Advanced Sake Brewing Certification Course (ASBCC)

Liam Wood – Shogun Sake, London, England

My journey with fermentation began at university, where a thriving local brewery scene sparked a fascination with the range of flavours possible from just four ingredients. This curiosity led me to homebrewing, largely beer. Combined with my long-standing love of cooking where I enjoy improving and creating recipes, it felt like a natural fit. By the time I graduated, my passion had grown so much I had decided to make brewing my profession. I went on to work for a small cider and alcoholic ginger beer producer, where the scale of the operation allowed me to develop knowledge and skills across every aspect of brewing; from production through to the wider practicalities of running a small brewery. Throughout this time, my curiosity for other fermented beverages continued, and sake had long intrigued me from a brewing standpoint; its process being distinct and unlike anything else I had encountered.

When the opportunity arose to develop and build a sake brewery in the UK, I took it. After over two years of experimentation and research and with generous support from the global sake brewing community the brewery is now up and running.

Sandra “Sandi” Thomas – GinKitsune Sake Inc, British Columbia, Canada

Sandi is the co-owner and head brewer of GinKitsune Sake Inc., a nano-brewery she and her husband are planning to open (soon), using the best of B.C.’s clear mountain waters. Leaving the corporate world to follow her dreams, she’s turned her homebrewing into a quest for perfection, always striving to make a batch better than the last.  2026 marks 8 years of non-stop, self-driven research, brewing numerous batches, plus other experiments in fermentation like miso (rice, barley and chick-pea) and kimchii, . And all of this done in a small apartment for the time being, much to her husband’s chagrin. .

She’s also taken her passion for brewing to educate her friends (and anyone who will listen) of her love of sake and the brewing progress. Changing opinions of people who equate it with “the hot stuff you get in restaurants that they tried and didn’t like”, she’s managed to get people to expand their horizons and enjoy craft sake, and other fermented goodness. Also as a Canadian female craft sake brewer, she’s forging forward in the hopes that other women will follow suit.

Shin Hasegawa – Satori Sake, Idaho, USA

Hello, my name is Shin. I am a Japanese native who has been living in the U.S. for over 20 years. I am the founder and head brewer of Idaho’s first sake brewery, Satori Sake Brewing. Satori Sake began in 2023 after I moved to Sun Valley, Idaho. I was working in tech in California for over ten years before I moved to Idaho. During that time, I was craving something more meaningful to do with my life.

I have always been passionate about fermentation and food, and prior to my time in tech, I worked in a variety of Japanese restaurants. I was already making my own miso and soy sauce and brewing my own beer and kombucha. Of course, I was also making my own koji. So brewing sake felt like a natural progression to me. After saying goodbye to corporate life, I had a “satori moment”: I want to share sake’s long, rich, and unique history with my new community in and rich Japanese culture to Idaho.

Vladlislav “Vlad” Skrypai – Kisai Sake Lab, Illinois, USA

I’m Vlad, a chemist with a strong background in research and development, particularly in flavor and fragrance chemistry. My work has trained me to think carefully about process, precision, quality, and how small technical changes can significantly influence a final product. Over time, that same scientific curiosity led me deeper into fermentation. I have brewed beer, wine, spirits, and other fermented foods, but sake stood out to me in a different way because of its balance of science, tradition, and craftsmanship.

My goal is to continue developing my skills through advanced sake brewing education and eventually help grow the craft sake movement in the Midwest. I’m especially interested in understanding koji production, fermentation control, rice selection, yeast expression, and how brewing decisions shape aroma, texture, acidity, and overall balance. I hope to use this program to build a stronger technical and practical foundation, learn from experienced brewers, and apply that knowledge toward producing high-quality sake that respects Japanese tradition while contributing something meaningful to the emerging American sake industry.

Participating Instructors

Akitakonno Shoten Co., Ltd.
HOSAKA Yoshihito

Ishimoto Sake Brewery Co.,Ltd.
TAKEUCHI Shinichi

Imayo Tsukasa Sake Brewery Co., Ltd.

Kikusui Sake Co., Ltd.
MIYAO Shunsuke

Lagoon Brewery Inc.
TANAKA Yosuke

Midorikawa Shuzo Co., Ltd.
ODAIRA Shunji

Niigata Prefectural Sake Research Institute
AOKI Toshio

Niigata Sakamai Seimai Co., Ltd.

Obata Shuzo Co., Ltd.
HIRASHIMA Takeshi

Sakeology Center at Niigata University
KISHI Yasuyuki
HIRATA Dai
NISHIDA Ikuhisa
MIYAMOTO Takuji

Sasaiwai Brewery Co., Ltd.

Shinyo Giken Kogyo Co., Ltd.
SAZUKA Takami

Curriculum

Sakeology Center, Niigata University
Introduction to Sakeology
Sake brewing
Economy of sake
Sake and  microorganisms
Raw materials for sake (rice)
Sake brewery theory
Niigata Sake Brewers Association
Demand development
Brewery entrepreneurship
Sake test brewing
Sake tasting

Niigata Prefectural Sake Research Institute
Niigata Sake
Year round Brewing
Toji theory

Sake Brewery Case Studies
Imayotsukasa Sake Brewery Co., Ltd.
Lagoon Brewery Inc.
Sasaiwai Brewery Co., Ltd.
Niigata Sakamai Seimai Co., Ltd.

Gakkogura
Brewing technique
Brewing equipment
Tane-koji
Raw material processing
Koji-making
Preparation for fermentation mash

Justin Potts

Justin is a Seattle native who has spent close to 15 years in Japan working in food and beverage development. A sake brewer himself, he has hands-on experience from multiple Japanese breweries and is the current Director of Brewing Relations at Origami Sake. He is also well known as a founder and host of the “Sake On Air” podcast and for his work advising Japanese regional producers on outreach and tourism. At ASBCC, Justin acts as an interpreter, coach, and mentor – translating technical instruction from Japanese to English and sharing his own expertise in koji-making and fermentation. His infectious enthusiasm for sake helps inspire participants to think creatively. Justin’s role ensures nothing is “lost in translation” and that each brewer maximizes their learning in the program.

Shima Enomoto

The visionary who helped design the program, driven by her belief that overseas brewers need opportunities to learn directly from Japanese masters. A former 25-year investment banker turned sake industry expert, she earned advanced sake certifications and now serves as head of research at Sake Industry News. Shima has worked in sake import, brewery tourism, and consulting, and brings deep knowledge of both Japanese and international brewing scenes. As the on-the-ground organizer, she ensures the curriculum delivers professional value while also giving participants an authentic taste of Japanese culture. Her passion is fostering U.S.-Japan exchange in brewing to help North American brewers grow their craft through experiences in Japan.

Obata Shuzo & Gakkogura

The brewery famed for Manotsuru sake operates Gakkogura, a one-of-a-kind brewing training center housed in a former primary school. Gakkogura serves as the host brewery for the ASBCC’s hands-on week. Under Obata’s tutelage, participants experience an authentic kura environment and learn traditional techniques side-by-side with Japanese brewers. Obata Shuzo’s team enthusiastically mentors the cohort, offering a balance of centuries of experience and a modern, purpose built brewery.

Sakeology Center, Niigata University

Niigata University’s pioneering Sakeology Center is devoted to the academic study of sake. Beginning in 2025, Niigata University faculty developed a special curriculum of lectures and lab work for ASBCC to complement the practical brewing. Topics include seminars on campus, led by industry-leading professors and sake scientists. The Center also facilitates visits to its affiliated research institute providing cutting-edge scientific and cultural perspectives to the hands-on training.

Rheuben Burke (Auckland, New Zealand) – A beverage industry professional and avid fermenter from New Zealand, eager to expand sake brewing in the Southern Hemisphere. Rheuben’s passion for brewing and food culture drives his mission to bring new ideas back to his local scene.

Jason “Jay” Cooper (Delaware Water Gap, PA, USA) – Founder and brewmaster of Sango Kura, Pennsylvania’s first craft sake brewery. A chef-turned-brewer, Jay built a sake brewpub in his hometown and joined ASBCC to refine his techniques and bridge American craft brewing with Japanese tradition.

Patrick Culasso (Barbaresco, Italy) – An innovative brewer from Italy’s wine country. Patrick began homebrewing sake in 2022 and secured his brewing license in 2024. In 2025 he launched his own sake label “Bura,” becoming one of Italy’s first local sake producers and aiming to fuse Italian winemaking heritage with sake craftsmanship.

Jamaar Julal (Philadelphia, PA, USA) – A fermentation director and koji expert making the leap into sake brewing. Jamaar is an experienced fermenter (known for his kombucha and culinary ferments) and a developing home sake brewer who intends to enter the commercial sake industry. As the program’s first apprentice brewer, he brought a strong drive to champion sake in new communities.

Jonah Auteri (Delaware Gap, PA, USA) – is the head brewer at Sango Kura, Pennsylvania’s only sake brewery. A longtime craft beer enthusiast turned sake maker, Jonah began as a homebrewer and now crafts sake on a commercial scale. He joined Sango Kura to help expand its production, infusing creativity from his DIY brewing days into a lineup that ranges from traditional junmai to barrel-aged experiments.

Dave Gustine (New York, NY, USA) – is the lead brewer at Brooklyn Kura, the first sake brewery in New York. A former photographer turned brewer, Dave channels his artistic eye into the science of sake fermentation. He joined Brooklyn Kura in 2018 after honing his skills at a farmhouse-style beer brewery, and has since been crafting award-winning junmai sake in the heart of Brooklyn. Dave approaches brewing with creativity and precision, obsessed with exploring the “aesthetic and poetic” side of the craft.

Patrick Shearer (Asheville, NC, USA) – is the head brewer at Ben’s American Sake. A self-taught brewer with over a decade of experience in wine, beer, and sake, he honed his craft during five years at Oregon’s SakéOne and later in Portland’s beer scene. In 2018, Patrick returned to sake brewing at Ben’s, where he introduced in-house koji production, created new sake styles and beer-sake hybrids, and even launched the first American Craft Sake Festival.

Jillian Watanabe (Salt Lake City, UT, USA) – is the co-founder and brewer of Tsuki Sake, Utah’s first premium craft sake company. A half-Japanese Salt Lake City native, she built her career in fine Japanese dining and holds certifications as an international wine and sake sommelier. Jillian launched Tsuki Sake in 2021 to marry traditional Japanese brewing techniques with modern American flair, crafting sakes that honor heritage while innovating with new flavors.

Andrew Centofante (Charlottesville, VA, USA) – is the co-owner and head brewer of North American Sake Brewery, Virginia’s first and only sake brewery. He fell in love with sake on a trip to Japan and soon turned a homebrewing experiment into a full-fledged passion. After years of self-driven research and countless batches—particularly enchanted by the magic of koji mold—Andrew and his partner opened North American Sake Brewery in 2018. There, he brews fresh local sake for hundreds of weekly visitors and tirelessly evangelizes the craft.

Justin LeVaughn (Lexington, KY, USA) – is the co-founder and head brewer of The Void Sake Company, Kentucky’s first sake brewery. Founded in 2020, The Void blends Japanese tradition with American craft sensibilities to share a love of sake and educate local palates. Justin’s path to brewing began in science and education—he completed graduate work in cell biology and taught college biology before diving into fermentation full-time. He spent eight years in beer brewing (as a quality manager and brewer) prior to launching The Void, bringing a rigorous, experimental approach to sake.

Nick Lowry (Minneapolis, MN, USA) – is a veteran sake brewer who spent nearly a decade as lead brewer at moto-i, the pioneering sake brewpub in Minneapolis. Armed with a food science background, Nick worked across every facet of production—from rice milling to fermentation—and helped moto-i earn its first international awards for craft sake. In early 2025 he launched Kitano Sake to put his extensive brewing and quality expertise to work for others, guiding new and established brewers in the growing craft sake movement.

Ernesto Reyes (Culiacán, SIN, MX) – is the head brewer of NAMI SAKE, Mexico’s first craft sake brewery. A pharmaceutical chemist by training, Ernesto pivoted from a career in quality control to the art of sake brewing. In 2016 he was recruited to launch Nami’s brewery operations and studied under a 300-year-old Japanese sake house’s master brewer to adapt traditional techniques to Mexican soil. Ernesto brings a cross-cultural vision to sake, honoring Japanese craftsmanship while showcasing Mexican ingredients.