Lecture-Workshop “How to prepare and enjoy Okan (warm sake)?”

Description

Saturday, October 6th, 2018 from 6:00 pm to 6:45 pm

During this lecture-workshop, you will learn what is “Okan” sake (お 燗), its history, its different temperatures and their names. In small groups, you will also discover the merits of Okan sake to accompany the dishes as well as the different ways to heat pasteurized and unpasteurized sake with practical experimentation at different temperatures 40 ℃, 50 ℃, 60 ° C with or without water addition.

At the end of this workshop, all participant will be offer the possibility to buy their own kit to make kanzake at home.

This lecture will be held in English or in Japanese with translation.

Lecturer :
Yusuke Miyashita – Owner of “FUSHIKINO” restaurant and ceramic gallery in Tokyo, that was rated one Michelin star six years in a row.
Specializing in food and sake pairings, he considers himself as a “sake gastronomist”.
When pairing food with sake, Yusuke believes is important to have harmony between the style of sake, it’s serving temperature, and the shape of the cup to optimize the experience.