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.