STUDENTS USE INDIGENOUS MILLET WINE TO WIN A PLACE AT IBA COMPETITION|技職生調酒技藝受肯定 明年赴日參賽爭冠

At the 2016 World Cocktail Championships, National Taitung Junior College was qualified to participate in next year's competition in Okinawa. Students and teachers used indigenous millet wine from Taitung with exclusive techniques to impress the judges. Seven students from National Taitung Junior College Tourism Management Division were selected to participate in next year's IBA bartending competition. They used their holiday time to practice their bartending skills. Lifting glasses, pouring wine, shaking the drink with ice, bartender's movements need to be flexible and light, and they must maintain a smile while they work. They also have to show local characteristics to attract more attention from the judges. National Taitung Junior College teachers and students studied the use of indigenous millet wine. Next year in the competition in Okinawa they will use this indigenous wine as their secret weapon. ==TSAI WEI-TING, National Tiatung Junior College Student== Because the millet wine represents Taitung's characteristic. That's why I want to use it as one of the ingredients. ==WANG YU-CHI, National Tiatung Junior College Teacher== Combining Taitung's millet wine, the sweetness and neutralize the aftertaste. The college said that technical and vocational school students learn the skills as a discipline, but also need to think about creativity. Thus, the teachers and students used Taiwan's unique millet wine as a cocktail ingredient. This is a big innovation, and will allow students to excel in their future work. TRANSLATED BY：CLARE LEAR 台東專科學校餐旅管理科這七位獲選參加明年世界盃調酒比賽的學生，利用假日課餘的時間加強練習調酒。 舉杯倒酒，再加上入冰塊搖晃，調酒的肢體動作不但需要靈活輕巧，臉上要還要掛著笑容，不過要表現在地的特色，才能更吸引評審關注。台東專科學校老師和學生就研究使用原住民的小米酒，做為明年到日本沖繩比賽和大會指定酒調合的秘密武器。 ==台東專科學校學生 蔡威廷== 因為小米酒是台東的特色 我就想把他加入酒材裡面 ==台東專科學校老師 王郁琪== 結合我們台東的小米酒 它的甜度可以中和它的潤喉跟喉韻 台東專科學校表示，技職學校學生學習學科的技能之外，也需要思考運用創造力，像是這次老師和學生利用台灣特有的小米酒做為調酒材料，就是一種創新，這樣的創新能力，也能讓學生未來在職場上更受歡迎。 記者 章明哲 台東報導