SSI International Sakasho Course

Course Introduction

 

SSI International conducts research on alcoholic beverages with a main focus on methods of providing Japanese alcoholic beverages, Sake and Shochu, to the world. Through educational campaigns, we aim to diffuse and expand Japanese sake and food culture internationally and to support, inherit, and develop relevant industries.

Aiming at nurturing human resources capable of promoting adequate knowledge of Japanese alcoholic beverages to consumers of various countries, we implement qualification tests and certify those who meet our standards as INTERNATIONAL KIKISAKE-SHI (SAKE SOMMELIER/SOMMELIERE).

 

International Sakasho Course Introduction

What is Master Sommelier of Sake (Sakasho)?

‘Sakasho’ is a specialist in sales promotion planning with advanced tasting ability. The ability is cultivated by basic training using odor and taste training, tasting by raw materials and manufacturing method of sake and shochu, and comparative tasting by type. In addition, a large number of tasting samples will be used in the seminar, and by intensively tasting these, we will realize the acquisition of sales promotion planning ability utilizing advanced tasting.

Curriculum

Approximately 18 hours for two consecutive days of training. We use many items including sake and shochu.
It is a fulfilling curriculum that includes basic training aimed at improving the sense of smell and taste, improving the ability to identify the characteristics of sake and shochu, and comparative tasting of alcoholic beverages.

 

What is an Examination Course?

A course where you can receive direct guidance from a full-time instructor with the teaching materials and experiences unique to attending the venue. Questions can be resolved immediately on the spot, and then aim to pass the exam.

Eligibility to take the exam: International kikisake-shi or International Shochu kikisake-shi (SSI INT’L certified)

Language: Traditional Chinese

Examination deadline: Within one year from the month following the date of attendance at the time of initial application

 

Semester

Semester	Time / Venue	Tutor
24 & 25 May 2025 2 Sessions (Sat & Sun)	24 May 2025: 09:00 - 19:00 (Including Lunch) 25 May 2025: 09:00 - 17:00 (Including Lunch) WA503 - Rm 503, 5/F, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon

Traditional Chinese study materials and exam; 16 hours of teaching

Workshop

Exam

Exam	Style	Time	Coverage
Paper 1 - 1st Exam	Written	50 mins	Basic knowledge of sake & Shochu
Paper 2 - 2nd Exam	Written + Tasting	50 mins	4 types of sake classification - Positioning map creation - Coaxial graph creation 4 types of shochu - Positioning map creation
Paper 3 -  3rd Exam	Written + Tasting	50 mins	Recognition of samples by raw material and manufacturing method of sake Recognition of samples by raw material and manufacturing method of shochu
Paper 4 -  4th Exam	Written	50 mins	Recognizing the deterioration of sake - Devising a method of serving Recognizing the deterioration of sake - Devising a method of serving

* Pass criteria: 70% or more correct answer rate for each exam

 

Date	Time	Last Enrolment Date
8 Jun 2025 (Sat)	10:00 - 15:00	18 May 2025

*Eligibility to take the exam: International kikisake-shi or International Shochu kikisake-shi (SSI INT’L certified)

Tuition Discount

Details	Terms
Early Bird Discount - HK$800	Successful enrolment at least 2 weeks before class commence
Group Discount - 9%	- 3 or more registered for the same course together (Add 3 quantity of the course and enter discount code: GROUP9%OFF during checkout)