IMG_0230 2.jpg

Soul of Sake


Soul of Sake with Jessica Joly

Introducing the brand new sake happy hour series - Soul of Sake - with Ms Jessica Joly at SakaMai.  Every Monday Ms Joly will be presenting sake from a different brewery and discussing everything from tasting tips and brewing techniques. 

Jessica Joly is an International Kikisake-Shi (Sake Sommelier) and the inaugural Miss Sake USA.  Born to a Japanese mother and American Father, Ms Joly moved between Japan and California at a young age and had a natural understanding for traversing each culture. Spending time in Japan in her early years created a life long interest in Japanese food, drink, and culture, which extended naturally to a career in food hospitality including restaurants such as SakaMai, Soba Totto, Bohemian, Ippudo, and Patisserie Tomoko.


Monday - June 26th, 2017 - Daishichi Shuzo - 大七酒造

6pm - 8pm | Special Promotion - $9 for glass of sake + 3 oysters

Currently in its 10th generation, Daishichi Sake Brewery was established in 1752.  This brewery is known for making sake using the traditional kimoto method.  Kimoto refers to the type of yeast starter that is used to ferment the sake.  It’s a traditional method that utilizes indigenous lactic acid bacteria which results in a deeper and richer flavor.  Being surrounded in nature, Daishichi takes pride in committing to nurturing its forests to provide these microorganisms.  The kimoto method is also labor intensive, as they manually mix the mash unlike other sake brewing methods.  Their robust honjozo kimoto that we are pouring is enjoyable chilled, at room temperature, or even warmed.

---- PAST EVENTS --- 

June 19th, 2017 - ENTER.Sake "SHUHARI"

June 12th, 2017 - 南部美人 (Nanbu Bijin)