2025-01-21
Japanese sake has established itself as an essential subject in the field of sommellerie, as demonstrated during the finals of the Association de la Sommellerie Internationale (ASI) Championship for Europe, the Middle East, and Africa held in November 2024 in Belgrade, Serbia. This triannual event, which rotates between continents, tests the skills of the world's top sommeliers while also offering masterclasses, complimentary tastings at the "Sommelier Bar," and exclusive dinners for attendees.
Since 2022, the Japan Sake and Shochu Makers Association (JSS) has collaborated with ASI to promote Japanese sake through tastings and the dissemination of updated information about the beverage. During the championship, sake was presented as a high-quality drink comparable to the finest wines in the world. At the Sommelier Bar, carefully selected sakes were offered, including sparkling sake, unpasteurized sake, low-alcohol sake, and aged sake, all shipped directly from Japan. This experience allowed attendees to explore the diversity and appeal of modern Japanese sake, which was widely praised.
Participants from various nationalities expressed their interest in sake. A Polish sommelier noted the lack of opportunities to include it in their restaurant's offerings, while a Mauritian sommelier enthusiastically shared their favorite selections. The inclusion of sake as a topic in the competition finals highlighted its growing significance. One task required contestants to recommend a junmai daiginjo sake and suggest appropriate food pairings, a challenge that demanded in-depth knowledge of sake rice varieties and flavor profiles. Additionally, in a visual test, participants were asked to identify a koji room and explain the sake production process, emphasizing the importance of understanding its craftsmanship.
As with wine, visiting sake breweries and engaging with producers is essential for gaining a deeper understanding of this beverage. This idea was underscored during the championship, highlighting the value of incorporating sake brewery visits into sommelier training for those seeking to advance their expertise.
While sake remains a less familiar option in certain markets, restaurants in various regions are beginning to feature it alongside wines on their menus, recognizing its pairing potential and unique qualities. Through events like the ASI championship, sake has solidified its position as a significant category in sommellerie and the restaurant industry. To further its global presence, the JSS plans to strengthen collaborations with the wine sector, aiming to inspire more sommeliers to embrace sake and offer it in their establishments.
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