Level 1 – Introduction to Sake and the Service of Sake

Who should attend?

The Level 1 – Introduction to Sake and the Service of Sake, is an essential course for all who need to suggest and serve sake appropriately in a restaurant, hotel, or bar environment.

This course is also appropriate for consumers just interested in learning more about sake in general and how to enjoy their sake in an appropriate way to the style they have chosen.

How will you benefit?

You will learn about how sake is made, its ingredients, the production process and how the process impacts on flavour. You will sample a range of sake styles and also learn to recognise the most common kanji on the bottles.

How to store sake, how to serve sake, which sakes should be served at which temperature as well as etiquette for serving sake.

Outline programme

  • rice varieties and brewing processes
  • main sake styles and how to recognise them
  • glasses and cups for service of sake
  • storage of sake and rotation of stock – guidance for storage time
  • service temperature for serving sake according to style
  • matching food with sake

Required prior knowledge: – none

Guided learning hours: – it is recommended that the teaching time for this Level 1 course is no less than 6 hours and should not be more than 9 hours.

To gain this qualification, candidates will be required to successfully complete:

  • Thirty (30) multiple choice questions

Duration of the time-constrained exercise:

  • forty-five (45) minutes

The examination will be marked by – The Beverage Institute in Switzerland

Learning outcomes – at the end of this course, the candidate will be able to:

  • describe in simple terms, the sake production process
  • explain the main differences in the production of the main styles of sake
  • discuss the flavour profile of the main styles of sake and explain differences between them
  • explain, in simple terms the importance of rotating stock

To register for on of our sake courses, please follow this link…

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