Sake Nation 「Lectures on sake at a culinary school」
2026-05-06
By Kosuke Kuji
Studying sake can take place in a variety of settings, from specialized classrooms to hands-on workshops, making it accessible to enthusiasts everywhere.
A variety of organizations—including the “Certified Sake Sommelier,” WSET, Sake Diploma, and Sake Expert programs—offer courses and certifications for those looking to deepen their knowledge of sake. It’s truly inspiring to see enthusiasts take their passion to the next level, gaining expertise that not only enriches their understanding but can also be applied professionally. The growing opportunities to learn and work with sake reflect just how far this beloved Japanese tradition has reached around the world.
However, these sake certifications are something you have to seek out and pursue on your own, which can make them challenging to access—especially for younger generations who may find it difficult to navigate the options and take the first steps.
Amidst this landscape, I was approached by the Tsuji Culinary Institute of Tokyo with a special request: to teach sake classes to their culinary students. For these young aspiring chefs—who are learning the art of cooking and aiming to shape the future of Japanese restaurants—opportunities to study sake are incredibly rare. Receiving such a request was truly an honor, and I gladly accepted, excited to share the depth and culture of Japanese sake with the next generation of culinary talent.
In a hands-on classroom usually reserved for cooking lessons, the students had the chance to dive deep into the world of sake. We explored everything from its rich history and brewing methods to the rules behind Designated Sake, and, most importantly for these future chefs, the art of pairing sake with food. It was a full, engaging session designed to give them a solid foundation and a true appreciation for this iconic Japanese tradition.
One small disappointment was that, with some students under the age of 20, we weren’t able to include a tasting in the class. Still, I left confident that these students—who listened attentively and absorbed the lessons—will carry a strong interest in sake into the future, whether they open their own restaurants or pursue other culinary paths. It’s my hope that, in even a small way, this will help brighten the future of Japanese sake.
A variety of organizations—including the “Certified Sake Sommelier,” WSET, Sake Diploma, and Sake Expert programs—offer courses and certifications for those looking to deepen their knowledge of sake. It’s truly inspiring to see enthusiasts take their passion to the next level, gaining expertise that not only enriches their understanding but can also be applied professionally. The growing opportunities to learn and work with sake reflect just how far this beloved Japanese tradition has reached around the world.
However, these sake certifications are something you have to seek out and pursue on your own, which can make them challenging to access—especially for younger generations who may find it difficult to navigate the options and take the first steps.
Amidst this landscape, I was approached by the Tsuji Culinary Institute of Tokyo with a special request: to teach sake classes to their culinary students. For these young aspiring chefs—who are learning the art of cooking and aiming to shape the future of Japanese restaurants—opportunities to study sake are incredibly rare. Receiving such a request was truly an honor, and I gladly accepted, excited to share the depth and culture of Japanese sake with the next generation of culinary talent.
In a hands-on classroom usually reserved for cooking lessons, the students had the chance to dive deep into the world of sake. We explored everything from its rich history and brewing methods to the rules behind Designated Sake, and, most importantly for these future chefs, the art of pairing sake with food. It was a full, engaging session designed to give them a solid foundation and a true appreciation for this iconic Japanese tradition.
One small disappointment was that, with some students under the age of 20, we weren’t able to include a tasting in the class. Still, I left confident that these students—who listened attentively and absorbed the lessons—will carry a strong interest in sake into the future, whether they open their own restaurants or pursue other culinary paths. It’s my hope that, in even a small way, this will help brighten the future of Japanese sake.
酒豪大陸「料理学校で日本酒の講義」
日本酒の勉強は様々な場所で行えます。
「きき酒師」「WSET」「サケディプロマ」「サケエキスパート」など様々な団体が日本酒ソムリエなどの日本酒を学んで資格を出しています。
本当に素晴らしい事ですし、日本酒への関心を深めた方々がより深く日本酒を学び、それを仕事として使える事も素晴らしく思っています。
しかし、このような日本酒の資格は自分で探して自分で取りに行かなければいけませんし、若い世代が取りやすいかというとなかなか難しいです。
そんな中、料理の学校である辻調理師専門学校東京から依頼を受け、料理を学ぶ学生の皆さんに日本酒の授業をしてほしいとお願いされました。料理を学びこれから日本のレストランでシェフを目指していく若い学生は、学校で料理は学ぶけど日本酒を学ぶ機会がほとんど無い事からこのような依頼が来ました。本当に素晴らしい機会で、喜んでお受けしました。
いつもは料理を学んでいる実習教室で日本酒についてしっかりと学んでいただきました。日本酒の歴史からはじまり製造方法、特定名称酒などのルール、そして彼らにとって一番大切なペアリングについてなど、しっかりとお話しをさせていただきました。
1つ残念だったことは、20歳以下の学生もいる事から、試飲をさせることが出来なかった事ですが、授業を聞いてくれた学生は、今後の未来、自分のお店を持ったりしたときに日本酒に大きな関心を持ってくれると確信しました。日本酒の未来を少しでも明るくしたいです。
「きき酒師」「WSET」「サケディプロマ」「サケエキスパート」など様々な団体が日本酒ソムリエなどの日本酒を学んで資格を出しています。
本当に素晴らしい事ですし、日本酒への関心を深めた方々がより深く日本酒を学び、それを仕事として使える事も素晴らしく思っています。
しかし、このような日本酒の資格は自分で探して自分で取りに行かなければいけませんし、若い世代が取りやすいかというとなかなか難しいです。
そんな中、料理の学校である辻調理師専門学校東京から依頼を受け、料理を学ぶ学生の皆さんに日本酒の授業をしてほしいとお願いされました。料理を学びこれから日本のレストランでシェフを目指していく若い学生は、学校で料理は学ぶけど日本酒を学ぶ機会がほとんど無い事からこのような依頼が来ました。本当に素晴らしい機会で、喜んでお受けしました。
いつもは料理を学んでいる実習教室で日本酒についてしっかりと学んでいただきました。日本酒の歴史からはじまり製造方法、特定名称酒などのルール、そして彼らにとって一番大切なペアリングについてなど、しっかりとお話しをさせていただきました。
1つ残念だったことは、20歳以下の学生もいる事から、試飲をさせることが出来なかった事ですが、授業を聞いてくれた学生は、今後の未来、自分のお店を持ったりしたときに日本酒に大きな関心を持ってくれると確信しました。日本酒の未来を少しでも明るくしたいです。
