"Kimoto, Yamahai – Old Sake-making Methods making a Comeback" Masterclass by Adrian Goh

Ancient brewing methods like Kimoto, Yamahai and Bodaimoto have, in past decades, accounted for only 3-5% of all sakes brewed. However, the modern sake industry is increasingly drawing on the past to birth new ideas, and now these ancient brewing methods make up almost 10% of today’s sake production! Taste 5 different sake made using these ancestral methods, and learn from Adrian how breweries are tweaking time-honoured brewing techniques to infuse different flavour profiles into their sake!


Conducted by Adrian Goh, WSET Educator, JSA Sake Diploma, Director of Inter Rice Asia

3 Nov: Big $5 Sake Bar