You may have heard that sake is best drunk fresh, and that’s mostly true. But not always! Join us for an introduction to koshu — where time has unlocked bold, complex, and unexpected flavors from the sake that you know. From deep amber hues to sherry-like richness, umami bombs to delicate and refined flavour profiles, koshu will defy your expectations and redefine what sake can be.
Before we turn back the clock, we’ll start with a classic, fresh sake to calibrate your palate and set the stage — remembering where it all begins in order to appreciate the changes that time brings. Then we’ll introduce you to three dramatically different styles of aged sake, showcasing the incredible range of this category.
As a sake sommelier and a wine sommelier, we can bring together two worlds of expertise and bridge the gap between sake and wine, explaining how aging works in both traditions—where they contrast, where they overlap, and how to approach koshu if you’re more familiar with aged wines.
This English-language workshop includes:
🍶 A guided tasting featuring one classic sake and three distinct Koshu styles
🧐 An expert comparison of sake and wine aging—what makes them different?
🥢 Food pairing insights—why koshu is a hidden gem for a variety of dishes
💡 Tips on when and how
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You may have heard that sake is best drunk fresh, and that’s mostly true. But not always! Join us for an introduction to koshu — where time has unlocked bold, complex, and unexpected flavors from the sake that you know. From deep amber hues to sherry-like richness, umami bombs to delicate and refined flavour profiles, koshu will defy your expectations and redefine what sake can be.
Before we turn back the clock, we’ll start with a classic, fresh sake to calibrate your palate and set the stage — remembering where it all begins in order to appreciate the changes that time brings. Then we’ll introduce you to three dramatically different styles of aged sake, showcasing the incredible range of this category.
As a sake sommelier and a wine sommelier, we can bring together two worlds of expertise and bridge the gap between sake and wine, explaining how aging works in both traditions—where they contrast, where they overlap, and how to approach koshu if you’re more familiar with aged wines.
This English-language workshop includes:
🍶 A guided tasting featuring one classic sake and three distinct Koshu styles
🧐 An expert comparison of sake and wine aging—what makes them different?
🥢 Food pairing insights—why koshu is a hidden gem for a variety of dishes
💡 Tips on when and how to enjoy aged sake
Koshu is still an undiscovered treasure for many sake lovers. Whether you’re a sake newbie or a wine, whiskey or sherry aficionado looking for something new, this event will have some amber pearls in store for you.
Your hosts
Arline Lyons met and fell in love with sake via her work as a Japanese translator and interpreter, and has worked closely with leading industry figures for nearly a decade. She enjoys guiding people through their journey of discovering sake, its aromas and flavours, and especially its versatility. Find her on Instagram as @discoversake (for beginners) and @tastetranslation (for professionals).
Nico Colic was originally a bartender, but has since expanded his interest to everything that smells and tastes. Whisky, perfume, champagne—and, of course, sake. As a long-time student of the Japanese tea ceremony and a certified sake sommelier, I enjoy sharing Japan’s rich culture in an accessible and engaging way.
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