How to Be a Sake Sommelier SAKE, or rice wine, is as integral to Japanese cooking and culture as grape wine is to the French.
In Nako Town, there was a sake brewery until the Taisho era (1912 1926) (Nako District Union Neighborhood Association 2007).
There will be a sake tasting and Tokyo street food with dedicated stations throughout the restaurant, specials on bubbles and raw bar selections and live entertainment on the patio.
Masato Hayashi, 41, a marketing manager from Yokohama who commutes into Tokyo and is a keen sake drinker, adds: "After the tsunami, sake certainly became a symbol for Japan.
Mirin, which is a sweet sake, is a nice substitute, if you have it.
From Niigata, a "blessed" region for sake making, this is an elegant sake in the look and in the flavor profile, delicate, dry, with refreshing tropical flavors.
Sake is made in America as well: In California there's been a Takara Sake Brewery in Berkeley since 1982 and Ozeki brewery in Hollister since 1979.
At night, the place is primarily a sake bar, with a limited menu of mostly small plates that conspire to incite thirst.
He also enjoys sake with seafood, "Genmaishu – brown rice sake – is a great match with its nutty, slightly sweet palate".
