ARTICLE BY: PESHEAN ZHANG
Published on: October 29, 2013
The promotional food event included a walk-around tasting of Sake wine and Japanese Wagyu beef from celebrated producers throughout the world. Japanese cuisine seminars was offered from 12:30 - 4:30 p.m from food experts Yousuke Yamaguchi, Sake Samurai, Timothy Sullivan and Executive Chef Hiroki Abe of EN Japanese Brasserie.
The featured product Wagyu calves are raised for 7 - 10 months to a estimated 700 kg and fed milk replacement liquids one by one by hand on the farm before shipped for production.
Sake and the City II is organized by the Japan External Trade Organization. This government-related organization works to promote investment, mutual beneficial trade between Japan and rest of the world.
For more information on the Japan External Trade Organization, visit their official website: http://www.jetro.go.jp/en/jetro/