Events organised and promoted by the Japan Sake & Shochu Makers Association
Sake & The Incredible Power of Koji
This virtual seminar was presented on the 7th March 2021 by the UK Bartenders Guild, the oldest surviving bar trades guild in the world, in association with the Japan Sake and Shochu Maker's Association (JSS) and the JSS Academy.
This masterclass focussed on 'Koji,' a cornerstone of far-eastern cuisine and food preparation, and it's most famous products - Sake, Amazake and Shochu.
The event featured Rie Yoshitake, director of the Japanese Culinary Academy (UK), as well as a representative of the JSS in the UK; Marie Cheong-Thong, Executive Director of the British Sake Association and recognised wine writer; Akemi Yokoyama of Gohan London, culinary instructor and Sake educator; and Jun Ogawa, Awamori advocate and product owner.
The session took an audience of over 160 online guests through the history of Japanese spirit categories, as well as the underlying science behind the koji mould. Covering everything from the different strains of Koji, the technique of rice polishing, to the technicalities of distillation.
The masterclass lasted for more than three hours and included a tutored tasting of samples mailed to the attendees ahead of the event. Topics covered were explored in-depth and contributed greatly to the sake information included in this area of Difford's Guide.