Tasting 2026 #5: Saké & Tsukemono: Fermented Balance in a Glass and on a Plate
May 15 @ 19:00 - May 16 @ 21:00
€45.00
Friday, 15 May 2026 – 19:00 at Fermenthings
Saké is one of the most misunderstood fermented drinks in Europe. Often seen as a spirit or a novelty, it is in fact a crafted, layered beverage closer to wine than anything else. At its core, saké is a conversation between rice, water and microbes. A quiet, controlled fermentation shaped by temperature, koji and the skill of the brewer.
This evening is an invitation to explore that depth.
We will taste a selection of sakés that show the full spectrum of the drink: clean and mineral, aromatic and floral, dry and structured, unfiltered and rustic, and a few bottles from producers who push tradition into new terrain.
Along the way, we will look at the fundamentals of brewing, the meaning behind terms like junmai, ginjo, nama, and why temperature, yeast selection and polishing ratios matter.
To accompany the tasting, we turn to tsukemono — the Japanese world of pickles.
Simple, seasonal and deeply tied to everyday life, tsukemono balance the table: crisp cucumbers salted just long enough to wake the palate, fermented daikon with quiet umami, roots transformed by koji, citrus peels that brighten a dish. These pickles are not side dishes; they are part of a philosophy built on balance, preservation and respect for the ingredient.
Together, saké and tsukemono form a dialogue between two fermentation traditions that share the same values: seasonality, patience, minimal waste and a deep trust in microbes.
What to Expect
• A guided tasting of multiple sakés across style and region
• An introduction to brewing methods, terminology and classification
• A selection of tsukemono prepared at Fermenthings
• Discussion on pairing, technique and the cultural meaning behind both traditions
• A handout with the sakés tasted and recipes for making tsukemono at home
Join Us
Friday, 15 May 2026 – 19:00
Fermenthings, Be-Here
Places are limited. Reserve your spot and spend an evening exploring two of Japan’s most subtle and expressive fermented arts.