Sake is popping up all over the wine lists of Michelin star restaurants in the UK and globally, as sommeliers and chefs fall in love with its charms and exceptional food pairing versatility. Sake offers just as much complexity, depth and breadth as wine and reveals a whole new range of aroma and flavour profiles. Like wine, it is a fermented beverage and has an average ABV of 14-16%, but has no tannins and boasts lots of umami (‘savoury
deliciousness’) that make it a secret weapon for matching with all types of food.
If you’ve been on the fence about sake and not sure where to begin exploring this exciting beverage category, this is the class for you. Increasing numbers of sake brewers are being inspired by the wine world and introducing new styles of sake to the market aimed at wine lovers: gorgeous aromatics on the nose, refreshing acidity more akin to a white wine, and long-aged sakes that can mirror the complexity and power of a magnificent old port.
Our sake and wine educator Sarah will introduce you to sake, framed from a wine drinker’s perspective, and share how sake can be a great alternative for food pairings that are traditionally difficult with wine. During this class you will taste six premium sake across a range of styles curated specifically to appeal to wine lovers’ palates, and accompanied by fine cheeses selected to showcase sake’s food pairing prowess.
This class is perfect for those with experience of wine who haven’t had a chance to explore much sake yet, or who have tried some sake but weren’t sure about it – sake is quite delicate and must be stored carefully, so many
people who think they don’t like sake unfortunately experienced old or improperly stored product. Be sure to give sake another chance if you fall into this category!
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