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Hundreds of different flavour and aroma compounds have been identified in sake. These can be traced back to different sake brewing techniques, varied aromatic compounds produced by different types of sake yeast, and all the different types of microorganisms involved in the fermentation process.
Join flavour chemistry specialist Sietze Wijma and WSET sake educator Sarah Stewart (our BSA Membership & Events Officer) at this unique event, where you will learn to identify 10 important flavour compounds in sake. The compounds that will be discussed include acetaldehyde, sotolon and 4-MMP, plus many more surprises! This will be a great workshop for our members to develop their sake tasting skills, and have lots of fun in the process.
How will it work?
You will be given 11 samples of the same neutral junmai sake: one unchanged glass as a reference sample, and 10 samples with a single flavour compound added that you will taste together with Sietze and Sarah. After the origin of these flavours have been explained, you will practice their identification through a blind tasting exercise. The session will conclude with a blending activity, combining some aromas together to recreate the flavour profile of distinct styles like unpasteurised sake.
British Sake Association members can receive an exclusive 10% off discount!
Date: Monday 18th November 2024
Time: 7pm to 9pm
Address: West London Wine School
(nearest station: Imperial Wharf)
Tickets: £84 for non-members, BSA members get 10% off (= £75.60)
To Purchase Tickets: CLICK HERE or on the image below
British Sake Association 英国日本酒協会 