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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180212T143000
DTEND;TZID=Asia/Hong_Kong:20180212T163000
DTSTAMP:20260816T080542
CREATED:20180204T181444Z
LAST-MODIFIED:20180209T113816Z
UID:10000033-1518445800-1518453000@mwminternational.com
SUMMARY:WineSPIT Workshop#6 - Done Deal: Effective Management to Close Sales
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-2018-6/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/02/2018.02.12-Workshop-6-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180202T193000
DTEND;TZID=Asia/Hong_Kong:20180202T213000
DTSTAMP:20260816T080542
CREATED:20171010T080122Z
LAST-MODIFIED:20180127T112147Z
UID:10000022-1517599800-1517607000@mwminternational.com
SUMMARY:MWM Wine School: Spirits in the Spotlight
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/spirits-in-the-spotlight/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/02/2018.02.02-spirits-workshop-visuals-web-banner.png
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180131T150000
DTEND;TZID=Asia/Hong_Kong:20180131T170000
DTSTAMP:20260816T080542
CREATED:20180122T101500Z
LAST-MODIFIED:20180129T185513Z
UID:10000031-1517410800-1517418000@mwminternational.com
SUMMARY:WineSPIT Workshop #5 - Consumer Dynamics & Branding Strategies in Chinese Alcohol Market: A Case Study featuring Baijiu
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-2018-5/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/01/2018.01.19-Workshop-5-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180119T193000
DTEND;TZID=Asia/Hong_Kong:20180119T213000
DTSTAMP:20260816T080542
CREATED:20171010T080934Z
LAST-MODIFIED:20180118T144247Z
UID:10000041-1516390200-1516397400@mwminternational.com
SUMMARY:MWM Wine School: Make Mine a Californian 750ml
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/california-wine-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/02/california-05.png
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171207T193000
DTEND;TZID=Asia/Hong_Kong:20171207T213000
DTSTAMP:20260816T080542
CREATED:20171017T160027Z
LAST-MODIFIED:20171205T062556Z
UID:10000043-1512675000-1512682200@mwminternational.com
SUMMARY:MWM Wine School: Christmas Wine & Food Pairing Workshop
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/christmas-food-and-wine/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171207T103000
DTEND;TZID=Asia/Hong_Kong:20171207T123000
DTSTAMP:20260816T080542
CREATED:20171124T073954Z
LAST-MODIFIED:20171127T100741Z
UID:10000028-1512642600-1512649800@mwminternational.com
SUMMARY:Workshop #4 - Romancing Veneto – Taste & Talk Trends: Northeastern Italy
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-2018-4/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/11/2017.12.07-Workshop-4-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171121T193000
DTEND;TZID=Asia/Hong_Kong:20171121T213000
DTSTAMP:20260816T080542
CREATED:20171019T080958Z
LAST-MODIFIED:20171121T073523Z
UID:10000046-1511292600-1511299800@mwminternational.com
SUMMARY:MWM Wine School: Burgundy Wine Tasting
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/burgundy-wine-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/Burgundy-17.11.21-scaled.jpg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171116T133000
DTEND;TZID=Asia/Hong_Kong:20171116T153000
DTSTAMP:20260816T080542
CREATED:20171107T031008Z
LAST-MODIFIED:20171115T103713Z
UID:10000026-1510839000-1510846200@mwminternational.com
SUMMARY:Workshop #3 - HUNGER GAMES: A Voyage of Iconic Hungarian Wines
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-2018-3/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/11/2017.11.06-Workshop-3-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171109T000000
DTEND;TZID=Asia/Hong_Kong:20171111T000000
DTSTAMP:20260816T080542
CREATED:20171104T084853Z
LAST-MODIFIED:20171104T090141Z
UID:10000024-1510185600-1510358400@mwminternational.com
SUMMARY:Hong Kong International Wine & Spirits Fair
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/hkiwsf2017/
LOCATION:HKCEC
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/11/hkiwsc-edm-header-680x270-medal-lineup.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171025T060000
DTEND;TZID=Asia/Hong_Kong:20171025T210000
DTSTAMP:20260816T080542
CREATED:20171019T074356Z
LAST-MODIFIED:20171019T074356Z
UID:10000044-1508911200-1508965200@mwminternational.com
SUMMARY:Wine Australia - Wine and Dine Festival Preview Cocktail
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/wine-australia-wine-and-dine-festival-preview-cocktail/
LOCATION:BIBO\, 163 Hollywood Road Sheung Wan\, Hong Kong\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/Invite-WA-Cocktail-banner.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171018T153000
DTEND;TZID=Asia/Hong_Kong:20171019T193000
DTSTAMP:20260816T080542
CREATED:20171019T075020Z
LAST-MODIFIED:20171019T075320Z
UID:10000045-1508340600-1508441400@mwminternational.com
SUMMARY:California Wines Vintner's Tour Grand Tasting
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/california-wines-vintners-tour-grand-tasting/
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/GoogleForm-Banner-01.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170927T180000
DTEND;TZID=Asia/Hong_Kong:20170928T203000
DTSTAMP:20260816T080542
CREATED:20170811T045851Z
LAST-MODIFIED:20170921T132214Z
UID:10000047-1506535200-1506630600@mwminternational.com
SUMMARY:"Test Your Palate" Wine & Spirit Tasting
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/test-your-palate-wine-spirit-tasting/
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/08/banner2-01-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170908T193000
DTEND;TZID=Asia/Hong_Kong:20170908T213000
DTSTAMP:20260816T080542
CREATED:20170731T084600Z
LAST-MODIFIED:20170811T032745Z
UID:10000080-1504899000-1504906200@mwminternational.com
SUMMARY:MWM Wine School - Friday Night Fever
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/friday-night-fever/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/04/Website-banner.jpeg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170905T080000
DTEND;TZID=Asia/Hong_Kong:20170907T170000
DTSTAMP:20260816T080542
CREATED:20170803T035333Z
LAST-MODIFIED:20170904T054815Z
UID:10000049-1504598400-1504803600@mwminternational.com
SUMMARY:Restaurant & Bar Hong Kong 2017
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/rbhk2017/
LOCATION:Hong Kong Convention and Exhibition Centre\, 1 Expo Drive\, Wan Chai\, Hong Kong\, 852
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/08/banner-MWM-website-01.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170904T153000
DTEND;TZID=Asia/Hong_Kong:20170904T173000
DTSTAMP:20260816T080542
CREATED:20170804T121635Z
LAST-MODIFIED:20170826T181012Z
UID:10000050-1504539000-1504546200@mwminternational.com
SUMMARY:Workshop #2 - Semillon Goes Solo: Maturity & Styles\, by Bruce Tyrrell
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-2018-2/
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.09.04-Workshop-2-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170901T183000
DTEND;TZID=Asia/Hong_Kong:20170901T203000
DTSTAMP:20260816T080542
CREATED:20170808T211024Z
LAST-MODIFIED:20170809T091909Z
UID:10000021-1504290600-1504297800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Hong Kong Station: Grand Tasting
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/georgianfest2017-hk-public/
LOCATION:Cordis Hotel\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170901T140000
DTEND;TZID=Asia/Hong_Kong:20170901T180000
DTSTAMP:20260816T080542
CREATED:20170808T205453Z
LAST-MODIFIED:20170809T091846Z
UID:10000053-1504274400-1504288800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Hong Kong Station (Trade & Media only)
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/georgianfest2017-hk-trade/
LOCATION:Cordis Hotel\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-05.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170830T183000
DTEND;TZID=Asia/Hong_Kong:20170830T203000
DTSTAMP:20260816T080542
CREATED:20170808T190934Z
LAST-MODIFIED:20170809T092157Z
UID:10000052-1504117800-1504125000@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Shanghai Station: Grand Tasting
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/georgianfest2017-shanghai-public/
LOCATION:The House of Roosevelt\, 27 Zhongshan Dong Yi Road\, Shanghai\, China
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170830T140000
DTEND;TZID=Asia/Hong_Kong:20170830T140000
DTSTAMP:20260816T080542
CREATED:20170808T184039Z
LAST-MODIFIED:20170809T092144Z
UID:10000051-1504101600-1504101600@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Shanghai Station (Trade & Media only)
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/georgianfest2017-shanghai-trade/
LOCATION:The House of Roosevelt\, 27 Zhongshan Dong Yi Road\, Shanghai\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-02.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170829T193000
DTEND;TZID=Asia/Hong_Kong:20170829T210000
DTSTAMP:20260816T080542
CREATED:20170731T042603Z
LAST-MODIFIED:20170808T033839Z
UID:10000078-1504035000-1504040400@mwminternational.com
SUMMARY:MWM Wine School - Impress Your Boss: Wine Pronunciation Workshop (FULL)
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/august-workshop/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/07/Website-banner-1-1.jpg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170828T123000
DTEND;TZID=Asia/Hong_Kong:20170828T140000
DTSTAMP:20260816T080542
CREATED:20170803T035224Z
LAST-MODIFIED:20170828T211028Z
UID:10000082-1503923400-1503928800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Singapore Station:  Georgian Wine Lunch pairing Singaporean Cuisine
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/georgianfest2017-sgp/
LOCATION:National Kitchen by Violet Oon
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-01-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170731T143000
DTEND;TZID=Asia/Hong_Kong:20170731T163000
DTSTAMP:20260816T080542
CREATED:20170624T194540Z
LAST-MODIFIED:20170807T045758Z
UID:10000089-1501511400-1501518600@mwminternational.com
SUMMARY:Workshop #1 - The Port Report: Exploring the Douro region\, Winemaking\, Styles and Sales Tactics
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-2018-1/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/06/2017.07.31-Workshop-1-banner.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170726T180000
DTEND;TZID=Asia/Hong_Kong:20170729T200000
DTSTAMP:20260816T080542
CREATED:20170717T065310Z
LAST-MODIFIED:20170718T121351Z
UID:10000077-1501092000-1501358400@mwminternational.com
SUMMARY:Georgian Wine Guangdong Tour - Parties in Town! 格鲁吉亚美酒广东巡礼
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/georgianwine-gd/
LOCATION:China\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/07/2017.07-Guangdong-tour-website-banner-01-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170707T140000
DTEND;TZID=Asia/Hong_Kong:20170707T163000
DTSTAMP:20260816T080542
CREATED:20170705T031329Z
LAST-MODIFIED:20170705T033701Z
UID:10000091-1499436000-1499445000@mwminternational.com
SUMMARY:California Insiders Trade & Media Tasting
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/california-insiders-trade-media-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/07/Website-banner-01-01-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170626T100000
DTEND;TZID=Asia/Hong_Kong:20170630T170000
DTSTAMP:20260816T080542
CREATED:20170516T034459Z
LAST-MODIFIED:20170516T034733Z
UID:10000084-1498471200-1498842000@mwminternational.com
SUMMARY:Porto & Douro Wine Tasting Seminar 波特及杜罗河品酒讲座
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/porto-douro-china/
LOCATION:China\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/05/Porto-Douro-Seminar_chinese.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170623T143000
DTEND;TZID=Asia/Hong_Kong:20170623T163000
DTSTAMP:20260816T080542
CREATED:20170516T090534Z
LAST-MODIFIED:20220410T045722Z
UID:10000087-1498228200-1498235400@mwminternational.com
SUMMARY:Workshop #13 - Cool Neighbours: Exploring Riesling of Austria & Germany
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-2017-13-2/
LOCATION:9th Floor\, 236 Aberdeen Main Road\, Hong Kong\, Hong Kong Island\, 0000\, Hong Kong
CATEGORIES:SPIT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170616T143000
DTEND;TZID=Asia/Hong_Kong:20170616T163000
DTSTAMP:20260816T080542
CREATED:20170516T090039Z
LAST-MODIFIED:20170807T045821Z
UID:10000086-1497623400-1497630600@mwminternational.com
SUMMARY:Workshop #12 - Organic\, Biodynamic & Sustainable Winegrowing: Creating Site Expressive Wines\, by Blair Walter
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-12-2017/
CATEGORIES:SPIT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170527T120000
DTEND;TZID=Asia/Hong_Kong:20170527T133000
DTSTAMP:20260816T080542
CREATED:20170508T080338Z
LAST-MODIFIED:20220410T045646Z
UID:10000096-1495886400-1495891800@mwminternational.com
SUMMARY:Champagne Tasting Workshop hosted by Debra Meiburg MW
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/champagne-tasting-workshop-hosted-by-debra-meiburg-mw/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170526T170000
DTEND;TZID=Asia/Hong_Kong:20170526T190000
DTSTAMP:20260816T080542
CREATED:20170504T015654Z
LAST-MODIFIED:20170522T024950Z
UID:10000093-1495818000-1495825200@mwminternational.com
SUMMARY:MWM WINE SCHOOL – LAUNCH PARTY
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/schoollaunch/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/04/Banner.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170526T130000
DTEND;TZID=Asia/Hong_Kong:20170526T150000
DTSTAMP:20260816T080542
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
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