Sake Brewing Seminars - The Yamahais and Lows of Kimoto-Kei

Less data and more sensing. Byron Stithem, owner and master brewer of Proper Sake in Nashville, TN, will give a deep dive on the fascinating style of fermentation that has made his sake a consistent award winner and how he makes adjustments when things go awry. While he specialized in both Kimoto and Yamahai styles, this will focus more on Yamahai as a timesaving and yet thoroughly flavorful method of producing sake that has a very long shelf life.