October 1st commemorates the beginning of sake brewing season in Japan, known as Nihonshu no Hi, or Sake Day. Since 1978, both the sake brewing community and sake lovers from around the world have celebrated this date. To commemorate this, the Sake Institute of Ontario was happy to announce the third annual Sake Day celebration. This year, the focus was on the many different regions of the world where sake is made. It was an opportunity to explore, learn and taste sake through the lens of regionality, as our members were pouring sakes from the many prefectures throughout Japan and the world.
This year’s Sake Day festivities were held at Shibui Robata Bar, where the sake poured was enjoyed with the delicious hot charcoal dishes created by Chef Masaki.