Irasshaimase! Immerse yourself in the intricate, beautiful world of traditional Japanese sake in this 2-hour workshop. Sake is fermented rice wine, but the process of fermentation is actually more similar to beer than wine – starches are converted to sugars, which then ferment into alcohol. After fermenting rice and koji, a fungus, you are left with doburoku, an unfiltered, unpasteurised sake, teeming with probiotics, amino acids and Vitamin B. Historically, doburoku has played an essential role in Japanese households, acting as an energy drink to revitalise farmers during their long days toiling in the fields.
A by-product of the fermentation process is koji acid, which suppresses the production of melanin and can brighten the skin. It also possesses anti-ageing and anti-inflammatory properties. Finally, we’re left with sake kasu, or lees, a sediment rich in live cultures. It has a low alcohol percentage, making it perfect to add umami flavour while cooking. It can also be applied directly to the skin as a face pack. This class covers a simple, hands-on process for making your own traditional sake at home, and how to use it in a vast range of applications. After putting together your sake ferment, you’ll learn how to make your own pickles and soup using sake lees. All ingredients and supplies provided, along with a light meal that we’ll share together. Oishii desu ne!
What you'll get
- All materials needed to make your own sake!
- Pickles, and miso soup
- Light meal of Japanese grilled salmon and rice
- A jar of sake that you’ll prepare in class to take home and ferment
what to bring
- Just yourself
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