Rice, water, yeast and koji are the four main ingredients that the sake is comprised of. The koji is rice that is steamed that also has cultivated koji mold spores. The official scientific name for this healthy mold is Aspergillus Oryzae. This mold creates enzymes that separate the rice starch into sugars that will be fermented by the yeast. This product then emits both alcohol and carbon dioxide. Sake can only happen with koji.

Mr. Kosuke Kuji is the Fifth Generation brewer of Nanbu Bijin Brewery and a special guest professor at Tokyo Agricultural University will be joining us at the event. Recently he has been involved in creating an animation called “MOYASHIMON” which is one of the most popular television programs in Japan about microbes in our life. He will teach us about these magical mold spores/microbes of sake by using animation.

He will bring special sake and local otsumami (tidbits) from his home prefecture of Iwate Prefecture. We hope you will have a fun time with sake, food, and animation!!!

“To see more on “MOYASHIMON” click here”

Wednesday, August 18th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $20 per person

Seats: 30 available
http://japaneseculinarycenter.com/?p=1624

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Tasting Sake

NANBU BIJIN DAIGINJO

NANBU BIJIN TOKUBETSU JUNMAI

ALL KOJI

PLUM

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