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
See photos of our party celebrating our Japanify All Day cookbook zine, including winners of our Japanify Golden Ticket contest!
During Japanify month, we’re throwing a Japanify Golden Ticket Contest and two parties, so that you can Japanify all month with us!
A recap of Lou Bustamante's book signing of the Complete Cocktail Manual and cocktail making demo at Umami Mart, with Ramen Shop bartender Chris Lane.
Last week we teamed up with Blind Tiger for our 2nd annual Sake Gumi Social. It was a great night of eating and drinking with sake enthusiasts.
Chock full of fascinating cocktail history, advice on stocking your bar, and other useful information, this book will be your go-to practical guide.
A panel discussion with Dylan O'Brien (Prizefighter), Chris Lane (Ramen Shop), and Kayoko Akabori and Yoko Kumano (Umami Mart). Moderated by Shanna Farrell.
Emily Han, author of Wild Drinks and Cocktails, spent a Sunday afternoon at Umami Mart showing us how to make three syrups for cocktails and sodas.
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.
Join Umami Mart for an off-site class at Preserved (on Telegraph Ave) for a workshop on cooking and preserving with shio koji.
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!
A fun night was had by all at our sake pairing dinner at Camino in Oakland. Read more about what we ate and drank on that special night.
Enjoy a three course dinner paired with sake at Camino restaurant in Oakland. Take home your very own Hard Strong sake glass too!
A free coffee tasting with Oakland's Red Bay Coffee. Sample single-origin coffees – Sumatra Honey, East Fourteenth, and King's Prize – before you buy.
We are so excited to announce a class that Yoko and I will be teaching at Preserved, who has just moved into a new space! Preserved is a shop devoted to all things pickling, fermenting and yes, preserving. The owner Elizabeth Vecchiarelli and...
