In this course, participants receive comprehensive information about the history, ingredients, classification, production and sensory properties of sake and shochu. Through a four-stage plan, participants have the opportunity to discuss the learning material in depth with lecturers and other participants and to work independently in the meantime. With over 40 samples of sake & shochu as well as exam exercises, participants are prepared for the J.S.A. SAKE DIPLOMA INTERNATIONAL exam. The lessons are mainly held in English. The workshop and the exam are included in the course fee.

Dates: from 11 August to 13 October 2025 (registration deadline: 1 August)

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