Certified Sake Adviser | ONLINE COURSE | September 14, 2026: English

$475.00

23 in stock

Take your sake knowledge to the next level by becoming a Certified Sake Adviser. This course is designed for hospitality professionals and dedicated sake enthusiasts alike. Through engaging lectures, guided tastings, and small-group discussions, students build a strong foundation in sake. You’ll explore sake’s history, key ingredients, tasting techniques, and classification, while sampling and evaluating over a dozen sakes that showcase a wide range of styles and varieties.

SKU: SSA-306 Categories: , ,

Description

Certified Sake Adviser

Prepare for a career in the restaurant, beverage, or food industry with our Certified Sake Adviser course. This course offers essential background knowledge on sake, including its history, production process, and types. Students will gain the skills to confidently explain basic sake varieties and brewing methods.

Note: Certified Sake Adviser graduates are eligible to enroll in the advanced Certified Sake Sommelier Course.


Course Schedule

Monday, September 14, 2026

  • Online Lecture: 9:00am – 4:00pm PT | 12:00pm – 7:00pm ET

Please adjust accordingly for your own time zone.


Exam Schedule & Details

Wednesday, September 23, 2026

  • Online Exam: 11:00am – 12:00pm PT |  2:00pm – 3:00pm ET

Please adjust the schedule to your local time zone.

The one-hour exam consists of 100 multiple-choice questions based on the textbook and lecture material. A blind tasting exam is not included at the Sake Adviser level.
Note: A minimum score of 75% is required to pass.


Main Concepts Covered

    • The history of sake in Japan
    • Sake ingredients and brewing processes
    • Sake terminology and reading production labels
    • Principles of sake storage, selection, and service
    • Introduction to sake tasting and analysis

Study Support

All students will receive a review guide to support course preparation. We encourage students to contact us prior to the course with any questions regarding materials.


Prerequisites

There are no entry requirements for this qualification.


Important Notice

  • Participants must be 21 years of age or older to enroll and take the exam.
  • Registration will close when the course reaches capacity or after the enrollment deadline Monday, August 31, 2026. Late registrations may be subject to additional textbook rush-shipping fees.
  • Zoom access details will be provided after registration is complete.
  • If a student cancels before tasting samples are shipped, a full refund will be issued. Cancellations made after samples have shipped are non-refundable; however, the course fee may be applied to a future class.
  • Please register using your legal name as it appears on your government-issued ID. This name will be printed on your certificate.

Instructor: Atsuko Glick

Atsuko holds numerous certifications across sake, wine, and spirits, including:

  • Master Sake Sommelier, Sake Service Institute
  • Sake Sommelier (Kikisake-shi), Sake Service Institute
  • Shochu Sommelier (Shochu Kikisake-shi), Sake Service Institute
  • Certified WSET L1 and L3 Award in Sake Educator, Wine & Spirit Education Trust
  • Certified WSET L1 Award in Spirits, Wine & Spirit Education Trust
  • Certified WSET L2 Award in Wine, Wine & Spirit Education Trust
  • International Sake Lecturer, Sake Service Institute International
  • International Sake Sommelier (Kikisake-shi), Sake Service Institute International
  • Sake Adviser, Sake School of America
  • Shochu Adviser, Sake School of America
  • Certified Sake Professional, Sake Education Council
  • Beverage Specialist Certificate, Society of Wine Educators

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 the travel industry, Atsuko learned to make the impossible possible just like the magic of fermentation.

Additional information

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