What is Master Sommelier of Sake (International Sakasho)?
The ability is cultivated by basic training using odor and taste training, tasting by raw materials and manufacturing method of sake and shochu, and comparative tasting by type. In addition, we have prepared a large number of tasting samples to be used in the seminar, and by intensively tasting these, we will realize the acquisition of sales promotion planning ability utilizing advanced tasting.
Curriculum
It is a fulfilling curriculum that includes basic training aimed at improving the sense of smell and taste, improving the ability to identify the characteristics of sake and shochu, and comparative tasting of alcoholic beverages.
Special teaching materials (not for sale) for sake master training are also available. You will also learn about the compatibility of sake and shochu with cooking, which can be used immediately in practice.
What is an examination course?
| Eligibility to take the exam | International kikisake-shi or International Shochu kikisake-shi (SSI INT’L certified) |
| Language | Chinese (* Traditional Chinese ver.) |
| Examination deadline | Within one year from the month following the date of attendance at the time of initial application |
Flow of qualification acquisition
| Step.1 Application We do not accept applications over the phone, please apply from the WEB. We will send you a set of teaching materials within 7 business days after completing your application. |
Teaching materials
 『國際酒匠課程 課本』Ⅰ 序言～有關國際酒匠的必要能力、資質～ Ⅱ 品鑒的基本 Ⅲ「日本酒」知識篇 Ⅳ「燒酎」知識篇 |
Schedule
| Schedule | TBA (3 days in total, 1st and 2nd day is a class, 3rd day is an exam) |
| Venue | TBA |
Program (1st-2nd day)
1st Day2nd Day
| Time | Lecture |
| 10: 00-10: 30 | What is an international sake Master? |
| 10: 30-12: 30 | [Preparation for the second test] Sake tasting ①-1 4 types of sake |
| 12: 30-13: 30 | rest |
| 13: 30-15: 30 | [Secondary test + third test] Sake tasting ①-2 Sake positioning and coaxial graph |
| 16: 00-18: 00 | [3rd test + 4th test] Sake tasting ②-1 By raw material / manufacturing method / deterioration |
| 18: 30 ~ 20: 30 | [3rd test + 4th test] Sake tasting ②-2 By raw material / manufacturing method / deterioration |
* Time may change due to preparations.
| Time | Lecture |
| 10: 00-12: 30 | [Secondary test measures] Tasting of shochu ①-1 Classification and positioning of 4 types of shochu |
| 13: 30-15: 30 | Tasting of shochu ②-1 by raw material / manufacturing method / deterioration |
| 16: 00-18: 00 | [3rd test + 4th test] Tasting of shochu ②-2 By raw material / manufacturing method / deterioration |
| 18: 00-18: 30 | Orientation exam info & explanation about the system |
* Time may change due to preparations
Exam (3rd Day)
| Time | 10:00〜15:20 |
| 1st exam （50 minutes） |
[Writing] ・ Basic knowledge of sake ・ Basic knowledge of shochu |
| 2nd exam （50 minutes） |
[Writing with tasting] ・ 4 types of sake classification ・ Positioning map creation ・ Coaxial graph creation ・ 4 types of shochu ・ Positioning map creation |
| 3rd exam （50 minutes） |
[Writing with tasting] ・ Recognition of samples by raw material and manufacturing method of sake ・ Recognition of samples by raw material and manufacturing method of shochu |
| 4th exam (50 minutes) |
・ Recognizing the deterioration of sake |
* Pass criteria: 70% or more correct answer rate for each exam
Examination fee ＆ application
| Examination fee | 180,000JPY(including teaching material fee, certification fee, certificate, certification chapter) Included in the examination fee (1) “SSI INT’L certified international liquor master examination qualification certification course” examination fee and certification examination examination fee (at the time of passing)Including certification fee) (2) Teaching materials (textbooks, alcoholic beverages, etc.) associated with the above classes. |
| Retake the exam fee |
35,000JPY |
Certificates
