The primary goal of the course is to arm students, already comfortable with the sake grades and classifications, a deeper exploration into Japan’s geography as well as a better understanding of how regional differences help shape sake. The major outcome of the course is for students to be able to identify the location of prefectures and their major topographical features, be aware of key differences in sake making ingredients and techniques that exist. In other words, students will gain a deeper understanding of what makes each sake region unique. In addition, a series of curated tastings, many of which have been hand-picked in Japan, will acquaint students with key brewers and highlight regional differences.
Brooklyn Course Registration October 21-23
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