Welcome to the World of Sake! 

The Introductory Sake Professional course is the first step to entering the Sake Sommelier world. The course aims to provide a foundation for understanding the various types of sake, the production process, and the terminology used in the industry.

The course starts with an overview of the history and culture of sake in Japan. This includes the role of sake in traditional Japanese ceremonies and customs, as well as the modern-day popularity of sake in Japan and around the world.

We will cover the production process of sake, including the key ingredients (rice, water, yeast, and koji), the different methods of brewing, and the role of polishing the rice in creating different grades of sake.

We will introduce, and taste the various types of sake, including Junmai, Ginjo, Daiginjo, and Nigori. Students learn how to identify these types by their flavour profiles, aroma, and texture.

Finally, we will cover the basics of sake serving and pairing, including the ideal temperature and glassware for different types of sake, and the best food pairings to complement the flavors of sake.

There is a brief exam at the end of the last class and successful students will receive a Lapel Pin and a Certificate from the Sake Sommelier Association.