Tokyo, Japan
The Sake Masterclass: 10 Pours in Asakusa's Hidden Cellar
In Tokyo's oldest district, a certified sommelier opens ten of Japan's finest sake and changes the way you drink.
In Tokyo's oldest district, a certified sommelier opens ten of Japan's finest sake and changes the way you drink.
Photos are indicative — the dishes served may vary.
Most visitors to Japan sip sake politely without ever understanding what is in the glass. This masterclass changes that.
Hidden in the backstreets of Asakusa, Tokyo's oldest and most atmospheric neighbourhood, sits one of the city's most respected sake shops, a space where bottles from Japan's finest breweries line the shelves from floor to ceiling. Serious sake hunters travel here from across Tokyo. Today, you are one of them.
Your session is led by a certified sake sommelier who structures the experience around three fundamental flavour profiles: dry, rich and fragrant. These are not arbitrary categories. They are the grammar of sake, and once you understand them, every glass you drink thereafter will make far more sense.
You'll taste the Dassai Vertical, one of Japan's most celebrated sake labels, across multiple expressions, coming to understand not just what you are drinking but why the differences exist and what they reveal about the craft behind them. Then comes the finale: your sommelier reads your palate, the flavours that moved you and the ones that surprised you, and hand-picks four additional premium labels chosen specifically for you.
Ten sakes in total, and no two sessions ever end the same way. By the time you leave, you'll have the vocabulary, the confidence and the taste memory to walk into any sake bar in the world and know exactly what to order.
Asakusa is the perfect backdrop for all of it: ancient temples a short walk away, the scent of incense lingering in the air, the old city humming quietly outside. Sake was made for places like this.
“I came in knowing nothing about sake and left ordering it like a pro. The sommelier was so generous with her knowledge.”
“Ten pours, beautifully explained, in a gorgeous hidden cellar. A lovely change of pace from the busy streets.”
“Really informative and the rice crackers were a nice touch. I just wish it ran a little longer!”
“Perfect for a rainy afternoon in Asakusa. We tried sakes we'd never find back home.”
“The sommelier tailored the pours to what we liked and we ended up buying two bottles to take home. A wonderful afternoon.”
“Such a calm, classy experience. I finally understand junmai versus daiginjo — and I'll never default to warm sake again!”