Japan Gastronomy Association is hosting a wine and food event on February 27 to taste Georgia’s Qvevri wine. Only 1% of Gergia’s wine is still produced by Qvevri, a 5,000 year tradition of fermenting with wild yeast and aging wine in earthenware pots buried in the ground. If you are interested in joining us, please go into Japan Gastronomy Association’s HP, or contact me at
yazaiuchi0701@gmail.com or
chefyaz.gfctokyo@gmail.com.
Michelin acknowledged young chef will prepare food to go with 5 varieties of Qvevri wines.
