【No.4】Advanced Class of Microorganisms and Fermentation

sake tasting

Book【No.4】 Advanced Class of Microorganisms & Fermentation

Online Class Details

What You Will Discover in This Class

  • The Microorganisms Rerated to Sake
  • Variety of Koji
  • Characteristics of Yellow Koji
  • Characteristics of Black Koji
  • Characteristics of White Koji
  • Sake Made with Different Koji
  • Variety of Yeast
  • What is Hana Kobo?
  • Introduction of Kyokai Kobo 
  • Sake Made with Different Yeast
  • Microorganisms Harmful to Sake
  • Microorganisms in Kimoto
  • Rise and Fall of Microorganisms in Kimoto

After Taking This Class, You will​..

  • Learn about the different types of koji molds, their features, and how the ingredients produced by koji affect the sake brewing process.
  • Understand the different types of yeast used in sake brewing. This section will focus specifically on Kyokai Kobo (協会酵母) yeast, which is essential to understanding sake brewing.
  • Get to know about kimoto (生酛) from a microbiological perspective, which was established in the 17th century and was born out of the most advanced microbiological engineering research in Japan at that time.
  • Be amazed at the drama of the prosperity and selection of numerous microbial kingdoms!

This Class is for ..

  • Those who love sake and want to learn about microorganisms related to sake production.
  • Those who wish to learn in depth about traditional sake brewing, such as kimoto.
  • Those who want to get more knowledge about sake before traveling to Japan.
  • Those who interested in the culture and traditions related to fermentation in Japan.
  • Wine, beer and whisky lovers who also want to learn the microorganisms in sake.
  • Professionals in the hospitality industry who would like to learn specialized knowledge of the microorganisms related to sake.
  • For in-house training in the hospitality industry
  • Private courses for companies and groups are also available. Please contact us.
Fushimi sake district

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