Nama sake (also known as “raw sake” or “fresh sake”) is a type of Japanese nihonshu (known just as “sake” in the West) that continues to ferment after bottling, as it is not pasteurized. Usually, Japanese sake is pasteurized twice, once after the sake has been filtered and again after it has been diluted. But raw sake is either pasteurized only one time or is not pasteurized at all (the latter ultra-raw type is known as “nama-nama” or “hon-nama”). Therefore, the taste is full of umami flavor, with a fresher and livelier feeling than twice-pasteurized sake. Raw sake must be consumed quickly after opening, so this Raw Sake Tasting is perfect for people who want to try many different types without committing to finishing off the bottles in a single evening.
During this raw sake tasting, you’ll try 3 types of delicious Japanese nama sake from different prefectures of Japan, learn about the qualities of different types of sake, and find out just what makes raw sake so special. You’ll also get to enjoy some delicious homemade dishes in your host’s home as she serves you sake and dishes that’ll make your tastebuds sing!
Expert knowledge about Japanese raw sake
One water bottle
3 types of Japanese raw sake
6-8 homemade dishes
Meeting Point and Meeting Time
The meeting location is at Chitose Funabashi Station (Odakyu Line). The host will meet you by the red postal box outside of the ticket gate and will walk you to the cooking class location (an 8-minute walk from the station).
The cooking instructor has a 12-year-old chihuahua named Colin at her house to welcome you! He will stay in another room during the cooking class, but he is very friendly and sweet.
Please note that the legal drinking age in Japan is 20 years and older.