Coming up at Three Sacks Full

Mark Your Calendar!

5:30pm Sunday July 19th

Sake Dinner Party

Join the waiting list by emailing us at threesacksfullseattle@gmail.com

Please join us for a very special dinner party

to celebrate the release of a new book, EVERYDAY SAKE.

This will be a real party with pre-dinner cocktails and little bites while you mingle and meet the authors. Then, sit down to a four course dinner paired with a range of beautiful Japanese sakes.

Get the full details below…

Our friends Yoko & Kayoko have just released their long awaited book EVERYDAY SAKE which introduces you to the world of Japanese sake in a fun and accessible way as only they could do.

We met Yoko Kumano and Kayoko Akabori when we lived in Oakland, California where they operate the wonderful little shop known as Umami Mart. Yoko & Kayoko have been immersed in sake for many years and will be at the dinner to share their knowledge in a friendly, easy way. In between each course they will tell us about the sake pairing, field questions and visit tables.

We’re going to seat the dining room with four communal tables of six people each. Sake is a communal drink! We will also seat the bar and the outside counter as needed.

This is going to be a really fun event!

- Sake is so much more than you imagine -

We also hope you’ll decided to purchase the book either for yourself or a friend, and of course, Yoko & Kayoko will be happy to sign your copy.

The event costs $144/person and includes the mix and mingle cocktail hour with a trio of little snacks. The dinner will be four courses, each paired with a different sake. And the tip is included too!

5:30pm Sunday, July 19th

One seating only for the evening at shared tables

Tickets in advance only so that we can plan all the details accordingly.

The Menu

(because we source from local farms, this menu is based on what we expect to be available for the dinner, but please be aware that some ingredients may change)

Snacks during cocktail hour

• Zucchini, cabbage and onion fritters in a light rice and chickpea flour batter

• Summer greens and herb frittata with garlic aioli and salted anchovy

• Marinated peaches with anise hyssop, fresh farmer’s cheese on toasts

  ( Masumi Origarami sparkling )

First Course

Totten Inlet mussels marinated in herby vinaigrette with lava beans, shaved fennel, crown daisy, radishes and preserved kumquats

( Dewazakura Oka )

Second Course

Braised cucumbers and Hakurei turnips with Samish Bay yogurt, new garlic, shiso and arugula

( Dewazakura Oka )

Third Course

Grilled pork collar with roasted cherry tomatoes, Taiwanese cabbage

Confit new potatoes with lovage and capers

( Tamagawa Heart of Oak )

Dessert

Semolina flummery with noyeaux cream anglaise, roasted apricots and pecans

( Heiwa Kid Aka )