When the average Indian is finally ready to tell his sashimi from sushi, the time is ripe to uncork Japan’s famous brew. Restaurateur Farrokh Khambatta had long discussions with Harry Cheng of Maidoindia, a company that promotes Indo-Japanese relations, and together they decided to set up India’s first Sake Club, to be launched on February 3.

“Although the idea had germinated long back, it could take off only now as we have access to the best sake in the world. Cheng stepped in as a supplier and things just fell into place,” says Khambatta.

Once logistics were sorted, like-minded food lovers joined in. Besides Khambatta and Cheng, there are six founding members including Upper Crust editor Farzana Contractor. The members will meet once a month starting at different venues starting with Joss, Khambatta’s eatery in south Mumbai. Khambatta laughs, “It isn’t a club in the conventional sense of the term. It’s like a Single Malt Club or a Whisky Club where people get together to celebrate what they love. We want to keep it very simple: no queues for years, no fixed venue, no membership hassles. Although everybody is welcome, access to the club is ‘only by invitation’. It’s the first of its kind in Mumbai and we hope to take it to other cities in India too.”

Some varieties like the Princess of Rose range and Genmai Yamadanishiki have made a mark on the Indian wine scene. However, the drink hasn’t made it to most bar counters as yet. The Sake Club’s efforts will be directed to create awareness about the beverage. Khambatta says, “We’re going to be a responsible club, educate people about sake, conduct workshops and sake-tasting sessions—basically do everything that it takes.”

Sake may also break its marriage to Japanese food. Partner in wine, Contractor admits she is not exactly a sake lover but insists that she loves to experiment. She says, “Sake can be had hot or cold. What’s more, it can be paired with different cuisines. It is not necessary to have it only with Japanese food. That widens the scope of its popularity.”

On the inaugural night of the Sake Club, members will get their first professional lesson in sake. “Kimio Yonezawa of the Akashi Brewery will demonstrate different types of sake and also different styles of drinking it. I am really looking forward to it. As a food lover, I am most enthused by learning something new,” says Contractor.