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Event Summary:  For the 32th theartofsake Sake On-nomi, we are celebrating another year of World Sake Day with our All-Star sakes!So what is World Sake Day all about and why are we celebrating it?It's a tribute to Japanese Sake as October 1 is traditionally the...

Celebrate Earth Day with The Art of Sake this April 22nd! 🌱Give your old items a new life by upcycling them into unique DIY crafts. From transforming old bottles into flower vases, bottle caps into wall decor pieces, there are so many different ways to...

After our successful Dewazakura On-nomi on the 15th April 2020, we are planning our next IRA On-nomi on the 29th April 2020. Same thing as before, we will be announcing the zoom room for participants the day before the event. For non-participants, don't fret, we...

We are doing a scaled down version of our usual crazy sake warehouse sale on Sat and Sun, 14/15 March 2020 from 12nn to 6pm. In view for the safety of our customers, we will limit the numbers of customers to 10 in the warehouse...

The IWC Sake Competition was introduced in 2007 with the support of the Japanese Sake Brewers Association. It has grown into one of the most recognised sake competitions with the most diverse set of judges from around the world. The International Wine Challenge 2020 was...

Dear Sake Customers,  Due to the current climate of Covid-19, we have had to cancel many sake events, including Sake Matsuri Spring 2020. As such, we have decided to push our Spring Sake Warehouse Sale online!In conjunction with International Women's Day on 8th March, our...

For the 18th theartofsake Sake On-nomi, we are going back to our roots! Manotsuru sake from Sado Island, Niigata, was one of the 6 original brands we started with in 2008. Niigata is one of the most famous places for sake, and they make the largest...

For the 9th theartofsake Sake On-nomi, we will be doing a session pairing aged ham pairing with Japanese Sake. Ham is the cured leg of pork, and may be fresh, cured, or cured-and-smoked. Fresh ham is an uncured leg of pork. The usual color for cured ham is deep...