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2024 Sake Diploma International ＜Exam Result announcement>
J.S.A. would like to congratulate the successful examinees who pass the 2024 SAKE DIPLOMA International exam.
The list of examinee’s number is as follows :
＜by order of examinee's number＞
- 21SE055
- 22SE058
- 22SE080
- 23SE012
- 23SE065
- 23SE066
- 23SE069
- 23SE072
- 23SE079
- 24SE002
- 24SE003
- 24SE005
- 24SE006
- 24SE007
- 24SE010
- 24SE017
- 24SE019
- 24SE023
- 24SE027
- 24SE034
- 24SE037
- 24SE038
- 24SE041
- 24SE042
- 24SE045
- 24SE046
- 24SE048
- 24SE049
- 24SE050
- 24SE053
- 24SE055
- 24SE063
- 24SE066
- 24SE067
- 24SE071
- 24SE077
- 24SE079
- 24SE082
- 24SE083
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., U.K., Germany, Hong Kong, Taiwan, and Singapore, please contact the accredited program provider at each site after November 12.
2024 SAKE DIPLOMA INTERNATIONAL ＜Tasting Exam＞
JAPAN
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Junmaishu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
*Exam results for the exam location in Japan will be announced on November 1 at 17:00.
Examinee's number of those who successfully passed will be posted.
HONG KONG
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Junmaishu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
TAIWAN
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Ginjoshu |
Dewasansan |
| ２ |
Junmai Ginjoshu |
Yamadanishiki |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Junmaishu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
SINGAPORE
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Junmaishu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
GERMANY
| Item |
Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmaishu |
Yamadanishiki |
| ４ |
Tokubetsu Honjozoshu |
Sasanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
United Kingdom
| Item |
Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Tokubetsu Honjozoshu |
Sasanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
United States of America
| Item |
Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Ginjoshu |
Dewasansan |
| ３ |
Junmai Ginjoshu |
Yamadanishiki |
| ４ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Imo (sweet potato) shochu |
Atmospheric distillation |
25% |
| ６ |
Kokuto(brown sugar) shochu |
Vacuum distillation |
25% |
