SSI INTERNATIONAL

The 6th World Kikisake-shi competition Final

Seasonal Sake cups of Japanese traditional crafts.

Seasonal Sake cups of Japanese traditional crafts. #internationalkikisakeshi#sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#beer #beerlover #sakesommelier#sakeeducation #sakegram #sakeeducator #saké #sakepairing#japanesesake

We’re glad to announce the renewal of our web-site on 6th April 2022.
https://sake-sommelier-japan.com/

There are “required indications,” “arbitrary indications,” and “prohibited indications”　for Sake label.

Cited our official textbook P.130 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.

There are “required indications,” “arbitrary indications,” and “prohibited indications”　for Sake label. Cited our official textbook P.130 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition. #internationalkikisakeshi#sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#beer #beerlover #sakesommelier#sakeeducation #sakegram #sakeeducator #saké #sakepairing#japanesesake

A manufacturing date (manufacturing year and month or manufacturing year, month, and day) refers to the month or day when the sake was bottled.

Cited our official textbook P.137 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.

A manufacturing date (manufacturing year and month or manufacturing year, month, and day) refers to the month or day when the sake was bottled. Cited our official textbook P.137 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition. #internationalkikisakeshi#sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#beer #beerlover #sakesommelier#sakeeducation #sakegram #sakeeducator #saké #sakepairing#japanesesake

“Rice” and “water,” the main raw materials of sake, and “microorganisms” that are essential for sake production are described. It is essential basic knowledge for Sommelier of Sake (International Kikisake-shi) to know what sake is made of.

Cited our official textbook P.37 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.

“Rice” and “water,” the main raw materials of sake, and “microorganisms” (Koji & Yeast) that are essential for sake production are described. It is essential basic knowledge for Sommelier of Sake (International Kikisake-shi) to know what sake is made of. Cited our official textbook P.37 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition. #sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#internationalkikisakeshi #beer #beerlover #sakesommelier

“Rice” and “water,” the main raw materials of sake, and “microorganisms” that are essential for sake production are described. It is essential basic knowledge for Sommelier of Sake (International Kikisake-shi) to know what sake is made of.

Cited our official textbook P.37 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.�

“Rice” and “water,” the main raw materials of sake, and “microorganisms” that are essential for sake production are described. It is essential basic knowledge for Sommelier of Sake (International Kikisake-shi) to know what sake is made of. Cited our official textbook P.37 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.�#sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#internationalkikisakeshi #beer #beerlover #sakesommelier

"Parallel multiple fermentation” is a method to carry out saccharification and alcohol fermentation simultaneously in one tank, as in sake production.
The simultaneous progression of the process of saccharification and alcohol fermentation allows the yeast to become active, and produces a high alcohol content. The general alcohol degree is about 5% for beer, and about 18% for genshu of sake. (The condition of not adding water after alcohol fermentation. Normal sake is watered and adjusted so that the alcohol degree becomes around 15%.)

Cited our official textbook P.26 of
NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition.

"Multiple parallel fermentation” is a method to carry out saccharification and alcohol fermentation simultaneously in one tank, as in sake production. The simultaneous progression of the process of saccharification and alcohol fermentation allows the yeast to become active, and produces a high alcohol content. The general alcohol degree is about 5% for beer, and about 18% for genshu of sake. (The condition of not adding water after alcohol fermentation. Normal sake is watered and adjusted so that the alcohol degree becomes around 15%.) . Cited our official textbook P.26 of NIHONSHU-NO-MOTOI for INTERNATIONAL KIKISAKE-SHI【Ver.English】, Jan 2020 edition. #sake #japanesesake #japaneseculture #wine #winelover #ssiinternational #sakelover#internationalkikisakeshi #beer #beerlover #sakesommelier