Featured in the Finals of the 2024 ASI European, Middle East & Africa Sommelier Championship
January 21, 2025 — In November 2024, the Association de la Sommellerie Internationale (ASI) hosted the European, Middle East & Africa Sommelier Championship in Belgrade, Serbia. Held every three years on different continents, this prestigious event not only tests sommelier skills but also offers masterclasses, free tastings at the “Bar de Sommelier,” and exclusive dinners for attendees. Since 2022, the Japan Sake and Shochu Makers Association (JSS) has collaborated with ASI to provide top sommeliers with opportunities to learn about Japanese sake through tastings and the latest information.
The JSS viewed the Bar de Sommelier as an excellent opportunity to demonstrate that Japanese sake stands alongside the world’s finest wines in quality. Carefully selected sake from Japan was provided for tasting, earning high praise. While a Polish sommelier lamented the lack of opportunities to encounter sake in their restaurant, a Mauritian sommelier enthusiastically shared their favorite selections. Regardless of their experience level, many sommeliers showed keen interest. A diverse lineup, ranging from sparkling sake and unpasteurized sake to low-alcohol and aged sake, was directly shipped from Japan, delivering a firsthand experience of the broad range and appeal of modern Japanese sake.
In addition, the inclusion of Japanese sake as a competition topic in the finals reinforced its status as a must-learn category for aspiring top sommeliers. One question required contestants to select a junmai daiginjo sake for a customer and propose food pairings from a culinary perspective. It was a challenging and appropriate question for the finals, demanding knowledge of sake rice varieties and flavor profiles across categories. Also, a task in the flashcard segment involved identifying a photo of a koji room and demonstrating an understanding of the sake brewing process. Just as visiting wineries and engaging with winemakers are vital for understanding wine, experiencing sake breweries and speaking with brewers were emphasized as essential learning opportunities. This highlighted the growing importance of sake brewery visits for sommeliers aiming to excel.
Although sake remains a niche offering in some regions, restaurants that recognize its appeal are increasingly featuring it alongside wines on their lists. Through ASI’s event, sake has been firmly established as an important category for sommeliers and the food and beverage industry. To encourage more sommeliers worldwide not only to learn about sake but also to serve it in their own restaurants, the JSS plans to strengthen its collaboration with the wine industry.
