If you’ve only tried the warm sake at your local sushi bar, you’re in for a treat. There is a whole world of fine sake we’re excited to introduce to you! Sake expert Kerry Tamura will take us through the different types of sake, how it’s made, its history, and of course – how to taste this ancient eastern drink. You’ll taste the different styles of sake from – Junmai, Gingo, and Daigingo, and learn more about brewing methods used to achieve that profile.
22.00 Per Person (+ 2.20 Fee). Includes five sake tasters. Seating is limited!
SAKE LIST – Imported from Japan
1. Akitabare “Northern Skies” Junjukui 14.5%
Dry & Clean with earthy and fruity undertones
5. Kamoizumi Umeshu Plum Sake 10%
Fresh plum and rock candy.
WHAT IS SAKE?
Sake has commonly been described as “rice wine” – however that’s not exactly correct. Sake is actually brewed, and closer to beer than wine. Sake is made from polished rice kernels that are converted into sugar with koji-kin. Sake makers spread the koji-kin over the rice, which converts the starch into sugar, and with the addition of yeast, then ferments and creates the alcohol. Now there’s a lot more to the saking making than this, but we’ll save all the fun stuff for the tasting session. We hope you’ll join us!