You already know how to taste sake — you just haven't tried it yet.
If you can evaluate a wine, a spirit, or a cocktail, you already have everything you need to taste and talk about sake with confidence. This class will walk you through the fundamentals — aroma, texture, balance, umami — while covering the current sake market, standout breweries, and how this ancient ingredient is finding its way into modern cocktails. You'll leave with practical language for recommending sake to guests, from low-ABV conversations to allergy considerations and intentional drinking.
What you'll learn:
How to evaluate sake using the palate skills you already have, including aroma, texture, balance, and umami — plus a guided tasting of curated brands and breweries
How sake works as a cocktail ingredient and what current trends are shaping the market
Practical tools for recommending sake to guests, including conversations around allergies, low-ABV options, and intentional drinking
Track: Spirits + Knowledge
PRESENTED BY
Quan Liang
International Sake Sommelier
Sake Noire
Quan Liang is a Seattle-based sake specialist, sommelier, and creative entrepreneur whose passion for Japanese culture and libations has shaped a career spanning both coasts. Originally from Boston, she began her journey into sake while studying at art college, going on to build her expertise across a range of Japanese and Asian fusion establishments — from Sushi Kappo Tamura and Sushi Kashiba to Kamonegi and Hannyatou sake bar, where she managed the bar program. Her credentials are extensive: she holds certification as an International Sake Sommelier through both the Sake School of America and the Sake Service Institute, a Shochu Advisor designation, a Court of Master Sommeliers Introductory Course, and most recently, her WSET Level 3 Sake Certification.
Beyond her role as a Sake Specialist at a national distribution company, Quan channels her creativity into curated sake and jazz pop-up experiences, where she designs menus, crafts inventive cocktails, and selects standout sakes to bring the two art forms together. Now, she's taking her next bold step: opening Sake Noire, a sake bar coming soon to South Seattle. A digital artist and lifelong enthusiast of Japanese cuisine and culture, she brings a rare combination of technical expertise, hospitality experience, and genuine passion to everything she pours.
Bartender’s Circle Summit: Industry Session
This session is part of the Bartender’s Circle Summit and is strictly intended for members of the global hospitality industry. To attend this masterclass, you must have a BCS Class Pass. Our summit programming at Pacific Place is a dedicated space for professionals to sharpen their craft, delve into spirit categories like Cognac and Pisco, and learn from the industry’s most respected leaders.
Want to see the full curriculum? Find out more here.
Ready to level up? Get your Class Pass below.