はじめに
今、必要とされる「唎酒師」
~付加価値商品であるからこそ重要な提供者の能力~
日本酒の基礎知識編
I 原料
II 製法
III 表示
IV 歴史
V香味特性別分類(4タイプ)
VI テイスティング
VII サービス
日本酒のセールスプロモーション編

Introduction
Those who are needed now are “Kikisake-shi”: The ability of providers is important precisely because it is a value-added product.Basic knowledge of various alcoholic beverages, food with palatability and beverages
I Basic knowledge of alcoholic beverages
II Product characteristics of main alcoholic beverages and palatability foods,basic knowledge about sake
I Raw materials
II Production method
III Indications
IV History
V Classification according to flavor characteristics (four types)
VI Tasting
VII Services
Sake Sales Promotion