Special Offer!

Take our course at 50% off regular price, for industry professionals ONLY.
Must enter restaurant name or affiliation during checkout.

Use CODE: industry2021


Course Date and Time

**Please note that this is an ONLINE COURSE with a TWO PART lecture and you must attend both.
Lecture Part 1: Monday, May 10, 2021: 1:00pm – 5:00pm/PST
Lecture Part 2: Monday, May 17, 2021 1:00pm – 5:00pm/PST

Online Exam Date: May 24, 2021 1:00pm-2:00pm

Along with the online sake lectured and instructions, students will experience of 15 sake samples guided by the instructor to illustrate the variety of key sake styles.

If you are nearby Los Angeles, you can pick up your sake samples in person at:
Miyako Sushi & Washoku School

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.

Important Notice

  • Zoom link will be provided once you are registered.
  • Exams fees are included and will be scheduled separately from course instruction. Please see above.
  • International students are welcome! Samples cannot be shipped outside of the US but a list of suggested tastings will be provided. International students will receive a non-printable PDF or may receive a hard copy for an additional shipping fee
  • Registration deadline is April 30, 5pm PT. 

Takeaways

Prepare yourself for a career in the restaurant, beverage, or food industry with our Certified Sake Adviser course. This course provides fundamental background knowledge on sake production, history, and types. Students will gain the ability to speak about basic varieties of sake, including popular brands, with confidence.

Note: Students that have obtained the Certified Sake Adviser title are eligible to enroll in our advanced sake certification course, Certified Sake Sommelier.

Prerequisites

There are no entry requirements for this qualification.

Examination

Online Exam : May 24, 2021 1:00pm-2:00pm

The 1 hour written exam comprises of 100 multiple choice questions covering the textbook and lecture content. Blind tasting exam is not included at the Sake Adviser level.

Note: The examination requires a minimum mark of 75% to pass.

Agenda

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 in advance of the course if they have questions about their course materials.

ueno

Executive Instructor: Toshio Ueno

Vice President & Co-Founder, Sake School of America
Master Sake Sommelier, Sake Service Institute
Master of Sake, Sake Service Institute
2016 Sake Samurai, Japan Sake Brewer’s Association
Certified Sake Educator Level 3, Wine & Spirit Education Trust 

Wine & Spirit Education Trust Diploma Candidate
Beer Adviser, Food & Beverage Organization Japan
Nanbu Toji Guild, Toji Candidate, Accredited Specialist,
2020 Awamori Jinbner, Okinawa Distillers Association,
2021 Japanese Cuisine Goodwill Ambassador, Ministry of Agriculture, Fisheries & Forestry

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 Director of Sake Specialist Department in marketing Japanese 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.