Sake Professional Course Tasting Kit

John Gauntner is running a Sake Professional Course via Zoom on February 5 to 19. He will cover all the basics and more about sake over five 3-hours sessions.

To help out, we have come up with a list of Sakes to match the criteria for the tastings!

Please note that purchasing of this kit does not sign you up for the Sake Course.

For more information, visit https://sake-world.com/sake-professional-course/spc-live-online/.

The SPC Kit will be sent out on 4th February 2022.

Even if you are not registering for the course, feel free to purchase the set for your own tasting too! (: 

SESSION 1 - FEBRUARY 5 

AYU MASAMUNE TOKUBETSU HONJOZO NAMACHOZO – MYOKO, NIIGATA

Grade: Honjozo | Rice Type: Gohyakumangoku | Polish Ratio: 58% | Alcohol 14.0% 

IMAYOTSUKASA JUNMAI – CHUO, NIIGATA 

Grade: Junmai | Rice Type: Gohyakumangoku | Polish Ratio: 65% | Alcohol 15.0%

TOKO JUNMAI DAIGINJO YAMADANISHIKI –  YONEZAWA, YAMAGATA 

Grade: Junmai Daiginjo | Rice Type: Yamadanishiki | Polish Ratio: 45% | Alcohol 16.0%

SESSION 2 - FEBRUARY 11

NADAGIKU JUNMAI GINJO – HIMEIJI, HYOGO

Grade: Junmai Ginjo | Rice Type: Yamadanishiki | Polish Ratio: 60% | Alcohol 15.5% | Yeast Type: 1801

MANOTSURU JUNMAI GINJO – SADO ISLAND, NIIGATA

Grade: Junmai Ginjo | Rice Type: Gohyakumangoku | Polish Ratio: 55% | Alcohol 15.0% | Yeast Type: 1801 

SANZEN TOKUBETSU JUNMAI OMACHI – KURASHIKI, OKAYAMA

Grade: Tokubetsu Junmai | Rice Type: Omachi | Polish Ratio: 55% | Alcohol 16.0% | Yeast Type: 901 

KEIGETSU JUNMAI DAIGINJO CEL24 – TOSA, KOCHI

Grade: Junmai Daiginjo | Rice Type: Ginnoyume | Polish Ratio: 50% | Alcohol 15.0% | Yeast Type: Cel24 

SESSION 3- FEBRUARY 12

IMAYOTSUKASA JUNMAI NAMA GENSHU FURIN– CHUO, NIIGATA 

Grade: Junmai | Rice Type: Gohyakumangoku | Polish Ratio: 65% | Alcohol 18.0%

DAISHICHI JUNMAI KIMOTO  – NIHONMATSU, FUKUSHIMA

Grade: Junmai | Rice Type: Gohyakumangoku | Polish Ratio: Ultra-flat 69% | Alcohol 15.0%

HANAHATO KIJOSHU AGED 8 YEARS – KURAHASHI, HIROSHIMA

Grade: Junmai Ginjo | Rice Type: Shinsenbon/Hattannishiki | Polish Ratio: 60% | Alcohol 18.0%

SESSION 4 – FEBRUARY 18

HIDEYOSHI SPARKLING SAKE LA CHAMTE – DAISEN, AKITA

Grade: Junmai | Rice Type: Dewanosato | Polish Ratio: 65% | Alcohol 9.0% | 300ML Bottle

SESSION 5 – FEBRUARY 19 

DEWAZAKURA JUNMAI DEWANOSATO – TENDO, YAMAGATA

Grade: Junmai | Rice Type: Dewanosato | Polish Ratio: 60% | Alcohol 15.5%

TSUKI NO KATSURA JUNMAI DAIGINJO HEIAN-KYO  – FUSHIMI, KYOTO

Grade: Junmai Daiginjo | Rice Type: Iwai | Polish Ratio: 50% | Alcohol 16.0% 

KAWATSURU JUNMAI GINJO OLIVE - KANOJI, KAGAWA

Grade: Junmai Ginjo | Rice Type: Ooseto | Polish Ratio: 55% | Alcohol 14.0%