Saké has become a trendy drink as high-end hotels and Michelin-starred restaurants worldwide are adding this food-friendly tipple to their menus. It is as versatile and complex as wine, and there are tens of thousands of sakés produced in Japan. If you’ve tried one and didn’t like it, then the chances are you might find another one that you do like!
A few "sake myths"...
Myth 1: Sake is highly alcoholic? Myth 2: Sake is always drunk hot?
Myth 3: Sake only goes with Japanese food?
Join us as our saké expert showcases 6 different styles of saké from VSF Shop's portfolio to demystify the wonderful world of this Japanese tipple. You'll also have the chance to network with other like-minded people.
Multiple dates. Next events: 26 March, 23 April, 28 May, etc. from 19:00 to 20:30
Join us for an introductory masterclass on Shochu & Awamori, two fascinating Japanese spirits
Learn about the different production methods and styles of Shochu & Awamori and taste a carefully curated flight of premium samples.
Shochu (焼酎) is Japan’s oldest spirit typically distilled from rice (kome), barley (mugi), sweet potatoes (imo), buckwheat (soba), or brown sugar (kokuto), among other ingredients. In fact, Shochu is consumed more than nihonshu (Japanese sake) in Japan although the latter is often heralded as Japan's national drink; as for Awamori (泡盛), it is an alcoholic beverage similar to Shochu, but indigenous and unique to Okinawa, made from long-grain indica rice in a single fermentation exclusively using black koji.