Lecture

LECTURE

Annual Sake Tasting
Amazing Leverage: The Final Steps of Sake-Brewing

Wednesday, May 19, 2010

Brewers tie off bags of fermenting "moromi" mash during a sake-brewing process called joso (drip-press).



Rice, water, koji and the skills of the brew master are touted as the most important elements in sake brewing. However, sake brewing goes through several important steps at the end of the process, including filtration, pasteurization, bottling and maturation, which together hold great sway over the final flavor of the sake. In this program, sake expert John Gauntner explains how these simple-sounding, but very important processes, affect the distinctive flavors of sake.

Followed by a sake tasting.

Tickets
$35/$30 Japan Society members, seniors & students

Buy Tickets Online or please call the Japan Society Box Office at (212) 715-1258, Mon. - Fri. 11 am - 6 pm, Weekends 11 am - 5 pm.

Must be 21 years of age.

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