New Zealand’s first international qualification in saké

Media release

Auckland restaurant manager achieves New Zealand’s first international qualification in saké

Fuminobu (Fumi) Nakatani is believed to be the first and only New Zealand professional to be awarded an international qualification in saké from the London-based Wine & Spirit Education Trust (WSET).

The manager of award winning Japanese robata restaurant and bar MASU by Nic Watt at SKYCITY Auckland has recently achieved the WSET’s Level 3 Award in Saké.

The 43 year-old achieved the advanced level qualification with a distinction pass rate and plans to use his new qualificationto continue to build awareness and excitement of saké culture and saké in NZ.

The WSET is an accredited Awarding Body and one of the most prestigious global educators of the alcohol beverage market. WSET qualifications are recognised as the international standard in wine and spirit knowledge. Nakatani undertook his course through speciality outlet Prince Wine Store in Melbourne.

During the four-day course Nakatani learned how to make the Japanese rice wine and the methods that affect the style, quality and price of sake. The course also teaches participants how to assess sakés accurately and to use this information to make authoritative recommendations to diners.

Very proud of his Japanese culture, Nakatani feels he almost has a responsibility for spreading the word about the culture surrounding the famed beverage.

“Building and sharing the knowledge about saké is a goal I share with Nic-san and the team at MASU. We are already starting to see an interest in sake which is why MASU celebrated ‘sake month’ in honour of the beverage in October 2016,” Nakatani says.

Chef restaurateur Nic Watt says everyone at the restaurant is incredibly proud of Nakatani’s achievement.

“We are certainly honoured to have among our team the first and only WSET certified saké professional in New Zealand, especially one who has graduated with distinction,” Watt says. “It's testament to his commitment to MASU and furthering the knowledge and awareness of Japanese culture in Auckland’s dining community."

This commitment to the education of wine and saké categories is shared by the talented team at SKYCITY Auckland, in particular Master of Wine and SKYCITY Auckland beverage consultant Sam Harrop. As beverage consultant, Harrop is responsible for assisting with the transformation and development of beverage offers at many of SKYCITY’s outlets.

SKYCITY Auckland General Manager Food and Beverage Danny Bucalo says education of staff is an important part of SKYCITY’s beverage strategy.

“Supporting our staff to grow their knowledge in the beverage categories has been an important part of the transformation of our beverage offering at SKYCITY and we are very proud of Fumi’s achievement and excited for the new insight he will be able to pass on to Masu diners,” says Bucalo.

About MASU by Nic Watt

Since opening in October 2013, MASU by Nic Watt’s Japanese robata restaurant and bar in Federal Street at SKYCITY has won a range of important local restaurant and architecture awards. Nic’s take on contemporary Japanese cuisine, cooked on a charcoal grill, demonstrates his passion for flavour and attention to detail - from the hand crafted plates to the plating - showing off the best ingredients, handled with supreme skill. The chef restaurateur ran highly successful robata restaurants in London, US, Macau, Hong Kong and Singapore after training in Japan. His second restaurant, specialising in French-Vietnamese fusion cuisine, Madame Hanoi opened in SKYCITY’s Adelaide Casino, Australia in January 2015. He published his second cook book, Masu by Nic Watt in October 2015.

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