There is a great event coming up that you don’t want to miss! It’s the annual Japan Society Sake tasting and Lecture on Tuesday, May 19, 6:30 PM . This year, the “sake guy” himself, Mr John Gaunter is coming to the US to lecture on that mystical and moldy aspect of sake: KOJI!

The event is entitled: Without Koji, There is No Sake

Sprinkling koji mold spores on steamed rice.  Photo: © Tentaka Shuzo.

Sprinkling koji mold spores on steamed rice. Photo: © Tentaka Shuzo.

Event Description:
Koji-making is the heart of the sake brewing process. Koji is steamed rice onto which a special mold has been grown with great precision and skill that converts starches to sugars, which in turn are fermented to yield alcohol. Making good koji requires precise regulation of temperature and moisture, and nothing has a greater impact on the final flavors and aromas of sake. Like much of sake brewing, koji-making is more art than science. Sake expert John Gauntner discusses the art and science of making koji, what it is, the myriad ways it can be accomplished, and how tiny changes to koji can result in major differences in sake flavor.

Followed by a sake tasting. Co-sponsored by the Sake Export Association.
Tuesday, May 19, 6:30 PM
Tickets: $35/$30 Japan Society members & seniors
Limit 2 tickets per order.
BUY TICKETS HERE

Must be 21 years of age.

Buy tickets online or call the Japan Society Box Office at (212) 715-1258, Mon. – Fri. 11 am – 6 pm, Weekends 11 am – 5 pm.

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