Rice and milk are two peas in a pod! Sake and cheese are an unlikely pairing, but together they are eye-opening and delicious when paired well. Join us as Gabrielle Morriseau, Sake Sommelier and Beverage Director at JP Seafood Cafe in Jamaica Plain, Boston, educates us about the beauty, history and technique behind sake, its flavor profiles, and how it is made. Do you know what makes a Honjozo different from a Daiginjo? Is sake supposed to be chilled or heated? There is a whole world of sake and cheese to learn about! And it starts here!
This class includes a 2oz. pour of 6 different sake paired with a selection of 5 cheeses.
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