Description
We are now offering a HYBRID Sake Adviser Course. Students may choose to take the course in person or online.
What is a Hybrid Class?
Our hybrid courses allow for the student to choose to take the course in person OR online. Those taking the hybrid course will all receive live instruction from your educator(s) at the same time. There is a minimum requirement of 5 students to attend IN-PERSON. If the minimum is not met, the course will become an online-only class and the in-person course will not take place. If you have any questions about our hybrid courses, please contact us at info@sakeschoolofamerica.com
Sake Adviser
Prepare yourself for a career in the restaurant, beverage, or food industry with our Certified Sake Adviser course. This course provides the fundamental background knowledge on sake production, history, and types. Students will gain the ability to speak about basic varieties of sake and production methods with confidence.
Note: Students who have obtained Certified Sake Adviser are eligible to enroll in our advanced sake certification course, Certified Sake Sommelier.
Course Date and Time
May 8, 2024
- Hybrid Lecture: 9:00am – 5:00pm PT | 12:00pm – 8:00pm ET
May 15, 2024
- Online Exam: 1:00pm-2:00pm PT | 4:00pm – 5:00pm ET
Please adjust accordingly for your own time zone.
Course Location
In Person
Sake School of America – 843 E 4th St, Los Angeles, CA 90013
Online
via Zoom (link will be provided prior to course)
Along with the online sake lecture and instructions, students will experience 15 sake samples guided by the instructor to illustrate the variety of key sake styles.
If you are near Los Angeles, you can pick up your sake samples in person at:
Sake School of America
843 E 4th St, Los Angeles, CA 90013
(213)830-9557
If you are outside of the Metropolitan Los Angeles area, the sake tasting can be shipped to you.
After your registration is completed, be sure to be in contact with Sake School of America administration to arrange your sake sample delivery.
Prerequisites
There are no entry requirements for this qualification.
Important Notice
- You must be age 21 or over to take this course and exam.
- Registration will close when the course reaches capacity or the enrollment deadline (April 22nd, 2024) has passed. Please be advised, that late registration may incur additional charges for textbook rush order shipment fees.
- Online students will receive ZOOM information after registration.
- HYBRID classes will need a minimum of 5 students to attend IN-PERSON. If the minimum is not met, the course will become an online-only class.
Exam
May 15, 2024
- Online Exam: 1:00pm-2:00pm PT | 4:00pm – 5:00pm ET
The 1-hour exam is comprised of 100 multiple-choice questions covering the textbook and lecture content. A blind-tasting exam is not included at the Sake Adviser level.
Note: The examination requires a minimum mark of 75% to pass.
Main Concepts
- The history of sake in Japan
- Sake ingredients and brewing processes
- Sake terminology and reading sake production labels
- The principles behind the storage, selection, and service of sake
- Overview of sake tasting and analysis
Study Support
- All students will receive a review guide for course preparation support. We encourage students to contact us before the course if they have questions about their course materials.
Instructor: Atsuko Glick
Master Sake Sommelier, Sake Service Institute
Certified WSET L1 and L3 Award in Sake Educator, Wine & Spirit Education Trust
Sake Sommelier (Kikisake-shi), Sake Service Institute International
International Sake Lecturer, Sake Service Institute International
International Sake Sommelier (Kikisake-shi), Sake Service Institute International
Sake Adviser, Sake School of America
Certified Sake Professional, Sake Education Council
Shochu Adviser, Sake School of America
Atsuko Glick is a Japanese native who found herself in California teaching others how to bake bread and brew kombucha. Her love for fermentation led her to the world of alcohol. She enjoys every single step of the fermentation process. Being able to see one thing transform into another is a truly magical thing to Atsuko. Having worked in travel industry, Atsuko learned to make the impossible possible just like the magic of fermentation.
