This is the textbook for J.S.A. SAKE DIPLOMA International, a certification exam in English launched in 2018 for the purpose of providing sommeliers and those in related professions around the world to gain more knowledge and a deeper understanding of sake / shochu.
The textbook contains information and techniques specifically from the standpoint of a sommelier with features stated below.
日本国内から購入の方はこちら→
＜＜NEW＞＞ J.S.A. SAKE DIPLOMA English Third Edition has been issued on May 1, 2023.
１.Sake-brewing techniques and processes—how they affect the taste
Chapter 1: What is Sake?, the main ingredients of sake — rice and water;
Chapter 2/ Chapter 7: Different Types of Sake and Shochu, Their Production Process, detailed scientific approach to techniques and process unveiling the wondrous drink.
２.Theoretical / systematic approach to sake tasting
In Chapter 4: Tasting Sake, the structure of the wine tasting process, such as Appearance, Nose, Palate and Conclusion, are applied to sake tasting.
３.Sake/Shochu and food pairing theory with extensive guide for international cuisines
In Chapter 6/Chapter 8: Sake and Food, pairing ideas (Japanese and cuisines of the world) are suggested by Shinya Tasaki (president of J.S.A. and A.S.I. Best Sommelier of the World 1995).
Please note that for those planning to take the J.S.A. SAKE DIPLOMA INTERNATIONAL Certification exam(https://www.sommelier.jp/exam/exam_guidance_detail5.html ) the textbook is included in the exam fee and you will have the same one if you make your purchase here.
日本国内から購入の方はこちら→
If you have any questions, please contact us.
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