Photo gallery: WSET Level 3 Sake Course Day 2
by Arline Lyons | Mar 29, 2017 | Events
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On day 2, tasting what is essentially the same sake made with different yeasts.
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Next was the old-style brewing method yamahai, which uses naturally-occurring bacteria and yeast to start the fermentation.
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Methinks the health and safety officer doth protest too much.
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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.
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A sheaf of Yamada Nishiki rice brought in by the lecturer, Natsuki Kikuya.
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Next was comparing filtered and unfiltered versions of the same sake.
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The collection of bottles at lunchtime.
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The collection of bottles at the end of day 2.