Sake: to connoisseurs, the word conjures up a taste akin to an extremely dry white wine. To those who’ve never sipped sake, it’s time you jumped on the bandwagon.
In Japanese, the word sake means “alcoholic drink,” but there’s much more to this beverage than alcohol. Sake is the love child of wine and beer, produced by a combination of fermentation and brewing. Depending on the season and the meal pairing, sake can be served hot, cold or at room temperature. It’s traditionally consumed as part of Japanese purification rituals and, over the past few years, sake has found its way to the mainstream foodie circuit.
In honour of this authentic Asian drink, Ki Modern Japanese + Bar will be holding a Sake Master Dinner hosted by Mariko Iida-Yamazaki, Executive Director of the Japan Prestige Sake Association and Michael Tremblay, Ki’s certified Advanced Sake Professional. On May 26th, Ki will be offering a five-course menu curated by their acclaimed chefs and overseen by their certified advanced sake professional. The meal will feature some of the world’s most renowned sake brands, including Otokoyama, Wakatake and Ichinokura.
Never tried sake? Now’s your chance. Or if you’re already a fan, take this opportunity to refine your taste. Hosted just two days before Kampai Toronto, this dinner is the perfect prologue to the annual sake festival.
For more information or to purchase tickets, contact Michael Tremblay at 647-998-2100 or email@example.com!
What are some of your favourite sakes? Let Vv Magazine know in the comments below or tweet us @ViewTheVIbe.