Exploring the Rarest of Brews: A Recap of Sunday SAKE Club Vol. 2

Our second Sunday SAKE Club sold out so quickly that we had to start a waiting list—proof that curiosity about Japan’s national drink is in full bloom. Those who made it through the door were rewarded with an afternoon dedicated to two of the most time‑honored (and now increasingly rare) brewing techniques: Kimoto and Yamahai.

Why Kimoto & Yamahai Matter

Before refrigeration and modern lab cultures, brewers relied on naturally occurring lactic acid bacteria to create a healthy yeast starter. That slow, labor‑intensive practice survives today in only about 10 percent of all sake produced, making each bottle a liquid time capsule. Host Shun opened the session with a concise primer on both methods—explaining how the vigorous pole‑mashing of kimoto and the ambient‑temperature patience of yamahai coax deeper umami, lively acidity, and an earthy backbone from rice and water alone.

Four Bottles, Four Stories

Armed with fresh insights, guests tasted their way through four distinct expressions crafted by master brewers who still champion these traditional protocols. From a bright, almost yogurt‑like kimoto junmai to a bold yamahai genshu that unfurled layers of mushroom and cocoa, each pour sparked animated conversation about regional terroir, temperature play, and food pairing ideas.

Community in Every Cup

As the afternoon unfolded, the buzz wasn’t just in the glass. Newcomers bonded over shared tasting notes, longtime aficionados swapped secret brewery tips, and Shun fielded rapid‑fire questions ranging from polishing ratios to koji diversity. The room felt less like a formal tasting and more like a spirited salon of sake explorers.

What’s Next

Given the overwhelming demand, we’re already working on ways to welcome an even larger crowd for Sunday SAKE Club Vol. 3—expect more seats, more sakes, and a fresh thematic deep dive. In the meantime, relive the highlights on our social channels where you’ll find photos, quick‑fire reels, and Shun’s post‑event wrap‑up. Hit that follow button so you don’t miss the next kanpai!

Kanpai, and thanks to everyone who helped turn a quiet Sunday into a celebration of craft, culture, and community.

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