Japans history of making Sake dates back over 2,000 years and there are approximately 1,500 breweries existing today. Sake is made from rice, water, yeast koji (mold), and uses distilled alcohol for the Non-Junmai category of sake. Come and join for an entry into all things Sake, an in depth look at the history, production and styles in which this magnificent liquid can take shape and how the palate can change the flavour profile of different foods, might even find a new food match you would have never thought possible with a Sake based Cocktail to kick things off.