Inside Sake · 9 & 10 October
Sake Week Vienna · 9 & 10 October
Two hours inside Vienna’s sake brewery: four sakes, the kōji room, and the reasons behind what ends up in the glass.
Sake Week Vienna
Taste sake where it is made. For Sake Week Vienna we open the doors of the kura for two intimate masterclasses inside Vienna’s sake brewery.
What exactly is sake? How do rice, water, kōji and yeast become it – and why can the results taste so remarkably different? Over two hours we taste our way through Kinshachi, Aoshachi, Midorishachi and further current Kura Wien expressions, while looking at how decisions made during brewing shape what ends up in the glass. And, of course, a look behind the scenes of our kura.
No prior knowledge necessary. Curiosity is enough.
€39
incl. 20% VAT€59
incl. 20% VATAll prices incl. 20% VAT · reservations to [email protected] · 15 places per session
The three shachi side by side, plus whatever else is ready in the cellar on the day:
Water is poured throughout, and there is something to eat alongside. Tasting portions, not full glasses.
We start with what sake actually is, and with the four things that go into it. Then we walk the room: the kōji trays, the shubo, the fermentation tanks, the press.
Along the way we taste, and each pour is tied to a decision made in the cellar – how far the rice was polished, how cold the fermentation ran, whether the sake was pasteurised or left alive. By the end the differences in the glass have reasons attached to them.
Where: Barmherzigengasse 10, 1030 Vienna – inside the working brewery, a few minutes from Rochusmarkt.
When: Friday 9 October, 17:00–19:00, or Saturday 10 October, 15:00–17:00.
Price: €39 early bird until 30 September, €59 afterwards. Fifteen places per session.
Booking: write to [email protected] with the date you would like and the number of places.
Held in English or German, depending on the room. A cellar is a cellar: wear something you do not mind, and flat shoes. 18 and over, please.
Most of our guests arrive with one bad memory of something warm poured out of a carafe. Two hours is enough to fix that, and nobody is expected to know anything.
If you can read a label and argue about seimaibuai, there is plenty here: European rice, alpine water, a cold slow fermentation, and a brewer happy to be questioned.
Small enough that you can ask anything, stand where the work happens, and taste from the tank rather than from a table at the far end of a room.
For Sake Week Vienna we open the doors of the kura for two masterclasses. Together we taste Kinshachi, Aoshachi, Midorishachi and whatever else is current, and look at how rice, water, kōji and yeast become sake. No prior knowledge necessary – curiosity is enough.
Write to [email protected] with your preferred date and the number of places. We confirm by return; payment is settled on the day or by transfer beforehand.
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No. Half the room usually arrives having never tasted it properly. The other half brews at home. Both leave with something.
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German or English, decided by the room on the day. Ask when you book and we will tell you how the session is shaping up.
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Something to eat alongside the tasting, yes – enough to keep four sakes civilised, not a dinner. Tell us about allergies when you book.
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Yes. Everything poured is available to take home, and the kasu too if we have pressed recently.
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Fifteen places is also a very good private group. Write to us and we will find a date outside Sake Week.
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