Robert Mondavi Institute for Wine and Food Science and UC Davis Library present a free virtual event highlighting California rice.
Brewing Change: Craft Sake in the United States
Sake has long been the traditional drink when dining out at a Japanese restaurant, but sake brewers in the United States are hoping for and brewing something different. With four simple ingredients—rice, water, yeast, and koji mold—they build on traditional methods while experimenting with variations in rice varieties, milling, flavor profiles, and more. The rise of sake consumption in the U.S. and innovative startup breweries have grown the industry into a creative community exploring sustainability and new ways to enjoy an ancient beverage.
The Savor lecture series hopes to highlight rice farming in California, focusing on wildlife and natural habitat conservation, specialty sake rice crops, and sake rice milling. We will also touch on sake brewing history, explore how US production differs from traditional Japanese brewing, and the current markets and consumer trends.
Speakers include Erin O’Donnell, VP of Sales of Sake Rice and Retail for Sun Valley Rice; Yoko Kumano, co-founder of Umami Mart (a Japanese specialty shop); Yoshihiro Sako, co-founder of Den Sake Brewing.
Click here for more information and to register for the free virtual event.
