A quick video tutorial from Sawahime brewery about how koji spores are added to rice.
Over 12 years experience in the sake industry, Chris was wooed into the world of sake by a charismatic brewery during a tenure at a Japanese food and drink importer in London. Since moving to Japan in 2014, he has visited close to 100 breweries and completed a year in a Tokyo-based sales position for Tatenokawa Shuzo based in Yamagata Prefecture.
Chris is a certified sake educator for the WSET in London, currently teaching the Level 3 Certification in Sake at Caplan in Tokyo. Other sake related activities include running sake-infused international exchange events for KURAND Sake Market and regular MC at the Sake 2020 Sake Salon, “Meet the Brewer” events, organized and hosted with the Japan Sake & Shochu Makers Association.
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