J.S.A. would like to congratulate the successful examinees who pass the 2025 J.S.A. SAKE DIPLOMA INTERNATIONAL exam.
The list of examinee’s number is as follows :

＜by order of examinee's number＞

24SE001
24SE004
24SE016
24SE031
24SE036
24SE073
24SE080
25SE002
25SE003
25SE004
25SE005
25SE006
25SE007
25SE009
25SE013
25SE016
25SE021
25SE022
25SE023
25SE024
25SE025
25SE026
25SE028
25SE029
25SE034
25SE036
25SE048
25SE052
25SE055
25SE056
25SE059
25SE062
25SE063
25SE065
25SE066
25SE070

Instructions regarding the process in order to be entitled to certification (Registration fee of JPY20,950) and receive the badge/certificate will be sent to the above-posted examinees by post (or e-mail to overseas resident) in mid-November.

Those who pass part of the exam (either the written exam or the tasting/short-essay exam) are eligible to retake the exam that they have failed for 3 times within an unlimited period. A notice will be sent by post (or e-mail to overseas resident) in mid-November.

There will be no notice sent to those who do not pass any exams.

＊This announcement is for Japan venue only.
As for exam locations in U.S.A., U.K., Germany, France, Hong Kong, Taiwan, and Singapore, please contact the accredited program provider at each site after November 14.

2025 SAKE DIPLOMA INTERNATIONAL ＜Tasting Exam＞

Please find as follows the list of items tasted at the tasting exam in each exam location.

JAPAN

Item	Category/Special Designation	Rice Variety
１	Junmaishu	Yamadanishiki
２	Honjozoshu	Koshiibuki
３	Junmai Ginjoshu	Dewasansan
４	Junmaishu	Yamadanishiki

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Awamori	Atmospheric distillation	28～34%

*Exam results for the exam location in Japan will be announced on November 4 at 17:00.
Examinee's number of those who successfully passed will be posted.

Hong Kong

Item	Category/Special Designation	Rice Variety
１	Junmaishu	Yamadanishiki
２	Tokubetsu Honjozoshu	Gohyakumangoku
３	Junmai Ginjoshu	Dewasansan
４	Junmaishu	Yamadanishiki

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Awamori	Vacuum (reduced pressure) distillation	28～34%

Taiwan

Item	Category/Special Designation	Rice Variety
１	Junmaishu	Yamadanishiki
２	Tokubetsu Honjozoshu	Gohyakumangoku
３	Junmai Ginjoshu	Dewasansan
４	Junmaishu	Gohyakumangoku

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Awamori	Vacuum (reduced pressure) distillation	28～34%

Singapore

Item	Category/Special Designation	Rice Variety
１	Junmaishu	Yamadanishiki
２	Tokubetsu Honjozoshu	Gohyakumangoku
３	Junmai Daiginjoshu	Gohyakumangoku
４	Junmaishu	Gohyakumangoku

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Awamori	Atmospheric distillation	28～34%

Germany

Item	Category/Special Designation	Rice Variety
１	Junmaishu	Omachi
２	Junmai Ginjoshu	Omachi
３	Junmai Ginjoshu	Dewasansan
４	Honjozoshu	Manamusume

Item	Type	Distillation Method	Alcohol Content
５	Awamori	Atmospheric distillation	35～44%
６	Imo(sweet potato) shochu	Atmospheric distillation	21～25%

United Kingdom

Item	Category/Special Designation	Rice Variety
１	Tokubetsu junmaishu	Yamadanishiki
２	Junmai Daiginjoshu	Omachi
３	Junmai Daiginjoshu	Gohyakumangoku
４	Honjozoshu	Dewasansan

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Imo(sweet potato) shochu	Atmospheric distillation	21～25%

United States of America

Item	Special Designation	Rice Variety
１	Tokubetsu junmaishu	Yamadanishiki
２	Junmai Daiginjoshu	Omachi
３	Junmai Daiginjoshu	Gohyakumangoku
４	Tokubetsu Honjozoshu	Gohyakumangoku

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Imo(sweet potato) shochu	Atmospheric distillation	21～25%

France

Item	Special Designation	Rice Variety
１	Junmaishu	Gohyakumangoku
２	Junmai Daiginjoshu	Yamadanishiki
３	Tokubetsu junmaishu	Gohyakumangoku
４	Honjozoshu	Yamadanishiki

Item	Type	Distillation Method	Alcohol Content
５	Mugi (barley) shochu	Atmospheric distillation	21～25%
６	Awamori	Atmospheric distillation	35～44%

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2025 J.S.A. SAKE DIPLOMA INTERNATIONAL ＜Exam Result announcement>