Successful candidates will be able to list the principal categories of sake, state their defining characteristics, and know the key principles involved in the storage and service of sake. They will consequently be in a position to answer questions and provide recommendations for the service of sake.
The qualification introduces candidates to:
Main Sake ingredients
Main production steps
Principal categories and grades of sake
Speciality styles of sake
Controlled production steps
Japanese labelling terms
Storage and service
Principles of food and sake pairing
Social and health issues
To gain the Level 1 certification, students will need to successfully complete a multiple choice exam with 30 questions.