Wed, Apr 12|
Sake 101: The Basics of Sake - Lombard
Nihonshu, better known as sake, is a category of its own with a unique brewing process and over 10,000 variations. Join Mariko Tajiri, Certified Sake Instructor, as she guides us through the basics and the stylistic differences of sake. Accompanied by a 4-course dinner by Chef Nick.
Time & Location
Apr 12, 6:30 p.m. EDT
Toronto, 100 Lombard St, Toronto, ON M5C 1M3, Canada
About the Event
Known more commonly in Japan as nihonshu, sake comes in a range of flavor profiles and proofs and can be enjoyed hot, cold or at room temperature. With flavors that run the gamut from fruity, floral and herbaceous to earthy, nutty, meaty and everything in between, sake is incredibly diverse.
Join Mariko Tajiri, Certified Sake Instructor, as she guides us through the stylistic differences of sake. From Junmai to Daiginjo to Nigori, learn the basics of sake. Accompanied by a 4-course dinner by Chef Nick.
Price: $105/p (+ tax and gratuity)
Sakes to be poured:
- Niwa no Uguisu “60”
- Tengumai “Junmai”
- 1898 Kimoto
2 varieties, East and West Coast, saffron mignonette, citrus chimichuri
truffle and sage brown butter, fried maitakes
passionfruit lulo sauce, puffed quinoa, chili oil
‘Breakfast for dessert’
seared foie, brioche, confit egg yolk, candied berkshire bacon
** We will try to accommodate all dietary restrictions to the best of our abilities. **