Brewers from Japan showcasing their sake at the tasting session. — Photos: YAP CHEE HONG/The Star
41 breweries showcase craftsmanship and diverse flavours at session for the senses in KL
SAKE’S main ingredients – water, rice and koji – contribute to the diverse array of sake available today.
For example, the hardness or softness of the water, as determined by the amount of minerals, is one of the factors responsible for the dryness of the sake.
“Hard water makes drier sake, but this is just one of the factors.
“It still depends on the techniques, water temperature and the types of yeast used. Different ingredients give different tastes and textures,” said Katsuhiko Miyasaka, 24th-generation owner of Miyasaka Brewing Company Ltd, located in Nagano, Japan.
The company was one of 41 sake breweries showcased during a premium sake-tasting session at the Embassy Residence of Japan in Kuala Lumpur.
Co-hosted by the Japan Embassy, Japan Premium Sake Association and Japan External Trade Organisation (Jetro), the event aimed to showcase the rich heritage and exquisite flavours of premium sake.
Katsuhiko and Risa at the sake-tasting session at Embassy Residence of Japan in Kuala Lumpur.
Miyasaka said his brewery, which was established in 1662, used No.7 yeast for its Masumi sake.
He said his family discovered this yeast in 1946.
“It gives a nice apple and peach fragrance and has a balanced taste that pairs well with a variety of food,” he said.
At the tasting session guests, restaurateurs and sake connoisseurs were taken on a sensory journey through Japan’s traditional and contemporary sake-making techniques and immersed themselves in the diverse array of sake.
Patrons also had a chance to engage with skilled sake brewers, gaining insight into the craftsmanship and passion that goes into creating the perfect sake brew.
Yamanashi Meijo Co Ltd president and 13th-generation owner Tsushima Kitahara said his brewery in Hakushu village used soft spring water for its Shichiken sake.
“The spring water makes the sake more aromatic and fruity, a taste that can be found in two of our products, junmai daiginjo and sparkling sake.
“For the sparkling sake, we use double fermentation in the bottle so it would be bubbly like champagne.
“We started distributing in Malaysia about three years ago and we would like to explore more in the Malaysian market,” he said.
Japanese ambassador to Malaysia Takahashi Katsuhiko said the art of sake-making in Japan had a history dating back over 500 years.
A visitor sampling one of many varieties of sake at the event.
“Sake plays an integral role in Japanese culture and is used in various ceremonies and festivals.
“As such, the Japan government has proposed to Unesco to inscribe ‘Traditional Sake Brewing’ on its Intangible Cultural Heritage list,” he said during his opening speech.
Katsuhiko said sake’s popularity had grown in tandem with the alcoholic beverage’s total exports, which had increased 5.3 times over the past decade.
Exports to Malaysia increased by 5.4 times during the same period, he said.
“The rising number of Japanese restaurants in Malaysia is an encouraging sign.
“According to Jetro’s recent survey, there are around 1,700 Japanese restaurants in Malaysia, but the variety of sake available at these restaurants is still very much limited,” said Katsuhiko.
He added that the sake-tasting event acted as a platform for brewers and discerning local stakeholders to forge closer ties and business relations.
Japan Premium Sake Association president Kosuke Kuji said the association, which was established in 1981, was tasked with conveying the splendour of ginjoshu (premium sake).
“This year, we are celebrating the association’s 42nd anniversary and we are glad to be promoting ginjoshu to Malaysians.
“We hope that more people will learn about the charm and beauty of ginjoshu,” he said.
Also present was Miss Sake 2022 Isobe Risa from Shiga prefecture who was seen promoting the sake.
