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
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.