HSBV-310: Introduction to Sake

This introductory sake course provides a foundational understanding of Japan's traditional and modern sake, covering its history, cultural significance, and essential terminology. Students will gain practical knowledge in proper service, including storage, temperature, glassware, and basic food pairing principles, as well as insight into farming and production fundamentals such as rice cultivation, polishing, water quality, and fermentation. Through guided tasting and applied learning, participants will develop the ability to identify key styles and quality indicators. Successful completion of the course leads to a Level One Sake Certification, recognizing a baseline of professional competency in sake knowledge and service.