Sake Basic Workshop with Chiyomusubi

Sake Workshop took us to a "Hidden Gem" in West Perth. You'd be amazed there are still many lovely venues in Perth but we have not discovered I was so glad I found this location which is the city surrounding area . 

Our setting was placed in Mayfair Pub & Dining in West Perth we were given a lovely private dining room for guest to enjoy learning about sake.
The numbers was perfect enough for a private intimate gathering and sharing for guest to gain knowledge and seek understanding .

Majority were first-timers whose eagerness was to discover about the lovely "rice Brew" Tonight we were focused on the range from Tottori Prefecture from Chiyomusubi Sake Brewery with special guest Mr Tadashi Sano.

​







​



To start off guests were educated with the basic sake process knowing how ingredients  came to be . Presentation was given by Powerpoint to completely engaged with guest who was able to  follow the lesson. It was the perfect tool to explain the Sake process.​ Guest were eager to voice out their curiosity at the start, we insured them their curiosity will be fulfilled throughout the session. Rice polishing intrigued guests minds, understanding to take away bad impurities and bring forth the lovely white shiny shinpaku grain of rice 
​ eager to voice out their curiosity at the start, we insured them their curiosity will be fulfilled throughout the session. Rice polishing intrigued guests minds, understanding to take away bad impurities and bring forth the lovely white shiny shinpaku grain of rice 

• Koji Making was another curious area, what was Koji ? guest questioned explaining how rice starch needed enzymes to form the chemical reaction of converting starch into sugar( glucose) when yeast eats it changes into alcohol. The Multiple Parallel Fermentation. Koji Mould what was this? Mr Tadashi allowed guest to see for themselves the koji mould shaker with the actual powder inside and a little demo on how the process worked.
• 
  
  CHIYOMUSUBI SORAH is made with the technique of ‘secondary fermentation’ within the bottle, meaning the bubbles are natural. With its refreshing sourness, gentle sweetness of the rice and clean finish, CHIYOMUSUBI SORAH can be considered as ‘Japanese Champagne’ with its delicate yet lively bubbles.
• Our first Sake was the "Beautiful Aurora: Sorah Sparkling sake. To welcome the evening where we cheers our glasses "Japanese Style' Kanpai to welcome everyone to the evening.
• 
  
  Lesson took guest through the first interactive lesson, starting with cold sake first. Guest were instructed to experience the aromas of the Sparkling sake in gentle sniffs , as sake is delicate it will take time for the senses to react . The palate taste invited guest to understand that drinking sake must be in sips instead of the huge"gulp"process, guest were instructed they were to have at least 3 sips, focusing on different journeys in the palate. Concentration was the key to able to experience different flavours in layers. 
  
  Moving on to the next category classification not common among the group very well received . The Raw Sake " Unpasteruise Sake" captivated our group on the meaning of "Raw" captivated their palates. Guest had given a series of different aroma experience, from dark chocolate, citrus, and spices. The palates in return focused on the textured flavour within , bursting with exciting on how the characters came to be when its was totally separate experience from the aromas.
• • 
    
    J​unmai Ginjo Goriki 60
    Muroka Genshu Nama
    ALC: 18%
    RICE: GORIKI
    POLISHING RATIO : 50%
    SMV: +6
    ACIDITY: 1.5
  • 
    
    Junmai Daiginjo Goriki 50
    Muroka Genshu Nama 
    ALC: 17%
    RICE: GORIKI 
    POLISHING RATIO : 50%
    SMV: +5
    ACIDITY: 1.7
    
    
• Terminology played on this section . "Muroka" "Genshu" why these words described some understanding of the sake itself. 
  Muroka is the term used when a sake is not charcoal refine, meaning to get that clear water like appearance its needs to go through this process. Guest came with assumption sake appearance was always perceived this way, guest were told the removal of the colour of the sake did not effect the quality or flavours of sake. 
  
  Genshu meaning Undiluted and ranging from 17% -19% alcohol guest were educated that alcohol plays more on flavour and character not on how strong a sake can drink. 
  
  Guest were instructed to write down their experience on how to enjoy the Namazake range with both different premiums .
  ​
• 
  
  Moving on to the next 2 sakes and interaction lesson. Here we play with temperature guest were educated to understand that sake can be enjoyed at all temperatures where different characters develop. Playing with 2 premiums, lets play with room temperature first which was received by ochoko cups, aroma temperatures were prominent as soon as served, guest could experience abit more rounded flavours, but it felt softer in some sense then in contrast with the cold temperature it totally re-open guest minds to interesting comparison on how different it was . We had mixed feelings on what guest preference "room" or cold.
  ​
  ​Next topic how to choose your own sake bottle? it was important to have some guidance on what to focus on when choosing sake bottle if you didn't taste it first. Sake Labels and characters was the perfect guide to understand whether it was a body type of sake or clean smooth sake . Polishing ratio would determine it was premium sake or not and what was the preferred temperature for this kind of sake. 
• To end the session it was quiz time to recap what we have learnt as a class everybody was ready to shout the answers on their new discoveries and was given a token of appreciation from Chiyomusubi at the end . Our guest had lots and fun and were bonded with each other through knowledge and learning of sake , the perfect experience to embrace the " beautiful world of Sake"
  I hope  to see you at my next  Workshop .

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Best Dish:  Hands down was Sake Poached Clams in Dashi Broth, the lovely sweetness of the Clams in that hot creamy broth just makes you salivate by looking at it. Guest couldn't get enough because it was simply delicious and perfect for winter the only complaint the guests had was it wasn't enough. 
with the basic sake process knowing how ingredients  came to be . Presentation was given by Powerpoint to completely engaged with guest who was able to  follow the lesson. It was the perfect tool to explain the Sake process.​ Guest were eager to voice out their curiosity at the start, we insured them their curiosity will be fulfilled throughout the session. Rice polishing intrigued guests minds, understanding to take away bad impurities and bring forth the lovely white shiny shinpaku grain of rice 

---

Koji Making was another curious area, what was Koji ? guest questioned explaining how rice starch needed enzymes to form the chemical reaction of converting starch into sugar( glucose) when yeast eats it changes into alcohol. The Multiple Parallel Fermentation. Koji Mould what was this? Mr Tadashi allowed guest to see for themselves the koji mould shaker with the actual powder inside and a little demo on how the process worked.

---

CHIYOMUSUBI SORAH is made with the technique of ‘secondary fermentation’ within the bottle, meaning the bubbles are natural. With its refreshing sourness, gentle sweetness of the rice and clean finish, CHIYOMUSUBI SORAH can be considered as ‘Japanese Champagne’ with its delicate yet lively bubbles.

---

Our first Sake was the "Beautiful Aurora: Sorah Sparkling sake. To welcome the evening where we cheers our glasses "Japanese Style' Kanpai to welcome everyone to the evening.

Lesson took guest through the first interactive lesson, starting with cold sake first. Guest were instructed to experience the aromas of the Sparkling sake in gentle sniffs , as sake is delicate it will take time for the senses to react . The palate taste invited guest to understand that drinking sake must be in sips instead of the huge"gulp"process, guest were instructed they were to have at least 3 sips, focusing on different journeys in the palate. Concentration was the key to able to experience different flavours in layers. 

Moving on to the next category classification not common among the group very well received . The Raw Sake " Unpasteruise Sake" captivated our group on the meaning of "Raw" captivated their palates. Guest had given a series of different aroma experience, from dark chocolate, citrus, and spices. The palates in return focused on the textured flavour within , bursting with exciting on how the characters came to be when its was totally separate experience from the aromas.

---

---

J​unmai Ginjo Goriki 60
Muroka Genshu Nama
ALC: 18%
RICE: GORIKI
POLISHING RATIO : 50%
SMV: +6
ACIDITY: 1.5

---

Junmai Daiginjo Goriki 50
Muroka Genshu Nama
ALC: 17%
RICE: GORIKI
POLISHING RATIO : 50%
SMV: +5
ACIDITY: 1.7

---

Terminology played on this section . "Muroka" "Genshu" why these words described some understanding of the sake itself. 
Muroka is the term used when a sake is not charcoal refine, meaning to get that clear water like appearance its needs to go through this process. Guest came with assumption sake appearance was always perceived this way, guest were told the removal of the colour of the sake did not effect the quality or flavours of sake. 

Genshu meaning Undiluted and ranging from 17% -19% alcohol guest were educated that alcohol plays more on flavour and character not on how strong a sake can drink. 

Guest were instructed to write down their experience on how to enjoy the Namazake range with both different premiums .
​

Moving on to the next 2 sakes and interaction lesson. Here we play with temperature guest were educated to understand that sake can be enjoyed at all temperatures where different characters develop. Playing with 2 premiums, lets play with room temperature first which was received by ochoko cups, aroma temperatures were prominent as soon as served, guest could experience abit more rounded flavours, but it felt softer in some sense then in contrast with the cold temperature it totally re-open guest minds to interesting comparison on how different it was . We had mixed feelings on what guest preference "room" or cold.
​
​Next topic how to choose your own sake bottle? it was important to have some guidance on what to focus on when choosing sake bottle if you didn't taste it first. Sake Labels and characters was the perfect guide to understand whether it was a body type of sake or clean smooth sake . Polishing ratio would determine it was premium sake or not and what was the preferred temperature for this kind of sake. 

---

To end the session it was quiz time to recap what we have learnt as a class everybody was ready to shout the answers on their new discoveries and was given a token of appreciation from Chiyomusubi at the end . Our guest had lots and fun and were bonded with each other through knowledge and learning of sake , the perfect experience to embrace the " beautiful world of Sake"
I hope  to see you at my next  Workshop .