JSA Sake Diploma International

Course Introduction

 

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:

1. 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.

2. 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.
    
3. 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

Semester	Date / Time	Tutor
[Weekend Class] 7 Jul - 22 Sep 2024 (12 Sessions, Every Sun)	14:00 - 18:30  WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon	Micky Chan Peter Chow Ivan Lo
[Weekday Class] 8, 11, 15, 22, 25 & 29 Jul, 5, 8, 12, 19, 22 & 26 Aug, 2, 5, 9, 12, 16 & 23 Sep 2024 (18 Sessions, Every Mon, Thu)	19:00 - 22:00  WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon	Micky Chan Peter Chow Ivan Lo

*English Study materials & Examination

Exam Preparation Class

Semester	Time / Venue	Tutor
25 Sep - 27 Sep 2024 (3 Sessions, Wed - Fri)	19:00 - 22:00 WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon	Micky Chan Peter Chow Ivan Lo

*English Study materials & Examination

Exam

• 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

Tuition Discount

Details	Terms
Course + Exam Preparation Class 10% off	Enroll course and exam preparation class at the same time to enjoy automatic discount