The Science of Sake and Umami

Sake is a beverage produced from rice, yeast, fungi and water. It reaches the highest alcohol level (more than 20%) as a fermented liquor. In this course, we will study the science of sake and umami, which is defined as a “savory taste sensation;” that is to say, it is a category of taste other than sweet, bitter, sour, or salty. We will discuss, through lecture and the tasting of food and sake, how sake is produced and the characters of different styles of sake.

About the Course

Enroll now – class size is limited to 18 participants!

Sake is a beverage produced from rice, yeast, fungi and water. It reaches the highest alcohol level (more than 20%) as a fermented liquor. In this course, we will study the science... See more of sake and umami, which is defined as a “savory taste sensation;” that is to say, it is a category of taste other than sweet, bitter, sour, or salty. We will discuss, through lecture and the tasting of food and sake, how sake is produced and the characters of different styles of sake. The experience of pairing with sea foods may make it easier to understand the difference between sake and wine. Come and discover the chemistry and flavors of sake, the national beverage of Japan. 

Instructor: Masahiko Kitayama received a PhD in Biology from IU and has taught a variety of courses in Biology and Food Sciences at Universities in Japan. He has published a book Zinfandel and translated a version of a book of On Food and Cooking: The Science and Lore of the Kitchen written by Dr. Harold McGee. He will publish another translated version of a book of Wine Grapes: A Complete Guide to 1.368 Vine Varieties, Including Their Origins and Flavours written by Ms. Jancis Robinson et. al. in June 2019. Masahiko was awarded Level 3 Sake from The Wine and Spirit Education Trust (WSET) and Sake Sommelier from Sake Sommelier Association both in the UK.




Course At-A-Glance

Fee:  $0.00
  Must be 18 or older
  Includes Food Pairings & Beverages

Course Sections

No Sections for this Course are currently scheduled.