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"Japanese Sake Cultural Seminar and Tasting" organized in Tokyo


Hakutsuru Sake Brewing Co., Ltd., organized a “Sake Seminar” session on November 12, 2004 (Fri) at the Foreign Correspondents' Club of Japan (FCCJ) in Chiyoda-ku, Tokyo. John Gauntner, famed Sake critic, was invited to lecture about “The Basis of Japanese Sake - the relationship between koji (rice malt) and Sake” to more than 30 journalists.

Koji is the basis of Sake making, as seen in the old saying “Koji first, moto (sake mash) second, brewing third”. The lecture revolved around the role of koji and its importance, and our master brewer made a demonstration of koji making using koji-buta (koji trays).

After the seminar, we have offered a tasting session on how to marry Sake with sushi, sashimi and various hors-d'oeuvre dishes. We also proposed new ways of drinking sake including cold and warmed.

“Mizore-zake”, frozen sake to be tasted in a sleety sherbet form, was very popular among attendees.



[Date] November 12, 2004 (Fri)
[Location] FCCJ Dining East & Private room
[Program] First session: Japanese Sake cultural seminar
 
  • “The Basis of Japanese Sake - the relationship between koji (rice malt) and Sake” by Mr. John Gauntner.
  • “Hakutsuru Sake Brewing, company presentation” by Shintaro Hirayama of our Los Angeles Representative office.
  • Question and answer session.
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The lecture included a demonstrative presentation by our master brewer and the attendees were listening with great interest.


  Second session: Sake tasting
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The tasting started with the usual call-out of “Yoisho!” and kagamibiraki (opening of the cask). Various types of sake and food, such as sushi and sashimi, western-style hors-d'oeuvre such as raw oysters and avocado were offered to try their marriage with Sake.


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