When you make your first batch of saké, the obvious next step is to have a gigantic sushi party for all your friends to try the saké you made.
We decided on a DIY-sushi party where everyone brought an ingredient and we rolled our own maki shaped our own nigiri and sliced our own sashimi.
In the end we had shrimp, salmon, maguro tuna, avocado, cucumber, pickled daikon, omelette, sunflower sprouts, caviar, wasabi, pickled ginger, edamame, and homemade rice flour tempura sweet potatoes and zucchini.
I figured with a house of foodies, we’d get through all the food, but I ended up with a table full of leftovers somehow.
Maybe we filled up on saké?
We even started the evening with a special bottle that Sebastien, my saké-making companion, brought back from a brewery he studied at in Japan. We had to drink it before our own so that we’d appreciate it, but ours then paled by comparison. Can someone tell me what the bottle says? I wish I had more of this stuff and we can’t get it in Quebec. 
It even came in this beautiful wooden box.
Next time? Uni. And aguri-saba, torched mackered. For now, here are the rest of the photos. Thanks again, Sebastien Bureau, for you saké-making wisdom!
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