SUSHISAMBA continues its monthly two-part sushi and sake seminar, Sushi & Sake 101, where guests will be taught the basics of sake and guided through a do-it-yourself sushi-making class. The March and April classes, to be held Saturday, March 22 and Saturday, April 12 from 5p – 7p, offer a unique opportunity to sample two Namazakes, unpasteurized sake only available at Springtime.

During the class, participants will be guided through a tasting of five different sakes (including the two Namazakes) by SUSHISAMBA sommelier Monica Samuels, as well as learn about sake, its production, a myriad of varieties and the best food pairings. In the second part of the seminar, guests will discover the art of sushi-making with SUSHISAMBA restaurant executive sushi chef. Topics such as buying raw fish, how to cut it properly, presentation tips and how to make the perfect sticky rice will be showcased. The class will end with each person creating and eating their very own sushi rolls, and Sushi & Sake 101 graduates will also receive an informative take-away guide.

Although the distinction between pasteurized and unpasteurized sakes is not blatantly apparent, there are certain characteristics of the latter that make them inherently ‘nama.’ The youthful quality of these sakes is often expressed in great flavor intensity and acidity, often tasting incredibly juicy and luscious. There is also a ‘green’ quality: some namas actually have a green tinge and give off herbaceous aromas that are telling signs of the living enzymes inside the bottle. Namazakes also have more acidity, which makes them undeniably mouthwatering.

Namazakes are hypersensitive to heat exposure/temperature and must be handled with delicate care and refrigeration. Without pasteurization, there are still active heat-sensitive enzymes and microorganisms left in the sake that can activate at higher temperatures and affect the flavor or character of the sake. For these reasons, until recently, very few people in the U.S. were afforded the luxury of experiencing nama firsthand. The SushiSamba team works hard to offer as much variety within its sake selections as possible and felt that the lively and aromatic intense qualities of these sakes are worth the complex logistics and effort.

The monthly Sushi & Sake 101 costs $75 per person, and credit card reservations are required by calling 214.866.0214.

SUSHISAMBA
13270 Dallas Parkway (at The Galleria next to The Westin Hotel). For more information, visit www.sushisamba.com or call 214.866.0214 for reservations.