WORKSHOP mit MARTIN STURMA/ ZAKU BRAUEREI Thema: Das Terroir des Sake

This time, Mr Martin Sturma from the Shimizu Seizaburo Shoten Brewery in Mie Prefecture has been invited to talk about sake and terroir. Mie Prefecture, where their brewery is located, is in the heart of Japan.

Sake reflects the history, climate, geology and food culture of the region. However, it is often said that sake does not have the same terroir as wine - but is this really the case? Certainly, the sake production process is more complex and the differences in rice are not reflected in sake as clearly as they are in wine, where the quality of the grapes and the characteristics of the variety are directly reflected in the sake. It is also true that differences in the taste of sake are largely due to differences in brewing methods, handling and management after the sake has been pressed.

However, when we explore the regional characteristics of sake, we find that it is strongly influenced by the rice, water and history of the region, as well as the local cuisine. Important in Shintoism for nearly 2,000 years, Mie Prefecture is known as the "Miketsukuni" and is blessed with a wonderful environment that nurtures a rich variety of meat, fish, seafood and vegetables. In June 2020, Mie Prefecture's sake was designated as "GI Mie" (GI = Geographical Indication) for Japanese sake by the National Tax Agency. Experience the history and food culture of Mie Prefecture and its influences on the terroir while drinking their sake "ZAKU".

Datum und Uhrzeit: 2. Oktober, 14:00 Uhr
Ort: Restaurant Okra
Thema: Das Terroir des Sake
Servierter Sake: ZAKU
Referent: Martin Sturma (Shimizu Seizaburo Shoten / Sake Brauerei in Mie Präfektur)
Sprache: Englisch
Teilnahmegebühr: 40.-€