Special Events

Sake is not finished when fermentation ends. In this session, we’ll look at the choices that shape sake on its way from tank to glass: pressing, filtering, dilution, pasteurization, aging, and release. Along the way, we’ll taste how those choices can make sake feel clear, cloudy, fresh, bold, soft, vivid, or beautifully composed.

Russ King, founder of Deep Dive Sake School, helps people move from “I like this” to “I know why I like this.” His teaching of Japanese sake is curious, structured, hands-on, and never more complicated than it needs to be. Join us on the second Sunday of every month for an exploration of one of the world’s greatest beverages. You’ll taste a variety of sakes–paired with snacks from izanami–with a different theme each session.

Jump in any time—each class will expand your appreciation of sake. Click below for more details and to purchase tickets.  Keep scrolling down to see classes scheduled through the end of the year.

This session explores okan — the world of gently warmed sake — and how temperature changes aroma, texture, sweetness, acidity, umami, and finish. We’ll taste why some sake become softer, deeper, and more food-friendly with warmth, and how to know when to ask for sake chilled, room temperature, or warm.

Russ King, founder of Deep Dive Sake School, helps people move from “I like this” to “I know why I like this.” His teaching of Japanese sake is curious, structured, hands-on, and never more complicated than it needs to be. Join us on the second Sunday of every month for an exploration of one of the world’s greatest beverages. You’ll taste a variety of sakes–paired with snacks from izanami–with a different theme each session.

Jump in any time—each class will expand your appreciation of sake. Click below for more details and to purchase tickets.  Keep scrolling down to see classes scheduled through the end of the year.

Cloudy sake is one of the most visually inviting styles of sake, but nigori is often misunderstood. In this session, we’ll explore how cloudiness affects texture, sweetness, dryness, body, and food pairing. We’ll taste a range of cloudy expressions and learn why nigori can be creamy, light, dry, sweet, playful, or surprisingly food-friendly.

Russ King, founder of Deep Dive Sake School, helps people move from “I like this” to “I know why I like this.” His teaching of Japanese sake is curious, structured, hands-on, and never more complicated than it needs to be. Join us on the second Sunday of every month for an exploration of one of the world’s greatest beverages. You’ll taste a variety of sakes–paired with snacks from izanami–with a different theme each session.

Jump in any time—each class will expand your appreciation of sake. Click below for more details and to purchase tickets.