UNLV Hospitality alumni and Founder, Restaurant Hospitality Institute leads a special virtual Art of Saké class for his alma mater during the pandemic. Learn about Japanese saké, food pairings, fun facts, and more. Thank you to the UNLV Hospitality College for making this video, and be sure to follow their page on YouTube for more great content!
SAKÉ LIST & TASTING NOTES
TOZAI – “LIVING JEWEL”
Junmai Saké, Kyoto
Aromas of white grape, anise, and a hint of sweet rice. On the palate you will find citrus, white pepper, and fresh herbal notes with a long, clean finish. Pair with baked herbed salmon, grilled lobster, and light poultry dishes. Served between 45-55 degrees.
Junmai Daigingo Saké, Yamaguchi
Light, balanced, clean and easy drinking, this saké is a star. It’s wonderful for beginners to get into saké and fantastic for others to simply enjoy. There are wonderful fruits on the palate without coming off too sweet. Pair with meat, sashimi and seafood. Served between 45-55 degrees.
MIYASHITA “SACRED MIST”
Honjozo Nigori Saké, Okayama
This saké from Okayama is produced the traditional way where the raw, unfiltered saké is put through only a rough filter. The term Honjozo denotes a premium level of saké, and Nigori literally translates as “unfiltered.” The traditional production method creates a well-balanced, slightly acidic saké with a delicious, subtle sweetness. Okayama’s sakes are famous for their elegance and refinement. Delicious by itself, or perfect compliment to desserts and fruits. Served chilled or at room temperature.
Thirsty for more? RHI has a variety of Libation Education topics you can book for your private party. Learn More