Sake Tasting

One of the great pleasures of visiting Japan is a nice cup of sake. Anyone can enjoy it, but can you tell your Dassai from your Kubota? Your ginjo from your dai-ginjo? We will sample sake from all four main islands of Japan, comparing sweet, dry and medium sakes. Some sakes taste better when chilled, others are better mulled. We will attempt to educate your palate so that you can distinguish between really high-class sake like Dassai, and the cheap and cheerful Onigoroshi. For especially adventurous drinkers, we will throw in a couple of glasses of shochu (barley-based and potato-based) and a shot of Okinawan awamori. It should be most educational, so long as you can remember it all in the morning.

Japanese people love to drink – and when they drink they love to graze on tasty snacks specially designed to go well with sake or shochu. We call these sake snacks “OTSUMAMI”. And we will show you a few interesting ones to go with your drinks.

Sake experience course  (1,000yen/person)

This course is an optional of cooking courses.

You can taste five kinds of sake including “dai-ginjo”, “ginjo” and “junmai-shu”.

Shochu experience course  (1,000yen/person)

This course is an optional of cooking courses.

You can taste five kinds of shochu including “imo”(sweet potato-based), “mugi”(barley-based) and “kokuto”(brown sugar-based).

Grand selection course (2,000yen/person)

This course is an optional of cooking courses.

You can taste five kinds of sake and five kinds of shochu.