Keep 1 October 2024 free because Sake Social is back, serving up more than 60 unique labels from the rarest and most obscure sakes, guided by Singapore’s best-known sommeliers and educators. It will be held at The Dempsey Project in conjunction with World Sake Day, commemorating the traditional start date of sake production in Japan. Sample these sakes with gourmet bites including The Dempsey Project’s Neo-Neapolitan pizzas, cheese platters and sharing plates.
Standard Access tickets (7pm to 11pm) priced at S$58 will include a Riedel tasting glass worth S$28 and 10 tokens to redeem for sake samples. Priority Access tickets (5pm to 11pm) are available at S$88 giving access two hours earlier and five additional tasting tokens. Get your tickets here.
Founded to push the boundaries of traditional sake, Sake Social has consistently aimed to highlight a diverse range of Japanese brews beyond the typical Junmai style. This year, in addition to rustic doburokus, fresh nama (unpasteurised) sake, and koshu (aged sake), attendees will have the chance to discover sake made from a long-dormant rice variety, along with a rare yeast strain that’s over a century old.
Imada Miho, one of only 20 female sake makers in Japan, spent six years reviving the dormant Hattansō rice variety, which had fallen out of use 100 years ago due to its lower yields. Using seeds from a gene bank, she cultivated the rice to produce a sake with assertive acidity, a long finish, and a summer grass aroma. Now, 40% of her brewery’s sake is made from Hattansō, including the flagship Fukuchō Hattansō Junmai Ginjo. The Fukuchō “Seafood” Junmai Genshu, crafted to pair with seafood, is also available for tasting.
Closer to home, Singapore’s first Sake Samurai, Adrian Goh, will debut “The Beginning”, a Junmai Daiginjo Kimoto Henpeimai that he personally brewed in the Gakkogura Brewery in Niigata earlier this year. Adrian uses the “henpei” flat rice polishing method to achieve the equivalent of 30% rice polishing ratio, producing a clean tasting sake that is fruity on the palate, with delicate lychee aromas and musky notes of peaches and nectarines.
Homegrown Orchid Craftworks breaks boudnaries to produce sake outside of Japan, launching its made-in-Singapore sake this year including a range of unique sakes made with imported Yamadanaishiki rice including a cream sake infused with “Mao Shan Wang” durian.
All the sake labels available for tasting at Sake Social will also be available for purchase at
exclusive event prices.
