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The 8th Annual
Sake Professional Course
To be held in Japan, Jan. 24 to 28, 2011
The
charge for the 5-day educational experience is JPY 170,000 yen
(approximately US$1700)
Questions / Reservations = Contact John
Read Testimonials from Graduates
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John is also available for corporate sake seminars. A wide variety of formats are possible: in-house, at a sake pub,
with food, without, with lectures on a variety of sake-related topics. Please contact John for details.
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  Sake Professional Course 2011
"No Sake Stone Remains Left Unturned"
SPECIFICS, OBJECTIVES, CONTENT: Sake is quickly growing in popularity, but there is a dearth of proper training and
education about it. Professionals and others with a deep interest need a source of accurate, thorough and useful information, plus an opportunity to leisurely and thoroughly
taste the wide range of sake available.
From the morning of Jan. 25 to the evening of Jan. 29 (2010), I will hold the seventh annual Sake Professional Course here
in Japan, focused in Tokyo, but with a two-day trip to the Osaka / Kyoto / Kobe area to visit four sake breweries. Open to anyone with an interest in sake, this course will provide the
environment for a focused, intense, and concerted training period. It will consist of classroom sessions on all things sake-related, followed by relevant tasting sessions,
four sake brewery visits, as well as exposure to countless brands and styles in several settings, both in comparison to other sake, and with food. Participants will stay together
at hotels in Tokyo and elsewhere. Lectures will take place in comfortable classrooms, and evening meals will be off-site at various sake-related establishments.
 The course is geared toward industry professionals wishing to expand their horizons in a thorough manner into the world of sake, and will be fairly technical in
nature, but anyone is welcome to participate. It will certainly be fun! The course lectures and tastings will begin with the utter basics and will progress through and cover everything related to sake. There
will be an emphasis on empirical experience, with plenty of exposure to a wide range of sake both in class sessions and with evening meals.
The course will run for five full days, after which participants will have an opportunity to take an exam for Level I Sake Specialist certification.
 Day 1: Monday, January 25
Morning: Intro, Overview, Orientation, Sake
Basics, Sake Production. Afternoon: Sake Types. Reading sake labels. The truth about temperature. Sake tasting. How to taste, what to look for. Umami, Koku. Sake and food
matching. History & Theory. Evening Dinner with sake at restaurant or sake pub.
Day 2: Tuesday, January 26
Morning: Rice types & milling. All about Yeast. Yamahai & Kimoto. Tasting Session.
Afternoon: SMV, acidity, amino acidity, "new" measurements. Pasteurization: to nama or
not to nama. Evening: Dinner with sake at restaurant or sake pub.
 Day 3: Wednesday, January 27
Morning: "Da Funk."
Nigori-zake, aged sake, kijoushu, red sake, low
alcohol sake, high alcohol sake, sparkling sake. Afternoon: Sake History, Culture, Toji Guilds, Kurabito. Evening: Dinner with sake at restaurant or sake pub.
Day 4: Thursday, January 28
Off to the Osaka-Kobe-Kyoto area.
Morning: Arrive, visit two breweries in Kyoto. Evening: Dinner with sake at restaurant or sake pub.
 Day 5: Friday, January 29
Morning: Visit a brewery in Nada, in Kobe, and one in Osaka. Dinner with sake at restaurant or sake pub.
Location:
Classroom in building of Japan Sake Brewer's
Association in Shimbashi, Tokyo. In other locations as available.
Pricing:
The cost for the three-day course, with all instruction,
materials, sake tasting, evening meals with sake, is JPY 170,000. Please note that transportation, accommodations and morning/afternoon meals are not included. Participants will arrange their own air
transportation to Japan.
Testimonials:
Click here to read comments by past graduates of the Sake Pro Course.
For Questions or Reservations: Contact John
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