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Kanpai! Taste of Japan
October 14, 2018 @ 3:00 pm - 9:00 pm$50
F&B purveyor Mead will be organising ‘Kanpai! Taste of Japan’, an exclusive showcase of rare and exquisite Japanese sake and sochu on Sunday 14 October 2018 from 3pm to 9pm at Cut by Wolfgang Puck.
This special sake and sochu showcase will feature offerings from some 28 sake and sochu producers from across Japan; to offer the most authentic experience in sake appreciation, Mead has invited Hironori Hayashi, an acclaimed fourth-generation sake mekiki – a prestigious sake selector who is one of only 3,000 official sake diploma holders in Japan – to curate the selection on showcase at Taste of Japan.
The event will feature renowned distillers such as 47th generation distiller, Takeshi Yatsumoto, who will be showcasing the Tokusen Junmai Daiginjo – a rare limited-edition sake produced using organic rice that sees only 3,000 bottles produced each year. Yasumoto Sake Brewery handcrafts the sake using pure spring water sourced 150m directly below the brewery.
Breweries and distilleries featured during this event include:
- Kokuryu Sake Brewery
- Yasumoto Sake Brewery
- Tokoyama Sake Brewery
- Mouri Sake Brewery
- Heiwa Sake Brewery
- Kobayashi Sake Brewery
- Sanyohai Sake Brewery
- Imanishi Sake Brewery
- Fukuda Sake Brewery
- Omoya Sake Brewery
- Nakano Sake Brewery
- Nakamura Distillery
- Komaki Distillery
“The Taste of Japan curates the finest selection of sake and sochu in the world, in collaboration with some of the top sake master and sochu distillers; and offers gastronomes here the opportunity to experience this amazingly complex drink and to attune their palates to the nuances,” explains Andre Chalson, Managing Director, Mead. Incorporated in Singapore, Mead specialises in the import and distribution of craft sake and sochu, quality Japanese produce, seasonal seafood, and wagyu.
The exclusive showcase will also see an epicurean collaboration of three highly respected chefs – Joshua Brown of Cut by Wolfgang Puck, Ryan Clift of Tippling Club, and special guest chef, Akira Nakamura of Chisoh Nakamura from Japan. Together, they will prepare a selection of exquisite culinary creations prepared with some of the best produce and harvests sourced directly from Japan through Mead to accompany the enjoyment of sake and sochu at the Taste of Japan.
“We are dedicated to offering the most authentic and satisfying epicurean experience, pairing sake and sochu with exquisite culinary creations,” adds Andre.
The Taste of Japan is open to invited trade partners in the F&B industry. Entry tickets for members of the public is priced at S$50 per person, email firstname.lastname@example.org for ticketing details.