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Sake Academy

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Sake Sommelier
ISP – Introduction to Sake Professional

ISP – Introduction to Sake Professional

Foundation Course for Beginners: If you are interested in sake and would like to build a solid foundation of knowledge, ISP is the ideal starting point.

What You Will Learn: What is sake?, The sake production process, Major sake styles and classifications, How to taste and evaluate sake, How to confidently select and recommend sake

Tasting: Minimum of 6 representative sake samples

Duration: 1 Day

Certification: Introduction to Sake Professional Certificate (SSA), Official Certification Pin from the Sake Sommelier Association

Tuition Fee: VND 5,000,000 (VAT excluded)

CSS – Certified Sake Sommelier

CSS – Certified Sake Sommelier

Advanced Course for Industry Professionals : Designed for F&B professionals, sommeliers, bartenders, buyers, importers, and anyone pursuing sake professionally.

What You Will Learn: In-depth understanding of sake production and classification, Professional tasting techniques, Food pairing with sake, Applications in restaurants, hotels, and retail environments, Professional knowledge for career development

Tasting: Minimum of 15 sake samples

Duration: 2 Days

Certification: Certified Sake Sommelier Certificate (SSA), Official Certification Pin from the Sake Sommelier Association

Tuition Fee: VND 16,000,000 (VAT excluded)

Matsumoto Hiroshi

Matsumoto Hiroshi

34 age, HaNoi Course ISP

Master Matsumoto Hiroshi is a leading expert in traditional Japanese brewing. Born into a historic sake-brewing family in Niigata, he has spent over a decade traveling the world to share the profound philosophy of Sake Culture, flavor profiles, and the precise art of food pairing.

Mr. Nguyen Ngoc Bich

Mr. Nguyen Ngoc Bich

28 ages, HCM Course CSS

Ms. Nguyen Hoang Anh is one of the few female Sake Educators in Vietnam certified by the London Wine & Spirit Education Trust (WSET). With deep passion and elegant tasting skills, she specializes in guiding students through the intricate chemistry of Sake classification, serving temperatures, and cross-cultural food pairings.

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