The UK’s Best Sake Experience is Back!

The Sake Experience is a unique opportunity to taste premium sake from some of the most exciting breweries in Japan.

In 2017, 10 breweries presented 25 different sake, showcasing a wide range of styles including sparkling, unfiltered, unpasteurised, and cloudy varieties, as well as fruit based liqueurs.

There is a rare opportunity to speak directly with sake brewers and learn about their craft. To add to the experience further, attendees will be able to vote for their favourite sake (with some great prizes on offer in return) and make on-the-spot purchases at the pop-up sake shop.

Keep your eyes on this page for this year’s sake line-ups and book your ticket without delay!

  • Tickets for the Sake Experience 2018 are now on sale for £20
  • Tickets are only available to those aged 18 or over
  • An entry ticket to HYPER JAPAN Festival must be purchased separately

Book Your Tickets Now!

People's Favourite

Your overall favourite sake

Junmai Ginjo Urakasumi Zen

Type of Sake: Junmai ginjo
Rice Variety: Yamadanishiki, Toyonishiki
Rice Polish Ratio / ABV: 50% / 15.0-15.9%
Best Served: Chilled, Room temp., Warm

A nose of wood and summer berries leads into a beautifully balanced, creamily textured body with elegant hints of fruit. The finish is long with subtle melon notes. Enjoy with fresh seafood, steamed fish.

Best Sake for Sake Beginners

The ideal introductory sake

Shirakabegura MIO Sparkling Sake

Type of Sake: Sparkling
Rice Variety: Gohyakumangoku
Rice Polish Ratio / ABV: 60% / 5%
Best Served: Chilled

This gently carbonated, low-alcohol sake showcases the natural sweetness and fruitiness of rice. A great introductory sake, ideal as an aperitif or served with a light sweet course, such as fruit or sorbet.

Best Match with Non-Japanese Food

The sake you would most like to try with another cuisine

Kinmon Azumacho Honjozo

Type of Sake: Honjozo
Rice Variety: Reiho
Rice Polish Ratio / ABV: 68% / 15.5%
Best Served: Chilled, Room temp., Warm

With a subtle nose of dried fig, cloves and cinnamon, this delivers rich umami with banana bread sweetness and a spicy, peppery aftertaste. It would match nicely with grilled mackerel, sardine or miso-marinated salmon.