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Inside SAKE HUNDRED — Bangkok Sessions

Bangkok event · 25–26 August 2026

Inside SAKE HUNDRED

Two Intimate Bangkok Sessions

Two small-format sessions examining how clarity, texture, time and service shape the way sake is understood at the table.

Event details

Two confirmed sessions in Bangkok.

Each session presents a confirmed selection of SAKE HUNDRED labels and focuses on how production choices and service conditions influence the structure perceived in the glass.

Illuminated entrance of Torisawa 22 in Bangkok
02 Seats available

Torisawa 22

Selected, MICHELIN Guide Thailand 2026

Date
26 August 2026
Time
18:00
Capacity
13 guests
Price
THB 6,500 (VAT and service charge included)
Registration
Open

Confirmed labels

Tasting bookletView the tasting booklet

Menu

  1. Oshinko
  2. Chicken Tail
  3. Kashiwa (Thigh)
  4. Hatsumoto (A part of the chicken heart)
  5. Today’s Vegetable
  6. Chicken Shoulder
  7. Shiratama (Quail eggs)
  8. Today’s Vegetable
  9. Sunagimo (Gizzard)
  10. Teba (Chicken Wings)
  11. Chochin
  12. Today’s Closing Dish: Torisoba (Rich chicken paitan ramen)
  13. Dessert

Registration: Reserve via LINE, email info@bacchusglobal.co.th, use our contact page, or speak with your Bacchus Global sales representative.

Reserve via LINE Email us Contact team

What the event examines

Four lenses for reading the experience.

01

Clarity

How water, rice preparation and fermentation decisions influence aromatic definition.

02

Texture

How sweetness, acidity, umami and dissolved gas shape weight and movement.

03

Time

How maturation and release timing change integration, depth and finish.

04

Service

How temperature, glassware and food context alter the same sake at the table.

This page provides factual event information for adults aged 20 and over and for business partners in Thailand. It is not intended to encourage or promote alcohol consumption. Event details and participating labels may change; please confirm the latest information before attending.