Fine-dining modern Japanese restaurant and bar KOMA Singapore unveils two Japanese whiskies, a Hakushu and a Hibiki, that’s been further aged on Singapore soil.

Fine-dining modern Japanese restaurant KOMA Singapore at the Marina Bay Sands has just added two specially-sourced whiskies to their sprawling alcohol selection – the KOMA Hakushu 12 Years PX Cask Finish and the KOMA Hibiki 12 Years Port Cask Finish. These whiskies have been further cask-aged, i.e. been aged further in a different cask after its normal maturation process.

Additional cask maturation has been a growing trend in recent years, both with whisky distilleries as well as independent bottlers that purchase whisky casks and then put them through another process. For the latter, these casks are most likely stored at a different location, and can be treated differently, including being transferred into a totally different cask, or merged into a composite blend.

But what’s particularly striking about KOMA Singapore’s two whiskies are that the liquid come from Japan’s Suntory, whose bottles are highly-prized yet are incredibly elusive. And its casks? Even more so.

As their names imply, the KOMA Hakushu 12 Years PX Cask Finish and the KOMA Hibiki 12 Years Port Cask Finish both have seen further cask aging; the former in a Pedro Ximenez cask, and the latter in a cask that once held port wine. What’s even more unique? They are aged in custom coppered 1.2-litre casks sourced from a Jerez bodega, and on Singapore soil no less (in a temperature- and humidity-controlled environment, of course).

As such, chances are you can expect these two whiskies to taste nothing like anything you’ve tried before. The Hakushu absolutely explodes with chocolate and dried fig notes as imparted by the PX sherry, while the Hibiki acquires expressively berry notes of strawberry, and cranberry jam, as well as a hint of sweet baking spices.

Koma Singapore foie gras sushi
KOMA’s Chef Shimada takes a rather different approach to his Foie Gras Sushi, first poaching the liver in soy before blowtorching the nigiri sushi.

And while you’re there, be sure to avail yourself of KOMA Singapore’s recently-updated menu. New executive chef Hiroshi Shimada, who joined KOMA earlier this year, has introduced various new dishes to KOMA’s offerings. He draws upon many years of experience in traditional Kyoto-style kaiseki for dishes like Kani Omen, which sees finely shredded snow crab mixed with miso cream sauce and then breaded and deep-fried on a half scallop shell. Then there’s the Watari Gani Miso Tomato Soup, an elegant broth extracted from flower crab served with barley and diced eringi mushrooms.

Make sure to order the Foie Gras Sushi and Beef Tendon with Omulet, the latter essentially omurice doused in a beef tendon demi-glace sauce, with crunchy rice bits providing texture.

The KOMA Hakushu 12 Years PX Cask Finish and the KOMA Hibiki 12 Years Port Cask Finish are available at KOMA Singapore at the price of S$108++ and S$118++ (30ml), and S$215++ and S$235++ (60ml) respectively.


Address 2 Bayfront Avenue, The Shoppes at Marina Bay Sands, #B1-67, Galleria Level  (Google Maps link)
Opening Hours 11.30am to 3pm and 5pm to 12am Mondays to Fridays; 5pm to 12am Saturdays and Sundays
Tel (65) 6688 8690
Facebook komasingapore
Instagram @komasingapore



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