Introduction to my first Sake seminar

Introduction to my first Sake seminar

Dear all,

I’m Luis, one of three co-founders of Shukuu Izakaya. My friends and I have manifested our passion for Japanese cuisine, culture and Sake into this humble establishment. As a badge of honour and love, I’m one of the few certified Sake Sommeliers in Singapore.

A common question people ask me is, “Why do you enjoy Sake so much?”

I semi-philosophically compare this question to, “Why do men love women?”

I suggest that they look better than most men… It’s the same for Sake: they taste better than many other alcohols that I’ve ever tried. However, unlike women, you don’t have to settle for only one because you can drink it all!

But really, I believe no matter how much you drink, there will always be that one; unforgettable and irreplaceable Sake. That is my dream – to share that experience with you.

On my 25th Birthday, I had my first Sake introduced by a fine lady. A Sake sommelier of course. At that time, my Sake knowledge was limited. I thought most Sakes were supposed to be drank warm, in small ceramic cups. That it carries no aroma, and carries a taste that I’d described as diluted Korean rice wine. For who could blame me? Sake bars are rarely seen in Singapore unlike wine bars.

But this Sake bar had quite the collection - nearly 100 labels of Sakes displayed in the chiller. It amazed me, that after a short conversation with the sommelier, she chose a bottle for me. What surprised me further is that she served the Sake with a wine glass! Noting my perplexity, she gave me that sly wink, with a brotip, “Good Sake is enjoyed in a wine glass, so that we can appreciate it slowly; to savour its aroma and then the changes.”

I took a tentative sip. It was unforgettable. I felt a door had opened up in my life! The sweetness is complex, rich and yet smooth. I took many more and spent more than $200 on this bottle of Sake, called, “Dassai 23.”

Thus began my love, my journey, my passion. Be that as it may, in the ensuing years, I have officially turned myself into a “picky alcoholic.” I’m constantly on the search for the perfect experience, visiting different Sake bars in Singapore, many countries, all culminating into a sojourn of discovery in Japan. That search for the perfect bottle became my obsession.

So I did a lot of research on Sake; the history, style, grade and techniques. I poured my attention into every single detail. And the more I read, I tried, and the more I was drawn into the world of Sake.

The Japanese respect their culture and history; and Sake has evolved with technology and the times. Unknown to the average person is that there avails a multifarious legion of labels. Much so that one could say there is always a Sake representative of each individual period of Japanese history.

At Shukuu Izakaya, we are currently carrying 70 labels, each with a distinct taste, pairing, and story. Much like how good things in Japan have spread through earnest passion – I would like to take you back to an epoch, journey, and experience through our Sakes.

Wine tasting has made its mark among certain pockets of Singaporeans. Hence, I have decided to host “Sake seminars in our humble Shukuu Izakaya, located at 8 Stanley Street since June of 2016. Like every good story, I want to name it, “Tasting 1200 years of Japanese sake”.

In this seminar, you will get to sample a bottle of "competition grade" Sake; meant for the annual competition; but covetously bought from that single tank this brewer will call his "proudest." Beyond premium, we will share with you some of the rarest Sakes you can find and buy. One where its rarity is attributed to the style of brewing, fast vanishing, that from Japan’s over 300 Sake breweries, only 6 have remained steadfast to this style. What we are offering at this seminar is so recherché; that of 6 certified breweries, fewer still are allowed to sell to the public! I was overjoyed to get this bottle, and good things have to be shared.

So I started a well received seminar series, called, “Tasting 1200 Years of Sake,” featuring these gems:

Label No.1 - Kaze No Mori Namagenshu Akitsuho Junmai

Representing period: Present and future (2010 and beyond)

Tasting note: Fresh, lively, full bodied, fruity and has a little bit of sparkling effect, similar acidity level as compared to white wine.

Label No. 2 - Kikusui Setsuguro Shuppinshu Daiginjyo

Representing period: End of Showa Period to Heisei Period (1980 – 2010)

Tasting note: With an elegant nose of melon. This Sake is Smooth, with a sweet body, and a very refined taste.

Label No. 3 - Daishichi Kimoto Junmai

Representing period: Edo Period (1603 – 1867)

Tasting note: Rich and heavy bodied. Slight taste of sourness like yogurt, then accompanied by a fragrance of Japanese kelp. Most recommended to drink it warm at about 40-45 degree Celsius.

Label No. 4 - Tamagawa 1712 (Koshu) 5 years

Representing period: Muromachi period and Kamakura period (1185-1493)

Tasting note: Amber hued, it is characteristic of aged Sakes. The nose is an exquisite resemblance of tropical fruits; with notes of dried apricot, peach and even mango. The flavour is a distinctive savouriness or with a hint of saltiness.

Label No. 5 - Imanishi Bodaimoto Junmai

Representing period: Heian Period (794-1185)

Tasting note: Very rich taste, hints of miso, soy sauce or salted fish, accompanied with gentle sweetness.

Label No. 6 - Hanagaki Nigori Junmai

Representing period: Nara Period (710 – 794)

Tasting note: Filtration technique is not mature, hence it contains rice residue which brings out more of the fragrance of rice much more compared to clear Sakes.

Conclusion

The world has come to love Japanese culture. Their cuisine. And then their whiskys. If I’ve sparked your curiosity to learn more about this treasure, please visit me in my Izakaya!

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