Vol.2
Ⅴ Classification according to flavor characteristics (4 types)
1. Characteristics of Kun-shu , or the aromatic type
2. Characteristics of So-shu , or the airy and velvety type
3. Characteristics of Jun-shu , or the full-bodied type
4. Characteristics of Juku-shu , or the matured type
VI Tasting
1. Tasting as a Kikisake-shi
2. Evaluating quality
3. Extracting individuality
4. Identifying an appropriate price (balance between quality and price)
5. Thinking of ways to serve and preparing advertising messages
6. Examples of tasting comments
7. Deterioration of sake
Ⅶ Services
1. Knowledge of Services
2. Storage and Management
3. Containers (bottles)
4. Serving temperature
5. Sake vessels
6. Combinations with dishes
7. How to serve sake in accordance with the classification according to flavor characteristics(4 types)
Sake Sales Promotion
1. Classification according to consumer groups
2. Seasons
3. Cuisine type
4. Classification according to flavor characteristics (4 types)
Reference materials
1.Prefecture-specific Sake vessels
2.A special product and local cuisine according to the area of Japan
3.About “24 sekki “(solar term)
4.Abouto Correlation between annual events and food & Beverage