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THE BORN OF JAPANESE SAKE 日日日日日日日 By Macau Sommelier Association Wine School - Macau Wine & Dine Festival 2015 葡葡葡葡葡 葡葡葡葡葡葡葡葡 2015 Date: 8 th March 2015 Time: 18:00 to 19:00 Speaker: Thomas Yung Facebook.com/MacauSomm Twitter: @MacauSomm #MacauSomm

The born of Japanese sake (2015)

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THE BORN OF JAPANESE SAKE 日本清酒的誕生

By Macau Sommelier Association

Wine School - Macau Wine & Dine Festival 2015 葡萄酒學堂 澳門葡萄酒美食節 2015Date: 8th March 2015Time: 18:00 to 19:00Speaker: Thomas Yung

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THE BORN OF SAKE

日本清酒的誕生

SAKE PROCESSING

Milling

Washing

Soaking Steaming

Saccharification

MOTO MOROMI

Pressing

Bottling

MILLING

WASHING, SOAKING

STEAMING RICE

SACCHARIFICATION

BASE FOR FERMENTATION “MOTO”

MAIN MASH FOR FERMENTATION “MOROMI”

FERMENT PERIOD

PRESSING

PRESSING

THE BOTTLING OF SAKE

SAKE TASTINGJozenmitsunogotoshi Junmai Ginjo上善如水純米吟釀

Otokoyama Junmai Daiginjo男山純米大吟釀

Daishichi Kimoto Junmaishu大七生酛純米酒

Kikimasamune Honjozo Taru Sake菊正宗本釀造樽酒

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