Successful candidates will be able to describe the characteristics of the principal sake categories and give information on the key factors influencing style, quality and value. They will consequently be in a position to advise management, to answer customer queries authoritatively, and to make informed selections of sakes in a variety of situations.
Main sake ingredients
Fermentation and maturation
Categories of sake
Other important labelling terms and indicating style
Kanji that commonly appear on labels
Key ingredients and techniques that influence the style and quality
Key commercial and social factors that influence style, quality and price
Storage and service
Principles of food and sake pairing
Legal, social, health and safety issues
Characteristics of the principle categories of sake
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