【秋季限定】日本酒入門講座＋秋季美食之旅｜Autumn Sake (Hiyaoroshi) Food Pairing Workshop

🍂在日本，秋季是美食的季節，如果配上當造的日本酒又會是怎樣的體驗？🍂
Autumn is the best season of the year for various kind of food in Japan. It is even better when paired with seasonal sake!

日本清酒貴為日本國粹，傳承著上千年的傳統文化，而清酒近年在香港亦越來越流行。但除了廣為人知的「吟釀」和「大吟釀」，你對日本清酒的瞭解又有幾多？各種清酒到底有何分別？獨特的口感，香味又應該如何形容？
Sake took a few hundred years to develop after rice was first cultivated in Japan over 2000 years ago. It is an integral part of the Japanese lifestyle and culture and has rcently become more popular in Hong Kong. But apart from “ginjo-shu”(premium) and “daiginjo” (ultra- premium), how much do you know about sake? What are the differences between different types? How would you describe the flavor and aroma?

我們今次特意請來專業的日本酒講師— Steve Liu*，為大家講解，希望學生可以透過今次的活動對日本清酒有更深入的認識，可以發掘到適合自己的口味，將清酒文化推廣開去。
We have invited Mr. Steve Liu, a certified international kikisake-shi/sommelier to host an introduction workshop so students can have a more in-depth understanding about sake and be able to find your own ideal flavor.

🍶今次活動會為學生介紹四款秋季限定的日本酒🍶，另外我們安排了日籍廚師—冨谷 優，為大家準備一些當造日本美食，包括秋刀魚🐟，栗子飯🌰，燒日本頂級菇菌（白舞茸、鮑魚菇、大黑蘑菇）和一些漬物等。適逢中秋—日本稱為「月見節」，我們更會為大家準備一些傳統應節的月見糰子🍡！千萬不要錯過！
Students will be introduced to 4 different types of seasonal sake/Hiyaoroshi with seasonal Japanese food being served. In light of Mid-Autumn Festival which is celebrated in both Hong Kong and Japan, Principal Suzuki will prepare “Tsukimi Dango” (rice dumplings) for everyone!

【秋の酒 – 冷やおろし｜冷卸酒｜Hiyaoroshi🍶】
冷卸酒都經過了半年以上的熟成，它的味道一般來說會比一般新釀造的日本酒更加的溫和、豐富。一些帶有果香的日本酒會變得更凝練且迷人。日本酒中的各項元素會融合的更完整，且新釀酒的粗糙感亦不復存在。
Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before releasing in Autumn. Hiyaoroshi’s summer maturing process allows flavorful components to further coalesce, resulting in a bottle with boosted umami, and a balanced/less hard-edged profile.

【秋の幸｜秋季當造食物｜Seasonal food in Autumn 🌰🐟】
「秋刀魚」，魚如其名。秋者，因秋天當造；刀者，則外形修長，銀藍亮光猶如刀。每年秋天，正值秋刀魚最肥美好吃。
Sanma (or Pacific Saury), in season between September to November, is one of the most well-known seasonal fish representing autumn in Japanese cuisine. It literary means “autumn swordfish” in reference to sanma season and its body shape resembling a sword.
「栗子和菇菌類」，是日本秋季的當造食材之一。每到秋天，日本人都喜歡用這些食材，加入一些簡單調味煮成炊飯，感受濃濃的秋日氣氛。
Chestnut and matsutake mushrooms are symbols of fall in Japan which are usually cooked with rice and local seasoning as a traditional way to enjoy Autumn.

【お月見（十五夜）｜Otsukimi (Moon Festival)🍡】
十五夜源自於中國的傳統節日「中秋節」。秋天是農作物的收穫期，在八月十五的夜晚，人們習慣將月見糰子擺成金字塔狀作為供品，向月亮表達對農作物豐收的感謝之情，並且祈禱來年也有大豐收。在這裡，圓圓的糰子，寓意著滿月。月見糰子的個數，因為十五夜的原因，通常是15個。
In Japan, Mid-Autumn Festival is known as Tsukimi, which literally translates to ‘moon watch’. Just like the Moon Festival in China, Tsukimi takes place on the 15th day of the eighth lunar month. Traditionally it was a way of expressing gratitude for a good harvest and hopes for similar bounty in the future. Round rice dumplings, representing the full moon, are stacked in the shape of a pyramid with hopes to bring health and happiness. One tradition is to display 15 dumplings to match the fifteenth night.

【日期 / Date】9月23日（五）/ Friday, 23 September 2022

【地點 / Location】中環校 / Central Centre

【時間 / Time】19:00 – 22:00
19:00~20:30 日本酒入門講座
20:30~22:00 秋季美食之旅／文化體驗

【参加費 / Fee】$500

我們的【日本酒入門講座＋秋季美食之旅】現已額滿，多謝大家的支持！

*Steve Liu為SSI国際日本酒講師，擁有SSI国際酒匠認證。他更有15年餐飲業經驗，現職於飲食集團日菜部，擔任前線培訓、Sake menu設計等職務。
*Steve is a SSI certified international kikisaki-shi (sommelier) with over 15 years of experience in F&B. He is now working in a chain Japanese restaurant, responsible for training of frontline staff and design of sake menu.