Sake Shochu Course Brochure

The SAKÉ & SHOCHU Experience

TWO DAYS IMMERSION IN THE WORLD of JAPANESE BEVERAGES

WWW.BDASTESTING.COM ALL DUE REGULATIONS FOR SAFETY IN VIEW OF COVID IN PLACE

The course for distillers & aficionados to learn about JAPANESE RICE WINE & SHOCHU. WITH AN INTERNATIONALLY RECOGNIZED INSTRUCTOR

THE COURSE APRIL/MAY2021 SAKE and SHOCHU

This is a class sponsored by the educational division of Brewing and Distilling Analytical Services, LLC. - Brewing and Distilling Educational Services - LOCATION THE COURSE IS HELD IN LEXINGTON, KY

AN IMMERSIVE EXPERIENCE

DATES APRIL 30/MAY 01 2021 INTERMEDIATE-ADVANCED

Note: Limited to Only 16 Spots - So Reserve Early!

PRICE - TWO DAY SESSION AT $450 Inclusive

Includes ALL course materials, tuition,workbooks,sensory sessions & lunches & certificates

DISCOUNTS MAY APPLY FOR GROUP The course will be ENROLLMENT & FOR STUDENT ALUMNI COURSE CONTACTS followed up by an on-line opportunity Gary Spedding, Ph.D. ENROLL BY APRIL 16th, 2021 BDAS, LLC. - T : +1 (859) 278.2533 to take both the [FULL $450.00 Amount Due] See: www.bdastesting.com Saké Adviser and Once form^ filled in and received, an Shochu Adviser Invoice will be Emailed to you Tony Aiken Exams offered by (see Form for details) Course Development Facilitator & BDES Instructor the Sake School of FULL TUITION PAYMENTS ARE Spedding,© 2021 Gary BDAS,LLC & BDES DUE BY APRIL 16 2021 [email protected] America. Dates to be set for Exams. NO DEPOSITS ONLY ON THIS COURSE ^FORM ONLINE:HERE

03/21

EMAIL BDAS, LLC CALL 1141 Red Mile Road, STE 202, +1 859-278-2533 [email protected] Lexington, KY 40504 [email protected] 2 COURSE OUTLINE

DAYS SAKÉ & SHOCHU APRIL/MAY COURSE 2021

ALL DUE REGULATIONS FOR SAFETY IN VIEW OF COVID IN PLACE - BE CAUTIOUS & CALL FOR DETAILS

The course will be taught over two days. Day one will focus on SAKE and day two on Shochu Class Starts at 9.00 AM and runs until 6.00 PM with a lunch provided each day. SENSORY SESSIONS THROUGHOUT EACH DAY The team of instructors and staff from BDES will also be involved in teaching and preparation of the sensory materials used during the program. Full details of the course appear below. THOSE INTERESTED MAY TAKE THE ON-LINE EXAMINATIONS FOR BOTH THE SAKE and SHOCHU ADVISER CERTIFICATES FROM THE SAKE SCHOOL OF AMERICA A FEW WEEKS FOLLOWING THE COURSE. DATES TBA

SAKÉ SHOCHU

DAY ONE - SAKE DAY TWO - SHOCHU

What is Sake? Overview of Sake Production What is Honkaku Shochu and Awamori? Shochu Categories and Grades of Sake What has Rice got to do with it? History What Shochu Must not be Introduction to Tasting Making Different Styles of Sake Overview of Shochu Production Categories and Types Water Quality – Masculine & Feminine Sake of Shochu: Kome, Mugi, Imo, Soba, Kokuto. What is Koji and Koji-kin? Saccharomyces yeast Koji-kin: Ki-koji (Yellow), Shiro-koji (White), Kuro-koji Sake and flavor:– (Black) Main raw Materials and Water Chemistry The Chemistry of Volatiles and the Sake Flavor Wheel Introduction to Tasting Shochu Making the Different Reading Sake Labels Specialty Styles of Sake Styles of Shochu – which Aspergillus to use? Storage and the Serving of Sake Sake and Food Pairings Multiple Parallel Fermentation? Distillation – 1 ATM Sensory Evaluation Sessions and Reduced Pressure Variants Aging and Maturation of Awamori and Other Shochu Shochu flavors – Flavor Wheels and Descriptors Reading Shochu Labels Storage and Serving of Shochu Shochu and Food Sensory Evaluation Sessions © 2021 Gary Spedding,© 2021 Gary BDAS,LLC & BDES

DAYS SAKÉ & SHOCHU APRIL/MAY COURSE 2021

ALL DUE REGULATIONS FOR SAFETY IN VIEW OF COVID IN PLACE - BE CAUTIOUS & CALL FOR DETAILS

THIS COURSE IS TAUGHT BY A LEADING AND MULTI-AWARD WINNING SAKÉ AND SHOCHU EXPERT AND ADVISOR. THE FOUNDER OF THE SAKE SCHOOL OF AMERICA - WITH THE ASSISTANCE OF THE TEAM AT BDES

BDES seeks out and invites the leading experts in the field of distilled spirits production to teach in our dedicated classroom. Together with a small enrolment (maximum 16 seats THIS COURSE) you can be sure of receiving a quality education with a lot of one on one attention and group discussions included in the program. Lecture, plus exercises, including full sensory evaluation, makes the Saké and Shochu course a must attend intermediate- to advanced-level program.

Toshio Ueno MSS, CS, CSW, FWS, IWS Certified Shochu Sommelier, Master of Sake, and Master Sake Sommelier. Toshio is the creator of the Sake School of America and the English Shochu Adviser Certificate program, and the only one in the world to hold Master of Sake, Master Sake Sommelier, and WSET Sake Educator diploma. Born in Japan where his family has grown Japanese wine grape, Koshu, for generations, Toshio grew up helping the business from a young age. Following his college education in the US and employment at an international trading company in Tokyo, Toshio joined Chateraise, a pastry and wine company as Director of Sales. There, he was put in charge of overseeing the personal wine collection of the company’s president, which intrigued him to enter the world of wine stewardship and research. Toshio joined Mutual Trading Company in 2002, where he is Director of Sake Specialist Department in marketing Japanese foods, Sake, and Shochu to the mainstream American trade. With his passion and expertise in Sake, Shochu, and Wine, Toshio aims to further promote Japanese food and Sake cultures to new, international audiences. Since 2010, he has been Vice President & Executive Instructor at Sake School of America. In 2016 he was awarded the industry’s most prestigious title Sake Samurai from Japan Sake & Shochu Makers Association. Spedding,© 2021 Gary BDAS,LLC & BDES

Honors & Awards: 2021 Japanese Cuisine Goodwill Ambassador by Ministry of Agriculture, Forestry and Fisheries 2020 Awamori Jinbner (ambassador) from Okinawa Prefecture 2019 Professionnel du Vin, Chaine des Rottiseurs Chevalier de la Societe Mondiale du Vin, Chaine des Rottiseurs 2019 Board of Directors, Society of Wine Educators 2017 Distinguished Service Prize, FBO Japan 2016 Sake Samurai, JSSMA

BDAS, LLC CALL EMAIL 1141 Red Mile Road, STE 202, +1 859-278-2533 [email protected] Lexington, KY 40504 [email protected] © 2021 Gary Spedding, BDAS,LLC & BDES Tony THE BDES TEAM J & JOHNGary SMITHSON LAB/ S & FACILITIES ART DIRECTOR 10-01-2017 CLASSROOMS

ALL DUE REGULATIONS FOR SAFETY IN VIEW OF COVID IN PLACE - BE CAUTIOUS & CALL FOR DETAILS

ALL ON-SITE COURSES TAKE PLACE IN OUR CLASSROOM FACILITIES, LOCATED ADJACENT TO THE BDAS, LLC ANALYTICAL LABORATORY. The main classroom also serves as our Sensory Evaluation Lab. In addition a library/conference room/lunch-dining area, a second smaller divided classroom, a sensory preparation area, the Distillation and Spectroscopy Research Labs, which both serve during the teaching programs, are en-suite. Tony and Gary often take Sensory Training Course Materials on the road to teach our Clients at their own Facilities.

Gary Spedding. Ph.D. Owner of BDAS., LLC and BDES. Tony Aiken. BSc. Sensory Journeyman at BDAS, LLC and BDES Gary, with a research degree in microbial biochemistry, numerous publications in respected journals and, having Tony, a computer programmer, has been edited a major practical laboratory analytical workbook involved in running the sensory evaluation in the area dealing with protein synthesis, moved into program at BDAS, LLC since about 2006. He brewing analytical chemistry in 1999. Since then he has written the code and implemented the has taught Sensory evaluation, both on-site (in KY), and software we use to both collect and analyse at client facilities, for over 20 years since learning the the data from our trained sensory panelists science behind sensory of beer at the Siebel Institute of - primarily for beer assessments. This Technology, where he was Manager and then, for a short includes, full descriptive analysis, triangle while, Director of Laboratory Operations. After forming and tetrad testing and more. Now we have BDAS, LLC in 2002, he has continued to hone skills sensory ballots and training programs for in testing beverages and understanding the origins, distilled spirits evaluations. Tony teaches with controls and descriptors of beer and spirits volatiles. He Gary, both on-site and around the Country - has prepared several published chapters and written [email protected] [email protected] usually several gigs a year - and co-authored both peer reviewed and general papers covering a Chapter on Sensory evaluation as a tool www.bdastesting.com all aspects of the QC of alcoholic beverages. He has COURSE ENROLLMENT FORM: HERE for beer quality assessment for the volume: recently been appointed as lead science editor for the Brewing Microbiology (Edited by Annie Hill) new Journal of Distilling Science. for Woodhead Publishing. He also teaches in our courses and has become a guru at pilot Below: The new Rotary Evaporator which Tony scale distillation and botanical preparation. uses to prepare fresh extracts, to test out in the These skills will be demonstrated in the sensory lab and as used in classes for reduced courses offered here. vacuum distillation. Right: A classic pilot still adapted by Tony to extend its research uses for pilot spirits production. © 2021 Gary Spedding,© 2021 Gary BDAS,LLC & BDES

Above: Two other copper pilot stills used during our courses. Hands on training. Many attendees purchase their own after using them in the classes.

EMAIL BDAS,5 Knightsbridge LLC Court CALLCALL EMAIL 1141London, Red SW123456Mile Road, STE 202, +44+1 (12) 859-278-2533 123-4567 (Mobile) [email protected]@gmail.com Lexington, KY 40504 [email protected] © 2021 Gary Spedding, BDAS,LLC & BDES ACCOMMODATION &

THINGS TO DO IN LEXINGTON KENTUCKY https://www.visitlex.com/

WHERE TO STAY & HOW TO FIND THINGS TO DO OUTSIDE THE CLASS

HORSES, BOURBON, CRAFT BEER & MORE

GETTING TO KENTUCKY - DIRECT FLIGHTS TO LEXINGTON OR TO LOUISVILLE, KY OR CINCINNATI, OH AIRPORTS ALLOW 1.5 HOURS DRIVE FROM LOUISVILLE OR CINCINNATI to LEXINGTON From Lexington Airport it is a short drive down Versailles Road to Downtown and to Red Mile Road

ACCOMMODATION

SPECIAL RATES - PREFFERED HOTEL Springhill Suites Lexington Near the University of Kentucky 863 South Broadway, Lexington, KY 40504 Phone: 859.225.1500/859.225.1534 We USUALLY arrange for a block of rooms to be available at one of the hotels located within a few minutes of the BDAS, LLC and BDES classroom facilities. In view of timing and Covid, we are not able to do so for this Course. Rates are, nevertheless, good here but due to other activities and events at all times in KY we always recommend to book early.

While we sought out a superb and conveniently located hotel please note that during certain times and events such as Keeneland Spring & Fall racing weeks - hotels book out fast. So reserve early once you have a course deposit accepted. We can also recommend other hotels if and as requested.

Other Accommodation Possibilities Several other suitable hotels are available within a few minutes drive of our

facility at Red Mile Road. Airbnb: Vacation Rentals, Homes, Experiences & Spedding,© 2021 Gary BDAS,LLC & BDES Places are of course possibilities if you wish to make alternate arrangements on your own. INTERESTS

You are of course near the heart of Bourbon Country and should explore many of our distilleries on the Bourbon Trail: https://kybourbontrail.com/

A growing brewery scene also awaits you with at least a dozen places to visit. https://www.yelp.com/search?cflt=breweries&find_loc=Lexington%2C+KY