Friday 21 November 2025 at 7.00 pm
London House Small Common Room
£7 per person for tasting (up to 18 persons)
This session will cover the sake brewing process and the various steps in that process which affect the flavour of the product. These determinants of flavour include rice type, yeast type, milling / polishing ratios, pasteurisation, filtration, dilution, pressing, and ageing.
Attendees will be able to taste five different sakes (40 ml pours) which feature different flavour profiles.
The aim of this session is to provide attendees with a basic understanding of the determinants of flavour and the range of flavours that you can expect when you taste different types of sakes.
This session is also open to Members who do not take alcohol but are interested in the topic, in which case there is no charge.
Friday 21 November 2025 7pm - 9pm
LH SCR