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Japanese sake has been in existence at least since the third century and is an already-popular drink with a growing presence in the United States. Made by fermenting rice that has been polished to remove the bran, sake’s brewing process is similar to beer’s, in which starch is converted into sugars that ferment into alcohol. It’s also an incredibly unique and versatile beverage that can complement food just as well as wine.
Join representatives of Sake Discoveries, a New York-based company dedicated to spreading sake awareness, at D.C.’s Michelin-starred restaurant Cranes for a guided tasting and food pairing. Enjoy four sakes from the Saga prefecture, known for its high quality of production. Learn about the basics of sake, the regional differences within the prefecture, and how it is classified. Participants also hear from Cranes’ Chef Pepe Moncayo, who prepares a special three-course dinner that pairs with the sakes, on why each combination of food and drink works so well.