A quick video tutorial from Sawahime brewery about how koji spores are added to rice.
About the Author: kadoka66
SAKE KNOWHOW
Chris Hughes
Sake Educator, Tokyo
Over 12 years experience in the sake industry, Chris was wooed into the world of sake by a charismatic brewery during a tenure at a Japanese food and drink importer in London. Since moving to Japan in 2014, he has visited close to 100 breweries and completed a year in a Tokyo-based sales position for Tatenokawa Shuzo based in Yamagata Prefecture.
Chris is a certified sake educator for the WSET in London, currently teaching the Level 3 Certification in Sake at Caplan in Tokyo. Other sake related activities include running sake-infused international exchange events for KURAND Sake Market and regular MC at the Sake 2020 Sake Salon, “Meet the Brewer” events, organized and hosted with the Japan Sake & Shochu Makers Association.