Introduction to Sake & Sake Brewing Webinar​​​​​​​

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Broadcast Date: Tuesday, December 5, 2017

Presenters: Jeff James and Sachiko Miyagi, Cedar River Brewing Company, Seattle, WA
Moderator: Doug Hindman, Elliott Bay Brewing Company, Seattle, WA

About the Webinar

Contrary to what many people think, sake is beer, not wine. It can display an amazing array of fruity and floral aromas and flavors, all produced from water, rice, yeast, and a mysterious fourth ingredient called koji. Many parts of brewing sake are similar to brewing beer, but there are some important differences. The rice used for making sake does not have the enzymes necessary to convert starches to sugar. How is this transformation accomplished?
  
In this webinar, we’ll start by explaining the different categories and styles of sake. What are the differences between junmai, ginjo, and daiginjo? What does it mean when a sake is called genshu? Then, we’ll take you step-by-step through the sake brewing process, explaining how the ingredients are handled, how the process is both similar and different from brewing beer, how to make koji, and discuss the different options brewers have for finishing a batch of sake. Finally, we’ll tell you where you can learn more, because we will have only scratched the surface of this fascinating brewing process! 

What Attendees Will Take Away

  • An understanding of the main categories and types of sake.
  • Knowledge of the basic process of brewing sake and how it differs from brewing beer.

About the Presenters

 

Jeff James is the founder and head brewer of Cedar River Brewing Company in Seattle, WA. He earned the designation of Certified Sake Professional in 2010 and started the company two years later.  He honed his sake brewing skills by brewing beer at home for many years and is a Certified beer judge with the BJCP.

 
 
 



Sachiko Miyagi was born in Alaska and spent her youth in Japan. Sachiko is native in both Japanese and English. She has helped Cedar River Brewing Company foster sake relationships both local and overseas. She holds certifications of Advanced Sake Professional by Sake Education Council (SEC), and Sake Level III by Wine and Spirit Education Trust (WSET).