WSET to Host Sake Seminar in London from January 28 - Japan's MAFF Partners with World-Renowned Wine Education Provider

News provided by

Japanese Ministry of Agriculture, Forestry and Fisheries

Jan 21, 2014, 12:00 ET

LONDON and TOKYO, Jan. 21, 2014 /PRNewswire/ -- With the cooperation of the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF), the Wine & Spirit Education Trust (WSET) will host seminars on sake for restaurant and wine industry professionals in London from January 28 to January 31, 2014. WSET-certified instructors will teach at the seminar. Hosted by Japan's National Research Institute of Brewing and a number of kuramoto, or sake brewers, the instructors have received a specialized training session in Japan to learn about the sake brewing process, ingredients, history, culture, legal regulations and tasting technique.

The WSET will launch a new sake course as part of its regular education program later this year. These initiatives are supported by the MAFF, which is currently working to increase the number of "sake evangelists" who will promote the traditional Japanese drink abroad. By providing formal education opportunities for industry professionals through the world's most influential wine education organization, the MAFF hopes to increase awareness of sake and expand its market overseas.

Seminar Schedule

January 28, Tuesday

11:00 am - 12:30 pm: WSET

3:00 pm - 4:30 pm: Hakkasan Ltd.

January 29, Wednesday

3:30 pm - 5:00 pm: Mandarin Oriental Hotel Group Ltd.

6:00 pm - 7:30 pm: Liberty Wine Ltd.

January 30, Thursday

3:30 pm - 5:00 pm: MARC Ltd. (Marlon Abela Restaurant Corporation)

January 31, Friday

11:00 am - 12:30 pm: Bibendum Wine Ltd.

Seminar Description

The participants will learn about the sake brewing process as well as tasting the change in flavor and other characteristics in different phases of the process.

Basic course on sake brewing process

1.

Sakamai (rice for sake), ingredient treatment and classification of sake: 20 min

Sample sake: Dewazakura, Shichida

2.

Shubo (yeast starter) and Shikomi (brewing): 10 min

Sample sake: Tengumai

3.

Final process and distilled alcohol: 20 min

Sample sake: Urakasumi, Sakuramasamune

4.

Maturing: 10 min

Sample sake: Kamoizumi, Horaisen

5.

Different styles of sake: 15 min

Sample sake: Born, Masuizumi

6.

Q&A: 15 min

Instructors

Antony Moss, Master of Wine,
Natsuki Kikuya, Sake judge at International Wine Challenge

Contact:

Antony Moss
Director of Strategic Planning
WSET
Tel: +44-20-7089-3826
[email protected]

Press Contact:

Masayo Nagai
PR Secretariat
Propeller Communications Co.
Tel: +81-3-3260-7386
[email protected]

SOURCE Japanese Ministry of Agriculture, Forestry and Fisheries