In Saijo, Hiroshima Prefecture, the largest room in the home of Hisao Maegaki, president of the sake brewery Kamoizumi Shuzo, is set for a feast. Zabuton floor cushions and red ozen, the low tray-tables traditionally used for dining in Japan, form a circle on the tatami floor, and the windows look out onto two exquisitely manicured rock gardens. The guests of honor are eight sake educators from around the globe who have come to Japan for an intensive, five-day training course created by London’s Wine and Spirits Education Trust (WSET), one of the world’s most respected certifying bodies for wine and spirits professionals. While the main purpose of the trip…