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  7. Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles
Product #614000
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Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles
Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles
Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles
Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles
Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles

Professional explanation of Japanese sake brewing & tasting of various distinctive Japanese sake styles

Japan-Karasuma
Booking confirmation: within 2 days before the departure
Duration:1 hour(s)
Guided language: English
Free cancellation 3 day(s) prior to experience date
Please present your order number

This in-depth analysis of core processes such as koji making and rice polishing reveals how UNESCO intangible cultural heritage imbues sake with its unique soul.

Compare and taste five carefully selected wines, from filtration to tumble brewing, and directly experience the distinct flavors resulting from differences in brewing techniques.

Learn professional wine tasting knowledge in a relaxed atmosphere at a famous yakitori and teppanyaki restaurant with a charming downtown vibe.

[5% App discount] Code: APP5OFF , HK: APP15HK

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Product Info

The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.

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I. Professional Lecture (approx. 30 minutes) – Understanding Japanese Sake from Scratch Many travelers have tasted sake but don't know the reasons behind its deliciousness. This lecture won't be a superficial overview; it will guide you into the world of sake brewing in an easy-to-understand way. ① The Entire Sake Brewing Process From washing rice, steaming rice, making koji (fermentation starter), fermentation to pressing, this lecture will comprehensively outline every step in the creation of sake. It will focus on explaining "which stages in the brewing process determine the final flavor"—so that you can discern the unique character of a glass of sake from the processes described. ② The Mystery of Koji – A UNESCO Intangible Cultural Heritage Japan's "koji-making technique" has been listed as an intangible cultural heritage by UNESCO. The lecture will explain in detail how koji mold converts starch in rice into sugar, and how yeast converts sugar into alcohol. You will understand: without high-quality koji, there is no high-quality sake. ③ Sake Rice Varieties and Rice Polishing Ratio What is the difference between sake rice and regular rice? What are the characteristics of representative sake rice varieties like Yamada Nishiki, Gohyakumangoku, and Miyama Nishiki? How does the rice polishing ratio (degree of milling) affect the aroma and taste of sake? This section will help you truly understand the principle that "raw materials determine the upper limit." ④ Filtration and Fire-Aging – The Final Processes Determining the "Direction" of Sake Whether or not it is filtered, whether it undergoes fire-aging (low-temperature sterilization), whether it is nagantsuke (raw sake) or nagane sake (unpasteurized sake) – these seemingly minor processing methods will result in completely different styles of sake. This lecture will help you clarify these technical terms and no longer be confused by sake labels.

I. Professional Lecture (approx. 30 minutes) – Understanding Japanese Sake from Scratch Many travelers have tasted sake but don't know the reasons behind its deliciousness. This lecture won't be a superficial overview; it will guide you into the world of sake brewing in an easy-to-understand way. ① The Entire Sake Brewing Process From washing rice, steaming rice, making koji (fermentation starter), fermentation to pressing, this lecture will comprehensively outline every step in the creation of sake. It will focus on explaining "which stages in the brewing process determine the final flavor"—so that you can discern the unique character of a glass of sake from the processes described. ② The Mystery of Koji – A UNESCO Intangible Cultural Heritage Japan's "koji-making technique" has been listed as an intangible cultural heritage by UNESCO. The lecture will explain in detail how koji mold converts starch in rice into sugar, and how yeast converts sugar into alcohol. You will understand: without high-quality koji, there is no high-quality sake. ③ Sake Rice Varieties and Rice Polishing Ratio What is the difference between sake rice and regular rice? What are the characteristics of representative sake rice varieties like Yamada Nishiki, Gohyakumangoku, and Miyama Nishiki? How does the rice polishing ratio (degree of milling) affect the aroma and taste of sake? This section will help you truly understand the principle that "raw materials determine the upper limit." ④ Filtration and Fire-Aging – The Final Processes Determining the "Direction" of Sake Whether or not it is filtered, whether it undergoes fire-aging (low-temperature sterilization), whether it is nagantsuke (raw sake) or nagane sake (unpasteurized sake) – these seemingly minor processing methods will result in completely different styles of sake. This lecture will help you clarify these technical terms and no longer be confused by sake labels.

II. Tasting of 5 Japanese Sakes (approx. 20 minutes) – Verifying Knowledge with Your Tongue Immediately following the lecture, we will move on to a practical session. We have prepared 5 distinctive sakes from different regions of Japan, each with a unique character. Some are from Niigata (light and dry), some from Hiroshima (smooth and rounded), some from Nara (bright acidity), some from Akita (rich umami), and some from Shizuoka (luxurious aroma). Through comparative tasting, you can personally experience how differences in region, rice, rice polishing ratio, and filtration methods, under the same brewing principles, can result in drastically different flavor profiles.

II. Tasting of 5 Japanese Sakes (approx. 20 minutes) – Verifying Knowledge with Your Tongue Immediately following the lecture, we will move on to a practical session. We have prepared 5 distinctive sakes from different regions of Japan, each with a unique character. Some are from Niigata (light and dry), some from Hiroshima (smooth and rounded), some from Nara (bright acidity), some from Akita (rich umami), and some from Shizuoka (luxurious aroma). Through comparative tasting, you can personally experience how differences in region, rice, rice polishing ratio, and filtration methods, under the same brewing principles, can result in drastically different flavor profiles.

【Who is this suitable for?】 Travelers who enjoy sake but don't know much about its brewing process Friends who only look at the alcohol content or order randomly when at izakayas Travelers who want to incorporate a "culturally enriching experience" into their trip to Japan People interested in UNESCO intangible cultural heritage and traditional Japanese food culture Tourists who want to experience the atmosphere of Kyoto's machiya (traditional townhouses) in a small group

【Who is this suitable for?】 Travelers who enjoy sake but don't know much about its brewing process Friends who only look at the alcohol content or order randomly when at izakayas Travelers who want to incorporate a "culturally enriching experience" into their trip to Japan People interested in UNESCO intangible cultural heritage and traditional Japanese food culture Tourists who want to experience the atmosphere of Kyoto's machiya (traditional townhouses) in a small group

What You Can Expect

Duration: 1 hour(s)

1 Day

  • 16:00
    Many travelers have tasted sake but don't know why it's so delicious. This lecture won't be a superficial discussion; instead, it will take you into the world of sake brewing in an easy-to-understand way.
    Many travelers have tasted sake but don't know why it's so delicious. This lecture won't be a superficial discussion; instead, it will take you into the world of sake brewing in an easy-to-understand way.
  • 16:30
    Immediately after the lecture, we moved on to the practical session. We prepared five distinctive sakes from different regions of Japan for you to taste, each with its own unique character.
    Immediately after the lecture, we moved on to the practical session. We prepared five distinctive sakes from different regions of Japan for you to taste, each with its own unique character.

Purchase Notice

1. Regarding admission and time

Registration will begin promptly at 16:00, and the lecture will officially start at 16:10. To ensure the smooth running of the lecture, please arrive on time.

The meeting point is: Kushitetsu Zoronpa Muromachi Fokkoji Store (Address: 542 Sanno-cho, Muromachi-dori, Fokkoji-shita, Shimogyo-ku, Kyoto-shi, Kyoto Prefecture 600-8424, Japan).

Those who are more than 15 minutes late (i.e., after 16:25) may not be able to enter the venue midway. We appreciate your understanding.

2. Regarding alcohol restrictions (important)

Age restriction: Only adults aged 20 and over are eligible to participate (the legal drinking age in Japan). You may be required to present a valid ID (passport) to verify your age upon entry.

Pregnant women and breastfeeding women: For health and safety reasons, please do not register or purchase tickets that include a tasting session.

Health conditions: If you are allergic to alcohol, have liver disease, or are taking medications that do not allow you to drink alcohol, please consult your doctor before deciding whether to participate.

3. Regarding the tasting experience

This event includes tastings of five distinctive Japanese sakes, each served in a moderate portion, intended for appreciation rather than excessive drinking.

Please drink in moderation and do not come on an empty stomach. Snacks are provided to accompany your drinks; we recommend enjoying them with your drinks.

We advocate for responsible drinking. If our staff determines that you are clearly intoxicated or unwell, they have the right to terminate your participation in the tasting, and the fee will not be refunded.

Reminders

  • A minimum of 3 traveler(s) are required for the tour to depart. If the number of participants does not reach the minimum requirement, the tour will be canceled. An email regarding tour cancellation will be sent 1 day(s) before the departure date

  • In case of delays caused by traffic, weather, or other force majeure factors resulting in the cancellation of some itinerary attractions, please contact customer service. We will arrange a partial refund for you

How to Redeem Your Voucher

How to Use Your Voucher

  • Please present your order number

Experience Location

Location Name: Kushi Tetsuban Matsushita Muromachi Tokoji Branch

Address: Shimokyo-ku, Kyoto City, Kyoto Prefecture, Japan Muromachi Expressway Muromachi Kokoji Branch
How to Get There
Transportation: Take the Kyoto Municipal Subway Karasuma Line. Get off at Shijo Station. Estimated travel time: Approximately 3 minutes walk from the exit gate to the restaurant.

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