NamaFest 2025 was a bona-fide festival! It was twice the size of last year's event, filled with sake lovers from Oakland and beyond to celebrate spring with fresh-pressed, unpasteurized sakes. Ranging from vibrant and lively to earthy and tart, thirteen vendors representing over...
This recipe is for our event Umamimosas with Anders Arhoj x Umami Mart: 10 Years of Friendship on Nov 13th. Buy the Umamimosa Pack, RSVP to the event, and make the drink. See you at the event! We're making Umamimosa cocktails for our Zoom...
Gins from Japan are all the rage at the moment, within the country and abroad. We've lined up a stellar collection of some special gins and are so excited to announce our second Zoom cocktail event, Summer of Japanese Gin, with our great friend Chris Lane,...
I'm pretty sure that the term "Sakqueso" started out as a joke between Yoko and me, when we were trying to come up with a clever way to express the genius pairing of cheese and sake. Likely, we thought it was silly but hilarious, and the name stuck. That's generally how it...
Attention all cheese lovers! Join us at Ramen Shop in Oakland on Tuesday, June 26th for our upcoming Sake Gumi Social event, "Sakqueso!", where we pair sakes with cheese. Sake and cheese are both rich in lactic acid, making them ideal accompaniments. The...
We're super excited to announce our Fifth Annual Japan Beer Fest on Saturday February 17th. It's hard to believe that we have been presenting this event since 2014, always with The Trappist, in conjunction with
A panel discussion with Dylan O'Brien (Prizefighter), Chris Lane (Ramen Shop), and Kayoko Akabori and Yoko Kumano (Umami Mart). Moderated by Shanna Farrell.
Highlights from the Umami Mart class at Preserved in Oakland. Students learned how to make their own shio koji, and to use it in marinades and dressings.
Learn when, why, and how to use syrups to make sodas, cocktails, and mocktails, and three recipes to make yourself at home using fresh fruit, spices, herbs.
Our cheese and sake pop-up dinner featured a 5-course tasting menu by Keisuke Akabori and Hakkaisan Brewery sakes poured by Sake Samurai, Tim Sullivan.
We took a field trip to the Bay Area's very own sake brewery – Sequoia Sake in San Francisco, which specializes in 3 sakes: Nama, Genshu, and Nigori.
A Sake Gumi members-only field trip to Sequoia Sake Brewery in San Francisco. Featuring facility tour and a sake tasting with food pairing. Limited tickets!