Join us and other sake enthusiasts for an educational afternoon of sake and cheese tasting!
As the brewing season starts up again this winter, there’s no better time to learn about one of Japan’s most iconic beverages in an interactive tasting seminar. You will be pairing 9 varieties of sake (or nihonshu) from Hiroshima, an area of historic significance for sake brewing, and an assortment of well-known cheeses to discover a different side of sake.
Sake is an increasingly popular beverage for gourmands and wine-lovers. Its nearly endless variety lends itself to be an extremely versatile choice for different cuisines. So, it’s no coincidence that top chefs dabbling into sake brewing or that the rice-liquor is finding its way onto high-end wine lists.
The seminar will be led by our resident sake lecturer as well as a Le Cordon Bleu teaching chef. It’s hard to imagine a day better spent than with cheese and educational imbibition!
Seminar & Tasting
・Saturday, November 23rd, 2019, 14:00-16:00 (EN/JA)
・Sunday, November 24th, 2019, 14:00-16:00 (EN/JA)
You must be at least 20 years old at the start of the course as tasting is a large component of the seminar.
Le Cordon Bleu Tokyo
28-13 Sarugaku, Shibuya,
＊ seminar delivered in English with Japanese interpretation
＊ all learning materials will be provided (writing materials are recommended)
＊ cancellation may result due to low enrolment numbers
＊ Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
＊ online registration only (phone registration not accepted)
- check-in at the reception 10 minutes before class; you may not enter the classroom without doing so
- check-in begins 30 minutes prior to the indicated start time; check-in closes once the class begins
- no refunds provided in the event of absence and/or late arrival; note that course date(s) cannot be changed; refer to our Terms & Conditions for further details
- photos welcome, but voice/video recording are strictly prohibited
Le Cordon Bleu is not liable for any incidents due to allergy or dietary restrictions resultant from food products/ingredients used, handled, or ingested in class; be aware of your allergies/dietary restrictions and consult a physician prior to enrolment as necessary.