$475.00

Full Course Details

Course Prerequisites

This course starts at the beginning and there are no prerequisites.

Course Date & Time

  • September 17, 2018
  • 9:00 am – 4:00 pm
  • 4:00 pm – 5:00 pm (Exam)

Course Overview

  • Conducted in English
  • 8 Hours
  • History of Sake
  • Sake Ingredients
  • Sake Production
  • Reading Sake Labels
  • Serving Sake
  • Sake Tasting and Analysis

Exam

  • Exam Time: 4:00 pm – 5:00 pm
  • 1 Hour
  • 100 Multiple Choice Questions
  • Passing Score: 75

Sake Tastings

Throughout the day during this course, we will taste a total of 15 sakes to illustrate the different styles and nuances of sake. Below is an overview of the sakes featured in this Sake Adviser course:

Tasting Session 1 (Kikusui Junmai Ginjo, Hakkaisan Junmai Ginjo)
Tasting Session 2 (Oze no Yukidoke Junmai Ginjo, Tamanohikari Junmai Daiginjo, Nanbu Bijin Daiginjo)
Tasting Session 3 (Nanbu Bijin Tokubetsu Junmai, Hakkaisan Tokubetsu Junmai, Suigei Tokubetsu Junmai)
Tasting Session 4 (Hakkaisan Honjozo, Kikumasa Taru, Tengumai Junmai Yamahai)
Tasting Session 5 (Born Muroka Nama Genshu, Kikusui Funaguchi)
Tasting Session 6 (Dassai Sparkling Nigori, SCB Crème de Nigori)

***Sake subject to change depending on availability

Course Location Information

Miyako Sushi & Washoku School – Los Angeles, CA

843 E 4th St, Los Angeles, CA 90013

Course Location

Office Address: 843 E 4th St, Los Angeles, CA 90013
Phone Number: 213-830-9557

Toshio Ueno

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Born in Yamanashi Prefecture in Japan where his family has grown wine grapes for generations, Toshio Ueno grew up helping the business from a young age. After college studies in America, he joined a pastry and wine company, where he was put in charge, overseeing the personal wine collection of the company’s president. It was at this point when intrigue set in for him to enter the world of wine stewardship and research.

Toshio Ueno is currently Manager of Business Development in marketing Japanese foods and liquor to the mainstream American market. With his unique knowledge and expertise in both eastern and western liquors, Jizake and Shochu of the east, and wine and beer from the west, he aims to further promote Japanese food and liquor cultures to new, international audiences

MASTER OF SAKE, SSI

MASTER SAKE SOMMELIER, SSI

CERTIFIED SAKE EDUCATOR, WSET

ADVANCED SAKE PROFESSIONAL, SEC

ADVANCED CERTIFICATE, WSET

SAKE SOMMELIER & SCHOCHU ADVISER, SSI

BEER ADVISER, FBO CO., JAPAN

VICE PRESIDENT, SAKE SCHOOL OF AMERICA