Date Guest Speakers Time Registration THU 10/14 w/ Toshio Ueno, Eda Vuong, Kikumasa Team 5pm PT | 8pm ET(10/15 9am JST) CLICK Here *ton ton ton* What’s that sound? It’s the sound of the taru barrel coopers in Kiku-Masamune’s Taru Sake Meister Factory! Our special friends at Kiku-Masa will take us on a live tour […]
Date Guest Speakers Time Registration THU 05/27 w/ Toshio Ueno, Eda Vuong, Azakura Team 5pm PT | 8pm ET(05/28 9am JST) CLICK Here Join Sake School of America as we learn more about Azakura Shuzo. This is our third Brewery Spotlight showcasing sake from Akita. Let’s dive into Akita Prefecture, also known as Bishu no […]
Date Guest Speakers Time Registration THU 05/20 w/ Toshio Ueno, Eda Vuong, Asamai Team 5pm PT | 8pm ET(05/21 9am JST) CLICK Here Join Sake School of America as we learn more about Asamai Shuzo, the brewery behind Amanoto sake. We’ll dive into Akita Prefecture, also known as Bishu no Oukoku (kingdom of beautiful sake), […]
Date Guest Speakers Time Registration THU 05/13 w/ Toshio Ueno, Eda Vuong, Noguchi TeamSpecial Guests: Phoebe Amoroso 4pm PT | 7pm ET(05/14 8am JST) CLICK Here We’ve been invited to explore Noguchi Naohiko Sake Institute’s tasting room: Touan 杜庵 In this online event, we’ll discuss the sake and pairing experience you will receive when visiting, […]
1st CourseA trio of Petrossian Osetra Caviar on a chip, Classic Friulian Frico, Eggplant and Roasted Red Pepper RelishPaired with: Nanbubijin AWA Sparkling Sake Caviar with Crème Fraiche and Potato Chip 2 ea Kennebec potato1 tin caviar1 oz chives2 oz crème fraiche (see below) For the crème fraiche 3 c heavy cream1 c buttermilk1 ea […]
Banner Photo of Mark: Joanie Simon Date Guest Speakers Time Registration WEDS 03/18 w/ Mark Tarbell, Toshio Ueno, Eda Vuong 5pm PT | 6pm MST | 8pm ET CLICK Here Break out of the confines of Japanese food paired with sake. Chef Mark Tarbell has created a three course menu that pairs Western style dishes […]
If you missed this seminar, don’t fret! We have a recording of it! 😉 The Consulate General of Japan in New York presents Experience Shochu: Japanese Craft Spirits in America Classical + Modern. This one-of-a-kind experience includes a brief lecture from the Director of Sake School of America, Toshio Ueno, and a discussion on sustainability. […]
Date Guest Speakers Time Registration WEDS 03/11 w/ Toshio Ueno, Eda Vuong, Noguchi Team 5pm PT | 8pm ET(03/12 10am JST) CLICK Here What makes a sake brewing legend? Come find out as we get to know the brewery run by the “God of Sake Making”, Noguchi Naohiko Sake Institute. More info coming soon!
Date Guest Speakers Time Registration SUN 02/28 w/ Toshio Ueno, Kota Kimura, Eda Vuong, & more! 4pm PT CLICK Here You may know Japanese whiskey but are you familiar with other traditional spirits of Japan? If not, I invite you to deepen your understandings of a 500-year tradition of spirits making in Japan, “Shochu” and […]
Mexican Food Pairings Nick’s Food Pairing: Carnitas or Al Pastor Tacos w/ corn tortillas, Tortilla Chips and a mild or roasted salsa Hana Shimauta Highball Serves one 2 oz Hana Shimauta 4 oz Topo ChicoFresh Orange PeelIceCollins/ Highball Glass Preparations: Freeze or chill your Hana Shimauta and serving glass well. Add ice and Hana Shimauta […]
