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. 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.