FIRST FOOT TO ENTER IN THE WORLD OF SAKE

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.