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> 2023 SAKE DIPLOMA INTERNATIONAL ＜Exam Result announcement＞
2023 SAKE DIPLOMA INTERNATIONAL ＜Exam Result announcement＞
J.S.A. would like to congratulate the successful examinees who pass the 2023 SAKE DIPLOMA INTERNATIONAL exam.
The list of examinee’s number is as follows :
＜by order of examinee's number＞
- 18SE042
- 21SE042
- 22HK011
- 22SE005
- 22SE018
- 22SE055
- 22SE065
- 22SE073
- 22SE079
- 22SE083
- 22SE085
- 22SE089
- 23SE008
- 23SE011
- 23SE013
- 23SE016
- 23SE021
- 23SE025
- 23SE029
- 23SE033
- 23SE037
- 23SE038
- 23SE039
- 23SE043
- 23SE053
- 23SE055
- 23SE067
- 23SE071
- 23SE085
- 23SE086
Instructions regarding the process in order to be entitled to certification (Registration fee of JPY20,950) and receive the badge/certificate will be sent to the above-posted examinees by post (or e-mail to overseas resident) in mid-November.
Those who pass part of the exam (either the written exam or the tasting/short-essay exam) are eligible to retake the exam that they have failed for 3 times within an unlimited period. A notice will be sent by post (or e-mail to overseas resident) in mid-November.
There will be no notice sent to those who do not pass any exams.
*This announcement is for Japan venue only.
As for exam locations in U.S.A., Germany, Hong Kong ,Taiwan and Singapore, please contact the Accredited Program Provider of each location.
2023 SAKE DIPLOMA INTERNATIONAL ＜Tasting Exam＞
JAPAN
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmai Daiginjoshu |
Omachi |
| ２ |
Junmaishu |
Yamadanishiki |
| ３ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ４ |
Junmai Daiginjoshu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
| ６ |
Imo (sweet potato) shochu |
Atmospheric distillation |
*Exam results for the exam location in Japan will be announced on November 6 at 17:00.
Examinee's number of those who successfully passed will be posted.
HONG KONG
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmai Daiginjoshu |
Omachi |
| ２ |
Junmaishu |
Yamadanishiki |
| ３ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ４ |
Junmai Daiginjoshu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
| ６ |
Imo (sweet potato) shochu |
Atmospheric distillation |
TAIWAN
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmai Daiginjoshu |
Omachi |
| ２ |
Junmaishu |
Gohyakumangoku |
| ３ |
Honjozoshu |
Gohyakumangoku |
| ４ |
Junmai Daiginjoshu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
| ６ |
Imo (sweet potato) shochu |
Atmospheric distillation |
SINGAPORE
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmai Daiginjoshu |
Omachi |
| ２ |
Junmaishu |
Yamadanishiki |
| ３ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ４ |
Junmai Daiginjoshu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
| ６ |
Imo (sweet potato) shochu |
Atmospheric distillation |
GERMANY
| Item |
Special Designation |
Rice Variety |
| １ |
Junmai Daiginjoshu |
Yamadanishiki |
| ２ |
Junmaishu |
Yamadanishiki |
| ３ |
Junmaishu |
Gohyakumangoku |
| ４ |
Honjozoshu |
Sasanishiki, etc. |
| Item |
Type |
Distillation Method |
| ５ |
Mugi (barley) shochu |
Vacuum distillation |
| ６ |
Imo (sweet potato) shochu |
Atmospheric distillation |
U.S.A.
| Item |
Special Designation |
Rice Variety |
| １ |
Daiginjoshu |
Yamadanishiki |
| ２ |
Junmaishu |
Gohyakumangoku |
| ３ |
Junmaishu |
Gohyakumangoku |
| ４ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
| ５ |
Imo (sweet potato) shochu |
Vacuum distillation |
| ６ |
Mugi (barley) shochu |
Atmospheric distillation |
