NYC: WSET Level 2 Award in Sake

Sign up for this class At the Sake School of America Website:
https://www.sakeschoolofamerica.com/product/wset-level-2-award-in-sake-online-in-person-course-brooklyn-ny-april-21-28-2025/

Course Date, Location & Registration:
Monday, April 21 & 28, 2025
Monday, April 21, 2025 (Online Instruction Day) 10:00am – 5:00pm ET
Monday, April 28, 2025 (In-Person Instruction Day at Brooklyn Kura). 10:00am – 5:00pm ET
In Person Day Location: Sake Studies Center at Brooklyn Kura 34 34th Street, Brooklyn, NY 11232
Registration: Sign up here: SakeSchoolofAmerica.com
Exam: ONLINE Monday May 5, 2025, 10:00AM – 11:00PM ET

WSET Level 2 Award in Sake
The WSET Level 2 Award in Sake focuses on how the ingredients used by brewers are processed and combined to create the many different styles of sake. It will also teach you how to describe and assess the quality of the sakes you taste.

If you are a sake or hospitality professional, you’ll be able to offer valuable guidance on selection and service to your colleagues and customers. If you are a sake enthusiast, you’ll know exactly what to look for when choosing sakes for any occasion.

In preparation for your upcoming course, please review the specification provided.

This course provides a textbook, tasting samples, and the exam. Upon successful completion you will receive a WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.

Class Location:

Sake Studies Center at Brooklyn Kura

Industry City

34 34th Street, Brooklyn, NY 11232

(347) 766 – 1601

Parking: Industry City has on-site outdoor parking available. Daily rates range between $15 – $20. See parking map here!

Shuttle Bus: Industry campus shuttle takes you from the local 36th Street subway stop to the front doors of IC seven days a week. Click here for the live shuttle tracker.

For any class related questions, please contact Sake School directly at [email protected]

PREREQUISITES
There are no entry requirements for this qualification. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting during the course and for the exam.

Important Notice
You must be age 21 or over to take this course and exam.
The exam for this course must be taken in person.
We reserve the right to cancel the class two weeks prior to the date of the course if there is an inadequate number of registrants. In the case of a cancellation, your course fee will be reimbursed (minus the cost of course materials) or you may choose to register for a course at a future date.
Registration deadline is Monday, April 7, 5pm PT.
Reasonable adjustments may be available upon request before the registration deadline. Please contact us at [email protected] to make your request.
REFUNDS / CANCELLATIONS
If you cancel your registration before tasting samples have been shipped, you will receive a full refund. If you cancel your registration after tasting samples have been shipped, we will not be able to refund you. However, you can apply your course fee to future classes.

EXAM
Online Exam:

Monday, May 5, 2025 7:00am – 8:00am PT | 10:00am – 11:00am ET

Those taking the course will receive an ONLINE exam – you MUST have two devices with cameras to qualify for this option.

Our online exams are referred to as “remote invigilation exams” or RI exams. Below are some helpful links regarding our WSET RI Exams.

What to expect before and during an RI Exam

RI Exam Checklist for Students

Common Causes of RI Exam Re-sits

Your learning will be assessed by a closed-book exam of 50 multiple-choice questions, to be completed in 60 minutes.

This qualification is graded and as follows:

Pass: 55% – 69%
Pass with Merit: 70% – 84%
Pass with Distinction: 85% or more
Re-sitting an Exam:

If you need to retake the exam, the fee will be $70.00. Please email us to schedule a retake at [email protected]

What’s Covered
How to describe and assess the quality of sake using the WSET Level 2 Systematic Approach to Tasting Sake ® (SAT)
The ingredients used to make sake:
This includes the ingredients that brewers are required to use and the ones they can choose. We also cover the varieties of rice that are used to make sake.
Processing the raw materials:
We cover how steamed white rice and kōji (a type of fungus used for fermentation) are made and how different styles of sake require rice with different polishing ratios and different styles of kōji.
How sake is made:
We explore all of the main techniques that are used from fermentation starter to dilution and packaging and how different choices are made when making the different styles of sake.
Common labelling terms, including how some of the most important ones are written in Japanese.

Instructor: Sara Guterbock
CBS, ISS, ASP, CS, CWE, DipWSET, JSA Sake Diploma
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Advanced Sake Professional, Sake Education Council
International Sake Sommelier (Kikisake-shi), Sake Service Institute International
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake School of America
Sara spent a year living in Japan as a high school student and grew up in a family that placed great emphasis on learning and experiencing the Japanese language and culture. Becoming proficient in Sake has brought together Sara’s passion for the beverage industry with her life-long love of Japan, its people, traditions, and cuisine.

Sara devotes a tremendous amount of energy introducing people to the complexities and beauties of Sake and its unmatched ability to pair with food. She has developed a growing portfolio of 135 sakes, the largest in North Carolina, which she helps to distribute, market, and educate about throughout the state and beyond.

Instructor: Masae Kusada
JSA Sake Diploma, Japan Sommelier Association
Certified WSET L1 and L3 Award in Sake Educator, Wine & Spirit Education Trust
International Sake Lecturer, Sake Service Institute International
International Sake Sommelier (Kikisake-shi), Sake Service Institute International
Sake Adviser, Sake Service Institute
Shochu Adviser, Sake School of America
Masae was born in Japan but raised in New Jersey. Her hospitality experience started in restaurant accounting, eventually moving into the wine world by managing a wine bar and then spending 6 years at a small wine-importing company in NYC. A Jersey girl at heart, she has spent the last few years getting in touch with her Japanese roots through the medium of sake, shochu, and Japanese spirits. Working with Sake School of America and New York Mutual Trading has allowed her to explore the history and traditions of her motherland all while practicing her (very heavily Kansai accented) Japanese language skills.

To Register for this Course, please Visit the Sake School of America Website here: