A first-of-its-kind sake tasting in Niagara-on-the-Lake sold out within hours, but early crowding meant some guests had to head home with an empty cup, leading Sake Journey Niagara to plan for a larger venue.
The Japanese rice wine tasting drew about 290 people on April 11 to the Prince of Wales Hotel, where Yoshi Takaoka, general manager of Masaki Sushi & Sake Bar, introduced more than 35 varieties of sake alongside eastern food pairings to the community
The event ran from 1 p.m. to 6 p.m. and offered each guest 18 tasting vouchers included in a $51 ticket. Tables featured items such as inari sushi, tofu, salmon and aburi pork belly, with suggested pairings for each sake.
Attendance peaked in the first hour, when hallways and service areas became congested. Some guests left early, citing long waits and limited space.
“From 1 p.m. to 2 p.m. it was completely packed. That is my fault. I will change the system next year, I promise,” said Takaoka.
The turnout exceeded the organizer’s expectations and exposed the limits of the banquet hall, which is part of Vintage Hotels’ Prince of Wales property on Platoff Street.
“People really enjoy sake. Some people try it for the first time, but they love it. That’s more than I expected,” he said.
Takaoka has spent more than 25 years in hospitality and built one of Canada’s largest sake programs at Masaki Sushi in Niagara-on-the-Lake. He is also one of only 52 master sake sommeliers worldwide.
He hopes the tasting will go beyond a single event and establishes a market for sake alongside wine.
“Niagara region has lots of potential. People already have the taste buds, but there’s no sake event, only wine,” he said.
Takaoka had anticipated strong interest but did not expect the pace of arrivals during the opening hour. Staffing and food service were stretched, with limited capacity for guided pairings.
Takaoka is seeking approval to move the event into a larger space within the Vintage Hotels portfolio and to increase food offerings.
He also plans to introduce formal education sessions in partnership with Niagara College, where he is beginning to teach sake courses. Those sessions would cover production methods, serving techniques and cultural context.
Takaoka framed the event as complementary to Niagara’s wine industry, with both beverages appealing to the same audience.
“We can live together. Even if you like Japanese cuisine or European cuisine, we can live together because we have the same tongue,” he said.
