Everyone loves a good ‘ol fashioned wine tasting. You learn more about different types of wine, you learn more about your pallet, and you have an excuse to let it go to your head for a little bit. Wine’s Asian cousin, sake, is often overlooked, both in terms of consumption and study, in our western culture. It’s a tragedy, really. Like wine, cheap sake is bitter and burns as it goes down, and a solid sake will be smooth and complex. Unlike wine, sake is not fermented rice; in its creation it bears more of a similarity to beer in that it is brewed. Never has rice carried such a delightful buzz. To truly learn all the intricacies of sake, one ought to attend a proper, honest-to-god, interactive sake-tasting class. This Saturday at PABU, located inside the Four Seasons in Harbor East, an introductory, Sake-101 course is being hosted by Tiffany Soto and PABU’s other dedicated sake sommeliers. Learn about the history of sake, the types of sake, and the many intricacies that make it so enjoyable and versatile.
Saturday, March 2, 2013
725 Aliceanna Street
To learn all about sake, while expanding your palette and your interests!