Japanese Sake -All You Need to Enjoy the World of Sake-

You will understand clearly the process of sake making, also ingredients and their roles.

The main ingredient of sake. Rice is the staple food for Japanese people and all rice grown in Japan is short-grain. There are many kinds of "sake rice" which is only to make sake.

80% of sake is water. Water itself is different from region to region. All breweries have their own water resource and it is one of the key elements for sake's characteristic. Water in Japan is relatively soft, which is suitable for sake making.

Koji is a magical mold which converts starch of rice into glucose. (sugar) Alcohol cannot be produced without sugar.

Yeast makes alcohol and carbon dioxide from sugar. There are many yeasts for making sake in Japan.

This is very important because it affects the flavor, quality, and also price of the sake. You'll understand the components of rice, and the meaning of rice polishing.

A deeper insight of rice polishing after understanding the basic meaning of rice polishing. Higher polishing (smaller rice grain) means more premium and people often take it as "good", but tasty or not tasty should be totally subjective.

Sake is made with nature. Lots of microorganisms and enzymes are involved with sake making. It takes sometimes nearly two months to complete.

Sake is not transparent when it's made. Carbon-filtration has something to do with the transparent color. It darkens as storage condition is not good and also aging.

Introduction of Section 3.  It is important to understand the sake special designation system because it affects sake's characteristics, flavor, and also price.

You'll understand the differences of each designation. There are eight designations or classifications, Tokutei-meisho-shu. Designation can tell brief flavor tendencies, but cannot tell flavor of the sake because ingredients, brewing techniques or methods, knowledge of brewers, facility conditions, climate, and everything affect the flavor, and designation is just one of the elements.

You'll understand the requirements and typical characteristics of each designation. This influence sake's price and image whether it's premium or not etc., but please note that they are all essentially subjective and you are the one who decides what you like in the end.

The differences of premium sake (sake with special designation or Tokutei-meisho-shu) and table sake (Futsu-shu) and their market share.

Important terms to know sake types. The designations and these words will make your vision of sake wider.

Additional sake terms which even boost your sake level. You'll have broader images for types of sake.

Introduction to Section 4.  Sake Vessels, Sake Temperatures, How to warm sake, and Sake Manners.

Knowing the names of sake cups, containers in Japanese, and proper ways to use them. Changing temperature is a unique and very enjoyable part of sake, and understanding the principle of this is important.  How to warm sake properly without using a special devise, and sake manners.

You'll understand the recommended temperature to enjoy sake depending on its type and characteristics, also serving size.

A deeper part of sake temperatures. Knowing the names for serving temperatures, and also typical effects occurred by changing temperatures.  You don't have to remember all the temperature names. Understanding the idea is more important in this lecture.

Learning two different ways to warm sake. Names of warming tools.

Imagine you are in a Japanese style drinking party. Keeping the manners in mind may help you, though, it does't matter when everyone is drunk.

Points to check when tasting and evaluating sake. This will make your tasting note very clear. Try lots of sake and find your favorite type.

Understanding SMV or Sake Meter Value which measures the density of sake compared to water. You'll learn the roles of dryness, sweetness, and acidity of sake. SMV is an indicator, but cannot tell the whole thing because other elements especially acidity also affect how you feel.

Umami is one of the five basic tastes. Sweetness, sourness, saltiness, bitterness, and Umami. Sake is abundant in umami as well as other fermented ingredients and foods. Japan is a country with a full of umami taste. Umami enhances the flavor of food and drink. Umami itself is a taste, but what’s remarkable is that it brings out the flavor of other ingredients.

Understanding the principle of sake food pairing with typical examples.

Learn how to store sake properly. It never becomes undrinkable, but knowing the basics will help your sake last longer without damaging its flavors.

Knowing the general idea of shelf life of sake and unpleasant flavor changes. Understanding the best way to store in order to keep its original characteristics.

Understanding the effect of ultraviolet rays to sake and the best way and temperature to store in order to keep its original characteristics.

Understanding the dynamics of domestic and international sake market. Catching up with the recent movements in the world of sake.

Understanding the dynamics of the domestic sake market.

Understanding the dynamics of the international sake market.

Finding out the latest international movements in the world of sake. People today not only enjoy sake but also make sake outside Japan. Sake is definitely becoming an international interest.

Thank you very much! This is the final message from me to appreciate your enrollment.  No Sake No Life! Kanpai!