SSI Shaoba international winemaker, also known as "Shaoba sommelier"? As professionals, from the perspective of consumers, we should carefully control the quality of wine, identify the quality of shabu-shabu, and improve the service level of wine with our knowledge of shabu-shabu.

In recent years, Kyushu, Japan, as the main production and consumption area, is very popular in Japan, and more and more people begin to pay attention to it and seek more professional ways to learn the knowledge of burning.

Target customers and applicable people of SSI international winemaker training course;

Japanese food lovers, Japanese food store employees, Japanese food store managers, Japanese food store chefs, bar managers, bartenders, sommeliers, tasters, whisky lovers, China liquor lovers and Japanese wine salesmen.

Japanese wine culture

Like sake, Japanese shabu-shabu plays an important role in Japanese wine. In 2008, shochu surpassed Japanese sake in consumption and gradually became an alcoholic beverage popular all over Japan.

This achievement is closely related to Shaoba's unique style and charm. Compared with other distilled spirits, Japanese shochu is brewed and distilled from more than 49 rich raw materials: barley, sweet potato, buckwheat, rice, brown sugar, chestnut, sesame, green onion, perilla, carrot and so on. It is very personalized, interesting and changeable.

At the same time, various ways of drinking in Japan are also a major feature, such as drinking directly, adding ice water, adding soda water or mixed drinks, and even making special cocktails. The ever-changing posture is dazzling.