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Celebrated annually on 1st October, World Sake Day is the mark of the first day of sake making season in Japan – an alcoholic beverage that has, over the last few years, grown in popularity around the world. Despite its &#8220;Japanese wine&#8221; translation, it is crafted with a method more akin to beer by use of fermenting polished rice, yeast and water, but the result is a beverage that is as elegant as wine.
Curious to which jump on the bandwagon of sake drinking? Gafencu breaks down the five major types to try, what are the differences and how they are served&#8230;&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-61341" src="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks.png" alt="Gafencu_world_sake_day_japanese_wine_alcohol_drinks" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_drinks-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Junmai Gingo and Junmai Daigingo 
Junmai, a premium-tier that is, as its name suggests, made with pure rice wine, referring to its unadulterated treatment of using additives like distilled alcohol or any additional starch or sugar to fortify the contents. The polished rice used, which to put simply, is a necessary process of turning starch into sugar in order to brew alcohol, stays 50% to 70% in tact, offering a full bodied tipple that is higher in acidity and alcohol level as well as richer in umami flavours.&nbsp;
Ginjo 
Ginjo is, unlike Junmai, a more delicate, light and fruity flavour that comes from using a cultured Gingo yeast that lands on the fruity and floral side of the aromatic spectrum. Its polished grains retain about 60% of its original size, but unlike Junmai, it is topped up with a small amount of brewer&#8217;s distilled alcohol to give it a distinctive aromatic flavour that is delightful when served chilled.
Daiginjo 
Like, Gingo, Daiginjo, nicely served chilled, is a more delicate alternative to its purer Junmai counterpart thanks to its use of milled rice that retains only 35% to 50% of its original size, and topped with a modest amount of distilled alcohol towards the end of the process, resulting in a more fragrant, cleaner and lighter texture followed by a brief tail that is easy on the palate.&nbsp;&nbsp;
Also Read:&nbsp;<a href="//www.gafencushop.com/japan-popular-sake/" target="_blank" rel="noopener">Ginjoism: Why Japan&#8217;s beloved sake is riding high on a wave of popular demand</a>
<a href="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-61343" src="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose.png" alt="Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_how_to_choose-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Honjozo 
An easily misunderstood type; it is commonly mistaken as a fortified sake. However, not too differently from blended whiskies or Ginjo and Daiginjo, Honjozo&#8217;s blending is largely regulated and features a stylistic way of incorporating brewer&#8217;s alcohol to pure rice wine at the end of the process. This is, contrary to popular belief, not to raise alcohol content, but rather to enhance the notes of non-soluable Gingo yeast. The outcome? a lighter, brighter and more palatable flavour profile for sake enthusiasts and beginners. It is ? ideally served warm, although not a rule.
Namazake 
Nama is a type of seasonal brew that is unpasteurised. While sakes are usually heated before fermenting and bottling to deactivate live enzymes that would feed the lactic bacteria in the yeast that ruins the contents. Namazake, which can be any brew that is not pasturised, is brewed and bottled immediately without being treated with heat, giving it its refreshing and lively notes. However, to prevent its contents from changing and going bad, it needs to be refrigerated.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-61342" src="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide.png" alt="Gafencu_world_sake_day_japanese_wine_alcohol_guide" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_guide-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Hot vs Cold 
While premium sake are typically served hot at 43-degrees, the hot-or-cold debate is more of a preference than a definitive rule; unless it is unfiltered or cloudy, in which case it needs to be refrigerated. Sake is a versatile beverage that can be served at any temperature, so don&#8217;t be afraid to experiment while finding the perfect temperature that suits your taste.
While serving temperature varies, mannerisms and etiquette when drinking sake is quite set. It is a traditional beverage that is steeped in culture and traditions, such as using two hands to serve a bottle and pouring for seniors before anyone else. Find out more, read <a href="//www.gafencushop.com/guide-sake-drinking-etiquette/" target="_blank" rel="noopener">here</a>.
Also Read:&nbsp;<a href="//www.gafencushop.com/guide-sake-drinking-etiquette/" target="_blank" rel="noopener">Kampai! A definitive guide to sake-drinking etiquette</a>
<a href="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-61339" src="//www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5.png" alt="Gafencu_world_sake_day_japanese_wine_alcohol_5" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/10/Gafencu_world_sake_day_japanese_wine_alcohol_5-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Which sake bars to try:
<a href="https://sake-central.com/" target="_blank" rel="noopener">Sake Central</a> 
PMQ, Aberdeen Street, Central 
Located right in the artisanal craftsmanship and cultural building PMQ, it is home to the widest range of sake in Hong Kong, backed by the team behind the trendiest yakitori hot spot in the city, Yardbird.&nbsp;
<a href="https://www.mandarinoriental.com/hong-kong/victoria-harbour/fine-dining/bars/the-aubrey" target="_blank" rel="noopener">The Aubrey</a> 
Mandarin Oriental, Central 
There is little better spots to visit for an exclusive Japanese wine and cocktail-focused spot than The Aubrey&#8217;s Champagne and Sake bar. Limited to only four seats, the bar serves as a stage to an intimate and interactive omakase sake experience that discerning drinkers are sure to enjoy.
<a href="https://www.sakebeyamasu.com/" target="_blank" rel="noopener">Sake Beya Masu</a> 
Sun Street, Wan Chai 
Nestled behind Wan Chai&#8217;s star street, is a speakeasy sake bar that gives off a picturesque classic Kyoto vibe. It&#8217;s a cosy place that offers a full range of premium sake selections that go perfectly with its culinary offerings. Continuing its service only until next January (2022), patrons can enjoy exploring the flight of Japanese wine and food pairing here for the next six months.
<a href="https://godenya.com/" target="_blank" rel="noopener">Godenya</a> 
Wellington Street, Central 
Widely recognised for its sensational sake food pairing, Godenya by Master Chef&nbsp;Goshima Shinya offers a cosy omakase experience. Each course is served complete with an accompanying sake labeled with the beverage&#8217;s name, grade, and the ideal serving temperature &#8211; for a fully immersive Japanese wine-and-dine experience.
Also Read:&nbsp;<a href="//www.gafencushop.com/enso-japanese-yakitori/" target="_blank" rel="noopener">Enso Good: Delicious Japanese yakitori and stunning ocean views&#8230;</a>
&nbsp;

Gafencu_world_sake_day_japanese_wine_alcohol

World Sake Day: Gafencu’s definitive guide to choosing Sake

Sake is a popular Japanese alcoholic beverage processed by fermenting rice with koji and water. It is a unique drink steeped in tradition rituals and customs that are worth knowing when drinking with colleagues or friends.&nbsp;

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How to order&nbsp; 
When ordering sake, there are a few main types that are often sought after. Junmai-shu, Ginjo-shu, Daiginjo-shu and Honjozo-shu are among the most popular types of sake. Each one is brewed in slightly different manners and can differe quite uniquely in taste. 
<ul>
<li>Junmai has a rich and full body that is higher in acidity and served hot.</li>
<li>Ginjo and Daiginjo, on the other hand, are typically served chilled, or slightly below room temperature, to highlight its flavors. The former presents an aromatic flavor while the latter is more fragrant and full bodied.&nbsp;</li>
<li>Honjozo-shu is light and smooth in body and flavor and is best served warm</li>
</ul>
How to drink&nbsp; 
There are many different sake, and like wine, they can be served either hot, cold, or at room temperature. Unsurprisingly, hot sake are popular during the colder season , while chilled sake is a refreshing option during the warmer days. However, there is no strict rule on serving temperatures as it is a versatile beverage that is delightful to drink at any temperature that fits your preference, so don&#8217;t hesitate with experimenting with drinking sake at temperatures.&nbsp;
Being served 
Different social settings may call for different customs and traditions, While in business settings, it is customary for the colleague with the lowest position to pour the beverage for the highest position; in family gatherings it is the youngest to take that place. Either way, when being served, always present your cup by holding it in your right hand while your left gently supporting the bottom.&nbsp;
Serving others 
Whether you were the first to pour or were on the receiving end, after&nbsp;everyone has started drinking, the sake will be poured by everyone throughout the meal. This is done by firmly holding the bottle with both hands; or depending on how small the flask is, you can hold the bottle with your right and keep your left supporting your pouring hand. One rule of thumb to always remember when drinking, to never serve yourself.&nbsp;&nbsp;
When you&#8217;ve had enough 
Rejection can be taken a rude gesture in Japanese culture, so one way to indicate that you&#8217;ve had enough to drink is to not leave your cup empty. Keeping some sake in will let your companions know that you are not not ready to be served.&nbsp;
Kampai! 
Finally, knowing the ins-and-outs of the etiquette of drinking in Japanese culture, all there is left to do is to cheers to a good meal and long-lasting camaraderie. Do this by cheering &#8220;Kampai!&#8221;

gafencu Kampai A comprehensive guide to sake-drinking etiquette wine

Kampai: A comprehensive guide to sake-drinking etiquette

For those who enjoy the finer side of drinking, you’d be forgiven for finding the origins of sake to be somewhat unsavoury and unappetising. Indeed, some 2,000 years ago, when sake – or rather kuchikami-zake, a type of rice wine – was discovered in Japan, the earliest recorded method of fermentation involved no machinery or distillation. Instead, those with strong enough jaws and teeth were assigned to masticate whole grains of rice. This mouth-chewed substance was then be spat into a vat, where enzymes in the human saliva would mix with natural yeast to form a rudimentary alcoholic spirit.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-49297" src="//www.gafencushop.com/wp-content/uploads/2019/10/drinks-2140700.jpg" alt="" width="3510" height="1834">
But sake has come a long way from such crude roots to become not only Japan’s most beloved bevvy but also one of its most sought-after exports. Although fewer than 2,000 sake breweries exist in Japan at present, the drink has steadily grown in popularity overseas, with distilleries opening in the Americas, China, Southeast Asia and Australia. According to Japanese government records, sake exports have increased by more than 150 percent in the last ten years, with the US, Hong Kong and South Korea being its most enthusiastic importers.
So what has led to the meteoric spike of interest in this particular variety of rice wine? Well, it very much boils down to its unique sweet-yet-umami flavour, one that’s markedly different from such mainstream tipples as whisky or beer. Another factor behind its growing popularity is its expansive rice-based flavour spectrum, which allows for almost unrivalled food-pairing possibilities. But while all sakes have something unique to offer, there’s a marked range of quality, flavours and, of course, price points throughout.&nbsp;
While the method of fermenting sake is somewhat similar to beer – polishing, washing, steaming and cooling rice before adding koji, a mould culture – the actual quality of the liquor is determined by how much the rice grains have been polished. So a sake made from highly polished grains is of higher quality and therefore commands a steeper price.&nbsp; &nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-49298" src="//www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt.jpg" alt="" width="600" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/10/600x337-Feature-Image_opt-400x225.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" />
This premium sake is categorised as Ginjo. Government regulations in Japan strictly define the meaning of this classification. To qualify as a Ginjo (premium) sake, the drink must be made from rice with at least 40 percent of its outer kernel milled away. For Daiginjo (super-premium sake), it must be 50 percent or higher. Here’s a lowdown on all the different classifications&#8230;
Ginjo: Premium fragrant variety of sake with a minimum 40-percent polishing ratio, with a little bit of distilled alcohol added to it. Ginjos are characterised by a sweet, fruity flavour and are best served chilled. Our recommendation: Azumaichi Yamadanishiki Ginjo
Daiginjo: Super-premium sake that must be made with grains with a minimum 50-percent polishing ratio. The flavours are sometimes enhanced the addition of distilled alcohol heighten its floral, fruity flavours further. Our recommendation:&nbsp;&nbsp; Fukuju Chotokusen Daiginjo
Honjozo: Super-premium sake with at least 70 percent of the rice kernels milled away. It doesn’t have a high alcohol content and boasts a smooth taste. Honjozos can be served either chilled or warm, but must not be heated to more than 50˚C. Our recommendation: Takizawa Tokujo
Junmai: Junmais don’t have any added alcohol, so it’s thought to be a pure rice wine with a more umami flavour. If a daiginjo or a ginjo sake has junmai mentioned in its name, it means that no extra alcohol has been added in it. Our recommendation: Raifuku Junmai Daiginjo Fantastic 7
All of our recommended sakes can be found at <a href="https://www.jebsenfinewines.com/">Jebsen Fine Wines</a>.&nbsp;
Text: Suchetana Mukhopadhyay

Ginjoism: Why Japan’s beloved sake is riding high on a wave of popular demand

<div>
Allan Zeman and&nbsp;Kuninori Matsuda, Consul General of Japan in Hong Kong, welcomed VIP guests and the media to FUMI&#8217;s launch party last January 18, 2018. The Japanese restaurant officially opened its doors on the 15th of January, inviting diners to enjoy seasonal menus, many created by celebrity guest chefs from Japan.&nbsp;
The Japanese character for &#8216;culture&#8217; was incorporated in FUMI&#8217;s name, a nod to the concept&#8217;s vision of educating and promoting traditions from the land of the rising sun. The restaurant is planning to host Japanese dance performances, calligraphy demonstrations, sake tasting classes and talks on culinary heritage in the coming year. Watch this space for a restaurant review coming soon!

<div id="gallery-802" class="ngg-gallery">[{"id" : "31786","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/A-lucky-guest-wins-a-bottle-of-sake-at-Fumi%E2%80%99s-grand-opening-party.-e1516868334140.jpg","caption" : "A lucky guest wins a bottle of sake at Fumi’s grand opening party."},{"id" : "31788","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/Servers-dressed-in-traditional-kimonos-welcomed-guests-with-sake-to-the-grand-opening-of-Japanese-restaurant-FUMI-in-California-Tower.-e1516868186106.jpg","caption" : "Servers dressed in traditional kimonos welcomed guests with sake to the grand opening of Japanese restaurant FUMI in California Tower."},{"id" : "31790","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/Hungry-guests-at-Fumi%E2%80%99s-grand-opening-party-took-part-in-a-short-game-of-competitive-eating.-How-quickly-can-you-eat-six-pieces-of-sushi-e1516868108546.jpg","caption" : "Hungry guests at Fumi’s grand opening party took part in a short game of competitive eating. How quickly can you eat six pieces of sushi"},{"id" : "31792","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/John-Cheng-Allan-Zeman-Kuninori-Matsuda-Cindy-Wang-Jonathan-Zeman-and-xxxx-officially-open-the-doors-to-FUMI-in-California-Tower.-e1516868034442.jpg","caption" : "John Cheng, Allan Zeman, Kuninori Matsuda, Cindy Wang, Jonathan Zeman officially open the doors to FUMI in California Tower."},{"id" : "31794","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/FUMI%E2%80%99s-grand-opening-party-featured-cocktails-canap%C3%A9s-and-traditional-performances.-e1516867926963.jpg","caption" : "FUMI’s grand opening party featured cocktails, canapés and traditional performances."},{"id" : "31796","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/John-Cheng-Executive-Director-of-FUMI-welcomes-guests-to-the-restaurant.-e1516868285840.jpg","caption" : "John Cheng, Executive Director of FUMI, welcomes guests to the restaurant."},{"id" : "31798","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/Kuninori-Matsuda-Consul-General-of-Japan-in-Hong-Kong-explains-to-the-gathered-guests-how-FUMI-is-committed-to-bringing-the-best-of-Japanese-food-and-culture-to-the-city.-e1516867836390.jpg","caption" : "Kuninori Matsuda, Consul General of Japan in Hong Kong, explains to the gathered guests how FUMI is committed to bringing the best of Japanese food and culture to the city."},{"id" : "31800","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/img_0427-e1516867815512.jpg","caption" : "FUMI’s designers created a Japanese zen garden on the restaurant’s balcony"},{"id" : "31802","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/A-trio-of-drummers-welcomed-guests-to-the-grand-opening-party-of-FUMI.-e1516868242839.jpg","caption" : "A trio of drummers welcomed guests to the grand opening party of FUMI"},{"id" : "31804","image" : "https://www.gafencushop.com/wp-content/gallery/fumi-opening-party/Father-of-Lan-Kwai-Fong%E2%80%99-Allan-Zeman-officially-opens-FUMI-in-California-Tower2-e1516867616718.jpg","caption" : "‘Father of Lan Kwai Fong’ Allan Zeman officially opens FUMI in California Tower"}]</div>
</div>
<div>&nbsp;</div>
<div>6/F, California Tower, Lan Kwai Fong, 30 &#8211; 36 D&#8217;Aguilar St, Central,&nbsp;Hong Kong.&nbsp;Mon-SAT, 11:30-15:00; 18:00-23:00&nbsp;info@fumihk.com. (852) 2328 3302.&nbsp;<a href="http://www.fumihk.com/hk/en/">www.fumihk.com</a></div>

‘Father of Lan Kwai Fong’ Allan Zeman officially opens FUMI in California Tower.

FUMI Opening Party: Japanese food culture comes to California Tower

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Our Features Editor was invited to an intimate dinner at yuppie favourite izakaya Zuma in the Landmark. Little did she know she was about to dine in the presence of sake royalty: Mr Hideki Sakai of Gokyo Junmai. The Sakai family is famous for brewing the &#8220;Five Bridges&#8221; sake for centuries.
After a lot of bowing and formal card exchanging, the dinner proceeded more casually than anticipated. Zuma’s downstairs dining ambience helps: high-ceilings, a buzzing after-work crowd, chefs doing their magic in an open kitchen, and floor-to-ceiling windows revealing the energetic street scene of Central by night.
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“We stumbled upon the secret to our distinct flavour by mistake,” says Sakai. “Instead of brewing the rice wine in mineral water, which is better for the fermentation process, we accidentally used soft water.” The error resulted in a well-bodied product: equal parts smooth, fruity and crisp.
Sake sommelier Hiroaki Matsuno was also present that evening. He elaborated on the sake pairings alongside the restaurant’s contemporary Nikkei-esque cuisine. According to Matsuno, hiya-oroshi sake is specifically for the autumn season – stored throughout summer and released once the temperature in and out of the brewery matches.
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Although winter’s warm sakes and summer’s chilled ginjos are fondly considered, the country’s best brews are said to be those of red-leaf season. Hiya-oroshi is characterised for its mellow and round disposition, the lightest and cleanest of which we tried with the appetisers: Oysters with Ponzu and Chili Daikon and Shima Aji Sashimi Salad with Green Apple Granita. 
Little dots at the bottom of the short clear glasses marked the different brews we were trying. At 15% average alcohol content, sake is a match for wine’s 9-16% range, well over beer’s 3-9% ABV, and less than half of vodka’s 40%.
With the chef’s Premium Sushi and Sashimi Selection (course #3 – both a visual and gastronomic work of art), we had the Kyoto-sourced Tsukinokatsura. The smooth-cloudy rice brew also accompanied course #4: Akamutsu, a torched rosy sea bass) with sudachi (citrus) and fresh wasabi.
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The fusion seafood pairings of courses #5 and #6 were the best applauded: Chilean Seabass with Green Chili Ginger Dressing and Hokkaido Scallops with umeboshi butter and mentaiko (Alaskan Pollock roe). The distinct and powerful flavours were well matched with Gookyo Junmai’s aromatic and fragrant tones.
The last mains were paired with Gozenshu 9 “Black” Bodaimoto Junmai, which came in a dark bottle more akin to those of cherry dessert wines. This brew (from a famous female wine master) was specifically chosen to go with the meat: a Niigata Snow-Aged Wagyu Sirloin (f1 grade). Surprisingly, the accompanying Maitake Mushrooms (course #8) proved a vegetarian alternative well on par with the meat.
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Soup was the last savoury dish: Spicy crab with fresh yuzu and mushrooms. Fantastic and well-balanced, like everything in this dinner. The only over-indulgence came in the form of the Deluxe Dessert Platter, in which Zuma outdid itself with all its best-selling sweets. Do not hold back on this one, it’s worth every single calorie.
Zuma’s Sake Pairing Dinner will be available until the 9th of December. Landmark Level 5 &amp; 6, 15 Queen&#8217;s Road Central. (852) 3657 6388. <a href="http://www.zumarestaurant.com/">www.zumarestaurant.com</a> 
 
Text: Julienne C. Raboca

Tag: sake

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Tag: sake

Blog Section

World Sake Day: Gafencu’s definitive guide to choosing Sake

Kampai: A comprehensive guide to sake-drinking etiquette

Ginjoism: Why Japan’s beloved sake is riding high on a wave of popular demand

FUMI Opening Party: Japanese food culture comes to California Tower

Zuma’s Sake Pairing Autumn Menu is the Asian answer to vine and dine