Whether it’s using wine yeast or prototype techniques, modern sakes from renowned prefectures are pushing the envelope.
SAWAHIME GOLD PROTOTYPE 2016
Hiroshi Inoue, the fifth generation owner/brewer of Sawahime, was in Singapore in 2014 when he discovered a love for laksa and satay. He felt his sakes did not match well to the strong flavours, leading to the GOLD Prototype using a tricky ratio of 85% koji to develop a more intense and fig-like flavour. The sweetness and umami of this first batch has spurred him to develop a sparkling Prototype for 2017. $70 from COMO Market Place