Masterclass: Cheese & Sake – When the Austrian Alps Meet Japan
Friday, 24 October
3:30 – 5:30 PM
€65 per person
Hosts:
Michael Kerschbaumer (Alpen-Adri-Asia) & Barbara Bahr (SHIKI Sakethek)
A Rare Encounter Between Cheese & Sake
Our Alps meet Asia!
Organic farmer, cheese maker, and soon-to-be tofu producer Michael Kerschbaumer brings his own organic cheeses — and those crafted by friends — from Carinthia to Vienna, refining them with Japanese ingredients. Together with Barbara Bahr from the SHIKI Sakethek, these delicate creations will be paired with carefully selected sake varieties.
What may sound unusual proves to be a wonderfully harmonious match:
In modern Japan, cheese has long found its place in the world of sake.
The subtle saltiness and umami of cheese unlock new and fascinating flavor experiences when combined with the elegant aromas of Japanese rice wine.
Cheese & Sake Pairings
• Double-fermented organic hay-milk salted butter with shio-koji on sourdough bread
🍶 MIWATARI Junmai Ginjo “Pétillant” | Nagano
• Organic burrata filled with Japanese Ponkan citrus
🍶 BEAU MICHELLE “Snow Fantasy”, Limited Edition | Nagano
• Organic hay-milk goat’s cheese with green sansho pepper and ume-soy sauce
🍶 Kamoshibito KUHEIJI “SAUVAGE” Omachi | Aichi
• Organic hay-milk mountain cheese, 9 months aged, with yuzu cream and nigari salt
🍶 HOUOU BIDEN Junmai Ginjo “Black Phoenix” | Tochigi
• Nuart organic blue sheep’s cheese with amazake
🍶 KID Junmai Daiginjo | Wakayama
Registration
Participant numbers are limited — reserve your spot early for this unique flavor journey between the Austrian Alps and Japan!
📍 SHIKI Boutique | Sakethek, Krugerstraße 15, 1010 Vienna
📅 Friday, 24 October | 3:30 – 5:30 PM
💴 €65 per person
✉️ boutique@shiki.at
