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Do you know that there are more than 10,000 brands of sake in Japan made by 1,400 sake breweries all around the country? They are divided into different types such as Junmai Daiginjo-shu, Junmai ginjo-shu, Junmai-shu, Daiginjo-shu, Ginjo-shu, Honjozo-shu, aged sake, sparkling sake, etc. They are classified according to: the rate of polished rice, and if it includes only rice and koji*1, as well as by the methods used in preparation.
Sake is made in the process of "multiple parallel fermentation" where saccharification by koji and fermentation by sake yeast happen simultaneously.*2
You will acquire practical knowledge sake and service techniques to be able to apply in actual restaurants. By studying ingredients, how to make sake , variation of sake and how to combine with dishes, etc. aiming to acquire top level knowledge and professional skills. The curriculum includes visit to sake factory, too.
You will learn:
• History of Japanese sake
• Characteristics of rice, yeast, water
• Various sake and matching up with dishes
• Visit to sake factory
• Sake Containers and how to serve
• how to distinguish sake
• how to accompany sake
• Sake shops and its characteristics
*1 Koji mold is a microorganisms that controls the quality of the sake. It converts the rice's starches into sugar. There are various types of koji and yest, which gives the variation in taste.) while Wine is made by single fermentation by wine yeast, and beer is made by "single multiple fermentation" where saccharification by malt and fermentation by beer yeast happen separately.
*2 Wine is made by single fermentation process by wine yeast, while beer is made by multiple fermentation process where saccharification by malt and fermentation by beer yeast happen separately.
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