WSET Level 3 Award In Sake - WordPress
SPECIFICATIONWSET Level 3 Awardin SakeISSUE THREEAUGUST 2015www.WSETglobal.com
Wine & Spirit Education Trust39–45 Bermondsey Street, London SE1 3XFemail: wset@wset.co.ukwww.WSETglobal.com Wine & Spirit Education Trust 2015All 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 thepublishers.COVER PICTURESDesigned by WSET
ContentsIntroductionThe Wine & Spirit Education Trust’s QualificationsIntroduction to WSET Level 3 Award in SakeLearning Outcomes for WSET Level 3 Award in SakeRecommended Tasting SamplesExamination GuidanceExamination Regulations
IntroductionThis specification contains necessary information for both candidates and ApprovedProgramme Providers (APPs) about the WSET Level 3 Award in Sake.The main part of the document is a detailed statement of learning outcomes. Theseoutcomes should be used by APPs to prepare programmes of learning, and by candidates toplan their studies, because the examination is specifically set to test these outcomes.The specification also provides a list of recommended tasting samples, guidance concerningthe examination (including syllabus weighting) and the examination regulations.1
The Wine & Spirit Education Trust QualificationsThe Wine & Spirit Education Trust’s QualificationsWSET AwardsWSET Awards is the qualifications division of the Wine & Spirit Education Trust, whichprovides quality-assured qualifications that help people to know more about alcoholicbeverages and to develop their tasting skills. This is done by: liaising with the drinks industry to set suitable specifications approving programme providers to offer our qualifications setting examinations issuing certificates to successful candidates.The development and awarding of WSET accredited qualifications is the sole responsibilityof WSET Awards, the Awarding Body of The Wine & Spirit Education Trust.Qualification and Credit FrameworkThe UK Government has established a new regulatory authority, the Office of theQualifications and Examinations Regulator (OfQual), which regulates Awardingorganisations that offer qualifications on the Qualifications and Credit Framework (QCF).WSET qualifications are included in the QCF as listed below.Full Title: The WSET Level 1 Award in WinesQCF Level 1 Accreditation number 600/1504/4Description: This qualification provides a basic introduction to the main styles of winesavailable to front-line staff involved in the service or sale of wine. Thequalification aims to provide the basic product knowledge and skills in thestorage and service of wines required to prepare a person for their first job inwine hospitality or retail.Full Title: The WSET Level 1 Award in Wine ServiceDescription: This qualification builds on the knowledge and skills taught in the Level 1 Awardin Wines, and shows how these can be used in a restaurant workplace. It is idealfor anyone who needs to gain basic skills in wine service, including those wishingto make their first steps into a career as a sommelier.Full Title: The WSET Level 1 Award in SpiritsQCF Level 1 Accreditation number 600/1501/9Description: This qualification provides a basic introduction to the main categories of spiritsavailable to front-line staff involved in the service or sale of spirits. Thequalification aims to provide basic product knowledge to prepare a personfor a role in hospitality or the spirits industry.Full Title: The WSET Level 2 Award in SpiritsQCF Level: 2 Accreditation number 600/1507/XDescription: This qualification offers a greater breadth and depth of knowledge in thespecific area of spirits and liqueurs than that offered by the broader-basedLevel 2 Award in Wines and Spirits. This qualification offers focused coverageof all product categories in the field of spirits, and end-use of the identifiedproducts together with the theory of tasting technique.2
The Wine & Spirit Education Trust QualificationsFull Title: The WSET Level 2 Award in Wines and SpiritsQCF Level 2 Accreditation number 600/1508/1Description: This qualification offers broad coverage of all product categories in the field ofalcoholic drinks, together with the theory of tasting technique. It is suitablefor those with little previous experience.Full Title: The WSET International Higher Certificate in Wines and SpiritsDescription: The International Higher Certificate gives more comprehensive coverage of thewines and spirits of the world, with an increased focus on tasting technique.Full Title: The WSET Level 3 Award in Wines and SpiritsQCF Level 3 Accreditation number 600/1511/1Description: The Level 3 Award in Wines and Spirits gives more comprehensive coverage ofthe wines and spirits of the world, with an increased focus on tastingtechnique.Full Title: The WSET Level 4 Diploma in Wines and SpiritsDescription: This is a specialist qualification where detailed knowledge is combined withcommercial factors and a thorough system for the professional evaluationof wines and spirits. The Diploma is recommended by the Institute ofMasters of Wine for candidates wishing to pursue membership.BS EN ISO 9001:2008WSET Awards operates a Quality Management System that complies with the requirementsof BS EN ISO 9001:2008 for the management of awards for qualifications and examinationsin the product knowledge and tasting competence of alcoholic beverages.How to Prepare for a WSET QualificationWSET qualifications can only be offered by organisations approved by WSET Awards, knownas Approved Programme Providers (APPs), and candidates wishing to study for a WSETqualification must enrol with an APP. The candidate’s relationship is with their APP and theAPP is responsible for the delivery of the course and administering the examination, which isset by WSET Awards.Group study with an APP is the best way of learning how to taste, but some APPs also preparecandidates for our examinations by distance learning.A list of Approved Programme Providers (APPs) is published on the WSET websitewww.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.3
The Wine & Spirit Education Trust QualificationsDiversity and Equality PolicyWSET Awards fully supports the principle of diversity and equality and is responsible forensuring that all candidates for its qualifications are treated fairly and on an equal basis. Acopy of our diversity and equality policy can be obtained from the APP Administration Team,appadmin@wset.co.uk.Customer Service StatementThe quality and scope of service that customers can expect from WSET Awards is publishedin our Customer Service Statement. A copy can be obtained from the APP AdministrationTeam, 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 APPAdministration Team, appadmin@wset.co.uk.Scholarship SchemeScholarships 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 ascholarship. The scholarships are managed by WSET Awards, and eligible candidates will becontacted by WSET Awards after the end of each academic year once all the results forqualifying examinations have been collated.There are many scholarships on offer; please go to the scholarships page on the WSET websitefor more details, ase note that these scholarships do not take the form of financial grants to fund studies,but are in recognition of examination performance.4
Introduction to WSET Level 3 Award in SakeIntroduction to WSET Level 3 Award in SakeQualification AimsThe WSET Level 3 Award in Sake is designed to give a thorough understanding of sake and itscommercial importance in the world’s market. The qualification will assist those who arerequired to make professional evaluations of sakes with regards to their quality andcommercial value. The qualification provides the in-depth product knowledge required tounderpin job skills and competencies, for example in product selection in the retail andhospitality sectors.Successful candidates will be able to describe the characteristics of the principal sakecategories and give information on the key factors influencing style, quality and value. Theywill consequently be in a position to advise management, to answer customer queriesauthoritatively, and to make informed selections of sakes in a variety of situations.Qualification StructureIn order to meet the qualification aims there are 5 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 SakeLearning Outcome 1Identify the main ingredients and production techniques that are involved in theproduction of sake and explain how they influence the style and quality of thesakes that are produced.Learning Outcome 2Identify and describe the characteristics of the principal and speciality categoriesof sake and explain how ingredients, production techniques and commercialfactors influence the style, quality and price of these sakes.Learning Outcome 3Learning Outcome 4Demonstrate an understanding of the sake trade organisations in Japan and thecommercial importance of sake in the Japanese and export marketsDemonstrate an understanding of the processes and principlesinvolved in the storage, selection and service of sakeUnit 2 The Analytical Tasting of SakeLearning Outcome 1Describe the key characteristics and assess the quality level and productionmethods used for the principal categories and styles of sake.EnrolmentCompletion 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. Potentialcandidates should discuss their current level of knowledge with their APP before enrolling onthe course, to ensure that this is a suitable qualification for them to study.Candidates who are under the legal minimum age for the retail purchase of alcoholicbeverages in the country where the examination is being held, or those who choose not totaste alcohol for health or religious reasons, will not be allowed to sample any alcoholicbeverage as part of their course. These candidates will not be eligible to complete theassessment for Unit 2 of the WSET Level 3 Award. In such instances, candidates will receive a5
Introduction to WSET Level 3 Award in Sakerecord of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award qualification.Guided Learning HoursIt is recommended that a candidate should allocate a minimum of 28 hours of study in orderto prepare successfully for the WSET Level 3 Award in Sake. The hours will usually be acombination of taught and private study time. It is recommended that the teaching deliverytime be no less than 14 hours.6
Learning Outcomes for WSET Level 3 Award in SakeLearning Outcomes for WSET Level 3 Award in SakeUNIT 1: LEARNING OUTCOME 1Identify the main ingredients and production techniques that are involved in the productionof sake and explain how they influence the style and quality of the sakes that are produced.Assessment Criteria1. Identify the main ingredients that are legally permitted in sake production and explainhow they influence the style and quality of sake.2. Describe the techniques used in rice cultivation and preparation and explain how theyinfluence the style and quality of sake.3. Describe the techniques used in Koji production and explain how they influence thestyle and quality of sake.4. Describe the techniques used in fermentation and maturation and explain how theyinfluence the style and quality of sake.RangesRange 1: Main sake ingredientsRiceKōjiYeastWaterJozo alcoholSugar for alcoholic fermentation, flavourstable rice, sake-specific rice (Yamada-nishiki, Gohyakuman-goku, Miyamanishiki, Dewa-sansan, Omachi), rice classifications and gradesEnzymes for conversion of starch into sugar, aromas and flavoursAlcohol production, aromas and flavours, Brewing Society of Japan Yeasts (#7,#9, #11, #18), local yeasts.Mineral content, yeast nutrientsBase material, strengthRange 2: Rice preparationRice polishingRice washing & soakingRice steaming & coolingSeimai-buai, shinpaku, nukaHand-washing, machine-washing, water temperature, rice moisture level, timeBatch-steamers, continuous-steamers, rice moisture level, temperature, starchRange 3: Koji productionConditions needed forsuccessful kōji productionSteps in kōji productionTypes of kōjiKōji-kin (yellow, black, white), rice temperature, temperature and humidity inthe koji-muro, mechanised kōji productionBringing in, spreading the seed, re-breaking up, mounding (bed kōji, boxkōji and lid kōji), middle work, final work, sending out.Sō-haze, tsuki-hazeRange 4: Fermentation and maturationIngredients for shubo/motoTypes of shubo/motoMoromiAlcohol additionFiltration optionsPressing runs and residuePasteurisation (Hi-ire)Fining and FiltrationAlcohol adjustmentMaturation optionsSteamed rice, kōji, water, yeastSokujō-moto, yamahai-moto, kimotoThree stage additions, parallel starch conversion and alcoholic fermentation,temperature controlTiming of addition, reasons for additionYabuta/Assakuki, Fune/funa-shibori, Shizuku/Fukuro-shiboriArabashiri, naka-dori/naka-gumi, seme, kasu-buai, sake-kasuDouble pasteurisation, nama/nama-zake, nama-chozo, nama-zumeFiltration, Carbon fining, murokaDiluted, genshuKoshu, taru-zake7
Learning Outcomes for WSET Level 3 Award in SakeUNIT 1: LEARNING OUTCOME 2Identify and describe the characteristics of the principal and speciality categories of sakeand explain how ingredients, production techniques and commercial factors influence thestyle, quality and price of these sakes.Assessment Criteria1. Identify and define the principal and speciality categories of sakes and describe theircharacteristics.2. Define the meaning of other important labelling terms that are used to indicate thestyle of principal and speciality categories of sake.3. Understand the meaning of Japanese kanji that are commonly used on sake labels.4. Identify the key ingredients and techniques that are used in the production of theidentified categories and styles of sake and explain how they influence the style andquality of these sakes.5. Identify the key commercial and social factors that influence the style quality and priceof sake from the identified categories and styles.RangesRange 1: Categories of sakePrincipal categories of sakeSpeciality styles of sakeFutsū-shu, Tokutei-meishō-shuHonjōzō, tokubetsu honjōzō, ginjō, daiginjōJunmai, tokubetsu junmai, junmai ginjō, junmai daiginjōNigori, sparkling sake, low-alcohol sake, taru-zake, kijōshu, koshuRange 2: Other important labelling terms indicating styleLabelling termsKimoto, yamahai, muroka, nama, genshuRange 3: Kanji that commonly appear on zaketokubetsukoshuRange 4: Key ingredients and techniques that influence the style and qualityRice typeRice preparationKoji productionFermentation & maturationTable rice, sake rice, rice gradesSeimai-buai, rice moisture, starchSō-haze, tsuki-hazeMoto, water, fermentation temperature, yeast, filtration, alcohol adjustment,pasteurisation, dilution, maturationRange 5: Key commercial and social factors that influence style quality and priceCommercialSocialCost of production, yields, cost of packaging, logistics and distributor costs,exchange rates, taxes, retailer costs, pricing strategies profit marginscultural influences, fashion8
Learning Outcomes for WSET Level 3 Award in SakeUNIT 1: LEARNING OUTCOME 3Demonstrate an understanding of the sake trade organisations in Japan andthe commercial importance of sake in the Japanese and export marketsAssessment Criteria1. Identify and know the roles of the trade organisations involved in theregulation and promotion of the sake industry in Japan2. State the commercial and economic importance of sake in the Japaneseand export markets.RangesRange 1:Trade organisationsToji guilds, National Research Institute of Brewing (NRIB), Brewing Society ofJapan (BRS), Japan Sake and Shochu Makers Association (JSSA)Range 2:Commercial importanceSize of the Japanese sake market (volume, value, number of breweries,average brewery production in koku), size of exports (volume and value), thetop five export markets for Japanese sake9
Learning Outcomes for WSET Level 3 Award in SakeUNIT 1: LEARNING OUTCOME 4Demonstrate an understanding of the processes and principles involved in thestorage, selection and service of sakeAssessment Criteria1. Outline the correct procedures for the storage, selection and service ofsake.2. Identify common faults found in sake.3. Identify the key considerations when making a food and sake pairingrecommendation.4. State the social, health and safety issues relating to the consumption ofsake.RangesRange 1: Storage and serviceStorageCriteria for sake selectionServiceOptimum conditions, effects of poor storageSake style, sake quality, individual preferences and sensitivities, price,occasionSequence of service, serving temperatures (chilled, room temperature,atsu-kan, nuru-kan), opening and decanting, service and drinking vessels(o-choko, kiki-choko, masu, tokkuri)Range 2: Common faultsFaultsOxidation, out of condition, nama-hineRange 3: Principles of food and sake pairingSake considerationsFood considerationsSweetness, acidity, complexity, fruitiness, savouriness, intensity, alcohol levelSweetness, acidity, umami, salt, bitterness, chili heat, fat, flavour intensityRange 4: Legal, social, health and safety issuesSocial responsibilitySafe consumption of alcohol, legal restrictions10
Learning Outcomes for WSET Level 3 Award in SakeUNIT 2: LEARNING OUTCOME 1Describe the key characteristics and assess the quality level and production methods usedfor the principal categories and styles of sake.Assessment Criteria1. Describe the key characteristics of the principal categories and some speciality stylesof sake using the WSET Level 3 Systematic Approach to Tasting Sake .2. Be able to the identity of the principal categories of sake as well as the key productionmethods used to make them.RangesRange 1: Principal categories of SakePrincipal categories of SakeSpeciality styles of SakeKey production methodsFutsū-shu, honjōzō, junmai, junmai ginjō, junmai daiginjō, ginjō, daiginjō,Koshu, kijōshu, nigori, sparkling sakeRice polishing ratio, sokujō-moto vs kimoto/yamahai-moto, high or low temperaturefermentation, use of jozo alcohol, pasteurized vs nama, ageing.11
Learning Outcomes for WSET Level 3 Award in SakeWSET Level 3 Systematic Approach to Sake APPEARANCEClarityIntensityclear sakecloudy sakeclear sakecloudy sakeColourclear sakecloudy sakeOther observationsclear – slightly hazy – hazy (faulty?)light lees – medium lees – thick leeswater-white – pale – medium – deepcolourless – slightly coloured – coloured (faulty?)colourless – lemon-green – lemon – gold – amber – brownpure white – off-white – faulty (grey, brown, yellow)e.g. legs/tears, tiny bubbles, mousse, red/pink tintsNOSEConditionclean – unclean (faulty?)Intensitylight – medium(-) – medium – medium( ) – pronouncedAroma characteristicse.g. ginjō-ka, other fruit/floral, cereal/grain, nuts/beans, herbs/spices, lactic/dairy,age, otherPALATESweetnessdry – off-dry – medium-dry – medium-sweet – sweet – lusciousAciditylow – medium(-) – medium – medium( ) – highUmamilow – medium(-) – medium – medium( ) – highAlcohollow – medium(-) – medium – medium( ) – highBodylight – mediu
Introduction to WSET Level 3 Award in Sake 6 record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award qualification. Guided Learning Hours It is recommended that a candidate should allocate a minimum of 28 hours of study in order to prepare successfu
master-level achievements. These include: 1 Master of Wine 12 WSET Certified Educators 41 WSET Level 3 Wine 23 WSET Level 3 Sake 3,050 WSET Level 2 Wine & Spirits 890 WSET Level 2 Spirits 234 WSET Level 1 Sake 1,667 Court of Master Sommeliers Level 1
INTRODUCTION TO WSET LEVEL 3 AWARD IN SAKE 7 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
Sirromet Wines, as an Approved Program Provider (APP) for WSET , will ensure that their delivery and administration of any WSET coursework and qualification complies in all respects with the rules, regulations and procedures set out in the WSET APP Operating Handbook. All WSET Examinations run by Sirromet Wines will be administered .
soon both wine and Spain would enter her life: She started with WSET Level 1 and since then her fascination has been supplemented with various wine tasting courses and the remaining WSET qualifications. She was granted the "Wine Trade Club Paten Scholarship" prize for her WSET Level 4 Diploma
The Academy has cooperated with WSET in London for more than 25 years, offering the prestigious WSET Level 4 Diploma in Wines and these world-class wine regions will host a WSET Level 4 Diploma
Introduction to WSET Level 3 Award in Sake 6 record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award qualification. Guided Learning Hours It is recommended that a candidate should allocate a minimum of 28 hours of study in order to prepare successfully for the
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