{"id":249,"date":"2025-10-13T11:43:28","date_gmt":"2025-10-13T11:43:28","guid":{"rendered":"http:\/\/shiki-sake.at\/2025\/10\/13\/24-10-2025-masterclass-kaese-sake\/"},"modified":"2026-03-24T10:53:52","modified_gmt":"2026-03-24T10:53:52","slug":"24-10-2025-masterclass-kaese-sake","status":"publish","type":"post","link":"https:\/\/shiki-sake.at\/en\/2025\/10\/13\/24-10-2025-masterclass-kaese-sake\/","title":{"rendered":"October 24, 2025 – Cheese & Sake Masterclass"},"content":{"rendered":"
<\/i>AUSGEBUCHT<\/span><\/a><\/div>

Masterclass: Cheese & Sake \u2013 When the Austrian Alps Meet Japan<\/strong><\/h2>\n

\u00a0Friday, 24 October<\/strong>
3:30 \u2013 5:30 PM<\/strong>
\u20ac65 per person<\/strong><\/p>\n

Hosts:<\/strong>
Michael Kerschbaumer (Alpen-Adri-Asia) & Barbara Bahr (SHIKI Sakethek)<\/p>\n

A Rare Encounter Between Cheese & Sake<\/h3>\n

Our Alps meet Asia!
Organic farmer, cheese maker, and soon-to-be tofu producer Michael Kerschbaumer<\/strong> brings his own organic cheeses \u2014 and those crafted by friends \u2014 from Carinthia to Vienna, refining them with Japanese ingredients. Together with Barbara Bahr<\/strong> from the SHIKI Sakethek, these delicate creations will be paired with carefully selected sake varieties.<\/p>\n

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.<\/p>\n


\nCheese & Sake Pairings<\/strong><\/h3>\n

\u2022 Double-fermented organic hay-milk salted butter with shio-koji on sourdough bread
\ud83c\udf76 MIWATARI Junmai Ginjo \u201cP\u00e9tillant\u201d | Nagano<\/p>\n

\u2022 Organic burrata filled with Japanese Ponkan citrus
\ud83c\udf76 BEAU MICHELLE \u201cSnow Fantasy\u201d, Limited Edition | Nagano<\/p>\n

\u2022 Organic hay-milk goat\u2019s cheese with green sansho pepper and ume-soy sauce
\ud83c\udf76 Kamoshibito KUHEIJI \u201cSAUVAGE\u201d Omachi | Aichi<\/p>\n

\u2022 Organic hay-milk mountain cheese, 9 months aged, with yuzu cream and nigari salt
\ud83c\udf76 HOUOU BIDEN Junmai Ginjo \u201cBlack Phoenix\u201d | Tochigi<\/p>\n

\u2022 Nuart organic blue sheep\u2019s cheese with amazake
\ud83c\udf76 KID Junmai Daiginjo | Wakayama<\/p>\n

Registration<\/h3>\n

Participant numbers are limited \u2014 reserve your spot early for this unique flavor journey between the Austrian Alps and Japan!<\/p>\n

\ud83d\udccd SHIKI Boutique | Sakethek<\/strong>, Krugerstra\u00dfe 15, 1010 Vienna
\ud83d\udcc5 Friday, 24 October | 3:30 \u2013 5:30 PM<\/strong>
\ud83d\udcb4 \u20ac65 per person<\/strong>
\u2709\ufe0f boutique@shiki.at<\/a><\/strong><\/p>\n<\/div><\/div><\/div>

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