So our theme is Mother's Day and I have organised a special event to invite Master Sake Brewer "Hiroshi Inoue" from Tochigi Prefecture for the first time to Perth.
We were showcasing his glorious range of Sake there were 7 Types.
The event started off where people's sake curiosity were filled with questions. On behalf of the Master brewer I started to take in the crowd by introducing each of sake range, we had a good circle crowd where people were listening to my every word.
My topic of the sake range that people were interested in detail were Master Hiroshi Yeast Starter Sake. This style of sake is a traditional Method which there are 2 types Kimoto and Yamahai. Yeast starters are a separate tank where Brewers have to make sure that the yeast strong and healthy enough to survive in the main mash( Moromi). The Kimoto style is traditional method where the brewer will use hard long poles to pound that mash into a thick paste , by doing this they allow the yeast, koji, rice and water to mix thoroughly and make the conversion of sugar to alcohol to happen. Yamahai style, Yama-oroshi hai shi was created because brewers could put everything in the tank and leave it for at least 28 days and have great sake. This was the end of the pole method but still brewers use the pole method because it gives a different character to Yamahai.
Our given highlight was the Master Brewer's prized possession Sawahime Champion wining gold prize in 2010 in the International Wine Challenge. A beautiful high premium sake with polishing ratio of 40% creates a beautiful clean soft and great depth sake. Customers were given opportunity to embrace sawahime and take a personal momentum with them. The Master brewer was overwhelmed with appreciation to customers who loved his sake and gave a special autograph on their personalised sake bottle to home at the end of the day.
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