【Workshop(s)】Dinner and wine party│Japanese sake│Late drinking autumn and autumn limited cold unloading wine

What is "cold unloading"? After being matured for a summer, the sake is taken out of the storage warehouse in autumn and shipped directly without being burned. That is, the sake is "unloaded directly to the store while cold", hence the name. Generally, sake is heated and bacteriostatic in early spring, then stored and matured, and heated again before shipment to inhibit yeast activity to ensure stable quality. "Cold unloading" is bottled directly without heating before shipment. It has a higher degree of maturity, a richer taste, and a better balance of taste. There is no second low-temperature fire, and you can feel it when drinking. The mature taste in storage, the calm aroma and the rich taste have also become the biggest features of cold unloading wine. The old house, which is not usually open at night, is lit up with lights and delicacies for the limited-time autumn wine, and you are invited to taste the charm of "cold unloading wine". ｜Pairing with meals｜ Unique Club’s 2023 Autumn and Winter Time Selection—Tender Grilled Wagyu Beef The delicately oiled, tender and juicy Japanese A5 Wagyu sirloin is made more delicious by the Himalayan rose salt, and you will feel the happiness of being melted by the food. Salmon rolls with fresh vegetables and trout roe Xun flavor seafood steamed egg Baked Garlic Cod Crab with Milk Tender Grilled Sirloin and Wagyu Beef with Himalayan Salt Kabayaki eel rice Ebi umami clear soup Unparalleled top quality seasonal fruits Unique drinks ※If you have dietary restrictions or food allergies, please fill in the notes when registering. ｜Wine tasting｜ The best junmai ginjo cold brew Yue Zhi Yu Qing Yin Junmai Gin brew cold unloaded Kaihua Junmai Ginjo distant-centered separation and cold unloading Wuqiao pure rice cold unloading Cold unloading of Shimodan Chuanzhong's eight-ce junmai raw sake ｜Lecturer Introduction｜Tim Chen Jianwei SSI Japanese Winery Lecturer Changsheng International Corporate Brand Director He is an atypical wine science lecturer with a background as a first-line Japanese sake sommelier. Since obtaining the qualification as a sommelier in 2010, he has served as a Sake “N”omilier in Macau, Singapore, Seattle, and Taipei. Cumulative experience as an agent is 8 years, and sommelier experience is 7 years. Lectured or interpreted more than 800 Japanese sake lectures and wine receptions, and his way of talking about wine is unique! Every time, the humanistic stories of sake brewing are used as the main axis, supplemented by Tim's unique typhoon and slogans, and countless Japanese sake novices are promoted on the front line of promotion. *Please do not register if you are under 18 years old *Excessive drinking is harmful to health and drunk driving is prohibited