Sake & Japanese Cheese Pairing

Come and enjoy Japanese artisanal cheese paired with craft sake and discover this natural pairing that outperforms wine. Sake evangelist, Christian will host the event with Akiko Akao, a certified cheese specialist. Together they will guide you through 5 carefully selected cheese and sake pairings. All sake and cheese will be from small artisanal producers... Continue Reading →

9 Sake Terms Everyone Should Know

The terminology for sake can be overwhelming, confusing and intimidating even more so than wine as there's the added Japanese language barrier. Fret not, for those of us lost in translation, the learning curve is steep. Here are 9 sake terms to navigate the menu like a pro and impress! Karakuchi is the word for dry,... Continue Reading →

Experience Umami

While a large majority of sake breweries are aiming for fruity/floral types, Philip Harper, maybe the only non-Japanese master brewer in Japan, is going for flavour and has created an umami bomb. A sake that can hold its own against heartier dishes such as oxtail stew (I'm particularly fond of the Italian style coda all vaccinara)... Continue Reading →

Pairing Sake with Seafood Pasta

I’ll be honest with you, I’m a fiend for bold, complex, flavourful sake and the simpler styles never really enticed me. That is until I started pairing them with food, and today, spaghetti allo scoglio was on the menu; pasta with fresh seafood. Being from the island of Sardinia, I would usually pair this summer... Continue Reading →

Meet Legendary Naohiko Noguchi

Master brewer Naohiko Noguchi goes by the nickname of kamisama meaning ‘god’ and rightly so. With experience in sake brewing that spans seven decades, and winning “Gold Prize” 27 times at contests hosted by the National Bureau's Research Institute of Brewing, are there any that match this legendary status? A sake brewer since he was 16,... Continue Reading →

Pairing Sake with Spicy Food

This year's summer in Tokyo is an absolute scorcher with record temperatures as high as 41 degrees, and even the sighting of man-umbrellas! It may seem counterproductive but when it gets this hot, I often turn to spicy food as it seems to keep me cooler but what kind of sake is best paired with... Continue Reading →

The New Junmai Sake Glass by Riedel

Glassware: it's more than just aesthetics. Choosing the right vessel to drink your sake can either enhance or leave you missing out on what the producer intended you to experience, just as with wine. When it comes to sake, the traditional ceramic cup, the o-choko, is the default choice but can be somewhat limiting for... Continue Reading →

What is Sake?

You’ll often hear the word ‘rice wine’ being thrown around since it has a similar alcohol level to wine but sake is in fact made in breweries not wineries and closer to beer in its production process. Also in Japanese, the word sake is actually a generic term meaning 'alcohol' and you're better off sticking to... Continue Reading →

Rice Polishing: How Low Can You Go?

Three years ago, I walked into a bar and drank a sake that changed everything for me. Until then I'd understood that there was a direct correlation between how much a brewer polishes his rice and how good the resulting sake will be. Premium sake? That's the stuff made from rice that's had 50% polished... Continue Reading →

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