柳's (Ryu's)

A few weeks ago, I went to 柳's (Ryu's) at Capital Piazza in City Hall.

It is a newly open Japanese restaurant with a cozy sake bar counter made by a single plate of Japanese cypress. Their specialty/signature is "Kanzake", which means "warm" or "hot" sake.

 

Although drinking sake with cold or chilled temperature is very popular in Singapore as people likes it, one of the main character of sake is its wide range of serving temperatures. However, from the point of an operation in a bar or restaurant, it is not so easy to serve sake with a right temperature, especially right "kanzake" temperature because the "kanzake" temperature varies between 30 - 60 degrees celsius depending on the types of sake and it's difficult to keep the same temperature.

 

A majority of sake imported by them are good to drink with warm temperature, and Sakuma-san, Ryu's master, will serve you a perfect "warm" or "hot" sake. Of course, you can drink them with cold as well depending on your palate.

The food is also great. The assorted appetizer (like afternoon tea set) is the best match with sake!!

 

3 kinds of sake tasting set - Sakuma-san perfectly warm up one by one and It was served by a different temperature.  I finally found the place where I can enjoy my favorite "kanzake" with a decent Japanese food here in Singapore.

 

Kanpai!!

Sake Night Party at the Japanese Association Singapore

I was invted Sake Nithg Party at the Japanese Association Singapore as MC and Kikisake-shi in the evening on 23 Sep 2015. Approximately 100 particitants enjoyed 5 sake tastiings with meals, excuted to win quiz about (as the winner got Kaetsu Junmai daiginjo) , and chatting.

 

 

 

Tasting sake list (photo from left to right)

1. Chobit Kanpai（ちょびっと乾杯）: Shizuoka Prefecture

Made by rice and rice koji. Sparkling Japanese Sake with a low alcohol percentage of 6%, sweet and very subtle corbonation. Appropriate for aperitif and the first sake for toast.

 

2. Junmai Dai Ginjo "Yoichi Densho"（純米大吟醸　与一伝承）: Tochigi Prefecture

Seimai buai (Percentage of remaining rice after polishing) : 38%

Yamada Nishiki sake rice

Fruity rich aroma and rice flavoured smooh texture. Sharp and crisp aftertaste.

 

3. Tokugawa Ieyasu Daiginjo（大吟醸　徳川家康） - Aichi Prefecture

Seimai buai (Percentage of remaining rice after polishing) : 40%

Excellent balance and harmony between rich sweet fruity flavour and deep heat. 9 times gold medalist of New Sake Award recognizing excellent.

 

4. Junmai - KIRAI（喜来　純米酒）: Tokushima Prefecture

Seimai buai (Percentage of remaining rice after polishing) : 50%

Ginnosato rice (New type of sake rice)

Rich and fullness taste and flzvour, well matching with meals. High cost performance.

 

5.  Junmai Ginjo - Mangetsu（満月）: Ishikawa Prefecture

Seimai buai (Percentage of remaining rice after polishing) : Koujimai 50%, Kakemai 60%

Gohyakumanngoku rice

Genuine aroma and dry, subtle taste.  Good with meal wiith subtle taste.

Spoonful Festival

I conducted a short introductory sake and shochu course at Spoonful Festival on 12 Sep 2015. Spoonful is a mobile cooking event company which just had 1 year anniversary. It was really a short session of 30min, but the participants enjoyed 3 different types of Japanese alcohol beverages in such a short period!!!

 

 Tasting List (Left to right of the picture) :

1. Gensen Umeshu Yoshinogawa (Plum Liqueur)

Brewery: Yoshinogawa Niigata Prefecture（northern central of Japan）

Alcohol: 13%

Ingredient: Sake, Plum

It was a sake based plum liqueur (Ume-shu). A very rich and a bit of aging aroma. Refreshing and mild taste with a sharp and crisp aftertaste.

 

2. Kakutama Imo (sweet potato) shochu 

Brewery: Satasouji Shoten Kagoshima Prefecture (Kyushu, southern part of Japan)

Alcohol: 25%

Ingredient: Sweet potato, Rice koji

A bit weak/mild in aroma and slightly light taste in Imo shochu. Easier to drink for Imo shochu beginners. It can be enjoy with "On the rock".

 

3. Hideyoshi “Akinota” Junmai Ginjo

Brewery: Suzuki Shuzouten Akita Prefecture(Northern part of Japan)

Alcohol: 16%

Seimaibuai (A percentage of rice remaining after polishing): 50%

Lovely junmai ginjo with a gorgeous aroma, smooth taste.