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MWM Wine School: Spring into Sake
6th April 2018 @ 7:30 pm - 9:30 pmHK$680
Spring into Sake
There is no more beautiful time to visit Japan that April – sakura season! But if you can’t make the journey, then toast to Spring and sakura season with a journey through the styles and story of sake – Japan’s favourite beverage – at MWM Wine School. Sommelier and International Kikisake-Shi (Sake Sommelier), Jack Cheung will share the facts on how sake is made, explore the four main types of sake, share tips on how to identify quality and appreciate the various flavour profiles and more. With sake rapidly growing in popularity in Hong Kong, this is the perfect chance to taste and appreciate this wonderfully versatile and prized drink.
- SINSEN Ginjo Muroka Nama Genshu 神泉 吟釀 無濾過 生原酒
- YASAKA TSURU Chou Kame No O Nama Spring Edition Junmai Daiginjo 弥栄鶴 超亀の尾 生酒 春季限定（純米大吟醸）
- SAKURAGAO Choukaraguchi Honzojo 桜顏酒造 超辛口 本醸造
- JOYO SHUZO Ginjo 城陽酒造 吟醸大辛口 55
- JOYO SHUZO Tokubetsu Junmai-shu 城陽酒造 特別純米
- SAITO Junmai 彩都 純米
- SAITO Junmai Daiginjo 彩都 純米大吟釀
- SAITO Super Premium Junmai Daijinjo 彩都 優質純米大吟釀
Jack Cheung – Group Beverage Director, Hong Kong Parkview Group
Jack’s interest in wine starts with an elective course of wine studies during his university study. The vast knowledge involved in the world of wine always fascinates him. His past jobs include wine shop attendants, wine trade sales and Sommeliers. Among which he finds the work of Sommelier most fascinating.
Craving for knowing more about wine and other alcohols he has passed WSET Level 4 as well as Certified Sommelier examinations. He is also a qualified International Kikisake-Shi (Sake Sommelier).
6 Apr 2018 | 19:30-21:30
Course fee: HK$680 （MWM School Alumni: HK$600)