Cornell Alumni Sake Tasting Last week there was an alumni event at Nombe in the Mission. What did I learn? Sake, like wine, has been around for hundreds of years and is taken seriously by many. Obviously, I already knew that but my exposure to sake has consistently been combined with chopsticks, beer, and embarrassing behavior. Sake can be paired with food, and should be enjoyed one sip at a time. There are lots of varieties, and most should be served cold. I actually asked the sommelier about sake bombing and whether or not it’s insulting to Japanese culture. He made it clear that he absolutely is insulted when people order them at Nombe. He serves them, but he usually accompanies bombs with a sample of something worth appreciating. He also asked me if I ever throw a good Chardonnay into the microwave for thirty seconds and then dunk it in a beer. Good point indeed. The food was delicious, and I plan on paying attention to the sake offerings next time I’m in a Japenese restaurant.

Cornell Alumni Sake Tasting

Last week there was an alumni event at Nombe in the Mission. What did I learn? Sake, like wine, has been around for hundreds of years and is taken seriously by many. Obviously, I already knew that but my exposure to sake has consistently been combined with chopsticks, beer, and embarrassing behavior. Sake can be paired with food, and should be enjoyed one sip at a time. There are lots of varieties, and most should be served cold.

I actually asked the sommelier about sake bombing and whether or not it’s insulting to Japanese culture. He made it clear that he absolutely is insulted when people order them at Nombe. He serves them, but he usually accompanies bombs with a sample of something worth appreciating. He also asked me if I ever throw a good Chardonnay into the microwave for thirty seconds and then dunk it in a beer. Good point indeed.

The food was delicious, and I plan on paying attention to the sake offerings next time I’m in a Japenese restaurant.