Thomas Yung gave a presentation on the origins of Japanese sake at the Macau Wine & Dine Festival 2015. He discussed the multi-step process of making sake, including milling, washing, soaking, steaming, saccharification, and pressing. He then highlighted four specific types of sake - Jozenmitsunogotoshi Junmai Ginjo, Otokoyama Junmai Daiginjo, Daishichi Kimoto Junmaishu, and Kikimasamune Honjozo Taru Sake - providing details on each. The presentation was intended to educate attendees about Japanese sake in the context of the wine and food festival.