Let's go deeper into Sake!
There are still some misconceptions and stereotyped notions about Sake. Let's reveal the truth! We'll discuss the classifications of sake, how they're processed and their flavor profiles, and we'll taste one from each.
About Yoshihiro Sako: In 2008 Sako received his Kikisake (sake sommelier) license from the Sake Service Industry Institute & Kikisake Guild. Sako has worked as a kurabito (brewer) at Kubota brewery in Kanagawa pref. and Shiokawa brewery in Nigata prefecture in the past. Currently, Sako works as a sake director at Yuzuki Japanese eatery and continuously experiments with home-brewing to understand the intricacies of microorganisms.
Email: yoshisako AT yahoo.com
Saturday, Aug 20th
Starts at 4:oopm and ends at 5:15pm
$40/person (small bites will be served)
Space is limited so please purchase tickets in advance.