Course Date and Time

August 12, 2019: 8:30am – 4:00pm (Lecture)
August 13, 2019: 8:30am – 4:00pm (Lecture)
August 14, 2019: 12:00pm – 4:00pm (Exam)

Course Location

New York Mutual Trading – 77 Metro Way, Secaucus, NJ 07094

Important Notice

  • We reserve the right to cancel the class two weeks prior to the date of the course if there are an inadequate number of registrants. In the case of a cancellation your course fee will be reimbursed (minus the cost of course materials) or you may choose to register for a course at a future date.

Takeaways

Successful candidates will be able to list the principal categories of sake, and state their defining characteristics, and know the key principles involved in the storage and service of sake. They will consequently be in a position to answer customer inquiries and provide recommendations for the service of sake.

In preparation for your upcoming course, students are advised to commit 10-15 hours of independent study using the Master of Sake textbook (cost of textbook included in course fees).

This intensive 3-day sake education course is designed to build upon course material taught in the 1-Day Sake Adviser course. Students without Sake Adviser qualifications are requested to contact us prior to course enrollment.

Prerequisites

Applicants must possess Sake Adviser qualification or have a strong sake or wine background prior to enrollment in the course.

Examination

The exam comprises 3 parts and covers sake characteristics, production, and blind tasting. Students must pass all 3 sections of the examination in order to achieve the Sake Sommleier qualification. Candidates are tested over:

  • 2 short multiple choice/short answer exam sections covering course lecture material and textbook content
  • A tasting paper consisting of a blind tasting of two sakes and multiple choice questions

Please note, exams are graded overseas. Student will be notified of exam results by email within 4-6 weeks.

Agenda

Main Concepts:

    • The main techniques that are used in the production of sake and how they influence style and quality
    • Requirements for success as a Kikisake-shi
    • The basics of alcoholic beverages
    • History of sake production
    • Ingredients of sake
    • How sake is produced
    • Sake tasting techniques and analysis
    • Serving sake in the restaurant/hospitality industry
    • Reading sake labels

Study Support:

  • Prior to the course, students are expected to independently study 10-15 hours using course materials provided.

Instructor: Ami Nakanishi

Ami Nakanishi is the Vice President at New York Mutual Trading Co., a Master Sake Sommelier, Sake Sommelier, and Shochu Sommelier.

Vice President, New York Mutual Trading, Inc.
Master Sake Sommelier, Sake Service Institute
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Sake Sommelier & Shochu Sommelier, Sake Service Institute

 
 

Instructor: Timothy Sullivan

With his first sip in 2005, Timothy Sullivan simply fell in love with premium Japanese sake.  This inspired him to start the first sake blog in the United States: UrbanSake.com, America’s most popular sake blog & education website. His passion for sake has grown this site into America’s leading resource for sake related news, events and education.  In 2007, the Japanese Sake Brewer’s Association awarded Sullivan the title of “Sake Samurai” in recognition of his work to promote sake outside of Japan.

Founder, UrbanSake.com, America’s foremost sake website
2007 Sake Samurai, Japan Sake Brewer’s Association
International Sake Sommelier, Sake Service Institute
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Co-founder, SakeJourneys.com
Official Brand Ambassador, Hakkaisan Sake Brewery