The ability of an international kikisake-shi is the ability to contribute to “planning and implementation of strategies and tactics in the sales promotion of sake”. The curriculum of the international kikisake-shi is designed to acquire the knowledge and abilities necessary to realize such “sales promotion from the consumer’s point of view”.
You will learn a wide range of knowledge necessary as a provider, cover the spirit of “hospitality” necessary as a food and drink professional, and the essential contents to understand the needs of customers, and acquire knowledge that can be an immediate force. It is a common curriculum of FBO official qualifications including Sommelier of Sake (Kikisake-shi).
- Basic knowledge of various alcoholic beverages and palatable foods in the world.
- Purpose in food culture and alcoholic beverage tasting, as the basis of required abilities.
- Services, attitude and protocol, as the basis of crisis management.
- Sales promotion, purpose and management theory , Liquor tax law
●Basic knowledge of Sake Ⅰ：Raw materials
“Rice” and “water”, which are the main ingredients of sake, and “microorganisms”, which are indispensable for sake production, are explained. Knowing what sake is made from is an essential basic knowledge for Sommelier of Sake (Kikisake-shi).
●Basic knowledge of Sake II: Manufacturing method
After understanding that the manufacturing method of sake is a special fermentation method called “parallel double fermentation”, “raw material processing”, “jiuqu”, “sake mother brewing”, “moromi brewing”, and “squeezing” ( Understanding will be improved by studying separately from “upper tank) to bottling”.
●Basic knowledge of sake III: Labeling
To understand the labeling of sake, it is advisable to understand the relevant laws and regulations, and then learn the definition of sake and the quality standards for manufacturing methods (especially sake with a specific name). Regarding the display, it is important to have the correct knowledge and convey it correctly.
●Basic knowledge of sake IV: History
The meaning of learning history is to know the tradition or cultural value of sake. Also, by knowing the value of sake that differs from time to time, it will be possible to utilize it for services and sales promotions that are still valid today. There are many items to be learned from the origin of sake to the modern history and the characteristics of modern times called the new era of sake.
●Basic knowledge of Sake V: Classification by flavor characteristics (4 types)
Classification by flavor characteristics of sake explained in “Introduction” (4 types) Learn about each flavor characteristic and applicable sake. This classification by flavor characteristics (4 types) is the core of tasting, service, and sales promotion that the Sommelier of Sake (Kikisake-shi) should do.
Since Japanese sake has a lot of specialized and esoteric display information, it is difficult to promote it in a straightforward manner, and it may not be possible to actively promote it. The classification by taste characteristics (4 types)’is a method for providing and selling Japanese sake that can solve these problems and give the customer the explanation they are looking for.
Through actual tasting, you will learn how to grasp the characteristics of sake, how to express it to make it attractive to customers, and how it goes well with food.
・ Purpose of tasting and evaluation method
・ Through actual tasting of sake, extraction of flavor characteristics using “classification by flavor characteristics (4 types)” and easy-to-understand and effective expression method
・ Important deterioration in quality control About identification of
●Basic knowledge of sake VI: Tasting
Sake tasting ① ～ Understanding the classification by flavor characteristics (4 types)
Sake tasting ② ～ Distinguishing deteriorated sake
What you should learn here is to first understand the purpose of the tasting that the sake brewer should do, and then learn the method that the sake brewer should do. And try to train and create accurate tasting comments.
●Basic knowledge of sake VII: Knowledge of service
Service, preservation management, container (bottle), serving temperature, sake set, compatibility with sake Experience the compatibility between sake by flavor characteristics (4 types) and sake The items of services that the teacher should learn are wide-ranging, such as “preservation management,” “container (bottle),” “serving temperature,” “sake set,” and “compatibility with cooking.” Then, it is important to acquire the basic knowledge of these services and to execute the services that make the best use of the characteristics of each of the flavor characteristics classification (4 types).
・ Organize the way of thinking of needs and learn promotion methods from various perspectives such as by consumer, season, cooking genre, and flavor characteristics.
●Sales promotion of sake I: Learn the trends of “lovers”
“Gourmand / trend-oriented”, and “beginners” by consumer group , as well as examples of product lineups and offerings that are considered to be effective for each group.
●Sake Sales Promotion II: Seasonal
Here, under the title of “Seasonal”, you will learn about “Seasonal Sales Promotion Points” and “Seasonal Sales Promotion Measures”.
●Sake Sales Promotion III: Learn examples of sales promotion by cooking genre
Such as “Japanese food (Japanese food)”, “Western food”, “Chinese food”, and “Ethnic food”.
●Sales promotion of Sake IV: Classification by flavor characteristics (4 types)
Classification by flavor characteristics (4 types) Sales promotion by flavor characteristics is positioned as the most important among various sales promotions and summarized.