A few days ago I attended a class
The Elements of Sake
at the Astor Center
located in the East Village
NYC
Astor Center is located
at the corner of Lafayette Street and East 4th Street,
directly above Astor Wines and Spirits.
http://www.astorcenternyc.com/directions.aspx?rel=nav
The class was held on
the second floor
in
"The Study"
Also on the second floor is a banquet room
and a teaching kitchen
It is a world class teaching and tasting facility
I
must say……..
This
was possibly the best organized and
researched presentation I have ever
attended.
Tim
is an interesting instructor.
In 2007 he
was awarded the title "Saké Samurai"
by the Japan Saké Brewer's Association
in
recognition of his efforts to promote saké outside of Japan .
The title is
awarded to five individuals each year.
He also interned at a sake brewery.
His depth of knowledge is astounding.
The study is rather astounding also.....
First we
discussed the various sake ingredients
Milling of the rice
Sake types.......
And
learned sake is not a rice wine……
But
brewed similar to beer……
Discussed terms.....
And how to taste and rate sake...
As we tasted seven premier sakes.....
I am glad I am registered for his next class
The Elements of Saké: Pairing Saké with Food
In this class
"We will discover the wild side of saké
by tasting bold Kimoto and Yamahai styles
(made using yeast starters),
as well as some sweet and delightful Sparkling sakés,
and rich and decadent aged sakés."
and "begin to explore the theories behind
sake and food pairings
by sampling some dishes made
specifically to compliment our saké."
