Sake Sommelier Association

Sake Sommelier Association
Association Logo
Founded 2006
Type Educational organisation
Focus Understanding, education and appreciation of Japanese sake
Location
Services Sake education
Website www.sakesommelierassociation.com

The Sake Sommelier Association (SSA) is an independent non profit organisation formed to develop the understanding, education, and appreciation of Japanese sake.[1] Created by sommelier Xavier Chapelou and sake expert Kumiko Ohta in 2006 in London, it is the first organization in the United Kingdom to offer sake education outside Japan, and provides Sake Sommelier certification in a number of countries worldwide, particularly across Europe and Asia.[2]

Objective

The association's objective is to strive to develop global education and awareness of sake to increase opportunities for students to learn the cultural history of sake, and to advance the success of sake demand and consumption on a global scale. The association offers sake courses for professionals in the drinks industry, as well as for those who are just interested in learning more about Japanese sake.

The course is aimed at those wishing to become qualified to work with sake in a professional capacity, or to teach others about sake. Course material focuses on understanding the culture behind the drink, knowledge of sake manufacturing methods, history of how sake developed in Japan, and learning to distinguish the different types and categories of sake by smell and taste.[3]

Sake Sommelier Courses

The Sake Sommelier Association currently offers three courses:

  • The Introductory Sake Professional is a two hour course that covers sake etiquette, its ingredients, and the production methods. The course is primarily aimed at professionals working in the hospitality or service industry or those who import or sell sake.
  • The Certified Sake Sommelier is a two day long course that offers professional Sake Sommelier qualification, and was the first such qualification to be developed and offered in the UK. It is aimed at those who wish to become professionally qualified sake sommeliers.

The course is formed of two parts:[4] Module 1: the Introductory Sake Sommelier - which covers the basics; similar to the Introductory course but in greater detail, and Module 2: the Certified Sake Sommelier - which covers the wider aspects of the sake industry. The Certified Sake Sommelier is an entry-level qualification in sake, taught and recognized by the SSA and after successful completion of the course, participants become qualified Sake Sommelier with the SSA, and are given a "Certified Sommelier" lapel pin bearing the SSA logo.

  • The Advanced Sake Sommelier takes place in Japan and is conducted as a tour of various breweries and sake related locations. The course is run over the course of about four days, and as well as visits to breweries and in-depth study, it also encourages the students to enjoy the atmosphere of traditional Japanese ryokan accommodation, and high quality eateries.

Franchise

The sake education courses offered through the Sake Sommelier Association are provided world-wide, including Italy, Austria, Singapore, Hong Kong, Netherlands, France, Spain, China and Norway.[5][6]

London Sake Challenge

The association has founded and organised the London Sake Challenge, an annual sake competition held in Harrods.[7] The first competition was held on 20 August 2012.

See also

References

  1. ↑ EAT-JAPAN - Sake Navigator and Certified Sake Sommelier Courses Held in London
  2. ↑ Decanter.com - First UK sake sommelier exams set for London
  3. ↑ Wacky rices - A Sake Sommelier Course
  4. ↑ eatout - SAKE SOMMELIER COURSES LAUNCH IN THE UK Archived 2 October 2011 at the Wayback Machine.
  5. ↑ "Sake sommeliers and tastings growing in popularity". Yahoo! Singapore news. 26 September 2012.
  6. ↑ "map". Sake Sommelier Association. Archived from the original on 16 February 2013.
  7. ↑ "Sake Sommelier Association launches London Sake Challenge". Harpers. 7 June 2012. Archived from the original on 20 April 2013.
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