Sake Museum Tour and Tasting

Over 2000 years ago villagers in Japan would gather for big rice chewing and spitting parties. This would introduce the enzyme required to convert the starch in the rice into alcohol. As technology progressed, the art of sake making would cultivate more varieties of sake rice, find the magic ratio of polishing away the other lipids and proteins that would cause off flavors, use water from clean sources, add Koji ( a type of mold, Aspergillus Oryzae) that converts the starch to sugars which the yeast use to produce alcohol

Join "Experiment with a Chemist" as we journey to the Takara Sake Museum and Tasting Room where we will embrace the appearance (clarity), aroma and complexity of flavor that comes from taking snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley condensed into the palm of your hand. The museum exhibits sake artifacts and implements used in sake making and the tasting room offers a selection of sake and plum wine as well as culinary food pairing tips on making sake, the clear choice at your next event.

RSVP to Squid Bait required for group tours at Takara. $5 for Sake Tasting 

http://www.takarasake.com/