Please note that inclusion in the European Sake Events Calendar does imply that the event, organiser, venue, etc. is endorsed or recommended by Discover Sake.
This event calendar is maintained for free as a reference for European sake fans.
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What are the flavour characteristics of an unpasteurised namazake?
How can you tell that bacterial spoilage occurred during the brewing process?
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 sake educator Sarah Stewart 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 is the perfect event for intermediate to advanced sake students and professionals, but wine and beer students interested in learning more about the exciting world of sake are also warmly welcome – some prior sake knowledge is encouraged, but not required.
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 unpasteurized sake.
Booking terms & conditions: