Sake masterclass by TOSHIO UENO, MARIE CHEONG THONG INTERNATIONAL SAKE SCHOOL

As part of the international competition, "Mondial des Vins Blancs Strasbourg 2023", we attended the impressive sake masterclass given by Toshio Ueno and Marie Cheong Thong. Today, we are introducing you to Japanese Sake and to unique experiences that bring people together.

A few words about Toshio Ueno

Toshio is the creator of Sake School of America and English Shochu Adviser Certificate program, and first one in the world to hold Master of Sake (酒匠), Master Sake Sommelier (日本酒学講師), WSET Sake Educator diploma and WSET Diploma in Wine & Spirits. Born in Japan where his family has grown Japanese wine grape, Koshu, for generations, Toshio grew up helping the business from a young age. Following his college education in the US and employment at an international trading company in Tokyo, Toshio joined Chateraise, a pastry and wine company as Director of Sales. There, he was put in charge of overseeing the personal wine collection of the company's president, which intrigued him to enter the world of wine stewardship and research. Toshio joined Mutual Trading Company in 2002, where he is Director of Sake Specialist Division in marketing Japanese foods, Sake, and Shochu to the mainstream American trade. With his passion and expertise in Sake, Shochu, and Wine, Toshio aims to further promote Japanese food and Sake cultures to new, international audiences. Since 2010, he has been Vice President & Executive Instructor at Sake School of America. In 2016 he was awarded the industry’s most prestigious title Sake Samurai from Japan Sake & Shochu Makers Association. In February 2021, he was appointed as The Japanese Cuisine Goodwill Ambassador by Ministry of Agriculture, Forestry and Fisheries. And in 2023, he was awarded Foreign Minister’s Commendation by Ministry of Foreign Affairs of Japan. Toshio is also a Board Director of Society of Wine Educators, and a member of Circle of Wine Writers and International Drinks Specialists.

A few words about Marie Cheong Thong

Food & Beverage Educator conducting private group seminars, tastings, masterclasses and trips on wine, sake, armagnac, food and olive oil in London and across Europe. WSET-certified educator conducting public WSET courses in the UK. Preferred educator for the UK sake distributor Sam SAKE.

Wine/Sake Judge for over the past 10 years. Most recently, judged at International Wine Challenge (UK, Japan) in both wine and sake categories; International Wine and Spirits Competiton (UK) in both wine and sake categories; Les Grands Concours du monde (France); Berliner Wein Trophy (Germany); and Mondial des Pinots (Switzerland).

Speaker/Lecturer at public events and educational institutions including the Abergavenny Food Festival, York Food Festival, Expo Milano and the University of Gastronomic Sciences (Italy).

Social Media Writing and Photography on wine, sake, food, travel and fly fishing via Instagram, Twitter and Facebook and own website: www.thelarderat36.co.uk

The history of Sake

Long Answer: produced in some form for over 2000years!!

Short Answer:1000years using methods still used today.

Note: Sake like today’s premium Ginjo– Only about 50years!!

Sake is deeply enbedded in Japanese culture. Sake is an alcoholic drink produced and consumed in Japan and is made from fermented rice. The word sake in Japanese can refer to any kind of alcoholic drink.

Normal’ Sake Production

Raw Ingredients of Premium Sake (i.e. Junmai, Ginjō, Honjōzō): Rice, Water, Kōji, Yeast • Brewers alcohol added before pressing stage for some categories – everything that is not Junmai

Water can be filtered, (de)mineralised, acidified. But no other additives possible, including preservatives

Sake Rice = Japonica Different from table rice, larger and Shinpaku

Water Accounts for 80% Soft water = Feminine Hard water = Masculine