Rare, Unseen, Unfiltered: Sake Like Never Before at Sake Social! - Singapore, 1st & 2nd July
Are you a self-proclaimed sake savant, or do you reckon you could tell one category from another blindfolded? Well, even if you can't, hold on to your sake cups because you're in for a treat!
Happening on 1st and 2nd July, and founded by Mr Kevin Ngan, the first-ever Sake Social in Singapore is an event for serious sake enthusiasts. Organised by the same folks who brought us Sake Matsuri Singapore (read about our experience here!), this sake soirée aims to lift the veil on sake's hidden secrets, showcasing a whirlwind tour of rare and exotic libations.
And while you may think you've known all the sakes you need to know, Sake Social's here to prove you haven't even scratched the surface, with an intoxicating array of concoctions from unpasteurised and unfiltered to natural and aged sakes, all handpicked to make you rethink your sake life choices.
Receive guidance from sake industry gurus like Adrian Goh, Olivia Chey, Cedric Tan, Julian Goh, and Elliot Faber. From the lush, age-old flavours of traditional sake to the quirky, eclectic tastes of the unfiltered doburoku, you're in for a wild sake ride!
What's great is that this isn't some chaotic, elbow-jostling, free-for-all kind of event. It's a cosy gathering of the region's top sake sommeliers, each ready to spill the tea on the tipple we all love. You'll get three hours of mind-blowing sake tasting and a limited edition merchandise pack that will make your friends green with envy.
There are only 100 tickets per session, each priced at $128, and tickets are currently up for grabs at www.sakesocial.sg right now. May the odds be ever in your favour!
Event details
Date: 1 and 2 July 2023, Saturday and Sunday
Sessions: 12pm to 3pm | 5pm to 8pm
Venue: 203 Henderson Road, #04-07 Henderson Industrial Park Wing B, Singapore 159546
Price: $128 per session, $228 for 2-session pass (entry to 1 session each on Days 1 and 2)
Ticketing platform: www.sakesocial.sg
Sake Highlights for Each Day
Day 1 – Aged vs New
| Category | Sake |
| Kimoto/Yamahai |
Sohomare Kimoto Junmai Daiginjo Made using the ancient Kimoto method where probiotic bacteria — crucial to the cultivation of the sake yeast starter — is introduced naturally, the Sohomare Kimoto Junmai Daiginjo is a bottle that gets better with age. It has a herbal nose of clove and orange, with a hint of candy and honey on the palate intertwined with roasted nuts, and held together with good acidity.
|
| New Sake |
Kamoizumi Junmai Ginjo Rockhopper Appearing only seasonally — not very different from a Rockhopper Penguin — this sake is a shiboritate brewed only during the coldest season of winter in Saijo. It is then pressed and bottled right away without the further addition of water, making it a Genshu (undiluted sake). The sake is further matured in Singapore for about six months to mellow out its natural wildness. Rice Type: Hiroshima hattan+ Shinsenbon
|
Day 2 – Raw & Unfiltered
| Category | Sake |
| Namazake, muroka |
Nito Junmai Ginjo Jikagumi Nama Zodiac A limited edition sake produced to celebrate the brewery's 333rd anniversary, this “Jikagumi” is bottled directly from the pressing apparatus, skipping pasteurisation altogether. The label features 2 rabbits performing “Mochitsuki”, which is the Japanese tradition of the pounding of rice to make mochi.
|
| Doburoku |
Konohanano 'LAB05 All Koji’ Doburoku A fizzy and raw doburoku made with pure rice koji, an ancient Japanese superfood. While the previous Konohanano LAB series were relatively "sophisticated" doburoku, this version has a slightly rustic nuance. Looking more like a bowl of morning oats with milk rather than the usual sake, this will challenge modern perceptions of what sake is!
|
| Muroka, Nama, Genshu |
Miyoshino Jozo - Hanatomoe 'Usunigori' Master brewer Teruaki Hashimoto lets nature do much of the work at this brewery in Nara Prefecture. He allows the ambient temperature to guide the style of sake he makes, using only natural lactobacilli. He also creates an unusually powerful koji that helps give this sake a generous mouthfeel. Brewed in 2020, it is rested for 18 months before release.
|
Kanpai!
88 Bamboo Editorial Team
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