Awamori is a distinctive rice-based spirit made exclusively on Japan’s southernmost islands of Okinawa. Made by distilling rather than brewing like standard sake, it is however often referred to as shimazake meaning ‘island sake’.

During this experience, you’ll not only learn about this unique spirit by sipping on a special cocktail, but also craft your very own Shisa Guardian Lion under the guidance of ceramicist Akiko Matsuda while tucking into some Okinawan snacks sent all the way from the islands by Okinawa Tourism.

Join our masterclass to learn more about the unlikely pairing of sake and cheese. Sake has proven to be a versatile partner for a plethora of cheese varieties, and now you can get a live taste at Pantechnicon. Guided by our Japanese drinks curator, Natsuki Kikuya, you’ll try six sakes in a range of styles – sparkling, junmai, ginjo, kimoto, muroka genshu and aged. Each will be paired by a mix of goat, sheep and cow cheeses, introduced by Jason Donnelly, cheese expert at our neighbours The Fine Cheese Co.

Join an intimate workshop and tasting with Sake Samurai Natsuki Kikuya and take your first step to becoming a sake-drinking pro.

Each tasting has just four places and is priced at £100 for two people, which includes the tasting of four sake plus snacks.

Celebrate London Craft Week (LCW) with the launch of SGHR Sugahara’s sake glass collection alongside a special sake tasting. LCW, held from 4-10 October, puts a spotlight on makers around the world – and there’s quite possibly no better glassware designer than SGHR Sugahara, which has been handcrafting glassware in Tokyo since 1932.

The brand is bringing five of their new glasses for you to try with sake curated by Pantechnicon’s Japanese drinks curator Natsuki Kikuya on 5 October. Kikuya will demonstrate how different shapes from SGHR’s KIKINO collection, designed in collaboration with sake sommeliers enhance the flavour of sake.

Join Pantechnicon’s head mixologist for an introduction to the lesser-known Japanese distilled spirits shochu and awamori, served in SGHR glassware.

You’ll sip one crafted cocktail from their KUDAMONO (‘fruit’) glass which is made to mimic the texture of fruit such as orange, pears and grapefruit. A second cocktail will then be served to you in LOMMO, a glass with countless small depressions handcrafted into the base to recreate the impression of chipped ice.