Remarks: Various course and exam combinations, suitable for SSI Kikisake-shi International/ WSET L3 Sake/ SSI Sakashou International graduates. Certification fee (for students who have fully passed the exam): HK$1,500
JSA Sake Diploma International
Since its foundation in 1969, the Japan Sommelier Association (J.S.A.) has been furthering better understanding of wine and other beverages and for their promotion in Japan.
Today, the world surrounding washoku (Japanese food meeting the standards and essence of the dietary culture of Japan) and sake/shochu is changing as never before. UNESCO's recognition of washoku as an Intangible Cultural Heritage in 2013 has sparked an international rise in popularity and the number of Japanese restaurants are increasing in all major cities across the world. Culinary tech-niques of washoku are being incorporated by chefs overseas regardless of the cuisine and their restaurants have sake/shochu in their wine lists.
For Japanese cuisine to be served to meet this increasing interest overseas and at even higher standards, we see a need for sommeliers and those in related professions to gain more knowledge and a deeper understanding of sake/shochu and to improve their sommelier skills of sake/shochu. Thus, we have launched a new certification, J.S.A. Sake Diploma International, which is a qualification for sake/shochu.
To provide an extensive source of information worldwide - specifically from the standpoint of a sommelier, we have compiled the J.S.A. Sake Diploma textbook in both Japanese and English. The new exam will be conducted in both Japanese and English. Together with this textbook, we will be introducing and spreading the information on a global scale.
3 Attractive Features:
- Sake-brewing techniques and processes
Chapter 1: What is Sake? the main ingredients of sake — rice and water;
Chapter 2: Different Types of Sake and Their Production Process, detailed scientific approach to techniques and process unveiling the wondrous drink.
- Theoretical / systematic approach to sake tasting
In Chapter 4: Tasting Sake, the structure of the wine tasting process, such as Appearance, Nose, Palate and Conclusion, are applied to sake tasting.
- Sake and food pairing theory with extensive guide for international cuisinesIn Chapter 6: Sake and Food, pairing ideas (Japanese and cuisines of the world) are suggested by Shinya Tasaki (president of J.S.A. and A.S.I. Best Sommelier of the World 1995).
Regular Course Coverage
Part 1 -- Sake production, ingredients, Sake history and development, Main Sake Production region, Sake tasting
Part 2 -- Sake Service and storage, Sake pairing, Shochu Production & service, Shochu tasting (2 sake pairing dinner are included)
Semester Date / Time Tutor
Part 1 - 12, 19 , 26 & 28 Jul; 2, 4, 9, 11, 16, 18, 23, 25 & 30 Aug & 1 Sep 2022 (14 Sessions, Every Tue & Thu)
Part 2 - 13, 15, 20, 22 & 27 Sep 2022 (5 Sessions, Every Tue & Thu)
19:00 - 22:00
10 Jul - 2 Oct 2022 (12 Sessions, Every Sun, Except 11/9)
14:00 - 18:30
*English Study materials & Examination
- The exam consists in 2 parts and is conducted on the same day.
1. Written exam
2. Tasting exam / Short essay exam
- Questions for the exam are mainly taken out of the English version of J.S.A.SAKE DIPLOMA Textbook.
- Questions and answers are all in English.
- Students can choose to enroll the exam directly or join our course before exam.
- Certification fee (for students who have fully passed the exam): HK$1,500
|Around 100 questions|
|Tasting of 4 Sake, 2 Shochu and/or Awamori|
|Written||20 mins||2 Short Essay Questions|
|Date||Time||Last Enrollment Date|
15 Oct 2022 (Sun)
10:00 - 12:30
|13 Sep 2022
Course + Exam Preparation Class
Enroll course and exam preparation class at the same time to enjoy automatic discount
All fee and expenses are not refundable after order confirmation. If you need to refund for a specific reason before course commence, please provide relevant proof and contact us by email at email@example.com
Adverse Weather Policy
Who are your instructors?
All our WSET® course lecturers had undergone the WSET® Educator Training Program, and only Certified WSET® Educators will teach courses above the Foundation level. Guided tasting courses are led by tutors with specific experience.
What is the class size?
Our maximum class size：
Level 1：22 人
Level 2： 14 人
Level 3： 14 人
We will try to arrange you to fit into another class of the same course to make up for the absent class. However according to the class size, wine tasting samples may be allocated at last priority. For better preparation, please let us know your absent arrangement as soon as possible.
Why Hong Kong Wine Academy?
Quality, Independent, and Commitment is our motto.
Hong Kong Wine Academy is independent from wine trade and committed to offer high quality wine courses at reasonable price. All our WSET® course lecturers had undergone the WSET® Educator Training Program, and only Certified WSET® Educators will teach courses above the Foundation level. A single lecturer is assigned to follow the whole course for consistency. Also wine samples are carefully selected to reflect specific requirements of different courses.
What is the Wine & Spirit Education Trust (WSET® )?
WSET® was founded in UK in 1969 to promote, provide and develop high quality education and training in wine and spirit industry. Since then, WSET® has grown into the foremost international awarding body in the field of wines and spirits. Recently, there are increasing number of consumers and enthusiasts attending the WSET® courses with the desire to enhance their knowledge. Hong Kong Wine Academy is a WSET® Approved Program Provider and is authorized to offer WSET® courses.
Are there any prerequisites for taking the WSET® courses?
No. However, we recommend those who intend to take the Intermediate Certificate course should have basic knowledge in wine and spirit, and those who intend to take the Advanced Certificate course should have good knowledge in wine and spirit.
Can the courses be taught in other languages?
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.