The ingredients of sake–rice and water–are very simple, hence their quality is of paramount importance. Most sake breweries are located near a plentiful source of pure, natural water, which plays a big role in the final flavors and nature of the sake.
Sake rice is milled, sometimes down to 35 percent of the original size of the grains, in order to achieve the highest quality of sake. Sake expert John Gaunter introduces the importance of rice and water in sake brewing.
Followed by a sake tasting reception with more than 30 kinds of premium sake. Co-organized by Japan Sake Export Association.
Must be 21 years of age.
TICKETS
$35/$30 Japan Society members, seniors & students
