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Photo gallery: WSET Level 3 Sake Course Day 2

by Arline Lyons | 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.

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The translations/summaries of Japanese language news articles and other content provided on this site are part of a personal project to increase the amount of information about Japanese sake available in English.

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(c) Arline Lyons 2017-2025. Japanese translation by Maki Ikeda (mijtranslations.com) / 日本語訳者:池田真紀 (mijtranslations.com)