Event Information

Yuka Discobeans, founder of the Disco Beans Cafe and Gallery franchise of gluten-free and vegan restaurants and avid supporter of the more health-focused aspects of sake, and Work-Shop Melbourne, prominent host-institution of many large workshop-style events in the city, are teaming up to host a sake making workshop on Thursday the 9th of May.

The rather detailed event description, including a bit of an insight into the inner workings of sake brewing and its by-products, is as follows:

Irasshaimase! Immerse yourself in the intricate, beautiful world of traditional Japanese sake in this 3-hour workshop. Sake is fermented rice wine, but the process of fermentation is actually more similar to beer than wine – starches are converted to sugars, which then ferment into alcohol. After fermenting rice and koji, a fungus, you are left with doburoku, an unfiltered, unpasteurised sake, teeming with probiotics, amino acids and Vitamin B. Historically, doburoku has played an essential role in Japanese households, acting as an energy drink to revitalise farmers during their long days toiling in the fields.

A by-product of the fermentation process is koji acid, which suppresses the production of melanin and can brighten the skin. It also possesses anti-ageing and anti-inflammatory properties. Finally, we’re left with sake kasu, or lees, a sediment rich in live cultures. It has a low alcohol percentage, making it perfect to add umami flavour while cooking. It can also be applied directly to the skin as a face pack. This class covers a simple, hands-on process for making your own traditional sake at home, with all ingredients and supplies provided. Oishii desu ne!

Basically its a hands-on class providing participants all the materials and instructions needed to start brewing their own sake from home!

Tickets are going for $100 per person, available at the Work-Shop website event page, and the event will run from 6PM to 9PM on the date.

Image ©️Work-Shop Melbourne