April

Course Overview

• For individuals new to the subject, this qualification offers a hands-on introduction to the world of Japanese Sake
• You’ll explore the main styles and types of Japanese Sake through sight, smell and taste to develop an understanding of the key factors affecting flavours and aromas.

Course Objective
The candidate will able to:

Will be able to understand the basics of Japanese Sake making production

• • Taste 5 different styles of Japanese Sake (Sake bottles will be distributed by Sake World and will be sent to the student after enrolled) Please give minimum 2 weeks time to guarantee arrival for class.

• Identify the different grades of Japanese Sake
• Speciality styles of sake and state their key characteristics
• Know and recognise the processes and principles involved in the storage and service of Japanese Sake.
• Understanding basic fundamentals behind the sake of making production.
• Food pairing exercise with Japanese Sake understanding (cheese + chocolate)

• • Students will be required to get their own cheese and chocolate for the exercise. It will be not supplied due to quality expectation for shipping)

Course Outline
The basic principles of Japanese Sake production

• The main types and styles of Japanese Sake
• How to serve Japanese Sake
• Factors affecting the flavour of Japanese Sake
• Systematic Approach to tasting Japanese Sake® (SAT) and aroma capture analysis.
• Class Assessment – Multiple Choice (40 Questions, 50% to pass)
• Duration – (2 Hours Maximum)

Cost: $180 per person + Delivery
Includes

• 5 Sake bottles for learning
• Sake tasting booklet
• 2 .5 hours learning 

Entry Requirements
There are no entry requirements for this qualification.

You must be of legal drinking age to participate in any alcohol tasting.

Certification
Upon successful completion of our Professional Sake Introductory Course, you will receive an official SSA Sake Sommelier Certificate and have access to the Certified Sake Sommelier Course.

What you will need:
5 Glasses (small wine glasses preferably)
Water
Pen
Sake tasting booklet
Sake bottles
Cheese and chocolate