Kindle版 NIHONSHU-NO-MOTOI【Ver.English】



SSIインターナショナルでは、提携加盟団体である特定非営利活動法人FBOが販売している『NIHONSHU-NO-MOTOI The Textbook for INTERNATIONAL KIKISAKE-SHI』を公式テキストとして使用しております。


1. Problems and solutions for providing and selling sake

Basic knowledge of various alcoholic beverages, food with palatability and beverages
Ⅰ Basic knowledge of alcoholic beverages
1. Product characteristics and classification of alcoholic beverages in general
2. Fermentation
Ⅱ Product characteristics of main alcoholic beverages and palatability foods

Basic knowledge about sake

Ⅰ Raw materials
1. Rice
2. Water
3. Microorganisms
Ⅱ Production method
1. Treatment of raw materials
2. Koji production
3. Shubo (Starter culture) production
4. Moromi (Mash) making
5. From Shibori (pressing) to bottling
Ⅲ Indications
1. Related Japanese laws and regulations
2. Definition of sake and the standards for manufacturing methods and quality indication
Ⅳ History
1. Origin of sake : Sake from the Jomon period to the Nara period
2. Developing brewing industry: Sake from the Heian period to the Azuchi–Momoyama period
3. Establishment of the foundation for sake making and its industrialization: Sake in the Edo period
4. Modern history of sake
5. Sake from the post-war period to the late Showa period
6. New era of sake
Ⅴ Classification according to flavor characteristics (4 types)
1. Characteristics of Kun-shu , or the aromatic type
2. Characteristics of So-shu , or the airy and velvety type
3. Characteristics of Jun-shu , or the full-bodied type
4. Characteristics of Juku-shu , or the matured type
Ⅵ Tasting
1. Tasting as a Kikisake-shi
2. Evaluating quality
3. Extracting individuality
4. Identifying an appropriate price (balance between quality and price)
5. Thinking of ways to serve and preparing advertising messages
6. Examples of tasting comments
7. Deterioration of sake
Ⅶ Services
1. Knowledge of Services
2. Storage and Management
3. Containers (bottles)
4. Serving temperature
5. Sake vessels
6. Combinations with dishes
7. How to serve sake in accordance with the classification according to flavor characteristics(4 types)

Sake Sales Promotion

1. Classification according to consumer groups
2. Seasons
3. Cuisine type
4. Classification according to flavor characteristics (4 types)

Reference materials
1.Prefecture-specific Sake vessels
2.A special product and local cuisine according to the area of Japan
3.About “24 sekki “(solar term)
4.Abouto Correlation between annual events and food & Beverage

頁数:Vol.1 173ページ / Vol.2 136ページ
著者:SSI International / SSI (Sake Service Institute)

価格:各1,250円(Kindle Unlimited会員 ¥0 )

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