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Remarks: Various course and exam combinations, suitable for SSI Kikisake-shi International/ WSET L3 Sake/ SSI Sakashou International graduates. Certification fee (for students who have fully passed the exam): HK$1,500

JSA Sake Diploma International

HK$1,800.00
HK$1,800.00
Sale Sold out
Exam
Semester
Exam Preparation Class

Course Introduction

 

Since its foundation in 1969, the Japan Sommelier Association (J.S.A.) has been furthering better understanding of wine and other beverages and for their promotion in Japan.

Today, the world surrounding washoku (Japanese food meeting the standards and essence of the dietary culture of Japan) and sake/shochu is changing as never before. UNESCO's recognition of washoku as an Intangible Cultural Heritage in 2013 has sparked an international rise in popularity and the number of Japanese restaurants are increasing in all major cities across the world. Culinary tech-niques of washoku are being incorporated by chefs overseas regardless of the cuisine and their restaurants have sake/shochu in their wine lists.

For Japanese cuisine to be served to meet this increasing interest overseas and at even higher standards, we see a need for sommeliers and those in related professions to gain more knowledge and a deeper understanding of sake/shochu and to improve their sommelier skills of sake/shochu. Thus, we have launched a new certification, J.S.A. Sake Diploma International, which is a qualification for sake/shochu.

To provide an extensive source of information worldwide - specifically from the standpoint of a sommelier, we have compiled the J.S.A. Sake Diploma textbook in both Japanese and English. The new exam will be conducted in both Japanese and English. Together with this textbook, we will be introducing and spreading the information on a global scale.

3 Attractive Features:

  1. Sake-brewing techniques and processes
    Chapter 1: What is Sake? the main ingredients of sake — rice and water;

    Chapter 2: Different Types of Sake and Their Production Process, detailed scientific approach to techniques and process unveiling the wondrous drink.

  2. Theoretical / systematic approach to sake tasting
    In Chapter 4: Tasting Sake, the structure of the wine tasting process, such as Appearance, Nose, Palate and Conclusion, are applied to sake tasting.
     
  3. Sake and food pairing theory with extensive guide for international cuisinesIn Chapter 6: Sake and Food, pairing ideas (Japanese and cuisines of the world) are suggested by Shinya Tasaki (president of J.S.A. and A.S.I. Best Sommelier of the World 1995).

Regular Course Coverage

Part 1 -- Sake production, ingredients, Sake history and development, Main Sake Production region, Sake tasting

Part 2 -- Sake Service and storage, Sake pairing, Shochu Production & service, Shochu tasting (2 sake pairing dinner are included)

Semester

 Semester Date / Time Tutor

[Weekend Class]

7 Jul - 22 Sep 2024

12 Sessions (Every Sun)

14:00 - 18:30



WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon

Micky Chan

Peter Chow

Ivan Lo

[Weekday Class]

8, 11, 15, 22, 25 & 29 Jul,

5, 8, 12, 19, 22 & 26 Aug,

2, 5, 9, 12, 16 & 23 Sep 2024

18 Sessions (Mon & Thu)

19:00 - 22:00



WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon

Micky Chan

Peter Chow

Ivan Lo


*English Study materials & Examination

Weekend Class

 Date / Content Tutor 

7 Jul 2024 (Sun)

  • Introduction of JSA
  • Exam Format
  • Sake Definition & History

Peter Chow

14 Jul 2024 (Sun)

  • Ingredients
  • Introduction of Prefectures

Peter Chow

21 Jul 2024 (Sun)

  • Rice Preparation
  • Mirco-organisim
  • Introduction of Prefectures

Peter Chow

28 Jul 2024 (Sun)

  • Koji Making
  • Introduction of Prefectures

Peter Chow

4 Aug 2024 (Sun)

  • Shubo
  • Introduction of Prefectures

Micky Chan

11 Aug 2024 (Sun)

  • Sandan-Jikomi
  • Moromi
  • Introduction of Prefectures

Micky Chan

18 Aug 2024 (Sun)

  • Joso
  • Process after Joso
  • Yeast
  • Introduction of Prefectures

Ivan Lo

25 Aug 2024 (Sun)

  • Toji Guild
  • Service of Sake
  • Introduction of Prefectures

Ivan Lo

1 Sep 2024 (Sun)

  • Introduction of Prefectures
  • Sake Revision

Micky Chan

8 Sep 2024 (Sun)

  • Shochu Definition & History
 Ivan Lo

15 Sep 2024 (Sun)

  • Types of Shochu
  • GIs & Labelling Rules

Micky Chan

22 Sep 2024 (Sun)

  • Shochu Revision
  • Mock Exam
 Ivan Lo


Weekday Class

 Date / Content Tutor 

8 Jul 2024 (Mon)

  • Introduction of JSA
  • Exam Format

Peter Chow

11 Jul 2024 (Thu)

  • Sake Definition & History
  • Sake Brewing Rice

Peter Chow

15 Jul 2024 (Mon)

  • Introduction of Sake Brewing Rice
  • Water
  • Introduction of Prefectures

Peter Chow

22 Jul 2024 (Mon)

  • Rice Preparation
  • Introduction of Prefectures

Peter Chow

25 Jul 2024 (Thu)

  • Mirco-organisim
  • Koji Making
  • Introduction of Prefectures

Peter Chow

29 Jul 2024 (Mon)

  • Shubo Making
  • Introduction of Prefectures

Peter Chow

5 Aug 2024 (Mon)

  • Different Style of Shubo
  • Introduction of Prefectures

Micky Chan

8 Aug 2024 (Thu)

  • Sandan-Jikomi
  • Introduction of Prefectures

Micky Chan

12 Aug 2024 (Mon)

  • Joso
  • Process After Joso
  • Introduction of Prefectures

Micky Chan

19 Aug 2024 (Mon)

  • Yeast
  • Introduction of Prefectures
 Ivan Lo

22 Aug 2024 (Thu)

  • Toji Guild
  • Introduction of Prefectures
 Ivan Lo

26 Aug 2024 (Mon)

  • Service of Sake
  • Introduction of Prefectures
 Ivan Lo

2 Sep 2024 (Mon)

  • Introduction of Prefectures
  • Sake Revision

Micky Chan

5 Sep 2024 (Thu)

  • GIs & Labelling Rules
  • Introduction of Shochu
 Ivan Lo

9 Sep 2024 (Mon)

  • History of Shochu
 Ivan Lo

12 Sep 2024 (Thu)

  • Types of Shochu

Micky Chan

16 Sep 2024 (Mon)

  • Revision

Micky Chan

23 Sep 2024 (Mon)

  • Mock Exam
  • Tasting Practice
 Ivan Lo

Exam Preparation Class

 Semester  Time / Venue Tutor 

25 Sep - 27 Sep 2024

3 Sessions (Wed - Fri)

19:00 - 22:00

WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon

Micky Chan

Ivan Lo

*English Study materials & Examination

Exam

  • The exam consists in 2 parts and is conducted on the same day.
    1. Written exam
    2. Tasting exam / Short essay exam
  • Questions for the exam are mainly taken out of the English version of J.S.A.SAKE DIPLOMA Textbook.
  • Questions and answers are all in English.
  • Students can choose to enroll the exam directly or join our course before exam.
  • Certification fee (for students who have fully passed the exam): HK$1,500
  Style Time Content

Paper 1

Written

60 mins

 Around 100 questions

Paper 2

Tasting

40 mins

 Tasting of 4 Sake, 2 Shochu and/or Awamori

Paper 3

 Written 20 mins 2 Short Essay Questions

 

 Date Time Last Enrollment Date

6 Oct 2024 (Sun)

10:00 - 12:30

 5 Sep 2024

Tuition Discount

 Details Terms

Course + Exam Preparation Class
10% off

 Enroll course and exam preparation class at the same time to enjoy automatic discount

FAQs

Refund Policy

All fee and expenses are not refundable after order confirmation. If you need to refund for a specific reason before course commence, please provide relevant proof and contact us by email at enquiry@hkwineacademy.com

Adverse Weather Policy

If Typhoon Signal No. 8 or Black Rainstorm Warning is in force after 7:00 a.m. - the morning events that starts before 2:00 p.m. will be cancelled 11:00 a.m. - the afternoon event that starts between 2:00 p.m. and 6:00 p.m. will be cancelled. 4:00 p.m. - the event that starts from 6:00 p.m. will be cancelled. The academy will re-schedule the event. If participants cannot join the event on the re-scheduled date, event fee will be refunded. When Typhoon Signal No.8 or above is hoisted during the event, the event must be terminated immediately and the Academy will arrange all participants to leave the venue. When Black Rainstorm Warning is in force, all participants of the event are advised to stay where they are until the warning signal is lowered.

Who are your instructors?

All our WSET® course lecturers had undergone the WSET® Educator Training Program, and only Certified WSET® Educators will teach courses above the Foundation level. Guided tasting courses are led by tutors with specific experience.

What is the class size?

Our maximum class size：

Level 1：22 人

Level 2： 14 人

Level 3： 14 人

Absent Arrangement

We will try to arrange you to fit into another class of the same course to make up for the absent class. However according to the class size, wine tasting samples may be allocated at last priority. For better preparation, please let us know your absent arrangement as soon as possible.

Why Hong Kong Wine Academy?

Quality, Independent, and Commitment is our motto.

Hong Kong Wine Academy is independent from wine trade and committed to offer high quality wine courses at reasonable price. All our WSET® course lecturers had undergone the WSET® Educator Training Program, and only Certified WSET® Educators will teach courses above the Foundation level. A single lecturer is assigned to follow the whole course for consistency. Also wine samples are carefully selected to reflect specific requirements of different courses.

What is the Wine & Spirit Education Trust (WSET® )?

WSET® was founded in UK in 1969 to promote, provide and develop high quality education and training in wine and spirit industry. Since then, WSET® has grown into the foremost international awarding body in the field of wines and spirits. Recently, there are increasing number of consumers and enthusiasts attending the WSET® courses with the desire to enhance their knowledge. Hong Kong Wine Academy is a WSET® Approved Program Provider and is authorized to offer WSET® courses.

Are there any prerequisites for taking the WSET® courses?

No. However, we recommend those who intend to take the Intermediate Certificate course should have basic knowledge in wine and spirit, and those who intend to take the Advanced Certificate course should have good knowledge in wine and spirit.

Can the courses be taught in other languages?

Yes. In addition to Cantonese, we also teach courses in English and Mandarin on ad hoc based.

Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。