Yep, it's the season for Japan Society's annual sake tasting. Get your tickets before it sells out! This year's focus is on Koji, the mold, the heart, the most important ingredients in sake making.
Hope to see many of you!
ANNUAL SAKE TASTING AND LECTURE
Without Koji, There is No Sake
Tuesday, May 19, 2009
6:30 pm @ Japan Society
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.
$35/$30 Japan Society members & seniors
Limit 2 tickets per order.
Must be 21 years of age.
Buy tickets online or call the Japan Society Box Office at (212) 715-1258, Mon. - Fri. 11 am - 6 pm, Weekends 11 am - 5 pm.
Above Image: Sprinkling koji mold spores on steamed rice. Photo: © Tentaka Shuzo