Introduction
Those who are needed now are “Kikisake-shi”: The ability of providers is important precisely because it is a value-added produ7ct.Basic knowledge of various alcoholic beverages, food with palatability and beverages
I Basic knowledge of alcoholic beverages
II Product characteristics of main alcoholic beverages and palatability foodsBasic knowledge about sake
I Raw materials
II Production method
III Indications
IV History
V Classification according to flavor characteristics (four types)
VI Tasting
VII Services Sake Sales Promotion
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