Sake General Discussion

The 2026 Japan Sake & Shochu Academy will take place from February 16 to 20, 2026, in Tokyo.

This is an advanced course organized by the Japan Sake and Shochu Makers Association, supported by the National Tax Agency and the National Research Institute of Brewing.

The course offers an immersive experience into sake and shochu culture, production, and tasting. As a graduate of 2020 Academy I can only recommend the course.

Applications are now open. Follow this link for full details and registration. Kampai!

Curious about studying sake? Join WSET School London for a one-hour webinar to explore WSET's full spectrum of sake qualifications – from Level 1 through to Level 3.

The first two levels are offered at our school.

The session will begin with a brief introduction to what sake is, before diving into the structure, content, and assessment of each WSET course.

A sake educator will share expert insights into how the tasting techniques and learning outcomes evolve across the qualifications. You’ll also hear from a student who has completed all three sake qualifications reflecting on the journey.

Whether you're considering your first step into sake education or looking to progress further, this session will help you choose the right level and understand what to expect.

To mark World Sake Day today (01 October) 🍶🎉, it’s a special moment to reflect on the remarkable achievement earned by traditional Japanese sake brewing last year: official UNESCO Intangible Cultural Heritage recognition. At the end of 2024, UNESCO unanimously added “Traditional knowledge and skills of sake-making with koji mold in Japan” to its prestigious list, spotlighting both the deep-rooted tradition and the living, evolving craft behind sake.

What makes this recognition so meaningful is the centuries-old process itself. Sake has been brewed for over 500 years using meticulous techniques—steaming rice 🍚, cultivating koji mould 🟡, fermenting the mash—methods shaped by local climates and handed down through apprenticeships. The “toji” (brew masters) and “kurabito” (brewery workers) form tight-knit teams 🤝, ensuring the precise care required at every step. Even as mass production exists, these traditional practices keep thriving thanks to regional pride, strong communal ties, and new generations learning the…