Sake & Shochu | The Drinks that Koji Built @ OnJapan Cafe

Koji - Aspergillus Oryzae

Koji – Aspergillus oryzae

‘Ever wanted to see how different types of koji (a mold that’s commonly used in Chinese, Korean and Japanese culture to ferment soybeans as well as to convert sake rice to sugar to make alcohol) affect nihonshu (a Japanese fermented rice wine) and shochu (a Japanese distilled spirit) differently?
Join Tokyo-based nihonshu expert, Rebekah Wilson-Lye, and shochu savant, Christopher Pellegrini, for a unique tasting event that will feature two of Japan’s national drinks side-by-side.
日本酒にも焼酎にも麹の種類がその味わいの決め手になっていること、ご存知ですか?今回、SAKEコンサルタントのレベッカ・ウィルソン=ライさん、焼酎エキスパートのクリストファー・ペレグリニさんが揃ってOnJapan CAFÉに登場!異なる麹で作られる日本酒・焼酎をテイスティングしながら、それぞれの視点から「日本のお酒」について熱く語ります。お二人の間でどんなやり取りが交わされるのか!?お酒好き必見のスペシャルイベントです!

Sake & Shochu | The Drinks that Koji Built

September, Saturday 12th 5:00pm-7:30pm

■ Lecturer:: Ms. Rebekah Wilson-Lye & Mr. Christopher Pellegrini
■ Language: English
■ Limited to 30 people (first-come, first-served basis)
■ Charge: 5,000 JPY per person including 6 different glasses of Shochu & Sake with light snack)
■ 講師: レベッカ・ウィルソン=ライさん & クリストファー・ペレグリニさん
■ 言語: 英語
■ 人数: 30名様(先着順)
■ 参加費: お一人様 5,000円(日本酒・焼酎6種の試飲とおつまみ付き)

<RESERVATIONS>

If you are interested in participating this event, please contact us via an e-mail at event@onjapan.tokyo.

Please be sure to include the event title and date, your name, number of participants and your contact information (e-mail / phone number) in the application.

www.onjapan.tokyo

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