` Koji Workshop & Sake Tasting at Pantechnicon

Koji Workshop & Sake Tasting at Pantechnicon

  •   07 October 2020
  •   13:00 - 15:00, 15:30 - 17:30
  •   Pantechnicon, 19 Motcomb Street, London, SW1X 8LB
  •   https://www.pantechnicon.com/
  •   020 7034 5425 
  •   kylie@pantechnicon.com

To celebrate the opening of Pantechnicon and UK launch of Tsuchida Sake Brewery’s {Te To Te} low-intervention sake, Pantechnicon invites you to learn about the wonderful world of koji fermentation. Book to learn how to propagate koji spores to rice, making your very own miracle condiment, shio koj to take home.

Led by Koji Fermenteria you will learn how to use koji to make doburoku (home brewing-style sake), amazake (sweet & non-alcoholic rice drink), shio/shoyu koji (koji based condiments with salt/soy sauce) and miso. The workshop includes sampling dishes using koji, together with tasting the range of Tsuchida Sake, guided by Pantechnicon’s Japanese drinks curator and Head of Museum of Sake, Natsuki Kikuya.

If you cannot make it to the workshops, visit Pantechnicon another time to try Tsuchida Sake Brewery’s new {Te To Te} low-intervention sake, available in Pantechnicon’s Japanese restaurant.

About Pantechnicon: Opening in the heart of Belgravia’s Motcomb Street on 22 September 2020, Pantechnicon is a place to explore, celebrate and be mesmerised by the wonders of Japan and the Nordics. Across evolving retail spaces, art, cultural events, dining, bars and a specialist Japanese spirits shop you will be able to explore these regions across nine connected but different spaces.

About Tsuchida Sake Brewery: Tsuchida Sake Brewery is situated in Kawaba, a small village in Gunma, a mountainous region northwest of Tokyo. Established in 1907, it has been a family operation for six generations. The brewery strives to create a parallel world of tradition and evolution, using ancient secret methods to brew sake, with the application of modern approaches.

Their sake is low intervention, spontaneous and unprocessed, incorporating local unpolished rice and micro-organisms such as Japan’s proud koji, natural lactic acid bacteria and ambient yeast residing in the sacred family brewery. Their sake is made in a way to enhance the flavours over the passage of time.



Please read guidelines and apply your event