In 2008 Yoshi received his Kikisake (sake sommelier) license from the Sake Service Industry Institute & Kikisake Guild. Yoshi has worked as a kurabito (brewer) at Kubota brewery in Kanagawa pref. and Shiokawa brewery in Nigata pref. in the past.
Currently, Yoshi works as a sake director at Yuzuki and continuously experiments with home-brewing to understand the intricacies of micro organism.
In this class, you will learn:
1.Classifications of Sake: How do different sakes vary from one another? Learn how different methods of making sake produce a unique flavor characteristic.
2.Koji is a key ingredient in making sake and as well as soy sauce and miso. What is Koji? And what does it do?
3.We often hear about 'umami' when speaking about sake. What is umami? And what is its relationship to sake?
5.What is the difference between wine and sake? What common traits do they share? Food pairing, process, flavor and characteristics.
6.You will taste one from each of the 4 main categories.
Space is limited so please purchase ticket in advance
At Yuzuki Japanese eatery 598 guerrero st, San Francisco, CA
Yuzuki Japanese eatery (View)
598 guerrero st.
San Francisco, CA 94110
|Minimum Age: 21|
|Kid Friendly: No|