Description
Awamori and Shōchū 101: an introduction to distilled Japanese beverages of Okinawa prefecture and Kyūshū Island
Ever wondered what Awamori is, where it comes from, and how it is different from other Shōchū? Join us for this unique tour as we give you the knowledge to taste, enjoy and shop for these unique distilled beverages.
What is Awamori? What is Shōchū? How are they different? Where are they made? What should you expect when you taste them? How do you taste them? How should they be stored? How do you shop for them? Russ King, our recently added educator, will host a 1 hour seminar to introduce Awamori and Shōchū through his personal journey around Southern Japan. He will take you through guided tastings and share stories to help you on your journey with these very traditional Japanese beverages.
Course Date and Time
Friday, November 8, 2024
- Online Lecture: 6:00 PM PST – 7:00 PM PST | 9:00 PM EST – 10:00 PM EST
For any class-related questions, please contact Sake School directly at info@sakeschoolofamerica.com
Important Notice
- You must be age 21 or over to take this course and exam.
- Registration will close when the course reaches capacity or the enrollment deadline (October 25, 2024) has passed. Please be advised, late registration may incur additional charges.
- As this course is a seminar, no learning materials will be provided with the exception of Awamori/Shochu samples.
Themes
- Awamori Appreciation
- Awamori & Food Pairing
- Awamori in the context of Shōchū
- How to enjoy Awamori and Shōchū
- How to taste Awamori and Shōchū
Samples
Samples will be shipped to you ahead of time.
Please keep them in a location that will be at room temperature!
Instructor: Russell King
Certified Sake Educator Level 3, Wine & Spirits Education Trust (WSET)
Sake Diploma, Japan Sommelier Association (JSA)
Advance Sake Professional, Sake Education Council (SEC)
Shochu Adviser, Sake School of America (SSA)
Russ King worked at Microsoft for over 26 years before co-founding Hannyatou sake bar in Seattle. His passion for Japanese sake was born in his pursuit to learn Japanese. To learn the language he spent time learning about the culture and history of Japan. Food was his hook, he staged in a couple of restaurants in Japan, and became interested in Japanese pickles. Miso led to Koji and Koji was the gateway to sake.
He worked at New York Mutual Trading Company (MTC) as a Japanese beverage specialist. MTC has a large sake portfolio and he represented those products to distributors in the NE region of the US.
A self professed Sake Geek he holds the following Sake certifications: WSET Level 3 Award in Sake; JSA Sake Diploma; SEC Advanced Sake Professional; and WSET Educator in Sake; and Sake Scholar.
