Course Fees

SGD2250 nett per person

(inclusive of registration, study materials, tuition fees, samples for tasting and one sitting of examination)

*Eligible candidates may claim NTUC UTAP .

*SSG funding available for Corporate-sponsored or Self-sponsored Singaporeans & PR

**SkillsFuture credit funding available for this course (check your credit with this link over here)

**Please note that SSG funding amount will be reimbursed only upon successful grant disbursement (subject to SSG's eligibility criteria)

Please note that for payments where SkillsFuture credit claims are insufficient, students will have to top up the balance.

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Upcoming Course Dates

  • WSET Level 3 Award in Sake 4 DAY (In-Person)
    • Classroom Lesson (9th - 10th, 16th - 17th October 2021 2021)
      October 9, 2021 - October 17, 2021
      10:00 am - 6:00 pm
    • Weekly Sunday Lessons: 28th November 2021 to 19th December 2021
      November 28, 2021 - December 19, 2021
      10:00 am - 6:00 pm

Course Calendar

WSET® LEVEL 3 AWARD IN SAKE

4 DAY (In-Person)


  • Course Overview

    An advanced level qualification for professionals working with sake or sake enthusiasts.

    For individuals seeking to develop their expertise in sake, this qualification will provide you with a detailed understanding of the production methods that affect the style, quality and price of sake.

    Upon completion you will be able to assess sakes accurately, and use this information and your understanding of sakes to make authoritative recommendations. Upon successful completion you will receive a WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.

  • Course Objective

    The candidate will able to:

    • Identify the main ingredients and the choices that are involved in the production of sake and explain how they influence the style and quality of the sakes that are produced.
    • 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.
    • Identify and state the role of the principal sake trade organisations in Japan and state the commercial importance of sake in the Japanese and export markets.
    • Demonstrate the ability to provide information and advice to customers and staff about sake.
    • Describe the key characteristics of the principal categories and grades of sake as well as selected specialty sakes and use the description to identify the grade and method of production.

  • Course Outline

    Unit 1

    • The main techniques that are used in the production of sake and how they influence style and quality
    • The principal and specialty categories of sake
    • The sake industry and the commercial importance of sake in the Japanese and export markets
    • The principles behind the storage, selection and service of sake

    Unit 2

    • How to taste sake, and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT)

  • Duration

    32 hours (4 days), examination on schedule

  • Course Assessment

    • Unit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a paper of short written answers.
    • Unit 2 is assessed by a blind tasting of two sakes.

    This qualification is regulated by Ofqual.

  • Entry Requirements

    This course is open to learners who might have passed an intermediate Sake program such as:

    - SSA Certified Sake Sommelier
    - SSI International Kikisakeshi
    - SEC Certified Sake Professional
    - Or any of the above's equivalent

    If you do not hold any intermediate qualification, but have obtained the relevant knowledge and experience, you are eligible to gain entry through a successful completion of an online entry test. *admin fee of $50 applies*

  • Certification

    Upon successful completion you will receive a WSET certificate and lapel pin.

Frequently Asked Questions (General)

Frequently Asked Questions (Sake related courses)