Masterclass: Sake Made Simple
How Rice, Polishing Ratio, Koji, Yeast and Brewing Techniques Shape the Aroma and Flavour of Sake – In Collaboration with Ueno
12 December 2026 | 15:00–17:00 | SHIKI Sakethek Vienna
What makes sake so diverse and fascinating? Why does one sake taste fresh and fruity, while another delights with spicy, earthy or particularly rich and full-bodied aromas?
In this masterclass, we will explore in an accessible and enjoyable way how rice, polishing ratio, koji, yeast and brewing techniques shape the unique aroma and flavour profile of sake.
We will uncover the key elements of traditional Japanese sake production and discover, through three carefully selected examples, how different brewing methods influence the taste, aroma and character of sake.
Sake Sommelière Julia Lutter will guide you through an exciting selection of the following sake:
Three Exceptional Sake to Discover
- SHICHIKEN Sparkling Dry
An elegant, dry sparkling sake from Yamanashi Prefecture. Its delicate bubbles, fresh aromas and lively acidity make it a fascinating example of how carbonation and brewing techniques can transform the tasting experience. A refreshing introduction to our tasting journey.
- IKEKAME Turtle Red
A distinctive sake from the Ikekame Brewery in Fukuoka Prefecture. This sake offers an opportunity to explore the interplay of rice, yeast and brewing techniques, revealing how these elements contribute to aromatic complexity and a harmonious balance of flavours.
- YUKI NO BOSHA Yamahai Black
An expressive sake from Akita Prefecture, crafted using the traditional Yamahai method. This distinctive approach to preparing the fermentation starter encourages the development of complex aromas and remarkable umami depth. A fascinating example of the importance of traditional Japanese brewing techniques.
- NIIDA Shizenshu Red Label
A characterful sake from Fukushima, brewed using the traditional kimoto method and spontaneous fermentation. Notes of honey, pear, almonds and rice meet a soft, full-bodied texture and gentle umami—a fascinating expression of natural sake brewing.
- TOKO Schneekönigin — “Snow Queen”
An elegant Junmai Daiginjo from Yamagata, crafted from Yukimegami rice. Delicate aromas of green apple and white peach unfold alongside subtle sweetness and a silky texture, revealing the finesse of slow fermentation at low temperatures.
- MASUIZUMI Green Nama
A fresh, unpasteurised sake from Toyama, brewed with wine yeast. Bright citrus notes and hints of green herbs combine with lively acidity and gentle sweetness—an intriguing meeting of sake craftsmanship and winemaking inspiration.
- SHICHIKEN Emperor Sake
A lightly cloudy, gently effervescent Junmai from Yamanashi, dedicated to Emperor Meiji. Notes of green apple, quince and yoghurt accompany a soft, rounded mouthfeel, shaped by the exceptionally soft Hakushu spring water of the Japanese Alps.
Discover, learn and savour – we look forward to welcoming you for an inspiring afternoon at SHIKI Sakethek!
Limited Availability
An intimate setting and a relaxed atmosphere.
As places are limited, we kindly ask you to reserve your spot by emailing boutique@shiki.at.
Date: Saturday, 12 December 2026
Time: 15:00–17:00
Price: € 85 per person
Capacity: 10 seated places and 4 standing places (first come, first served)
Language: German
Location: SHIKI Boutique | Sakethek, Vienna
Culinary Accompaniment: SHIKI Moriawase – a generous assortment of our signature sushi creations
We look forward to sharing an inspiring and delightful afternoon exploring the fascinating world of sake!
Ms. Lutter is assisted by Mina, a sake expert at the SHIKI Boutique.
