

NOSE
Conditionclean – unclean (faulty?)

Intensity

light – medium(-) – medium – medium(+) – pronounced

Aroma characteristics

e.g. ginjō-ka, other fruity/floral, cereal/grain, lactic/dairy, sweetness, age, other

PALATE
Sweetness

dry – off-dry – medium-dry – medium-sweet – sweet – luscious

Acidity

low – medium(-) – medium – medium(+) – highUmami

low – medium(-) – medium – medium(+) – highAlcohol

low – medium – highBodylight – medium(-) – medium – medium(+) – fullMoussedelicate – creamy – aggressive

Flavour intensity

light – medium(-) – medium – medium(+) – pronounced

Flavour characteristics

e.g. ginjō-ka, other fruity/floral, cereal/grain, lactic/dairy, sweetness, age, other

Other observations

e.g. balance, texture, finish

Finishshort – medium(-) – medium – medium(+) – long

CONCLUSIONSASSESSMENT OF QUALITY
Quality level

faulty – poor – acceptable – good – very good – outstanding

THE SAKE IN CONTEXT
Identity

Category: futsū-shu vs premium, ginjō vs non-ginjō
Production methods: nama, kimoto/yamahaiSpecial style: sparkling, koshu, kijōshu, nigori

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION

Recommended Tasting Samples
It is recommended that a student try the following samples during the course of their studies.
Teaching Purpose
Principal categories of sakethat candidates must be
familiar with because they will
be required to identify themin the tasting exam

Example
•
•
•
•
•
•
•
•

HonjōzōJunmaiJunmai ginjō
Junmai daiginjō
Daiginjō
Nigori
Koshu
Nama-zake

APPs are required to show at least one of each of these styles during the classroom sessions.

Teaching Purpose

ExampleImpact of regionality

Examples of sake made in:• Nada/Kōbe/Hyōgo (restrained style)• Kyōto/Fushimi (soft and perfumed style)• Niigata (clean, dry style)• Hiroshima (rich, soft style)
These should all be in the same category, e.g. junmai ginjō

Impact of rice variety

Examples of sake made with:• 100% Yamada-nishiki• 100% Gohyakuman-goku or Omachi
These should all be in the same grade, e.g. junmai ginjō

Impact of rice polishing

Examples of sake polished to different ratios• 70% or more
• 50% or less

Impact of water

Examples of sake made with:• high mineral water (e.g. Kōbe)• low mineral water (e.g. Fushimi)
These should be the same grade

Impact of yeast

Examples of sake made with:• Yeast strain 1801
• Yeast strain number 9• Yeast strain number 7 or 6
These should all be in the same category, e.g. junmai ginjō

Impact of fermentation starter••

Kimoto or yamahai junmai
Kimoto or yamahai daiginjō or junmai daiginjō

Impact of pasteurisation•

Nama-zake vs unpasteurised sake of the same grade from the same producer

Impact of service temperature••

Junmai (rich, powerful style)
Daiginjō or junmai daiginjō (delicate, elegant style)Speciality styles

•
•
•
•
•

NigoriTaru-zake
Sparkling sake (any style)Kijōshu
Koshu (any style)

APPs are required to show a spread of these samples from each learning point outlined above.
A sample can be used to make several points.

RECOMMENDED TASTING SAMPLES

Teaching Tasting Technique
The samples that are selected for the session on tasting technique should be able to show a wide range of differences
so that students are able to understand where the ends of individual scales are. These include• Appearance:water white, colourlessmedium to deep; gold, amber or brown• Intensity:
light aroma intensity, pronounced aroma intensity• Aroma types:
ginjō, cereal/grain, age• Sweetness:dry, sweet or luscious• Acidity:
low acidity, high acidity• Umami:low umami, high umami• Alcohol:
low alcohol, high alcohol• Body:light body, full body
• Finish:short finish, long finish• Quality:
poor or acceptable, outstanding
The following combination of samples has been shown to support this learning.
• Futsū-shu• Daiginjō• Koshu• Junmai muroka nama genshu• Very dry sake (SMV +10 or higher)• Low alcohol, sweet sake

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION

Examination Guidance
Examination Administration
Examinations are conducted by WSET Approved Programme Providers (APPs). Administratively,
APPs must comply with the criteria and codes of practice set out in the Operating Handbook.
Assessment Method
The WSET Level 3 Award in Sake will be assessed by a closed-book written examination and atasting examination. In order to gain an overall pass a candidate must achieve a pass mark of 55
per cent in both the theory and the tasting examination.
Candidates must sit both units at the same sitting. Only resit candidates who have achieved apass in one unit are permitted to sit single units. WSET Awards does not offer aegrotat awards; allassessment requirements of the qualification must be met.
Unit 1: Theory Examination
The closed-book theory examination is set by WSET Awards and assesses Unit 1 of theSpecification. It is made up of two parts.
• Part 1 comprises 50 multiple-choice questions. This part will assess knowledge andunderstanding across the unit.
• Part 2 is a question paper requiring short written answers. This part will consist of three questionsof 25 marks each, and will assess the application of knowledge across the unit.
The written examination paper must be completed in 1 hour 45 minutes.
All examination questions are based on the published learning outcomes and the recommended
study materials contain the information required to answer these questions correctly. In order tosecure a pass for the theory examination a candidate will be required to attain a minimum mark of
55 per cent in both part 1 and part 2.
Unit 2: Tasting Examination
The tasting examination assesses Unit 2 of the Specification. It will be internally set and marked by
a WSET Approved Level 3 Internal Assessor using an assessment brief provided by WSET Awards.
The results will be verified by WSET Awards.
The examination will consist of two blind sakes and will assess a candidate’s ability to accurately
describe a sake and draw conclusions based on these observations. The tasting examination must
be completed in 30 minutes.
In order to secure a pass for the tasting examination a candidate will be required to attain aminimum mark of 55 per cent.
About the WSET® Level 3 Award in Sake Examination
Unit 1: Written Examination
Part 1: Multiple-choice – This part of the examination paper consists of 50 multiple-choicequestions. Each question has only one correct answer, which should be indicated on a computerreadable answer sheet. The examination invigilator will give the full instructions on how to complete
the Examination Answer Sheet on the day of the examination. Each correctly answered multiplechoice question is worth one mark, and marks are NOT subtracted for incorrect answers.
Part 2: Short written answers – This part of the examination paper consists of three questions of
25 marks each. Answers should be written on the examination paper in the spaces provided andthe marks for each question or part-question are indicated on the examination paper. Marks are
NOT subtracted for incorrect answers. Each paper will be compiled as set out in the chart opposite.

EXAMINATION GUIDANCE

Question Number

Learning Outcome

1

1&2

2

1&2

3

1, 2 & 4* (*ranges 1, 2 & 3 only)

Allocation of marks – All WSET Level 3 Award in Sake examination papers are carefully compiled toreﬂect the weighting in the syllabus. A chart giving a detailed breakdown of the examination
weighting for the multiple-choice section is shown below. Note: Learning Outcome 3 is only
assessed as part of the multiple-choice paper.
Learning
OutcomeMultiple-Choice Questions(1 mark per question)

1

20

2

20

3

5

4

5
50 marks

A chart giving a detailed breakdown of the examination weighting for the short answer section isshown below.
Learning Outcome

Short Written Answer Marks

1&2

65

4

10
75 marks

Unit 2: Tasting Examination
This part of the examination consists of a blind tasting of two sakes, which may be taken from anyof the recommended tasting samples.
Answers should be written on the examination paper in the spaces provided and the marks foreach question or part-question are indicated on the examination paper. There are 23 marks
available for the description and assessment of each sake. Marks are NOT subtracted for incorrect
answers.
Issuing of Results
Results of examinations are issued by WSET Awards as follows:• WSET Awards will issue an all-candidate grade list to the APP so that they can communicate
results to their candidates. This grade list will be issued within eight weeks of the receipt ofcompleted scripts by WSET Awards.
• Subsequently, WSET Awards will issue candidates’ letters and certiﬁcates to APPs, who areresponsible for forwarding these documents to their candidates.

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION

Sample Multiple-Choice Examination Questions
The Wine & Spirit Education Trust does not release past papers for the WSET Level 3 Award in Sake.
In order to give candidates an idea of the sort of questions asked, this section includes five sample
questions. The examination consists of 50 questions similar to these.
1. Which one of the following is a sake fault?
a. Nama-chozōb. Kasu-buaic. Naka-dorid. Nama-hine
2. Sake-specific varieties of rice are preferred by brewers because theya. have small grains
b. are high in proteinc. are resistant to cracking
d. produce large amounts of enzymes
3. A sufficiently high level of acidity in a fermentation starter is important because
a. it inhibits other microbes competing with the yeastb. the acid is a key yeast nutrientc. it releases the enzymes from the kōji for starch conversion
d. the acid promotes the development of ginjō aromas
4. Which of the following are criteria that can be used to qualify a sake for the grade tokubetsu?
1. The rice is polished to below 60%
2. The sake is made exclusively from sake-specific rice
3. It is made using a process the brewer has had legally recognised
a.
b.
c.
d.

1 only2 and 3 only
3 only1, 2 and 3

5. What is the average (mean) annual production of sake per brewery?
a. About 15 kokub. About 150 kokuc. About 1500 koku
d. About 15 000 koku
Answers
1d, 2c, 3a, 4d, 5c

SAMPLE SHORT WRITTEN EXAMINATION QUESTION

Sample Short Written Examination Question
The Wine & Spirit Education Trust does not release past papers for the WSET Level 3 Award in Sake.
In order to give candidates an idea of the sort of questions that might be asked, we have included asample question below. The examination will consist of three such questions worth 25 marks each.
The following three-part question relates to an outstanding sake with pronounced savoury, earthy
and cereal aromas. The following information is written on the label:

純米
無濾過
生酒
原酒
無濾過 = muroka
原酒 = genshu
PART 1
Describe the characteristics that this sake is likely to have on the appearance and palate andexplain why.
5 marks
PART 2A brewer would choose certain techniques for the fermentation starter and main fermentation inorder to make this style of sake. Identify two of these techniques (one for the fermentation starterand one for the main fermentation) and explain how they contribute towards this style of sake.
Fermentation starter:

5 marks

Main fermentation:

5 marks

PART 3a. What are the particular storage risks associated with this style of sake? Describe what causes
the problem and explain how and why such risks can be reduced.
5 marksb. Explain why it would be appropriate to serve this sake warm. Describe ONE technique forwarming the sake.
5 marks
Total 25 marks

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION

Examination Regulations
1 Entry Requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the examination must be over the legal minimum age for the retailpurchase of alcoholic beverages in the country where the examination is being held, or be
preparing for the examination as part of a recognised full-time programme of study, or haveobtained consent from their parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 3 Award in Sake through overlaps withother qualifications or parts of qualifications.
1.1.3 Candidates who are under the legal minimum age for the retail purchase of alcoholic
beverages in the country where the examination is being held, or those who choose not to taste
alcohol for health or religious reasons, will not be allowed to sample any alcoholic beverage as partof their course. These candidates will not be eligible to complete the assessment for Unit 2 of the
WSET Level 3 Awards in Sake. In such instances, candidates will receive a record of achievement on
successful completion of 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 Online module ‘Introduction to Sake’ or an equivalent level ofexperience is recommended for entry to the WSET® Level 3 Award in Sake. Candidates who believe
they have a sufficiently good understanding of the subjects covered by the ‘Introduction to Sake’
are advised to consult their prospective tutor before enrolment on a course of study for guidance on
the accreditation of prior learning.
1.2.2 The indicative levels of literacy and numeracy required for the examination are as follows:• literacy: Level 2 of the UK basic skills national standards, or equivalent level of literacy in thelanguage used for the examination.
• numeracy: Level 2 of the UK basic skills national standards, or equivalent.
2 Format and Results
2.1 Candidates will be required to pass a closed-book examination, comprising two units.
Unit One: A written examination of two parts to be completed in 1 hour 45 minutes. The paper
comprises:• 50 multiple-choice questions• 3 x 25 mark short written answer questions
A mark of 55 per cent in each part is required to achieve a pass in this unit of the qualification.
Unit Two: A tasting examination in the form of a blind tasting of two sakes to be completed in
30 minutes. A mark of 55 per cent is required to achieve a pass in this unit of the qualification.
In order to be awarded the WSET Level 3 Award in Sake, candidates must achieve a pass inboth units of the examination.
2.2 Candidates who successfully complete both units will be issued with a WSET Level 3 Award in
Sake and will receive an overall grade based on their aggregate mark over all examination papers.
A record of achievement will be issued to those candidates who have passed individual units,
indicating the grades achieved. Once all units are completed, a final result will be issued. Results for
successful candidates will be issued to APPs within eight weeks from receipt of completed scripts.

EXAMINATION REGULATIONS

2.3 Results are graded as follows:
Aggregate mark of 80% and above with noindividual examination paper below 65%

Pass with distinction

Aggregate mark of between 65% and 79%

Pass with merit

Aggregate mark of between 55% and 64%

Pass

Aggregate mark of between 45% and 54%

Fail

Aggregate mark of 44% and below

Fail unclassified

3 Reasonable Adjustments
3.1 Examination candidates who have special examination requirements, which are supported byindependent written assessment, are requested to notify the examinations officer at their APP of any
such requirement at the time of enrolment. Further guidance for examination officers andcandidates is available from WSET Awards as required.
3.2 It is the policy of WSET Awards that such candidates should not be placed at a disadvantage inthe examinations. Candidates are responsible for informing their APP of any such requirement at thetime of enrolment.
4 Resits
4.1 Candidates may apply to resit the examination if they are unsuccessful. There is no limit on thenumber of attempts that may be made.
4.2 Candidates who have passed are not permitted to retake to improve their grade.
4.3 Candidates resitting failed units will be ineligible for any grade in excess of Pass with Merit for
the Level 3 Award in Sake.
5 Examination Conditions and Conduct
5.1 It is a condition of entry that candidates agree to the following specific conditions for the closedbook examination.
• At the start of the examination all candidates must supply the invigilator with proof of identity inthe form of photographic ID.
• For all examinations, responses must be written in the same language as the examination paper.
• The examination is to be completed in the time specified for each unit.
• No reference is to be made to any material, in whatever form, other than the examinationquestion paper and answer sheet.
• Once the invigilator has declared that examination conditions are in place, no communication of
any kind between candidates is permitted until they have left the examination room or theinvigilator has announced the end of the examination.
• During the examination candidates are only permitted to have the following items with them:pens, pencils, erasers, drinking water and a small handbag or shoulder bag so long as it only
contains personal items.
• It is prohibited for candidates to take any photographs of the examination room or examinationmaterials.
• The use of electronic devices of any kind is prohibited.
• The use of dictionaries of any kind is prohibited.
• The use of audible ‘alarms’ on any clock or watch is prohibited.
• Candidates may not leave the room until the first 15 minutes of the examination time haveelapsed.

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATION• Candidates who arrive after the published start time will NOT be allowed to sit the examination if
any other candidate has already left the examination.
• Candidates who arrive late may be allowed to enter the room at the discretion of 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 examination if they arrive more than 30 minutes
after the published start time.
• Candidates may not leave, and then return to, the examination room once the examination has
started unless they can be accompanied by an invigilator at all times while they are out of theexamination room.
• Candidates who complete the examination 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
examination question.
• Any candidate who is suspected of misconduct will be advised to leave the examination room
immediately and their examination paper will be submitted to the Examination Panel to determine
its validity and any future ban on sitting papers.
• No examination 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.
• It is prohibited for candidates to reveal the content of examination papers to others, or reproduce
it in any way.
5.2 Candidates also agree to abide by the invigilator’s instructions. Failure to do so may render acandidate’s results invalid.
5.3 Examination papers and answer sheets are the property of WSET Awards and will not be
returned to candidates.
6 Examination Feedback, Enquiries and Appeals
6.1 Candidates requiring feedback and/or an enquiry (re-mark) on their examination paper should
contact their APP and request an Enquiry and Feedback Form. The form must be completed andsubmitted to WSET Awards along with the appropriate fee within 12 weeks of the date of theexamination. Any request received outside this time-frame will not be reviewed. Feedback andenquiries will be issued within eight weeks of receipt by WSET Awards.
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 andreturned to WSET Awards, together with the appropriate fee, no more than 10 working days
following notification of the enquiry decision. Appeals received outside this time-frame will not be
reviewed. Appeals will be issued within eight weeks of receipt by WSET Awards.
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 examinations, they should first take this up with their APP. If this does not lead to asatisfactory resolution, candidates are asked to contact our APP Administration Team,appadmin@wset.co.uk. Please note that all complaints will be dealt with confidentially, but WSET
Awards cannot act on anonymous complaints.
8 WSET Awards Regulations
8.1 WSET Awards reserves the right to add to or alter any of these regulations as it thinks fit.

WSET QUALIFICATIONSWSET Qualifications
WSET Qualifications
The WSET has a range of qualifications that cover wine and spirits as well as sake. These aredeveloped and maintained by WSET Awards. In full, the qualifications are:
WSET® Level 1 Award in Wines (600/1504/4)
WSET® Level 1 Award in Spirits (600/1501/9)
WSET® Level 1 Award in Sake
WSET® Level 2 Award in Wines and Spirits (600/1508/1)
WSET® Level 2 Award in Spirits (600/1507/X)
WSET® Level 3 Award in Wines (601/6352/5)
WSET® Level 3 Award in Sake
WSET® Level 4 Diploma in Wines and Spirits
More information about all of these qualifications can be found on the WSET website wsetglobal.com.
Who can offer a WSET Qualification?
WSET qualifications can only be offered by organisations approved by WSET Awards, known as
Approved Programme Providers (APPs), and candidates wishing to study for a WSET qualificationmust enrol with an APP. The candidate’s relationship is with their APP and the APP is responsible
for the delivery of the course and administering the examination, which is set by WSET Awards.
Group study with an APP is the best way of learning how to taste, but some APPs also prepare
candidates for our examinations by distance learning.
A list of Approved Programme Providers (APPs) is published on the WSET website
wsetglobal.com. Please contact the APP directly to find out about their programmes.
If you are interested in becoming an APP please contact the APP Administration Team,appadmin@wset.co.uk.

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WSET LEVEL 3 AWARD IN SAKE: SPECIFICATIONWSET Awards
About WSET Awards
WSET Awards is the awarding body of the Wine & Spirit Education Trust, which provides qualityassured qualifications that help people to know more about alcoholic beverages and to develop
their tasting skills. The development and awarding of WSET accredited qualifications is the sole
responsibility of WSET Awards.
The UK government established a regulatory authority, The Office of the Qualifications andExaminations Regulator (OfQual), which regulates awarding organisations that offer qualifications.
Some WSET qualifications are accredited by Ofqual; the accreditation numbers are listed in Chapter 8.
WSET Awards operates a Quality Management System that complies with the requirements of
BS EN ISO 9001:2008 for the management of awards for qualifications and examinations in the
product knowledge and tasting competence of alcoholic beverages.

Diversity and Equality Policy
WSET Awards fully supports the principle of diversity and equality and is responsible for ensuringthat all candidates for its qualifications are treated fairly and on an equal basis. A copy of ourdiversity and equality policy can be obtained from the APP Administration Team,appadmin@wset.co.uk.
Customer Service Statement
The quality and scope of service that customers can expect from WSET Awards is published in ourCustomer Service Statement. A copy can be obtained from the APP Administration Team,appadmin@wset.co.uk.
In the unlikely event of any dissatisfaction with the service received, please contact theregistered APP in the first instance. If the issue is not resolved please contact the APP
Administration Team, appadmin@wset.co.uk.

Scholarship Scheme
Scholarships are awarded for each academic year, which runs from 1 August to 31 July. Candidates
who achieve outstanding marks in their examinations may be eligible for a scholarship. The
scholarships are managed by WSET Awards, and eligible candidates will be contacted by WSET
Awards after the end of each academic year once all the results for qualifying examinations havebeen collated.
There are many scholarships on offer; please go to the scholarships page on the WSET website
for more details, www.wsetglobal.com/about-us/awards-scholarships.
Please note that these scholarships do not take the form of financial grants to fund studies, but
are in recognition of examination performance.

A world of knowledge

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

Issue 1, 2017