About this Event
As part of our Dallas Sake Week (March 20-23 ) showcasing sake at non-Japanese area restaurants, SBANA and our partners will organize an in-depth Sake Seminar and Tasting at the Dallas College Culinary.
This session will explore the core ingredients of sake, how it is brewed and best enjoyed to “tell the whole story” of sake and why it is so special in a four-part series of presentations.
●Rice （Speaker：Isbell Farms）Isbell Farms
A family-owned Arkansas farm that has been growing Japanese rice varietals for decades and has recently launched a rice milling operation explains what makes sake grade rice unique, the challenges of growing it, the sustainable agriculture practices involved and the milling process.
●Koji（Speaker：Nicholas Adams) Koji House: Virginia's Favorite Koji Company
Mr. Nicholas Adams, owner of the Koji House based in Virginia, give a presentation on koji and its broader application to fermentation and culinary uses.
●Sake Brewing（Speaker: Origami Sake) Home Page
An accomplished sake brewer from Origami Sake explains the extraordinary process of multiple parallel fermentation that turns starch into sugar and sugar into alcohol simultaneously to produce sake.
●Sake Styles and Pairing （Speaker: Sake Sommelier)
An accredited sake sommelier and expert who will explain different styles and characteristics of sake, how it should be served, and how various styles pair well with different cuisines.
Seat is limited - Join us for an informative and engaging seminars!
Event Venue & Nearby Stays
Dallas College Culinary, Pastry and Hospitality Center, 11830 Webb Chapel Road, Dallas, United States
USD 0.00
