The more familiar you become with sake, the more you come to find how many different approaches there are to making it. While brewing a beverage from rice, water, yeast, and koji may seem relatively straightforward, there are an unfathomable number of variations on the basic method (if there is such a thing) used by brewers to create their own unique sake. To add to your experience we’ve scheduled a variety of sake, each with its own “recipe” and story behind it. Please join us to taste them and hear what was done to give them each their own distinct aromatics and flavor profile.
We look forward to seeing you!
Rick & Hiroko
Friday, November 6, 2009, 6-8PM
Yumegokoro Sake Brewery Tasting by Nobuo Shoji, the Exective Director
Naraman Muroka Junmai (Fukushiima)
Saturday, November 14, 2009, 5-7PM
Wataribune Junmai Ginjo Tasting (Ibaraki)
Friday, November 20, 2009, 6-8PM
JFC Importer Sake Tasting
Gassanryu Junmai & Ura-Gassanryu Honjozo Muroka Namazume (Yamagata)
Saturday, November 28, 2009, 5-7PM
Takaisami Tokubetsu Junmai (Tottori)