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THE ART OF SAKE APPRECIATION WITH KOICHIRO TAMURA OF HIKAMI SAKE BREWERY





On May 7, 2024, 25 students from Taylor’s Culinary Institute’s Diploma in Hotel
Management programme and the members of Taylor’s Wine and Dine Club had the
exclusive opportunity to participate in a captivating "Sake Appreciation"
workshop. The session was conducted by Koichiro Tamura, the Senior Managing
Director and 16th generation of brewer from the renowned Hikami Sake Brewery.






Steeped in a legacy dating back to the early 1700s, Hikami Sake Brewery stands
as a beacon of excellence in Japan's sake brewing tradition. Notably, the
brewery made a groundbreaking discovery in the 1960s with the introduction of a
Non-Foaming Yeast strain, revolutionizing Japanese sake production techniques.
Their flagship sake, 'Tamahagane,' has clinched the prestigious Japan Sake
Awards Gold Prize for an unprecedented five consecutive years and secured the
esteemed International Wine Challenge trophy.





The "Sake Appreciation" workshop unfolded over 1.5 enriching hours, commencing
with a comprehensive 45-minute theoretical session where participants delved
into the intricate details of sake production, exploring the key ingredients and
the meticulous techniques essential for crafting exceptional sake. Participants
then enjoyed a 45-minute interactive tasting session, savoring three distinct
and popular sake varieties curated by Hikami Sake Brewery.






The culminating Q&A segment provided a platform for participants to engage with
Mr. Tamura, expressing their profound enthusiasm and curiosity. Through this
immersive experience, attendees gained a deep appreciation for the dedication
and craftsmanship underlying the creation of such refined and premium products.
This enlightening event showcased the dedication involved in creating premium
sake and took place at the Wine Lab of Taylor’s Culinary Institute.





Taylor’s Culinary Institute, in collaboration with Taylor’s Wine & Dine Club and
generously sponsored by our esteemed educational partner, Mr. Thomas TC Ling of
Entwine Consultancy, fervently championed the experiential learning beyond
conventional classroom boundaries. This initiative aimed to foster holistic
development and a deeper understanding of the culinary arts through practical
and hands-on experiences.



 * 2024






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