One of the more exciting opportunities I’ve had recently to preach the gospel of sake is teaching the first of several “Elements of Sake” classes at the brand new Astor Center in New York’s East Village. What a thrill!

First, a word about the new Astor Center Facility. “The Study” is one tricked out classroom folks! It’s really a fantastic, state-of-the-art facility… a dream for both students and teachers alike! Each student gets a workstation with individual sink, and an individual lightbox for judging color. Also included are stadium seating, three overhead widescreen TVs, so everyone gets a perfect view.

Last but not least, the slideshow system comes equipped with a dynamic student response system. If you put a multiple choice question or rating on a slide, the students can reply using a handheld remote and the computer gives an instant view of the replies. it’s cool!

The class itself was 36 people strong. Here is a quick overview of what we covered in class:

• what is sake
• sake ingredients
• sake production process
• tips for serving and tasting

In addition we also tasted 5 fantastic sakes. they are:

Urakasumi Junmai: This is a classic example of a Junmaishu. Firm, full bodied and full rice in the nose.