On day 2, tasting what is essentially the same sake made with different yeasts.
A distinctly wine-style bottle designed to appeal to Japanese consumers who like wine.
It's not just a wine-like bottle to appeal to Japanese consumers who prefer wine to sake, it's also made with wine yeast.
Next was the old-style brewing method yamahai, which uses naturally-occurring bacteria and yeast to start the fermentation.
A sheaf of Yamada Nishiki rice brought in by the lecturer, Natsuki Kikuya.
The collection of bottles at lunchtime.
Next was comparing filtered and unfiltered versions of the same sake.
The collection of bottles at the end of day 2.
Methinks the health and safety officer doth protest too much.
Preparation well underway at Sakagura.
Different glasses and a small ceramic cup set out for the tasting.
Oliver Hilton-Johnson of Tengu Sake talked us through the history of the Gozenshu brewery and the sakes we would be tasting.
Dinner is served!
Oliver also introduced the ancient brewing method "bodaimoto".
As bodaimoto can produce very sour sakes, the Gozenshu brewery have adapted the method to soften the taste.
The dessert menu seemed to have been written just for me. Will certainly be back.
The stars of the show, the four Gozenshu sakes: an usu-nigori, the same sake as an unpasteurised namazake and pasteurised junmai (the latter served both hot and cold), and a futsu-shu.
I just had to try the sake lees vanilla and the wasabi dark chocolate ice cream.
There were beautiful display cases full of bottles, glasses, cups and flasks. This one was part of the stairwell.
I love this bottle design - and would be very intrigued to try a shiso shochu!
Japanese to English translator with a love of sake, coffee, chocolate, tea and tasting.
29th March 2017
Delicious Japanese to English translation cooked up by Arline Lyons, a professional translator with a keen interest in sake, chocolate and coffee.
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