Seminars・Examination
| Event date | undecided |
|---|---|
| Examination date | undecided |
※This year’s seminar was canceled due to the spread of coronavirus infection.
For 2021, we plan to hold it if possible based on the progress of the infection situation.
Venue: undecided：undecided
Fee
| Amount | Cost breakdown | What is included | |
| Seminar and Examination fee | ¥ 133,000 | ▷「SSI INT’L certified seminar to qualify for taking the examination of International Sake Lecturer (Examination fee and certification fee included): ￥133,000
| ① Examination fee and certification fee of SSI INT’L certified seminar to qualify for taking the examination of International Sake Lecturer ② Materials (textbook and sake) ③ two lunches |
Retake fee
If you fail or are absent, you can take the exam by paying the re-examination fee.
In that case, only the exam results that meet the passing criteria will be valid and you will be required to take only the exams that failed (Ex. 1st only, 3rd only, etc.) only within the period of holding the exam qualification.
The date of the first application is until the end of December 2021
￥25,000
The date of the first application is from January 1, 2022.
￥35,000
【Examination deadline】
Within 1 year from the month following the application date *
(* The application date is the date when the payment procedure is completed.)
Qualification
International Kikisake-shi (SSI certified)
Seminar and examination program
| Time | Content |
| 9:40-10:50 | The role and attitude for an International Sake Lecturer |
| 11:00-12:30 | Seminar Management |
| 12:30-13:30 | Lunch break |
| 13:30-15:30 | Classroom practice: Learning the four types of sake |
| 15:45-17:15 | Classroom practice: Pairing sake and cuisines |
| Time | Content |
| 9:30-10:30 | Seminar planning |
| 10:45-12:45 | What breweries want to tell International Sake Lecturer |
| 12:45-13:00 | Examination details |
| 13:00-14:00 | Lunch break |
| 14:00-15:00 | Tasting training 1 Fragrance materials and aqueous solution |
| 15:15-16:15 | Tasting training 2 Flavor and aroma |
| 16:30-18:00 | Tasting training 3 Deterioration |
| 18:00-19:30 | Break |
| 19:30-21:00 | Tasting training 4 Ingredients |
| Examination | Time |
| First examination | 9:30～10:20 |
| Second examination | 10:30～11:20 |
| Third examination | 11:30〜Evaluating sake after blind tasting |
| Time | Content |
| 9:40-10:50 | The role and attitude for an International Sake Lecturer |
| 11:00-12:30 | Seminar Management |
| 12:30-13:30 | Lunch break |
| 13:30-15:30 | Classroom practice: Learning the four types of sake |
| 15:45-17:15 | Classroom practice: Pairing sake and cuisines |
| Time | Content |
| 9:30-10:30 | Seminar planning |
| 10:45-12:45 | What breweries want to tell International Sake Lecturer |
| 12:45-13:00 | Examination details |
| Examination | Time |
| First examination | 9:30～10:20 |
| Second examination | 10:30～11:20 |
| Third examination | 11:30〜Evaluating sake after blind tasting |
Instructors
Undecided