Sake is a confusing subject for many. This sake resource aims to make the subject easier to understand by breaking down all aspects of sake into individual elements. Access is free, just create an account by clicking the blue icon in the top right corner. We appreciate your support in keeping this resource available to all.
CLICK EACH PICTURE BELOW FOR MORE INFORMATION
The below study guides are master level, deep dives into each subject. We appreciate your support in keeping this resource available to all.
These classes range from entry to advanced level information to expand students' knowledge of the world of sake.
All live classes will be conducted through Zoom. Upon registering you will receive a link by email with login details. Class recordings will be uploaded within two weeks of the live course and available to all on our YouTube Channel. We appreciate your support in keeping this resource available to all.
This class will build upon what we discussed in Sake 101. Great for beginners or anyone wanting to freshen up on their sake knowledge.
ALL ABOUT RICE
This is an in depth class all about rice. We will discuss anatomy, production, preparation, and break down the most common rice varieties used for sake production.
ALL ABOUT KŌJI
This is an in depth class all about kōji. We will discuss all things kōji from what it is, how it is made, and how it affects the sake.
ALL ABOUT FERMENTATION
This is an in depth class all about fermentation. We will discuss starters, building the moromi, fermentation, optional finishing techniques, and the common styles of sake produced.
This is an in depth class all about sake regionality. In this class we will discuss the major sake production regions along with influencing factors such as climate, local ingredients, guilds, and more.