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Workshop #2 – Sake Sensation: The Rise of Rice

30th August 2018 @ 10:30 am - 12:30 pm

30 August 2018 (Thursday)

10:30am-12:30pm (10am registration)


MWM Wine School

Unit 1524, 15/F
41 Heung Yip Road, Wong Chuk Hang, Hong Kong
MTR Exit B, 5-min Walk
(See Google Map here)


Yasutaka Daimon 大門康剛
Brewmaster and Owner
Daimon Brewery 大門酒造

Marcus Consolini
Daimon Brewery 大門酒造

Debra Meiburg MW

30 Pax *Limited seats.
Registration on first-come, first-served basis

Recommended for
Sales representatives, brand managers, buyers, and media

email to spit@mwminternational.com / or fill in the form here
WineSPIT member Complimentary  | Non member HK$400
(Contact us if you are interested to join/renew WineSPIT membership)

Tasting List 

Daimon 35 Junmai Daiginjo (大門 35 純米大吟醸)
Daimon 45 Junmai Daiginjo (大門 45 純米大吟醸)
Daimon 55 Junmai Daiginjo (大門 55 純米大吟醸)
Rikyubai Shizuka Junmai Ginjo (大門酒造「利休梅」静香純米吟醸)
Rikyubai Iwafune Honjozo (大門酒造「利休梅」磐船特別本醸造)
Rikyubai Sei Zan Ryoku Sui Tokubetsu Junmai (大門酒造「利休梅」青山緑水特別純米)

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.

About Marcus

Born 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.

A 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.

Most 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.

Workshop supported by


30th August 2018
10:30 am - 12:30 pm
Event Category:


Vinoteca Lab
Basement Level 2 , School of Hotel and Tourism Management PolyU (at Hotel ICON), 17 Science Museum Road
Tsimshatsui East, Hong Kong
+ Google Map


WineSPIT Association
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