Sake Trade & Tasting with Japanese Scallop Tasting

Eight excellent representatives from Japanese sake breweries from various regions of Japan personally attended and brought a total of 30 types of sake, juzu liqueur, and umeshu.

In the first part of the program, after a brief introduction of the breweries, we held a business and professional discussion while tasting.

In the second part of the workshop, we held a presentation about high-quality Japanese scallops (hotate) from the founder of the Culinary Institute, while also tasting them in various ways.

In addition to distributors and traders, we also welcomed representatives from bars, restaurants, and from the media.