For a drink with such few ingredients, sake can be surprisingly diverse. Indeed, while full-bodied junmai is best enjoyed hot, chilled daiginjo pairs refreshingly well with sashimi, and creamy nigori (cloudy sake) provides a soothing counterbalance to spicy foods. This versatility means you’re likely to find a kind of sake to match any meal, enhancing flavors.

Fascinating as they may be, the intricacies of sake can take years to master. Mutsu Oyama, manager of the Niku no Himaraya Takibiya Shibuya restaurant, has drawn from his extensive knowledge and passion for Japan’s national drink to create a sake experience that covers the basics about brewing, regional differences, and serving suggestions while sipping on 10 distinct sake varieties — including sparkling, daiginjo, junmai, raw sake and nigori — thoughtfully paired with snacks.

While sake breweries are spread across Japan, you don’t need to travel far to try their best offerings. This experience includes diverse brews from across the country, right at the heart of Shibuya, one of Tokyo’s most central and exciting districts. Only 5 minutes from Shibuya Station, its famous crossing, and the Hachiko Statue, you’ll find the Shibuya branch of the Niku no Himaraya restaurant, where Oyama-san is eager to embark guests on his original sake adventure.