MASTER CLASS PRO: “Bodaimoto”, the ancient fermentation process, and Okayama

Description

SUNDAY October 1st, 2023 from 3pm till 3:45pm

This master class is only opened to professionals. Please only register if you have professional accreditation.

The traditional fermentation processes of Kimoto and Yamahai are very popular, literally on a roll, in the market of saké. But, do you happen to know that there is an even older sake making process? The “Bodaimoto” fermentation process is a multisecular-old technical method that originated in Nara. The Okayama Tsuji Honten company has specialized itself in the production of sakés using this ancient fermentation process.

This session will be presented in English.

Lecturer:

Mr Tsuji from Tsuji Honten