Description
WSET Sake Level 1 at HIDE is a full-day (8:30am-5:00pm), luxury version of the accredited course, held in the intimate & elegant setting of the Hide & Seek private dining room upstairs at HIDE.
In addition to the full WSET Sake Level 1 course syllabus, the day includes:
- a breakfast of tea or coffee, freshly baked pastries, and a fruit platter
- a 3-course lunch exquisitely paired with rare and premium sake.
- The guests will also get 30% off food if they stay for dinner in Hide after the course
On the course you will gain a wide knowledge of Japanese sake, including ingredients, production, styles, serving temperatures & food pairing with various premium food samples.
The day will conclude with a closed-book WSET exam of 30 multiple-choice questions (45mins). You will be accredited with the globally recognised Sake Level 1 certificate and a badge after passing this exam.
The course will be taught by experienced sake educator and Hedonism Wines Sake consultant, Honami Matsumoto from WSET Approved Program Provider House of Sake Ltd.
Places are limited to only 10 people, total cost is £486 inc VAT per person, including all of the above, plus a textbook and tasting of 15 premium sake samples during the course.
Come and join us to learn about this trendy and delicious drink, Japanese Sake, in the very special and beautiful setting of Hide.
Please take a look at WSET Sake Level 1 Specification for the relevant contents for this course.
Please kindly note that, any cancellation made in less than 15 working days from the course date, will not be refundable or transferrable. Any cancellation made in more than 15 working days from the course date, will be refunded but already involved costs if any, or transferred to other available dates if possible.
House of Sake Ltd reserves the right to cancel an event. If necessary, a full refund or transfer will be offered.
The Date: 20th May 2024
Please see below a sample list of Sakes you will taste on the day*:
Sake Sample example group 1:
1) Shirayuki Itami Morohaku Honjozo
2) Fukukomachi Junmai Ginjo Gentle Breeze
3) KEIGETSU Yamahai Junmai 58
4) Dassai Junmai Daiginjo 39
Sake for Lunch:
5)Tatenokawa 18% Junmai Daiginjo
Tatenokawa, one of the most respected and well-known super premium sake brands in the world comes from Yamagata Prefecture. Showcasing the advanced art of rice polishing, “Tatenokawa 18” is made with rice that is only 18% of its original brown rice weight. It displays elegance and finesse with exquisite purity and refined acidity, juiciness with well-balanced umami complexity. It shows its optimum smoothness and deliciousness at a cooler temperature, around 12-15C.
6) KEIGETSU CEL24 Junmai Daiginjo 50
KEIGETSU, one of very few sake producers who makes their sake with their own rice produced in terraced rice paddies high up in the mountain, very clean and pure, perfect climate and environment with plenty sun exposure, makes CEL24 Junmai Daigonjo 50 from locally adapted Yamadanishiki 50% of its original weight remaining with Kochi prefecture’s regional yeast CEL24. KEIGETSU CEL24 is full bodied, fruity, herbaceous, smooth and refreshing. One may find green melon, guava, Paradise pear, together with Mediterranean herbs like basil and tomato leaves. There are unmissable umami undertone, with great minerality and citrusy acidity, making KEIGETSU CEL24 extra complex. Serve crisp at 7-12C, or serve to enjoy more creamy texture at slightly warmer at 12-15C.
7)Noguchi Yamahai Aiyama Muroka Nama Genshu
Noguchi Naohiko-Toji is famed for many things, one of which is championing the revival of the Yamahai brewing technique after the end of the Second World War. NNSI Yamahai Aiyama 2018 Vintage is part of a series of sakes commemorating these efforts, with this particular sake looking to highlight the subtle yet deep umami the Yamahai Technique can elicit using a blend of Aiyama and Yamada Nishiki rice.
On the nose we get a restrained aroma of creamy peach, white pepper, custard, soil (there’s the umami) and red apple. The delivery is silky and grows into a more weighty and dense mid-palate with subtle depth of flavour. Peaches, strawberry, steamed rice & dark sugar are the predominant flavours with a creaminess coming from the lactic-acid producing Yamahai Technique; silky with a long & elegant finish.
8) KEIGETSU Yuzu Sake
Pure, sweet and sour, refreshing Yuzu Sake made from light and dry Akitsuho Junmai and hand squeezed, estate grown hand squeezed Yuzu Juice. KEIGETSU is one of the most original Yuzu Sake producer, which has been producing this for last 20 plus years in Kochi Prefecture.
9) Tatenokawa Kodaira Umeshu
This umeshu is made by the Junmai Daiginjo masters at Tatenokawa Shuzo. It is made from the finest Nanko plums, harvested locally in Yamagata Prefecture, and combined with Tatenokawa Junmai Daiginjo sake and Shochu made from the lees (kasu) of the same sake and sugar. The result is a rich, sweet flavour perfectly balancing the tartness of the plums.
Sample example Group 2:
10) Yamatogawa Snow Blossom, Junmai Daiginjo, Muroka Nama Geshu
11) KEIGETSU Nigori Junmai Daiginjo 50
12) Sparkling Sake John Junmai Daiginjo
13) Golden Amber 12 years old
14) Wakaze Classic Junmai (Made in France)
15) KEIGETSU Gin-no-Yume Junmai Daiginjo 45
*Samples are subject to change without any notice depending on their availability.
Time table:
Breakfast on arrival: 8:30-9:00am
Course registration: 9:00-9:15
Sake Ingredients 9:15-9:35
An Overview of Sake Production 9:35-10:00
Categories of Sake 10:00-10:20
An Introduction to Sake Tasting 10:20-11:05
Short Break: 11:05-11:20
How to Make Different Styles of Sake 11:20-12:05
Premium Sake Recap 12:05-12:15
Japanese Kanji 12:15-12:35
Lunch Break: 12:35pm – 13:45
Recap 13:45-13:55
Speciality Sakes 13:55-14:25
Storage, Service & Sale and Social Responsibility (Including Warm Sake Experience) 14:25-15:05
Sake and Food Experiences 15:05-15:45
Exam: 4pm
The Course finishes at 5pm
