The Master of Shochu programme offers an intensive, month-long, hands-on education in the craft of Shochu production in Japan. Combining traditional apprenticeship with advanced technical training, the course gives students the opportunity to experience first-hand the processes, skills, and traditions behind Japanese Shochu making.
From raw materials and koji making to fermentation, distillation, maturation, and quality assessment, students will develop a deeper understanding of the complete production process while learning alongside experienced Shochu makers in Japan.
This training is especially suited to those who wish to pursue Shochu production professionally, deepen their technical knowledge of Japanese distilled spirits, or explore the possibility of producing Shochu or related spirits in Japan or overseas.
Students will spend one month in an intensive and immersive training environment in Japan, learning Shochu production through both practical experience and theoretical study.
Working alongside experienced distillers and specialists, students will explore the complete production process, including raw materials, koji, moromi fermentation, distillation, maturation, sensory assessment, and the influence of regional culture and climate on Shochu production.
The aim of the programme is to move beyond understanding Shochu as a finished product and develop a practical understanding of how it is actually made.
Upon successful completion of the course, students will be awarded the Master of Shochu® Qualification, along with the accompanying lapel pin. They will also be entitled to use the post-nominals MoS.
Places on the Master of Shochu programme are limited.
The programme includes pre-training with the Sake Sommelier Association®, one month of immersive training in Japan, and practical experience in Shochu production.
For availability, course fees, and further information, please contact us via the BOOK NOW button below.
All students on the Master of Shochu® course must have first earned the Certified Shochu Professional qualification in order to fully benefit from the course syllabus.
