Should sake be hot or chilled? Cloudy or clear? Polished or unpolished? Demystify the world of sake with expert Rachelle Bose of Vine Connections and taste your way through different sake styles and production techniques. From Junmai to Ginjo, develop or fine-tune your appreciation for Japan’s national beverage. Complimented with sashimi pairings by renowned Chef Ken Tominaga and Chef Ben Steigers of PABU in Boston.