Tuesday, October 24
5:00 PM - 8:00 PM
Tokubetsu (special, in Japamese) junmai is hard to define. With the same materials and requirements except for the optional “special brewing methods,” a brewer could label a sake brewed from rice koji and rice with a polish ratio of at least 60% as either junmai ginjo or tokubetsu junmai. What you should know is that brewers who opt for the tokubetsu label are trying to tell drinkers that there’s something unique about a brew. Taste three examples tonight.