I invite you to demolish myths and learn from Asian culture to taste the most delicate fermented rice, "nihonshu" or "seishu" known in the western by the name "sake". We will delve into the world of this millenary drink produced from rice grains. In a comparative and progressive tasting with adequate setting, you will learn to differentiate nuances between nihonshus and learn about styles, categories serving temperatures and flavor profiles. You will taste different kinds of seishus in an ample tasting room at the appropriate temperatures and serving styles.
I'm Nicolas Constantin, have been on the hospitality business for 20+ years. Asian beverage & bar consultant. Former bar manager of "430 / 四三〇", "Mixology + Puerto Banus" and part of Frank's Bar team (World Best Bar #36). Among others I've been the main speaker for Asian beverage culture in Asia Fest, Hanami Festival and BAC Inspira. Been doing sake tastings and seminars for the last four years. My highlight was to make the cocktail menu for the Japanese Emperor's birthday celebration party at the Japanese Embassy in Argentina. Visited more than 800 different bars throughout the world sailing on Compagnie du Ponant expedition ships. I'm currently certifying WSET awards in sake and training for kikisake-shi (SSI Japan). IG: @7seasbartender Special sessions of this experience can be made for bigger groups or gastronomic academies.
Asian street food or snacks depending on venue.
Different kinds of nihonshu (Japanese rice based ferment usually known as sake). Water to clean your palate and stay…
Tasting room, Asian Izakaya or restaurant located on a very accessible area. Either with ample space or in open air.
Come without using strong perfume since the sense of smell is important in this experience. Well also have a bite of some of the most creative street food in town!