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> J.S.A. SAKE DIPLOMA INTERNATIONAL ＜Tasting Exam＞
J.S.A. SAKE DIPLOMA INTERNATIONAL ＜Tasting Exam＞
Please find as follows the list of items tasted at the tasting exam in each exam location.
JAPAN
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Yamadanishiki |
| ２ |
Honjozoshu |
Koshiibuki |
| ３ |
Junmai Ginjoshu |
Dewasansan |
| ４ |
Junmaishu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Awamori |
Atmospheric distillation |
28～34% |
*Exam results for the exam location in Japan will be announced on November 4 at 17:00.
Examinee's number of those who successfully passed will be posted.
Hong Kong
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Yamadanishiki |
| ２ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ３ |
Junmai Ginjoshu |
Dewasansan |
| ４ |
Junmaishu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Awamori |
Vacuum (reduced pressure) distillation |
28～34% |
Taiwan
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Yamadanishiki |
| ２ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ３ |
Junmai Ginjoshu |
Dewasansan |
| ４ |
Junmaishu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Awamori |
Vacuum (reduced pressure) distillation |
28～34% |
Singapore
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Yamadanishiki |
| ２ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| ３ |
Junmai Daiginjoshu |
Gohyakumangoku |
| ４ |
Junmaishu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Awamori |
Atmospheric distillation |
28～34% |
Germany
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Junmaishu |
Omachi |
| ２ |
Junmai Ginjoshu |
Omachi |
| ３ |
Junmai Ginjoshu |
Dewasansan |
| ４ |
Honjozoshu |
Manamusume |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Awamori |
Atmospheric distillation |
35～44% |
| ６ |
Imo(sweet potato) shochu |
Atmospheric distillation |
21～25% |
United Kingdom
| Item |
Category/Special Designation |
Rice Variety |
| １ |
Tokubetsu junmaishu |
Yamadanishiki |
| ２ |
Junmai Daiginjoshu |
Omachi |
| ３ |
Junmai Daiginjoshu |
Gohyakumangoku |
| ４ |
Honjozoshu |
Dewasansan |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Imo(sweet potato) shochu |
Atmospheric distillation |
21～25% |
United States of America
| Item |
Special Designation |
Rice Variety |
| １ |
Tokubetsu junmaishu |
Yamadanishiki |
| ２ |
Junmai Daiginjoshu |
Omachi |
| ３ |
Junmai Daiginjoshu |
Gohyakumangoku |
| ４ |
Tokubetsu Honjozoshu |
Gohyakumangoku |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Imo(sweet potato) shochu |
Atmospheric distillation |
21～25% |
France
| Item |
Special Designation |
Rice Variety |
| １ |
Junmaishu |
Gohyakumangoku |
| ２ |
Junmai Daiginjoshu |
Yamadanishiki |
| ３ |
Tokubetsu junmaishu |
Gohyakumangoku |
| ４ |
Honjozoshu |
Yamadanishiki |
| Item |
Type |
Distillation Method |
Alcohol Content |
| ５ |
Mugi (barley) shochu |
Atmospheric distillation |
21～25% |
| ６ |
Awamori |
Atmospheric distillation |
35～44% |
