Hyogo Online Japanese Sake Seminar

Nov 01, 2021

Learn about the wonders of sake from 4 different angles!


November 18, 2021
December 16, 2021
January 20, 2022 (TBD)
February 17, 2022

6:00 - 7:00 PM PST


**Sake tasting is optional, but paid for by participant



The Hyogo Business & Cultural Center is hosting a four-part online sake seminar series over the next four months. Each installment will have a different guest lecture, ranging from a Japanese chef in Seattle to a sake brewer from Hyogo, Japan. Each seminar will also feature a tasting corner, though sake purchasing is not required. Each seminar is separate, so you may register for whichever you are able to attend, from one to all.

For more information, please visit the event page.


11/18 Marcus V Pakiser, Sake-samurai, Republic National Distributing

Fundamental knowledge about Japanese sake, its history, sake rice, how it’s made, its differences from wine (manufacturing methods/ nutrition), the various types of sake, etc.

12/16 Sarah Yokitis, Yaegaki Corporation of USA (California)

Differences between sake produced in the US and sake produced in Japan, such as the rice used, the rice malts used as starters, the manufacturing processes, and the taste characteristics. Also, ways to drink, as well as food pairings that go well with both US and Japan-made Sake.

1/20 A Japanese Chef in Seattle (TBD)

Foods compatible with sake, Japanese food, pairing with foods that use Japanese ingredients, introduction to how to make simple appetizers that go well with sake

- Introductory demonstration by a chef from a Japanese restaurant

- Collaborate with "Japanese Food Day" event by the Consulate-General of Japan in Seattle. →Japanese Restaurant Day

2/17 Masakazu Minatomoto, Kobe Shushin-Kan Brewery (Kobe, Japan)

Virtual tour of Hyogo sake breweries

- Introduce sake breweries that act in consideration of Terroir and the land, and environment.

Hyogo Business & Culture Center

Japan External Trade Organization (JETRO) San Francisco