Certified Shochu Adviser | HYBRID COURSE | Los Angeles, CA | June 17, 2024: English


Join us as we explore the history, ingredients, and production methods of Japan’s first distilled alcohol. Throughout the session, you will sample premium Japanese shochu. We will be tasting shochu distilled from sweet potato, barley, rice, buckwheat, and sugarcane.

SKU: SSS-035 Categories: , ,


We are now offering a HYBRID Shochu Adviser Course. Students may choose to take the course in person or online.

What is a Hybrid Class?

Our hybrid courses allow for the student to choose to take the course in person OR online. Those taking the hybrid course will all receive live instruction from your educator(s) at the same time. There is a minimum requirement of 5 students to attend IN-PERSON. If the minimum is not met, the course will become an online-only class and the in-person course will not take place. If you have any questions about our hybrid courses, please contact us at info@sakeschoolofamerica.com

Prepare yourself for a career in the restaurant, beverage, or food industry with our Certified Shochu Adviser course. This course provides the fundamental background knowledge on shochu ingredients, history, and production. Students will gain the ability to speak about varieties of shochu. This interactive course features shochu tasting and discussion, so you can develop your knowledge about shochu with first-hand experience.

Course Date and Time

June 17, 2024: 9:00am – 4:00pm PT | 12:00pm – 7:00pm ET

June 24, 2024

  • Online Exam: 1:00pm-2:00pm PT | 4:00pm – 5:00pm ET

Course Location

Miyako Sushi & Washoku School – 843 E 4th St, Los Angeles, CA 90013

Important Notice

  • Registration will close when course reaches capacity or the enrollment deadline (May 24, 2024) has passed. Please be advised, late registration may incur additional charges for textbook rush order shipment fees.


There are no entry requirements for this qualification.


Monday, June 24, 2024

  • Online Exam: 1:00pm-2:00pm PT | 4:00pm – 5:00pm ET

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

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

Main Concepts

    • The history of shochu in Japan
    • Shochu ingredients and production methods
    • Shochu terminology and reading shochu labels
    • The principles behind the storage, selection, and service of shochu
    • Overview of shochu 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.

Instructor: Toshio Ueno

Master Sake Sommelier, Sake Service Institute
Master of Sake, Sake Service Institute
2016 Sake Samurai, Japan Sake Brewer’s Association
2020 Awamori Jinbner, Okinawa Distillers Association
2021 Japanese Cuisine Goodwill Ambassador
2022 Yamanashi Ambassador, Yamanashi Prefectural Government
2023 Foreign Minister’s Commendation, Ministry of Foreign Affairs of Japan
Certified Sake Educator Level 3, Wine & Spirit Education Trust 
DipWSET, Wine & Spirit Education Trust
Sake Sommelier & Shochu Sommelier, Sake Service Institute
Beer Adviser, Food & Beverage Organization Japan
Nanbu Toji Guild, Toji Candidate, Accredited Specialist

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 at Mutual Trading Company. 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.

Additional information

Online or In Person

Online, In Person