Sake Seminar

The history and importance of sake will be discussed as well as how to pair them with various types of cuisine.

Yes sake is unique. Yes it boasts a rich history. And without a doubt, sake has myriad faces, from the simple to the complex, from delicate to heavy. But what makes this beverage so extraordinary is that it just tastes so damn good. Period.

Whether a rich, undiluted Junmai Genshu or a light, delicate Daiginjo-shu, Sake delivers flowers, minerals, melon, vanilla, apricots. Furthermore, sake has less acid than wine, giving it a smoother, more full-bodied mouthfeel, while still maintaining proper balance to finish clean and lively. Alas, if Sake spells headaches and hangovers for you, odds are you got wasted on it. Aside from over-consumption, cheap Sake can be found, and it may light your throat on fire, but have you ever had Carlo Rossi's 'Paisano' from a jug? It too is, well, a 'lively' beverage.  

We will be replenishing bread, olives, and cheese, while listening in and tasting as much as possible, while Monica Samuels will be in front of the room for this special event. In addition to almost a dozen different Sakes, we will serve a number of cheeses and other foods known to mate well with this iconic Japanese beverage. You'll leave educated, rejuvenated, a little less sober than when you arrived, and without a trace of hangover come Sunday (unless you hammer down tequila shots on your way home). We hope you can join us for this special and rare event.