Sake 101

About This Course

Sake is more than a drink, it’s a reflection of Japanese tradition, craftsmanship, and hospitality. This course is designed for food and beverage professionals who want to confidently serve, describe, and pair sake with food. Whether you’re guiding a guest through the menu or enhancing your beverage knowledge, understanding sake will elevate the experience you deliver.

From its historical roots and brewing methods to flavour profiles, service rituals, and storage practices, this course gives you the practical knowledge to treat sake with the care and respect it deserves.

In this course, you will learn:

• The history and cultural significance of sake in Japan and hospitality

• How sake is made, including key ingredients and brewing stages

• The main types and classifications of sake (Junmai, Ginjo, Daiginjo, etc.)

• How to taste sake, recognise flavour profiles, and describe it to guests

• Principles of food pairing to recommend sake with confidence

• Traditional and modern service techniques, etiquette, and guest interaction

• Proper storage practices and how to handle common guest questions

Each chapter includes a short quiz, with a final assessment at the end of the course. On successful completion, participants will receive a certificate in “Sake 101.”

Course Curriculum

5 Chapters

Chapter 1 - The History of Sake

Explores sake’s ancient origins, its evolution through Japanese history, and its role in culture and ceremonies. Introduces essential sake terminology and explains why sake remains important in modern F&B.

Chapter 2 - How Sake Is Made

Details the key ingredients — rice, water, yeast, and koji mould — and explains each stage of the brewing process, from rice polishing to fermentation and bottling. Clarifies different sake classifications like junmai, ginjo, and daiginjo.

Chapter 3 - Sake Profiles and Tasting

Teaches how to identify sake flavours, aromas, and textures. Covers basic tasting techniques, key flavour elements, and food pairing principles to guide guests through the perfect match.

Chapter 4 - Serving and Storing Sake

Covers traditional and modern serving methods, correct glassware and temperatures, and storage practices to maintain quality. Also explains how to confidently answer guest questions about sake.