Katsuhiko, his wife Mami and Nagai at the awasake tasting event. — Photos: SHAARI CHEMAT/TheStar
THERE is a new sparkling toast sensation that will make aficionados go “kanpai”, the Japanese equivalent of “cheers”.Japanese brewers have worked hard to develop a new premium sparkling sake, awasake.
The clear and transparent beverage with natural fizz is obtained after secondary fermentation using carefully selected rice, water and malted rice.
To celebrate this, the Japanese Embassy organised an Awasake Association certification ceremony and awasake tasting event at the residence of Japanese Ambassador to Malaysia Takahashi Katsuhiko in Kuala Lumpur.
The event saw Awasake Association presenting an awasake certificate to Saura Co. Ltd for its Urakasumi sparkling sake at the ceremony.
A total of 15 sake breweries from the association participated in the event, where about 70 guests from the food and beverage sector enjoyed the sake tasting.
Katsuhiko said awasake was gradually gaining recognition and popularity in Japan and abroad.
He expressed hope to further enhance the understanding of Japanese food culture in Malaysia as well as expand sake exports.
On the same day, the Japan National Tax Agency also hosted a business matching meeting between sake breweries and Malaysian businesses.
“The sparkling sake is so popular in Japan because of its refreshing features and lower alcohol content.
“This event in Malaysia is held for the first time outside Japan.
“We feel honoured that the Awasake Association chose Malaysia as the venue.
Guests enjoying samplings of awasake at the event. — Photos: SHAARI CHEMAT/TheStar
“It’s a significant event because the Malaysian sake market is growing with the international trend, and the market here seems attractive,” said Katsuhiko.
He said most of the brewers at the event had arrived in Malaysia for the first time to make themselves known to the local market.
“They need to network, and the embassy is happy to bridge the gap between expectations of makers and consumers in Malaysia.
“Many people love sake, but they don’t know how to combine it with dishes.
“Sparkling sake can be an aperitif or drink with the main course, not only with Japanese food or canapes but also with Italian cuisine.
“It opens new horizons for food and drink enjoyment,” he added.
Katsuhiko said the art of sake-making in Japan had a venerable history dating back over 500 years, with each region’s climate and local ingredients contributing to the diverse array of sake available today.
“Sake plays an integral role in Japanese culture and is being used in various ceremonies and festivals.
“As such, the government of Japan has proposed to Unesco to inscribe ‘traditional sake brewing’ on the List of Intangible Cultural Heritage in recognition of Japan’s traditional sake brewing methods,” he said.
Only beverages that meet the strict criteria set by the Awasake Association, such as possessing a natural fizz and being transparent in colour, can be labelled as “awasake”.
“In addition, many of the awasake featured this evening have yet to enter the Malaysian market, offering a unique opportunity for all guests to explore new and exciting flavours and experience its depth and allure,” said Katsuhiko.
The sixth-generation owner of Nagai Sake Inc., Noriyoshi Nagai, said awasake originated from a team that specialised in the introduction of the beverage and patented its production.
Nagai Sake is located in Gunma prefecture’s Kawaba village, about 170km northwest of Tokyo.
“Awasake goes through original fermentation in the bottle.
“The alcohol content is stabilised at about 10%, as well as its temperature and pressure, during manufacturing.
“A total of 120,000 bottles of awasake a year is produced, which just started this year, and a small portion is exported to Malaysia,” said Nagai.
