Below is the general syllabus and flow and schedule of the three-day program. This is also the schedule for the first three days of the Japan-based five-day program, with the remaining two days being brewery visits.
9:00 – 12:00 Welcome, Orientation, Sake Basics, Sake Types, Reading Labels
Tasting I: typical representatives of various grades, milling rates
1:00 – 3:00 Sake Production
3:00 – 5:00 Rice Types, Yeast Types
Tasting II: Rice types, Yeast types
9:00 to 12:00 Water, Koji, Sake Chemistry: nihonshu-do, acidity, et cetera. Yamahai and Kimoto, Nama-zake and its variations.
Tasting III: Yamahai and Kimoto, Nama-zake.
12:00 to 1:00 Lunch
1:00 – 5:00 Pressing methods. Aging, Maturity and Vintage (or the lack thereof), Nigori, Low Alcohol Sake, Sparkling Sake, Red Sake, Toji guilds, Temperature, Vessels, Contests
Tasting IV: Nama-zake, shinshu et al, aged sake, mature sake, over the hill sake, low alcohol sake, sparkling sake, red sake. One sake in several vessels, warm sake.
In Japan, the course continues with Day IV and Day V, which are brewery visits.