Hakutsuru Sake Brewing Co., Ltd., organized a $B!H(BSake Seminar$B!I(B 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 $B!H(BThe Basis of Japanese Sake - the relationship between koji (rice malt) and Sake$B!I(B to more than 30 journalists.
Koji is the basis of Sake making, as seen in the old saying $B!H(BKoji first, moto (sake mash) second, brewing third$B!I(B. 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.
$B!H(BMizore-zake$B!I(B, frozen sake to be tasted in a sleety sherbet form, was very popular among attendees.