visit us at https://blog.laowaicareer.comtweet us @laowaicareer

Are you a sake master? Whether or not you know your

junmai-ginjo from your daiginjo, but enjoy the occasional sip of Japan’s finest rice wine, then

the Beijing Sake Carnival will be an event not to miss!

Taka Yamamoto, a Sake Master and International Wine Challenge (IWC) Sake Judge is the mastermind behind the 2016 Sake Carnival, and we love him for

putting this amazing event together. Over 100 different kinds of tasty Japanese sake will be available to taste at the event, and he’s also

arranged for more than ten famous sake makers to attend.

Experts in the field of sake making and tasting will be glad to hear that some of the available varieties

will include Dassai 23, Saika Magoich, Dai Ginjo, Born Wing, and the 2013 International Wine

Challenge Champion, Shotoku Enju Sen’nen among others never before seen in Beijing. Be careful not

to taste too much at once or you won’t make it through the amazing selection.

Nonexperts will also be pleased to hear that there will be a crash course on how to make sake, presented by the master

himself, Taka Yamamoto. Not only will you learn how to make sake but also how to correctly consume and store it.

Keep in mind that in Japan, an expert does not always translate to master, master sushi chefs spend their first few years in a kitchen only washing rice before they’re allowed to make a single piece of sushi, so being taught by this man will surely be something

astounding. He’ll do what he can in the time allowed to pass on his years of knowledge, experience and

fermented rice induced headaches to you.

The event will also be adorned with a Wadaiko performance while delicious Japanese, Chinese, and Western finger food is served. Wadaiko or taiko for

short are Japanese percussion instruments or drums that tend to sound like thunder or violent waves

crashing which results in some dramatic stage performances that can quickly get the audience

excited.

Taiko is generally used in Japanese festivals as they create such a lively atmosphere. There is a great

history surrounding taikos and in Japan, children learn to play them from an early age. Some studies have

even shown that banging away on a taiko can energize the brain, can be mentally refreshing, and even

improve your health. Small wonder why it’s used so often at energetic festivals.

Should you visit one of the Sake Manzo locations before the end of June and purchase a bottle of sake, you’ll not only receive a bottle of delicious Japanese wine but also a free ticket to the 2016 Beijing Sake Carnival. It’s not often that purchasing a ticket is so alluring. Alternatively, tickets will be available at the

door at RMB 500.

Sake is a Japanese rice wine made with fermented, polished rice. Instead of adding alcohol by fermenting sugar which is naturally available in grape wine, sake’s brewing process more closely resembles beer as the starch is converted to sugar and then converted to

alcohol.

Sake is also much stronger than wine and beer, in general, sporting an alcohol content of up to 20%.

When having sake in Japan, it’ll normally be accompanied by a special ceremony where the

porcelain bottle containing the sake is warmed before serving. The sake is then poured into a small porcelain

cup and enjoyed.

Sake is Japan’s national drink but be careful when ordering one as the word “sake” in the Japanese

language can refer to any alcoholic drink which could lead to some interesting and embarrassing evenings.

A sake bottle’s label gives you some indication of what to expect from that particular vintage. Terms ilke nihonshu-do, san-do, and aminosan-do can all be

found on sake bottles. Nihonshu-do is calculated from the specific gravity of the sake and shows how strong it is, or more accurately how much sugar and alcohol

is contained.

Typically -3 translates to sweet while +10 is very dry. San-do indicates the acid concentration. This number

is equal to the milliliters of titrant required to neutralize the acid of 10ml of sake. And finally,

Aminosan-do indicates the taste of savouriness. An increase in amino acids means that the sake will have

a higher savory taste.

When serving sake, it can be either chilled, room temperature, or heated depending on the season, the

drinker’s preference, and the quality of the wine. Generally, hot sake is enjoyed in winter while high-

quality sake is never enjoyed hot as some of the flavors are lost. On the flip side, old or low-quality

sake is drunk hot as that masks some of the flavors.

To stay updated as to the happenings of Beijing’s Party District and ensure you never miss out on the wild

nightlife offered, please remember to download the “Party in Beijing” app, available on Android’s Play

Store as well as iTunes. Apart from the Beijing Sake Carnival, this app will also inform you of any major event at night clubs, party hostels, and restaurants.

BonusClick on the link below to read the full blog post!

https://www.laowaicareer.com/blog/beijing-carnival-sake-master

/

LaowaiCareer.comblog.LaowaiCareer.com

• Search Jobs• Register as a Job seeker.• Subscribe to our Newsletter, Job offers and Blo

gs• Read our blog