Premium sake has certainly established its place in New York and other international metropolitan areas. More and more Americans now understand its flavor, depth and taste. Over the past 13 years, sake expert John Gauntner has educated a great number of New Yorkers on sake, from the importance of water and rice to the bacteria that play a crucial part in sake-making. This year, Gautner talks about the most basic points of sake: "Hot or cold?"; the different types of sake; and how most to enjoy them.
Followed by a sake tasting.
Co-sponsored by Sake Export Association.
This event is SOLD OUT.
- May 10, 2011
- 6:30 pm