FIRST FOOT TO ENTER IN THE WORLD OF SAKE
Date: November 12, 2020
First master class of a serie of four in collaboration with ACSP (Association Canadienne des sommeliers professionnels) Francois Chartier and Nicolas Roché review how sake is made, to get a global picture: different types of rices, polishing ratios, water, cooking, the koji, the yeasts, fermentation; shubo & moto; the yamahai & kimoto methods; etc… The first foot to enter in the world of sake.
Next Masterclass 11 of December 2020 about sake classification and labels, and 2021 January 18th, on Service & Aromatic Matching with World Cuisines.
![Watch the Masterclass](/uploads/media/custom-1110x/02/182-ACSP-mc.jpg?v=1-0)