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5th Annual
Sake Professional Course
Held in Japan from Jan. 21 to 25, 2008
Three Day Option (JPY 130,000)
Five Day Option (JPY 170,000)
Questions / Reservations = Contact John
Read Testimonials from Graduates
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John is also available for corporate sake seminars. A wide variety of formats are possible: in-house, at a sake pub, with food,
without, with lectures on a variety of sake-related topics. Please contact John for details.
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  Sake Professional Course 2008
SPECIFICS, OBJECTIVES, CONTENT: Sake is quickly growing in popularity, but there is a dearth of proper training and
education about it. Professionals and others with a deep interest need a source of accurate, thorough and useful information, plus an opportunity to leisurely and thoroughly
taste the wide range of sake available.
From the morning of Jan. 21 to the evening of Jan. 25 (2008), I will hold the fifth annual Sake Professional Course here in
Japan, focused in Tokyo, but with a two-day trip to the Osaka / Kyoto / Kobe area to visit four sake breweries. Open to anyone with an interest in sake, this course will provide the
environment for a focused, intense, and concerted training period. It will consist of classroom sessions on all things sake-related, followed by relevant tasting sessions, four sake
brewery visits, as well as exposure to countless brands and styles in several settings, both in comparison to other sake, and with food. Participants
will stay together at hotels in Tokyo and elsewhere. Lectures will take place in comfortable classrooms, and evening meals will be off-site at various sake-related establishments.
 The course is geared toward industry
professionals wishing to expand their horizons in a thorough manner into the world of sake, and will be fairly technical in nature, but anyone is welcome to participate. It will certainly be fun! The
course lectures and tastings will begin with the utter basics and will progress through and cover everything related to sake. There will be an emphasis on empirical experience, with plenty of exposure to a
wide range of sake both in class sessions and with evening meals.
 Day 1: Monday, January 21
Morning: Intro, Overview, Orientation, Sake Basics, Sake Production. Afternoon: Sake Types. Reading sake labels. The truth about temperature. Sake tasting. How to taste, what
to look for. Umami, Koku. Sake and food matching. History & Theory. Evening Dinner with sake at restaurant or sake pub.
Day 2: Tuesday, January 22
Morning: Rice types & milling. All about Yeast. Yamahai & Kimoto. Tasting Session.
Afternoon: SMV, acidity, amino acidity, "new" measurements. Pasteurization: to nama or not to nama. Evening: Dinner with sake at restaurant or sake pub.
 Day 3: Wednesday, January 23
Morning: "Da Funk."
Nigori-zake, aged sake, kijoushu, red sake, low alcohol sake, high alcohol sake, sparkling sake.
Afternoon: Sake History, Culture, Toji Guilds, Kurabito. Evening: Dinner with sake at restaurant or sake pub.
Day 4: Thursday, January 24
Off to the Osaka-Kobe-Kyoto area.
Morning: Arrive, visit the Kizakura brewery in Kyoto. (tentative). Afternoon: Visit the Gekkeikan museum in Kyoto. (tentative). Evening: Dinner with sake at restaurant or sake pub.
 Day 5: Friday, January 25
Morning: Visit Daimon Brewery in Osaka. (tentative)
Afternoon: Visit museums et al of large sake factories in Nada, Kobe. (tentative). Evening: Dinner with sake at restaurant or sake pub.
Location:
Classroom in building of Japan Central Brewer's Union
in Shimbashi, Tokyo. In other locations as available.
Pricing:
The cost for the three-day course, with all instruction,
materials, sake tasting, evening meals with sake, is JPY 130,000. Participation is limited to twenty (20) individuals. The cost for the five-day option, which includes the two
-day trip to visit breweries in the Osaka-Kobe-Kyoto area, is JPY 170,000. Please note that transportation, accommodations and morning/afternoon meals are not included. Participants will arrange their own air
transportation to Japan.
Testimonials:
Click here to read comments by past graduates of the Sake Pro Course.
For Questions or Reservations: Contact John
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