{"id":5929,"date":"2009-05-13T10:44:39","date_gmt":"2009-05-13T14:44:39","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=5929"},"modified":"2009-05-13T11:46:48","modified_gmt":"2009-05-13T15:46:48","slug":"jet-alum-sake-expert-john-gauntner-at-japan-society-may-19","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2009\/05\/13\/jet-alum-sake-expert-john-gauntner-at-japan-society-may-19\/","title":{"rendered":"JET alum sake expert John Gauntner at Japan Society May 19"},"content":{"rendered":"

Just saw a Japan Times article<\/a> on JET alum sake expert John Gauntner<\/b><\/a>, and then this popped into my inbox:<\/p>\n

\"\"<\/p>\n\n\n\n
<\/td>\n\nLIMITED NUMBER OF TICKETS STILL AVAILABLE!<\/b><\/p>\n

<\/b>Annual Sake Tasting & Lecture
\nWithout Koji, There is No Sake<\/b><\/a>
\nTuesday, May 19
\n6:30 PM<\/b><\/p>\n

\"\"<\/a>
\n<\/b>Photo: \u00a9 Tentaka Shuzo.<\/p>\n

Koji-making is the heart of the sake brewing process. Koji is steamed rice onto which a special mold has been grown with great precision and skill that converts starches to sugars, which in turn are fermented to yield alcohol. Making good koji requires precise regulation of temperature and moisture, and nothing has a greater impact on the final flavors and aromas of sake. Like much of sake brewing, koji-making is more art than science. Sake expert John Gauntner<\/b> discusses the art and science of making koji, what it is, the myriad ways it can be accomplished, and how tiny changes to koji can result in major differences in sake flavor.<\/p>\n

Followed by a sake tasting. Co-sponsored by the Sake Export Association.<\/i><\/p>\n

Tickets:<\/b>
\n$35\/$30 Japan Society members & seniors
\nMust be 21 years of age.<\/p>\n

Purchase tickets online<\/a> or call the box office<\/a> at 212.715.1258
\n<\/b><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Just saw a Japan Times article on JET alum sake expert John Gauntner, and then this popped into my inbox: LIMITED NUMBER OF TICKETS STILL AVAILABLE! Annual Sake Tasting & Lecture Without Koji, There is No Sake Tuesday, May 19 6:30 PM Photo: \u00a9 Tentaka Shuzo. Koji-making is the heart of the sake brewing process. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[26,53,70],"tags":[],"class_list":["post-5929","post","type-post","status-publish","format-standard","hentry","category-celebrity","category-events","category-food-drink"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t