Photo gallery: WSET Level 3 Sake Course Day 2

by | Mar 29, 2017 | Events

  • On day 2, tasting what is essentially the same sake made with different yeasts.

  • Next was the old-style brewing method yamahai, which uses naturally-occurring bacteria and yeast to start the fermentation.

  • Methinks the health and safety officer doth protest too much.

  • 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.

  • A sheaf of Yamada Nishiki rice brought in by the lecturer, Natsuki Kikuya.

  • Next was comparing filtered and unfiltered versions of the same sake.

  • The collection of bottles at lunchtime.

  • The collection of bottles at the end of day 2.