Full Course Details

Course Prerequisites

  • None

Course Date & Time

  • July 31, 2017
  • 9:00 am – 4:00 pm
  • 4:00 pm – 5:00 pm (Exam)

Course Overview

  • 8 Hours
  • History of Shochu
  • Ingredients of Shochu
  • Production Methods
  • Reading Shochu Labels
  • Serving Shochu
  • Shochu Tasting Session

Exam

  • 1 Hour
  • 100 Multiple Choice Questions
  • Passing Score: 75
Shochu Kanji Shochu pour

Shochu Tastings

Kakushigura, Kintaro, Shiro Tsukushi, Kuro Tsukushi, Hakutake Shiro, Kinjo Shiro, Tomino Hozan, Satsuma Shiranami, Satsuma Kuro Shiranami, Jougo Kokuto, Shimauta Awamori, Iichiko Silhouette, Mizuno Awamori, Gankutsuoh Kome, Bennikko, Towari Soba, Takara Jun, Satsuma Hozan

Course Location Information

Sushi Institute of America – 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

ueno

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