Shochu Mastery Course

A hands-on professional course on authentic Japanese shochu, held in Kyushu, the heartland of Japan’s major shochu-producing regions.

Over three days, participants will systematically learn about the history of shochu, raw ingredients, koji, production methods, tasting techniques, food pairing, and service styles.

The course also includes a field study at a shochu distillery. Participants will visit an actual distillery, observe the production site, and deepen their understanding of authentic shochu through direct questions and discussions with the toji/master brewer and distillery staff.

This course is designed to help participants not only gain knowledge, but also develop the ability to experience, taste, and confidently explain shochu.

  • About This Course

    Shochu is a uniquely Japanese distilled spirit whose flavor varies greatly depending on the ingredients, koji, distillation method, and region.

    In this course, participants will taste a variety of shochu styles while learning about their flavor differences and the background behind them.

    This course is ideal for those who wish to confidently introduce and serve authentic shochu in food and beverage, liquor retail, export, tourism, and education.

  • What You Will Learn

    ・The history and culture of authentic shochu
    ・The classification and definition of authentic shochu
    ・The differences between sweet potato, barley, rice, and other ingredients
    ・The characteristics of koji, including white koji and black koji
    ・The relationship between production methods and flavor
    ・Tasting techniques
    ・Food pairing
    ・Service methods, including serving temperature, dilution styles, and glassware
    ・Field study at a shochu distillery

  • Skills You Will Gain

    ・Explain the differences between shochu styles in a clear and accessible way
    ・Recommend shochu according to cuisine and occasion
    ・Describe shochu characteristics through tasting
    ・Communicate the background of distilleries and regional production areas
    ・Introduce the appeal of shochu to international guests

Instructor

Kaori Koumatu

Certified Shochu Meister from Kagoshima University.

Kaori Koumatu runs an export company specializing in authentic shochu and is involved in education and international promotion of Japanese sake, shochu, and Japanese tea.

Drawing on her practical industry experience and fieldwork in production regions, she teaches everything from the fundamentals of shochu to practical service methods.

Course Languages

Available in Japanese and English.Participants can also learn specialized Japanese shochu terminology and useful English expressions for explaining shochu to international guests.

Course Duration and Fee

Duration：3 days
Location：Oita or Kagoshima
Course Fee：¥140,000
Includes field study at a shochu distillery.

What Is Included

  • Course materials
  • Shochu tasting
  • Field study at a shochu distillery
  • Certification exam
  • Registration fee
  • Official certification badge
  • Certificate

Application

This is a small-group course held by reservation only.
Course dates and locations can be arranged individually according to participants’ goals and needs.

For those who wish to gain a deeper understanding of authentic shochu in its place of origin, please contact us using the form below.

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