Sake & Tsukemono | Exploring Balance Through Japanese Brewing & Pickling Traditions

What happens when Japanese brewing traditions meet the world of pickles?

For this tasting, we're exploring the relationship between sake and tsukemono, the Japanese tradition of preserving vegetables through salt, fermentation and other pickling techniques.

We'll taste 7 different sakes, discovering how rice, koji, brewing techniques and maturation influence their character. Alongside them, we'll prepare 4 different tsukemono, all vegetarian or vegan, to explore how acidity, salt, umami and texture can change the way we experience a drink.

Rather than simply pairing food and sake, we'll experiment with contrasts and combinations, discovering why some flavours work beautifully together while others surprise us.

An evening of tasting, exchanging ideas and discovering two fascinating Japanese traditions through the glass and the plate.

Includes 7 sake tastings and 4 vegetarian or vegan tsukemono preparations. Maximum 25 participants.