Introductory Sake Professional (ISP)

Gain a clear, step-by-step understanding of the sake production process—from rice polishing and washing through fermentation and pressing. You’ll learn how sake differs fundamentally from wine and beer, and why those differences matter in the glass.

Explore the rich cultural heritage behind Japan’s national beverage. You’ll gain insight into sake’s origins, its connection to Shinto traditions and seasonal celebrations, and how sake has evolved into the dynamic global category we see today.

Develop a structured approach to tasting sake professionally. You’ll practice evaluating aroma, flavor, texture, and balance using a guided methodology that builds confidence whether you’re in hospitality, retail, or simply exploring sake more deeply.

Learn the essential customs and professional standards for presenting and serving sake with confidence and cultural awareness. You’ll explore traditional pouring etiquette, appropriate glassware and vessels, and best practices for restaurant and hospitality settings.

Discover how temperature dramatically affects sake’s aroma and texture. You’ll learn when to serve chilled, room temperature, or gently warmed, along with best practices for storage, handling, and maintaining product quality in both home and professional settings.

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​Explore why sake is one of the most versatile beverages at the table. We’ll cover core pairing principles and walk through real-world examples that work across Japanese and non-Japanese cuisines