THE ART OF MAKING SAKE

From 3:30 pm to 4 pm CET, on Zoom
In English - 30 minutes

Our goal here is to review how sake is made, to get a global picture: different types of rices; polishing ratios; the washing of the rice; the water; the cooking; the koli; the yeasts; the fermentation; the shubo & moto; the yamahai & kimoto methods; etc.