Lecture

LECTURE

SOLD OUT Without Koji, There is No Sake

This event is sold out.
Tuesday, May 19, 2009

Sold Out

LIMIT 2 Tickets per order


Sprinkling koji mold spores on steamed rice.  Photo: © Tentaka Shuzo.

Koji-making is the heart of the sake brewing process. Koji is steamed rice onto which a special mold has been grown with great precision and skill that converts starches to sugars, which in turn are fermented to yield alcohol. Making good koji requires precise regulation of temperature and moisture, and nothing has a greater impact on the final flavors and aromas of sake. Like much of sake brewing, koji-making is more art than science. Sake expert John Gauntner discusses the art and science of making koji, what it is, the myriad ways it can be accomplished, and how tiny changes to koji can result in major differences in sake flavor.

Followed by a sake tasting. Co-sponsored by the Sake Export Association.

Tickets:
This event is SOLD OUT.

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