The newest certification in sake is also sake’s most ambitious. The WSET Level 3 Award in Sake tries to go beyond what other sake courses (in English) offer, by going further in-depth into sake’s raw materials, production methods and processes, as well as creating the WSET’s industry-standard, Systematic Approach to Tasting, specifically for sake.
Nothing can beat going to Japan and visiting real sake breweries, seeing for yourself how sake is made. But if you want a good basis for embarking further into your sake journey, then this course may be the ticket.
I am honoured to teach the first WSET sake course in Vancouver, BC., along with my dear sake colleague, Marcus Pakiser, recent awardee of Sake Samurai, we will teach the course together. Between us, we have over 30 years experience in sake–both of us have made sake commercially so we understand the processes implicitly, and we share a deep appreciation for learning and sharing our sake knowledge.
This will be the first WSET sake certification course in Western Canada. If you’re interested in becoming one of the first in BC to receive the certification and learn from one of only 60 of Sake Samurai in the world, you can find out more via Vinoscenti’s website, or feel free to contact me. Dates for the first certification will be March 11-13, 2016 with exam a week later.
The 3-day intensive will include a visit to YK3 Sake Brewery, a local producer of sake in Richmond, BC. A real Toji–master sake brewer–runs this brewery. This will help ensure students truly understand how sake is made–a rare opportunity.
Join us for what is sure to be a great sake adventure!
I was fortunate to be featured in last Sunday’s Ming Pao Newspaper in Vancouver. The Ming Pao is one of the largest Chinese daily newspaper chains based in Hong Kong, with overseas outposts at several major Canadian cities.
I recently received my Level 3 Award in Sake by the WSET, one of the world’s largest wine/spirits educators based in London, England, with schools that offer certifications across the globe. Being the first female in Canada to pass the examinations, the newspaper wanted to ask me some key questions about sake. I will be teaching the course as well, and hope to set something up in Vancouver.
I was happy they focused on how sake can be paired with food outside the realm of Japanese. Chinese food, in particular, goes wonderfully with sake. Because sake has so much umami–the 5th flavour/sense–and Chinese food has great amounts of umami–natural or sometimes added (msg)–the two elements match exquisitely.
Ah, Dim sum with a nice junmai ginjo or a sturdy junmai!
Steamed Chicken’s feet, a dim sum standard which I love, pairs nicely with Shichihonyari Gin Fubuki Junmai, a new offering in the BC market. Instead of warm tea, try a warm version of Fuji Takasago Yamahai Junmai Ginjo with dumplings like har gow or sui mai and don’t forget the cheung fun–a steamed rice noodle wrapped in shrimp, beef, or mushroom variations, topped with a light kiss of oil and soy sauce.
The article also talks about how sake goes well with pizza–yes that’s right, pizza!
Sake is extremely versatile and with less than a third of the acidity of wine (some experts say lesser), the ability to match all manner of international foods with sake is endless.
All this talk of sake and food is making me hungry!