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DTSTART;TZID=Asia/Hong_Kong:20180830T103000
DTEND;TZID=Asia/Hong_Kong:20180830T123000
DTSTAMP:20260416T224519
CREATED:20180827T101615Z
LAST-MODIFIED:20180828T151916Z
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SUMMARY:Workshop #2 - Sake Sensation: The Rise of Rice
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\nTasting List \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\nWorkshop Content Preview\n\nA technical discussion on production\, quality and styles\, by Yasutaka Daimon\, Master of Sake and Owner of Daimon Brewery\nA current market update and conversation on issues\, potential and strategies for success\, led byMarcus Consolini\, CEO Daimon – an Asia market specialist\nTaste a spectrum of six Sake to evaluate quality and understand the different styles\n\nTechnical knowledge \n\nUnderstanding the basic components – Sake rice\, yeast\, water\, and koji\nDifferent styles of Sake and the process of Sake brewing\nTechniques to evaluate and understand the quality of Sake\nHow to serve\, ordering and storage of Sake\n\nMarket Discussion \n\nHow to select and source Sake\, as well as tips for sales and replenishment of this perishable product\nAs Sake is perishable\, tips for sales and replenishment\nDiscussion on the Hong Kong market imports of Sake – historic and current market situation\, including challenges\, barriers to success\, and potential improvements.\nImport trends (local sourcing or direct import?) and key distributors (eg. supermarket\, gourmet store\, spirits retailers)\nPeak 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. \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. \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\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\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-02/
LOCATION:Vinoteca Lab\, Basement Level 2 \, School of Hotel and Tourism Management PolyU (at Hotel ICON)\, 17 Science Museum Road\, Tsimshatsui East\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/08/2018.08.30-Workshop-02-website-banner-01.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180823T150000
DTEND;TZID=Asia/Hong_Kong:20180823T170000
DTSTAMP:20260416T224519
CREATED:20180814T112342Z
LAST-MODIFIED:20180821T172502Z
UID:10000008-1535036400-1535043600@mwminternational.com
SUMMARY:Workshop #1 - A-Game: Attitude\, Altitude & Grapes of Argentina
DESCRIPTION: Date\n23 August 2018 (Thursday) \nTime\n3pm-5pm (2:30pm registration) \nVenue\nVinoteca Lab\nBasement Level 2 \, School of Hotel and Tourism Management PolyU (next to Hotel ICON)\,\n17 Science Museum Road\, Tsimshatsui East\, Hong Kong\n(See Google Map here)\n\nSpeaker \n \nDaniel Pi\nChief Winemaker\, Trapiche \nCapacity\n40 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\nWorkshop Content Preview\nTechnical learning \n\nThe ultimate expression of Argentina’s grapes: from Chardonnay to Torrontes\, Cabernet to Malbec.\nExamining microclimates at different altitudes: mountains ranges\, valley and plains.\nTasting terrior diversity: comparing Alta\, Pedernal Valley\, Mendoza and Buenos Aires\nA snapshot of Argentinean wine history: first plantings and and old vines\n\nMarket discussion \n\nWho determines style and taste? Consumer vs winemaker!\nAre Argentinean winemakers focusing on too much or too little on malbec?\nWhat are Argentina’s key export countries? What are the emerging markets?\nWhat is the current climate for organic and sustainable viticulture in Argentina?\n\nAbout Daniel\nChief Winemaker of Trapiche\, Daniel Pi has worked for Peñaflor Group since 1992. He is one of Argentina’s most capable and knowledgeable winemakers\, renowned domestically and internationally for his outstanding\, diverse career. \nDuring his career\, he has worked in public and private institutions\, and working for national and foreign wineries. Working with agricultural engineers and winemakers from New and Old world wine-producing countries\, Daniel is well-acquainted with traditional and innovative practices. He’s carried out valuable winemaking projects abroad\, especially in the US. \nDaniel was Head Professor at Don Bosco Oenological University of Mendoza\, giving conferences and symposiums worldwide. He is the founder of the Sociedad de Profesionales del Vino (SAPV) and Revista Enología (Oenology Magazine)\, among other achievements. Since 2009\, he’s been Judge and permanent member of the tasting panel for the Argentina Wine Awards. \nIn 2017 Daniel was recognized as The Argentinean Winemaker of the Year by Tim Atkin\, Master of Wine. \n  \nTasting List \n\n\n\n\nEl Esteco\, Old Vines Torrontés 1945 (100% Torrontés)\, Salta\, 2017\nEl Esteco\, Fincas Notables Cabernet Sauvignon (100% Cabernet Sauvignon)\, Salta\, 2016\nFinca Las Moras\, Gran Syrah (100% Syrah)\, Pedernal Valley\, 2015\nFinca Las Moras\, Mora Negra (70% Malbec\, 30% Bonarda)\, Pedernal Valley\, 2014\nMascota Vineyards\, Unanime (100% Chardonnay)\, 2015\nNavarro Correas\, Structura (60% Malbec\, 30% Cabernet Sauvignon\, 7% Cabernet Franc\, 3% Merlot)\, Mendoza\, 2015\nTrapiche\, Terroir Series Finca Coletto Malbec\, (100% Malbec)\, Mendoza\, 2014\nTrapiche\, Costa & Pampa Chardonnay (100% Chardonnay)\, Buenos Aires\, 2017\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-01/
LOCATION:Vinoteca Lab\, Basement Level 2 \, School of Hotel and Tourism Management PolyU (at Hotel ICON)\, 17 Science Museum Road\, Tsimshatsui East\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/08/2018.08.12-Workshop-01-website-banner-01.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
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