Putting to­gether the pieces

Epicure - - RAISING THE BAR -

Takanami Sake Brew­ery marks its 148th year of brew­ing with its first over­seas ven­ture, fea­tur­ing a se­ries of art­works from Sin­ga­pore-born finger paint­ing artist Ade­line Yeo Mat­suzaki. Each of the six limited edi­tion bot­tlings of sake are rep­re­sented with a por­tion of art­work from Yeo’s cre­ation, Wait­ing for Glory, which is a spir­ited ren­di­tion of the brew­ery’s name which means ‘big wave’. Mo­to­haru Na­ga­hara, the 7th gen­er­a­tion pres­i­dent of the brew­ery, is also the sake mas­ter with a spe­cial in­ter­est in per­fect­ing the koji mak­ing, thanks to his aca­demic back­ground in mi­cro­bi­ol­ogy - he uses an orig­i­nal Nagano strain of yeast for their com­plex brews.

» Jyun­maishu This style of sake re­veals the most flavour of rice, in this case, the Miya­man­ishiki rice from Shio­jiri which is pol­ished to 65%. Mel­low when served warm, it’s also best paired with food like tem­pura.

» Gen­shu Na­masake At 19% ABV, this Hon­zoju-shu is bot­tled undi­luted and un­pas­teurised, giv­ing rise to a creamy and fruity style.

» Jun­mai Gin­jyo Miya­man­ishiki rice from Na­gana pre­fec­ture is milled to 55% for its sub­tly rich, smooth and tex­tured palate.

» Jun­mai Daig­in­jyo With Miya­man­ishiki rice, this rich, el­e­gant and smooth sip ap­peals to re­fined palates, thanks to a slow fer­men­ta­tion at low tem­per­a­ture to coax out more flavours.

» Tan­reikarakuc­hi An ar­ti­sanal style sake made from Miya­man­ishiki rice milled to 70%, this com­plex and yet light and dry sake re­veals lay­ers of flavour.

» Daig­in­jyo Made from Ya­madan­ishiki rice milled to 39%, this is a clean tasting sig­na­ture sake that won the Gold Prize at the Ja­pan Sake Awards 2019.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.