Ian Blackburn hosts a tasting of Top New Sake with Eduardo Dingler!
This Sake Session allows us to taste the best in the business along with one of the industry's rising star experts.
Somm TV host Edwardo Dingler - Join us - this tasting is limited.
Eduardo Dingler was born in Mexico. He began his career working in some of Napa Valley’s most successful restaurants. His passion for wine and food is guided by one
of his mentors. He was hired as Beverage Director/Manager at Morimoto Napa. While
at Morimoto Napa, Eduardo has been certified as a Sommelier with the Guild of Master Sommeliers as well as a Sake Specialist with the World Sake Council.
After working at some of Napa Valley’s iconic restaurants, Eduardo A Dingler became a part of the Morimoto Napa opening team as Beverage Director, Corporate Beverage Director of Morimoto Group next year. Currently he works as a sake & shochu ambassador and a gourmet journalist. Also he is Vice President of Wine for WineAccess.com a national wine and sake platform in the US, and a professional judge for some competitions such as San Francisco International Wine Competition etc.
International Wine | Sake | Spirits Judge
What is Sake?
Let's start with the basics. What is sake anyway? Well, simply put, it's a Japanese traditional alcohol made from fermented rice. In Japanese, it's called 'Nihonshu' 日本酒, which literally translates to 'Japan's alcohol.'
Hot or Cold?
There are basically two different ways to enjoy your sake: 'hiya' and 'atsukan.' Hiya means cold style for which you refrigerate not only the sake but also the tokkuri and the ochoko. On the other hand, atuskan is a heated style, for which you heat the sake in a tokkuri placed in hot water. Some sakes are better drunk hiya style, others are better atsukan style, and some are excellent done both ways. What's interesting is that the taste and smell may change drastically depending on the temperature the sake is served. You might want to experience with both to see which one you prefer.
Treat chilled sake similar to wine; in order to really get the aromas and the nose you should swirl and sniff. Traditionally we know that sake is served in those teeny tiny cups, but premium grade should be served in larger glass—a wine glass works—so its aromas can open up. Also, in Japan, once you open it and present it….you leave bottle on table and serve each other—you should never pour your own sake, it’s a privilege to pour sake for guests and others.
Benten, Gokujo Dewasansan, Junmai Daiginjo Genshu Sake, Yamagata, Japan
Hamafukutsuru, Bizen Omachi Daijingo Sake, Hyogo, Japan
Imayo Tsukasa, Koi Junmai Daiginjo Genshu Sake, Niigata, Japan
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About Your Tasting Experience: Answering popular questions
ZOOM LINK will be emailed to you within 24 hours of the event date/time
Wine flight or bottle kit purchase deadline: 48 hours prior*
Flight kits are typically poured and mailed within 48 hours of event
Bottle kits are typically mailed 7-10 days prior to event
7pm prompt Zoom start time
Anticipated duration is approximately 60 minutes
*The fine print
We reserve the right to adjust wines without advance notice. Must be an adult 21-yrs of age and older to purchase. Wine kit purchases are not guaranteed to arrive before the Zoom start time; please refer to our shipping policy. All sales and purchases are final, no refunds, credits, or returns.