Sake tasting event hosted by the Ambassador of Japan to Georgia

Ambassador of Japan to Georgia H.E. Tadaharu Uehara hosted a Japanese sake tasting event at his residence. The guests had the chance to taste 11 different varieties of Japanese sake and other traditional drinks.

The Ambassador introduced Mr. Yoshihisa Mori, the Chairman of the Central Federation of Societies of Commerce and Industry of Japan, mentioning that it was with his support that the tasting event was made possible.

The guests also enjoyed Japanese cuisine to go with the traditional sake, the Ambassador thanked the chefs from Ramekai sushi and Akasaka ramen restaurants, as well as the chef working at the Ambassador’s residence.

Mr. Mori thanked the organizers and attendees for making the event so special.

“This is my first time here, but I’ve heard beforehand about Georgia’s beauty, rich culture and history, amazing cuisine and the wine which I love,” he said.

He also told the guests about the work that his Federation does.

“The Central Federation of Societies of Commerce and Industry is an economic union. It has 1600 centers all across Japan, with 800 000 members. The main activities include the support of small and medium-sized enterprises, expanding the market for their products, providing consultancy, as well as all kinds of economic support,” said Mr. Mori; “I want this evening to be used as a way to further deepen ties between Georgia and Japan, with everyone getting involved. On our part, we will not spare efforts for this,” he added.

The guests were asked to cast a vote for their favorite drink, after having the opportunity to taste different selections of Japanese sake, as well as shochu and whiskey, all unique to Japan.

A total of seven varieties of sake were present at the tasting, all coming from different prefectures of Japan, each different in taste and flavor profiles.

Unlike wine, production of sake is a complex process. Over the years, the flavor of the drink improved significantly, which was achieved by combining cutting-edge modern scientific technology that Japan is known for and the traditional methods perfected over centuries.

Made with special sake rice, the process of making this traditional drink takes up to 3 months, while the fermentation itself, to produce the unique umami flavor, takes two weeks.

H.E. Tadaharu Uehara highlighted one special kind of sake.

“This is a very special sake coming from the Fukushima Prefecture. I’m sure you remember the meltdown of the nuclear power stations located there, but Fukushima produces great Japanese sake, and it is safe to drink,” said the Ambassador.

Indeed, sake from Fukushima has found international acclaim and won several international awards; it has served as a symbol of the safety of local agricultural and fish products after the nuclear disaster of 2011.

A representative of the Japanese hospitality, the event served as a way to introduce more Georgians to the Japanese drinks and cuisine.