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X-WR-CALDESC:Events for Meiburg Wine Media
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170526T130000
DTEND;TZID=Asia/Hong_Kong:20170526T150000
DTSTAMP:20260816T111115
CREATED:20170504T020341Z
LAST-MODIFIED:20220410T045612Z
UID:10000094-1495803600-1495810800@mwminternational.com
SUMMARY:Workshop #11 - Unique Saint-Émilion style: From soil to barrels in Château Figeac\, by Frédéric Faye
DESCRIPTION: Date\n30 August 2018 (Thursday) \nTime\n10:30am-12:30pm (10am registration) \nVenue\n \nMWM Wine School \nUnit 1524\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeakers \n \nYasutaka Daimon 大門康剛\nBrewmaster and Owner\nDaimon Brewery 大門酒造 \n\nMarcus Consolini\nCEO\nDaimon Brewery 大門酒造 \nModerator\nDebra Meiburg MW \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n\n\nDaimon 35 Junmai Daiginjo (大門 35 純米大吟醸)\nDaimon 45 Junmai Daiginjo (大門 45 純米大吟醸)\nDaimon 55 Junmai Daiginjo (大門 55 純米大吟醸)\nRikyubai Shizuka Junmai Ginjo (大門酒造「利休梅」静香純米吟醸)\nRikyubai Iwafune Honjozo (大門酒造「利休梅」磐船特別本醸造)\nRikyubai Sei Zan Ryoku Sui Tokubetsu Junmai (大門酒造「利休梅」青山緑水特別純米)\n\n\n\nWorkshop Content Preview\n\n 	A technical discussion on production\, quality and styles\, by Yasutaka Daimon\, Master of Sake and Owner of Daimon Brewery\n 	A current market update and conversation on issues\, potential and strategies for success\, led byMarcus Consolini\, CEO Daimon – an Asia market specialist\n 	Taste a spectrum of six Sake to evaluate quality and understand the different styles\n\nTechnical knowledge \n\n\n 	Understanding the basic components - Sake rice\, yeast\, water\, and koji\n 	Different styles of Sake and the process of Sake brewing\n 	Techniques to evaluate and understand the quality of Sake\n 	How to serve\, ordering and storage of Sake\n\nMarket Discussion \n\n\n 	How to select and source Sake\, as well as tips for sales and replenishment of this perishable product\n 	As Sake is perishable\, tips for sales and replenishment\n 	Discussion on the Hong Kong market imports of Sake – historic and current market situation\, including challenges\, barriers to success\, and potential improvements.\n 	Import trends (local sourcing or direct import?) and key distributors (eg. supermarket\, gourmet store\, spirits retailers)\n 	Peak consumption “season” and target consumers.\n\n \nAbout Daimon-san\nYasutaka Daimon was born the first son of the Daimon Family in 1948 – 70 Years ago. A family with 200 years of Sake brewing experience\, Yasutaka grew up in the 250 year old home adjacent to the brewery and was raised in the Sake business until his university years introduced a wonder lust that led to a trip around the world. 7 Years in Paris\, Stockholm\, Hamburg and off to India as a wondering monk. Upon his return Yasutaka embarked on the path of Sake.\n\nWithin 6 years at the brewery he became a Senior Manager and launched a distribution company alongside the brewery. By 1990 Yasutaka was travelling overseas to promote the Sake industry and founded the Sake Export Association as well as participated in the JETRO promotion of Japan Craft Products. Later Yasutaka supported the launch of John Gauntner’s first ever Sake Sommelier course at Daimon Brewery.\n\nIn the year 2000\, Yasutaka’s passion for his product took over and he added the role of Toji\, or Brewmaster\, to his day to day operations. He continues to oversee all production of the breweries Sake although the brewery has promoted a long time apprentice into the role of Toji as well.\n\n\nAbout Marcus\nBorn in New York City to an Italian immigrant family\, Marcus has been in the Food and Beverage Industry since birth. With photos of him making Grappa at the age of three\, Grandparents who ran bakeries and butcher shops and parents that managed a food stall at the famous Woodstock Music Festival - Marcus started washing dishes at the age of eleven and was managing restaurants by twenty. \nA decision to go into Finance changed his course in the food industry from manager to investor. His career started in Accounting with Deloitte & Touche\, Financial Consulting with American Express on Wall Street\, and for the last fifteen years in Investment Banking managing trading teams across Asia for firms like Macquiare and JPMorgan. On the side\, a dedicated business builder\, he has been investing and managing craft oriented businesses and renovating historical properties across Asia for over 20 years. \nMost recently he has joined the ranks of the Daimon Brewery as the CEO to manage the transition of this craft sake producer into the upper echelons of the Alcohol industry. A founding member of the Hong Kong Beer Brewers Association he has followed a passion of Sake into the production and global distribution side of the business. \n\n\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-11-2017/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170508T080000
DTEND;TZID=Asia/Hong_Kong:20170510T170000
DTSTAMP:20260816T111115
CREATED:20170504T021046Z
LAST-MODIFIED:20220410T045558Z
UID:10000095-1494230400-1494435600@mwminternational.com
SUMMARY:PROWINE ASIA 2017 - ASIA WINE SUMMIT
DESCRIPTION: Date\n30 August 2018 (Thursday) \nTime\n10:30am-12:30pm (10am registration) \nVenue\n \nMWM Wine School \nUnit 1524\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeakers \n \nYasutaka Daimon 大門康剛\nBrewmaster and Owner\nDaimon Brewery 大門酒造 \n\nMarcus Consolini\nCEO\nDaimon Brewery 大門酒造 \nModerator\nDebra Meiburg MW \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n\n\nDaimon 35 Junmai Daiginjo (大門 35 純米大吟醸)\nDaimon 45 Junmai Daiginjo (大門 45 純米大吟醸)\nDaimon 55 Junmai Daiginjo (大門 55 純米大吟醸)\nRikyubai Shizuka Junmai Ginjo (大門酒造「利休梅」静香純米吟醸)\nRikyubai Iwafune Honjozo (大門酒造「利休梅」磐船特別本醸造)\nRikyubai Sei Zan Ryoku Sui Tokubetsu Junmai (大門酒造「利休梅」青山緑水特別純米)\n\n\n\nWorkshop Content Preview\n\n 	A technical discussion on production\, quality and styles\, by Yasutaka Daimon\, Master of Sake and Owner of Daimon Brewery\n 	A current market update and conversation on issues\, potential and strategies for success\, led byMarcus Consolini\, CEO Daimon – an Asia market specialist\n 	Taste a spectrum of six Sake to evaluate quality and understand the different styles\n\nTechnical knowledge \n\n\n 	Understanding the basic components - Sake rice\, yeast\, water\, and koji\n 	Different styles of Sake and the process of Sake brewing\n 	Techniques to evaluate and understand the quality of Sake\n 	How to serve\, ordering and storage of Sake\n\nMarket Discussion \n\n\n 	How to select and source Sake\, as well as tips for sales and replenishment of this perishable product\n 	As Sake is perishable\, tips for sales and replenishment\n 	Discussion on the Hong Kong market imports of Sake – historic and current market situation\, including challenges\, barriers to success\, and potential improvements.\n 	Import trends (local sourcing or direct import?) and key distributors (eg. supermarket\, gourmet store\, spirits retailers)\n 	Peak consumption “season” and target consumers.\n\n \nAbout Daimon-san\nYasutaka Daimon was born the first son of the Daimon Family in 1948 – 70 Years ago. A family with 200 years of Sake brewing experience\, Yasutaka grew up in the 250 year old home adjacent to the brewery and was raised in the Sake business until his university years introduced a wonder lust that led to a trip around the world. 7 Years in Paris\, Stockholm\, Hamburg and off to India as a wondering monk. Upon his return Yasutaka embarked on the path of Sake.\n\nWithin 6 years at the brewery he became a Senior Manager and launched a distribution company alongside the brewery. By 1990 Yasutaka was travelling overseas to promote the Sake industry and founded the Sake Export Association as well as participated in the JETRO promotion of Japan Craft Products. Later Yasutaka supported the launch of John Gauntner’s first ever Sake Sommelier course at Daimon Brewery.\n\nIn the year 2000\, Yasutaka’s passion for his product took over and he added the role of Toji\, or Brewmaster\, to his day to day operations. He continues to oversee all production of the breweries Sake although the brewery has promoted a long time apprentice into the role of Toji as well.\n\n\nAbout Marcus\nBorn in New York City to an Italian immigrant family\, Marcus has been in the Food and Beverage Industry since birth. With photos of him making Grappa at the age of three\, Grandparents who ran bakeries and butcher shops and parents that managed a food stall at the famous Woodstock Music Festival - Marcus started washing dishes at the age of eleven and was managing restaurants by twenty. \nA decision to go into Finance changed his course in the food industry from manager to investor. His career started in Accounting with Deloitte & Touche\, Financial Consulting with American Express on Wall Street\, and for the last fifteen years in Investment Banking managing trading teams across Asia for firms like Macquiare and JPMorgan. On the side\, a dedicated business builder\, he has been investing and managing craft oriented businesses and renovating historical properties across Asia for over 20 years. \nMost recently he has joined the ranks of the Daimon Brewery as the CEO to manage the transition of this craft sake producer into the upper echelons of the Alcohol industry. A founding member of the Hong Kong Beer Brewers Association he has followed a passion of Sake into the production and global distribution side of the business. \n\n\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/prowine2017/
LOCATION:Hong Kong Convention and Exhibition Centre\, 1 Expo Drive\, Wan Chai\, Hong Kong\, 852
CATEGORIES:Industry Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170504T171500
DTEND;TZID=Asia/Hong_Kong:20170504T184500
DTSTAMP:20260816T111115
CREATED:20170504T015431Z
LAST-MODIFIED:20220410T045107Z
UID:10000100-1493918100-1493923500@mwminternational.com
SUMMARY:WORKSHOP #10 – EXPLORE: VITICULTURE & WINEMAKING DECISIONS OF CHÂTEAU LAGRANGE\, BY MATTHIEU BORDES
DESCRIPTION: Date\n30 August 2018 (Thursday) \nTime\n10:30am-12:30pm (10am registration) \nVenue\n \nMWM Wine School \nUnit 1524\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeakers \n \nYasutaka Daimon 大門康剛\nBrewmaster and Owner\nDaimon Brewery 大門酒造 \n\nMarcus Consolini\nCEO\nDaimon Brewery 大門酒造 \nModerator\nDebra Meiburg MW \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n\n\nDaimon 35 Junmai Daiginjo (大門 35 純米大吟醸)\nDaimon 45 Junmai Daiginjo (大門 45 純米大吟醸)\nDaimon 55 Junmai Daiginjo (大門 55 純米大吟醸)\nRikyubai Shizuka Junmai Ginjo (大門酒造「利休梅」静香純米吟醸)\nRikyubai Iwafune Honjozo (大門酒造「利休梅」磐船特別本醸造)\nRikyubai Sei Zan Ryoku Sui Tokubetsu Junmai (大門酒造「利休梅」青山緑水特別純米)\n\n\n\nWorkshop Content Preview\n\n 	A technical discussion on production\, quality and styles\, by Yasutaka Daimon\, Master of Sake and Owner of Daimon Brewery\n 	A current market update and conversation on issues\, potential and strategies for success\, led byMarcus Consolini\, CEO Daimon – an Asia market specialist\n 	Taste a spectrum of six Sake to evaluate quality and understand the different styles\n\nTechnical knowledge \n\n\n 	Understanding the basic components - Sake rice\, yeast\, water\, and koji\n 	Different styles of Sake and the process of Sake brewing\n 	Techniques to evaluate and understand the quality of Sake\n 	How to serve\, ordering and storage of Sake\n\nMarket Discussion \n\n\n 	How to select and source Sake\, as well as tips for sales and replenishment of this perishable product\n 	As Sake is perishable\, tips for sales and replenishment\n 	Discussion on the Hong Kong market imports of Sake – historic and current market situation\, including challenges\, barriers to success\, and potential improvements.\n 	Import trends (local sourcing or direct import?) and key distributors (eg. supermarket\, gourmet store\, spirits retailers)\n 	Peak consumption “season” and target consumers.\n\n \nAbout Daimon-san\nYasutaka Daimon was born the first son of the Daimon Family in 1948 – 70 Years ago. A family with 200 years of Sake brewing experience\, Yasutaka grew up in the 250 year old home adjacent to the brewery and was raised in the Sake business until his university years introduced a wonder lust that led to a trip around the world. 7 Years in Paris\, Stockholm\, Hamburg and off to India as a wondering monk. Upon his return Yasutaka embarked on the path of Sake.\n\nWithin 6 years at the brewery he became a Senior Manager and launched a distribution company alongside the brewery. By 1990 Yasutaka was travelling overseas to promote the Sake industry and founded the Sake Export Association as well as participated in the JETRO promotion of Japan Craft Products. Later Yasutaka supported the launch of John Gauntner’s first ever Sake Sommelier course at Daimon Brewery.\n\nIn the year 2000\, Yasutaka’s passion for his product took over and he added the role of Toji\, or Brewmaster\, to his day to day operations. He continues to oversee all production of the breweries Sake although the brewery has promoted a long time apprentice into the role of Toji as well.\n\n\nAbout Marcus\nBorn in New York City to an Italian immigrant family\, Marcus has been in the Food and Beverage Industry since birth. With photos of him making Grappa at the age of three\, Grandparents who ran bakeries and butcher shops and parents that managed a food stall at the famous Woodstock Music Festival - Marcus started washing dishes at the age of eleven and was managing restaurants by twenty. \nA decision to go into Finance changed his course in the food industry from manager to investor. His career started in Accounting with Deloitte & Touche\, Financial Consulting with American Express on Wall Street\, and for the last fifteen years in Investment Banking managing trading teams across Asia for firms like Macquiare and JPMorgan. On the side\, a dedicated business builder\, he has been investing and managing craft oriented businesses and renovating historical properties across Asia for over 20 years. \nMost recently he has joined the ranks of the Daimon Brewery as the CEO to manage the transition of this craft sake producer into the upper echelons of the Alcohol industry. A founding member of the Hong Kong Beer Brewers Association he has followed a passion of Sake into the production and global distribution side of the business. \n\n\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop10/
LOCATION:HK Management Association\, 2/F Pico Tower\, 66 Gloucester Road\, Wanchai\, Hong Kong\, Hong Kong
CATEGORIES:SPIT
END:VEVENT
END:VCALENDAR