I remember that first sip well; it was chalky and abrasive, something I did not want to drink again. In hindsight, trying sake for the first time at a raucous, much-loved local BYO restaurant was not my smartest move. There’s a reason they suggest you bring your own booze. But I was young and stupid, and the bento box dinners were within easy reach of my university student budget. The sake was promptly chased by a gulp of cheap wine and classed as a tick off the drinks bucket list. The few experiences I had since then were better, though still not enough to turn it into a regular drink of choice. Trying it again in Japan would be the final test; my logic was that if I couldn’t like it here then I wouldn’t bother drinking it again. So to give myself and sake the best possible chance of getting along, we joined sake sommelier Yuma from Ninja Food Tours for a sake tasting class!