Workshop #2 – Sake Sensation: The Rise of Rice

Workshop Content Preview

• A technical discussion on production, quality and styles, by Yasutaka Daimon, Master of Sake and Owner of Daimon Brewery
• A current market update and conversation on issues, potential and strategies for success, led byMarcus Consolini, CEO Daimon – an Asia market specialist
• Taste a spectrum of six Sake to evaluate quality and understand the different styles

Technical knowledge

• Understanding the basic components – Sake rice, yeast, water, and koji
• Different styles of Sake and the process of Sake brewing
• Techniques to evaluate and understand the quality of Sake
• How to serve, ordering and storage of Sake

Market Discussion

• How to select and source Sake, as well as tips for sales and replenishment of this perishable product
• As Sake is perishable, tips for sales and replenishment
• Discussion on the Hong Kong market imports of Sake – historic and current market situation, including challenges, barriers to success, and potential improvements.
• Import trends (local sourcing or direct import?) and key distributors (eg. supermarket, gourmet store, spirits retailers)
• Peak consumption “season” and target consumers.

About Daimon-san

Yasutaka 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.

Within 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.

In 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.