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Episode 1: Sake
Sep. 8, Thu. 23:30/
Sep. 9, Fri. 3:30/ 7:30/ 11:30/ 15:30 / 19:30 (UTC)
There are junmai, ( made with rice and malted rice without added alcohol or sugar. Malted rice must be over 15% of total rice weight) ginjo brewed by low temperature fermentation from white rice milled to 60%), and daiginjo (brewed by low temperature fermentation from white rice milled to 50%) and others with wide range of tastes and prices. A qualified "Japanese Sake Stylist" will guide the variety for beginners and explain what makes distinctive flavors. Pairing of sake and food will also be introduced.
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