What You'll Get
Sake is made by fermenting rice, unlike beer, which is made by tapping the enormous keg at the center of the earth. Learn to drink without drilling thanks to this Groupon.
Choose from Three Options
- $49 for a Sake 101 class with food pairings for one (a $70 value)
- $95 for a Sake 101 class with food pairings for two (a $140 value)
- $189 for a Sake 101 class with food pairings for four (a $280 value)
Inside one of Bon Appétit's Top 6 Izakayas, a sake sommelier describes the history of sake and explains how it is made before sharing tips for tasting cold, room temperature, warm, and hot sakes. Participants learn to differentiate between basic sake types, such as junmai, junmai ginjo, and junmai dai-ginjo, as they sip three flights of the traditional Japanese beverage with three food pairings. The classes, which have been featured in Cuisine Noir magazine, occur every Tuesday, Wednesday, and Thursday at 7 p.m.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 4 additional as gifts. Limit 1 per visit. Not valid until 6/13/13. Valid only for option purchased. Reservation required. 24-hr cancellation notice required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Nombe Restaurant
Asian food is a familiar part of California's culinary scene, but Nombe Restaurant’s Japanese-style tapas and brunch still manage to surprise. At dinner, parties can share small plates of deep-fried brussels sprouts with oranges and fish sauce, or they can indulge in a seven-course Kaiseki meal. The brunch menu hits sweeter notes; beignets with chocolate-orange sauce, and nori and wasabi hollandaise color a Japanese-style benedict.
Nombe actually translates to “someone who likes to drink heartily,” so of course the restaurant features a thoughtful selection of libations. In addition to 90 kinds of sake and 8 Japanese beers, patrons can sip on blood-orange mimosas and bloody marys spiced with shichimi togarashi. Onsite sake classes help diners avoid an embarrassing mix-up between rice wine and rice vinegar, and traditional Japanese sushi-making/team-building classes give them a turn inside the kitchen.