Oishii kanpai ebook

MCI(P)046/08/2015

Special Edition for

Let’s KANPAI on the

DAY OF SAKE

1 OCTOBER ST

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Hashigo-Go Event @Mohamed Sultan 1st to 15th October PAGE12

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Sake Week Stamp Rally 1st to 15th October

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CO N T E N T S

Foreword Sake culture is growing by leaps and bounds in Singapore. Find out what the two organizers of Oishii Kanpai events have to say.

Seduced by Sake If there’s one man who knows his sake, he’s got to be Sake Samurai John Gauntner.

The Day of Sake Not only will you be able to sample eight varieties of premium sake, you’ll also be able to find out how to best pair them with food.

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For Your Sake Everything you need to bring you up to speed on the fundamentals of sake appreciation, right here.

Hashigo-Go Event @Mohamed Sultan It’s time to go on a bar-crawl, Japanese style!

Sake Week Stamp Rally Be rewarded with exclusive goodies just by drinking sake.

KANPAI IN SAKE BAR TAKEDA SHOTEN! Sake Bar Takeda Shoten is the latest concept by celebrity chef Keisuke Takeda , known locally as the chef behind the highly popular Keisuke Ramen Restaurants.

Nestled in Orchid Hotel at Tanjong Pagar, this cosy bar with great combination of sake or popular Japanese whiskies is an ideal place to go to after a long day work.

We, Takeda Shoten are delighted to share with you the real Sake and Japanese food.

SAKE BAR TAKEDA SHOTEN

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Tel: +65 6444 0880 Opening Hours: Daily 13:00 - 24:00

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P R O LO G U E

Drink To This!

Let’s

Did you know that October 1 is World Sake Day (Nihonshu no Hi)? First celebrated in 1978, after a declaration by the Japan Sake Brewers Association, there are a number of reasons why the date of October 1 was chosen.

First, this date marks the start of a new sake-brewing season that lasts all the way till April the following year. October also marks the start of autumn, a time when spring’s young brews mellow and start to become more complex. Coincidentally, the Japanese character for sake, 酒, also contains 酉 referring to the chicken, which happens to be the 10th animal sign in the zodiac.

Autumn also happens to be the best season to sample a variety of sake known as Hiyaoroshi. Hiyaoroshi is sake that has undergone heat pasteurisation once in spring so that it will last and mature through the summer months.

Unlike most other seishu (clear, refined sake), however, hiyaoroshi will not undergo a second pasteurisation process.

Hiyaoroshi generally has a gentle and mellow aroma, along with a smooth yet creamy texture.

It is different from nama-zake, which does not undergo any heat pasteurisation processes at all.

These limited edition brews

go on sale from September to November, and are great accompaniments to other seasonal foods such as grilled sanma (Pacific saury) and matsutake mushroom.

Still not quite sure how to tell your “junmai daiginjo” apart from a “honjozo”? In the inaugural issue of Oishii Kanpai, bring yourself up to speed on the basics of sake in For Your Sake (p8). Find out more about this beloved beverage from sake samurai himself, John Gauntner (p4), and don’t forget to check out the many exciting sake-related events happening during the Sake Week this year! Kanpai!

“Enjoy Japanese French Fusion at the Heritage

in Fort Canning Park with great variety of Sake”

Kanpai Promotion:

- $38++ “Discover Sake Set” Tasting glasses of 3 Different types of Sake paired with 3 small Appetizer - $20++ “KIKIZAKE Set” Tasting glasses of 3 Different types of Sake LEWIN TERRACE www.lewinterrace.com.sg

21 Lewin Terrace Singapore, Singapore 179290 Tel: 6333-9905 Email: info@lewinterrace.com.sg Opening Hours Lunch: Mon-Sun 12:00-15:00 (L.O. 14:00) Dinner: Mon-Sun 18:30-23:00 (L.O. 21:30) Happy Terrace Hour: Mon-Fri 17:00-19:00 <Terms & conditions> Promotion only available from 2nd October to 14th October, during happy terrace hour (Mon - Fri 17:00-19:00) or dinnertime (Mon - Sun 19:00-23:00) Reservations are subject to availability, at our discretion. Please call the telephone number specified on the restaurant’s home page to make your reservation. Purchase of a voucher is not a guarantee of a reservation.

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i a p n a K

F O R E WO R D

F

ollowing the success of Oishii magazine these past two years, it gives me great pleasure to introduce the inaugural issue of Oishii Kanpai, a supplement about Japanese sake and sake culture, that will be published annually in conjunction with the Sake Kanpai event in Singapore.

Sake is, indeed, an extraordinary drink. There are so many types of sake produced in the thousands of sake breweries across all 47 prefectures Takeshi Naito, Publisher, throughout Japan. Good-quality sake, however, is few and far between Media Japan Pte Ltd and that is what I wish to introduce to Singapore.

Having been living in Singapore for a while, I have noticed an increasing interest in Japanese sake among Singaporeans. It is heartening to witness the joy Japan’s national beverage has brought to the lives of so many people here. With Oishii Kanpai’s in-depth features about Japanese sake that aim to educate and enlighten, I hope this magazine will quench the growing thirst of Singaporeans as well as give them an insight into the intriguing and complex sake culture in Japan.

“S

ake culture” simply means “beautiful”. Because the taste and flavour of sake varies according to where and how it is being produced, each sake is unique and it reflects the culture of its brewery and location. In that sense, sake is beautiful.

As Japan’s fifth inaugurated Sake Samurai, my primary role is to share my knowledge of Japanese sake as well as spread our sake culture throughout Japan and around the world. That’s why it was particularly encouraging for me to see the enthusiasm and positivity displayed among Singaporeans at our first Sake Kanpai event here last year; it goes to show that the Japanese sake culture is not just very much accepted but also well-received by the people in this country.

An interesting thing I’ve noticed about Singaporeans is their love of food. Through this year’s Sake Kanpai event, the key takeaway I hope Singaporeans can get is the versatility of sake and how it can be paired with so many different kinds of food. There isn’t a fixed rule to drinking sake find your own preferred way to enjoy the drink, and kanpai!

Mariko Kiyonaga, Fifth Generation Sake Samurai & Sake Sommelier

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I Sake

S E D U C E D BY S A K E

Seduced by John Gauntner is a name that needs no introduction in the sake industry. Read on to learn more about this illustrious figure.

f you have a niggling question about sake or sake culture, John Gauntner is your guy. Known as “The Sake Guy” or “The Sake Evangelist”, the affable American has been writing and lecturing about sake since 1994 and is widely recognised as the world’s leading non-Japanese sake expert.

In fact, in 2006, Gauntner was awarded the designation of “Sake Samurai” by the Japan Sake Brewers Association Junior Council, for his work in raising awareness about sake and sake culture around the world.

In August 2015, Gauntner was invited to be a guest speaker at the Sake Summit organised by IVGS Group Pte Ltd. This was his second time in Singapore, and we simply could not pass up on the chance to find out more about sake appreciation from the man himself.

Where It All Began

So how did his love affair with sake start? Gauntner says, “I’ve been living in Japan since 1988. On New Year’s Day 1989, a co-worker let me try some of the good stuff. From there, I became very interested in learning more about the different types of sake. I met a guy from The Japan Times newspaper who commissioned me to write an article on sake and that soon led to a column, and then a book.”

Today, Gauntner has published six books and countless articles on the topic. He also publishes a free monthly newsletter, and offers a slew of digital products to demystify the world of sake.

Sake Appreciation 101

One of the common mistakes people make when it comes to sake appreciation is likening it to grape wine. However, Gauntner says there is no “authentic” way to enjoy sake and sake appreciation is mostly up to individual tastes and preferences. He advises, “When tasting sake, taste it slowly – don’t down it like a shot, and don’t overheat it either. Taste it slowly so that you can enjoy its different aromas and flavours.”

Three “Rules” For The Sake Beginner

When introducing first-time sake drinkers to the world of Japanese rice wine, Gauntner uses these 3 tips as guidelines.

However, he adds, “Each of these rules can be broken.”

1. Go for Ginjo “When in doubt, opt for ginjo as it’s among the top 10 percent of all sake. This includes anything with ginjo in the grade – junmai daiginjo, daiginjo, junmai ginjo, and ginjo.”

2. Drink your sake slightly chilled “While there are exceptions, I usually recommend enjoying your ginjo slightly chilled.”

3. Make your decision based on price “As 90 percent of all sake is fairly priced, make a decision based on price. The more you pay, the better quality the sake is likely to be.

It’s really as simple as that!”

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T H E D AY O F S A K E M A I N E V E N T

Sake

Let’s Kanpai on “The Day of ”!

On 1 October 2015, over 50 local restaurants will be shouting, “Kanpai!” as we welcome the sake season in Japan and Singapore.

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his year, we kick off Sake Week with The Day of Sake!

On 1 October 2015, over 50 participating restaurants will be offering free sake to their customers and, together, they will be shouting, “Kanpai!” at 7.30pm.

Photos of the event will subsequently be shared on the Oishii Kanpai Facebook page. Last year, a total of 38 outlets and over 850 people joined the event.

The main event venue for this year is Japanese-French fine-dining restaurant Lewin Terrace. At the beginning of the night, we will be Skyping with friends from Saga Prefecture and Tokyo in Japan, as we raise our sake cups and Kanpai together to usher in the sake season.

Sake brewery owners from Nishinoseki Shuzo and Ichishima Shuzo will be present at the main event to tell us more about the eight different incredible types of sake you can sample that night. These samples include premium high-quality sake of the daiginjo variety.

These sakes will be perfectly paired with the exquisite Japanese-French finger food prepared by Lewin Terrace. The brewery owners will also be sharing with you the process of making delicious sake, the complex flavours of the drink, as well as teaching you how to best pair your sakes with food. There will even be a secret sake on the menu, specially prepared for the Kanpai moment!

Of course, The Day of Sake is but the beginning of the exciting activities that will be happening from 1 to 15 October 2015. Our 50 participating restaurants will be offering exclusive set menus with sakes, at a special price.

During Sake Week, you can also stand a chance to win one of 300 sets of amazing sake goodies. Simply bring along our Stamp Rally sheet (p16) as you try different sakes in three different participating restaurants, and stand to walk away with gifts such as sake brewer’s aprons and adorable sake cups.

Registration for The Day Of Sake main event at Lewin Terrace Ticket price: $80++ Reservation hotline: 6333 9905 Online booking: info@lewinterrace.com.sg (For restaurant details, go to page2)

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S A K E S TO R Y

Sake

For Your

Not quite sure what’s the difference between a “ginjo” and a “junmai”? You’ve come to the right place, because your sake education starts right here.

S

ake is known around the world as the Japanese alcohol beverage that’s made from fermenting rice. However, that’s somewhat of a misnomer.

In Japan, the word “sake” generally refers to any alcoholic drink. But what we’re actually talking about when we use the word “sake” in English are actually particular variants known as “nihonshu” or “seishu” (“Japanese liquor” and “clear liquor” respectively).

To complicate things further, sake has been loosely translated to “rice wine” – which, again, isn’t exactly accurate. While producing wine involves the fermentation of sugars present in grapes or other fruit, the process of brewing sake is actually closer to that of beer, which requires sugar to first be converted from starch, before it’s able to produce alcohol.

Neither Like Beer Nor Wine

But that’s where the similarity to beer-making ends. In brewing beer, converting the sugar from starch, and then from sugar to alcohol, takes place in two distinct steps. In sake, however, these two steps happen simultaneously – a fermentation process that’s wholly unique to sake.

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First, polished rice is ground, washed and steamed.

Some of the steamed rice is used to make yeast known as “koji”, which is then put back with the remaining rice and water to ferment.

Following this, the mixture is then filtered, pasteurised, and put into cold storage to allow for maturation before it’s bottled.

Although we’ve only briefly mentioned the steps here, each of the steps is an extremely laborious process in itself. Besides quality rice and pure water, good land, and suitable climate, a knowledgeable toji (head brewer) is needed to brew great sake.

The Heart and Soul of Any Good Sake

It’s rice, of course. Before conversion to starch, the rice grains have to be carefully milled. This is because the outer parts of rice grains often contain impurities that need to be milled or “polished” away, as impurities can negatively affect the taste of the drink.

The more the rice is polished, the more premium the sake, as more rice and more labour-intensive processes are required to produce the beverage.

The ideal water for brewing sake should be rich in minerals such as potassium, magnesium and phosphoric

acid. These will help develop the koji, as well as encourage the propagation of yeast. The water, however, should not have iron and manganese as these can affect the final taste of the product.

The History of Sake

Wet rice cultivation started in Japan in 300 BC, and sake was most likely developed a few hundred years after that. Some of the earliest references to alcoholic beverages can be traced to Kojiki, Japan’s first written history, which was compiled in 712 AD. “True” sake, as we know it today – made from rice, water and koji mold – was only properly developed during the Nara period (710 – 794 AD). Interestingly, during the Heian period (794 – 1185 AD), sake was exclusively consumed during religious ceremonies and court festivals.

For centuries, sake production remained a government monopoly. But in the 10th century,

temples and shrines became the main centres of sake production, and would continue to be so for the next 500 years.

From the later part of the 15th century, the production of sake evolved. Pasteurisation became the norm, as did adding ingredients to the fermentation mash, as well as the polishing of rice grains (where whole rice grains were previously used). However, sake only started to be filtered from 1578, resulting in the clear drink that we’re familiar with today.

It was during the Edo period (1603 – 1868) that sake production really took off on a widespread scale, thanks to industrialisation. Previously, the job of rice polishing was done by hand, using a large mortar-andpestle utensil, or even by people stamping on it. But thanks to advances in technology, waterwheels were used to power rice-polishing machines, which enabled higher quantities of sake to be produced.

Major Sake Producing Regions Fushimi, Kyoto Prefecture

Niigata Prefecture

Fushimi is the second most prominent sake-producing region in Japan. Famous for its abundance of hot springs, this underground water is soft and mellow, producing sake that is slightly sweet, fragrant, and more feminine in character compared to its Nada counterparts.

Thanks to its over 30 feet of snowfall every year, it’s little wonder that “Niigata” and “sake” are often mentioned in the same sentence. As the snow melts, the water that runs off creates a pure and pristine environment for rice paddies. The constant snow during winter also doubles up as a natural “air purifier”, creating an environment free from pollutants and microbes that can affect the final taste of the sake.

Kobe and Nishinomiya, Hyogo Prefecture

Nada-Gogo refers to the five groups of sake breweries in the cities of Kobe and Nishinomiya. This area accounts for over a quarter of Japan’s sake production.

Sake produced in this region has a few distinctive characteristics. Firstly, yamadanishiki rice is used; this type of rice is well suited to sake production as it has a dense white core, low protein content, and consistent size and texture.

Secondly, the hard water that flows off Mount Rokko helps produce strong, thick sake. Lastly, the cold winds blowing down from the mountain function as a natural coolant that helps slow the fermentation process.

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S A K E S TO R Y

The

BIG

For the uninitiated, choosing a sake can often feel like taking stabs in the dark.

Get up to speed on the five major variants, right here.

Honjozo-shu

Junmai-shu

Honjozo is a type of sake where a small amount of distilled pure alcohol has been added to smoothen and lighten its flavours, and bring out its fragrance.

For honjozos, about 30 percent of the outer portion of the rice grain has been milled away. As this type of sake tends to be lighter in flavour, it can be paired with a variety of dishes – including those with stronger flavours – to enhance their taste.

Many honjozo sakes can also be drunk warm.

Junmai-shu is pure, unadulterated sake that contains no additional sugar, starch, or brewer’s alcohol. It’s made only from rice and koji. Rich and full-bodied, it has higher levels of acidity and a less prominent fragrance compared to other sakes. Ginjo-shus and daiginjo-shus may also be classified as a junmai-shu if they contain no added alcohol.

Ginjo-shu For ginjo-shus, 40 percent or more of the rice grain has been polished away. This type of sake usually has a wonderful aroma, with a light and delicate flavour. It’s brewed using a special type of yeast and fermented in low temperatures. Ginjo-shu is best served cold to retain its flavours and aromas.

Daiginjo-shu is a subset of ginjo-shu, and it’s made with rice milled to about 50 percent. It is characterised by a full body and delicate taste.

Namazake This refers to any type of sake – including junmai-shu and honjozo-shu – that hasn’t been pasteurised. It therefore needs to be refrigerated to prevent its taste from changing. Namazake usually has a fresh and lively flavour profile.

Nigorizake Nigorizake refers to unfiltered sake and is characterised by a cloudy appearance. A small amount of koji usually remains in the bottle. As it has a fizzy quality, it’s usually drunk as an aperitif.

Premium Sake

Sake types Brewed using rice, water, koji mold and distilled alcohol

Brewed using rice water and koji mold only

Rice polishing ratio (Seimaibuai*)

% of total production

Daiginjo-shu 大吟醸酒

Junmai-Daiginjo-shu 純米大吟醸酒

At least 50%

Around 30%

Ginjo-shu 吟醸酒

Junmai-Ginjo-shu 純米吟醸酒

At least 60%

Honjozo-shu 本醸造酒

Junmai-shu 純米酒

At least 70%

Futsu-shu (normal sake) 普通酒

No minimum requirement

Around 70%

*What is “Seimaibuai”? Seimaibuai refers to the percentage of the original rice grain that remains after polishing.

Higher grade and quality of sakes usually have a lower seimaibuai.

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101

Sake Appreciation

Ready to venture into the wonderful world of sake?

This guide will get you started.

Tasting notes The taste of sake is usually evaluated on the following scales: Sweet/dry, rich/ light, with/without umami. Generally, the more acidic the sake, the less sweet it tends to taste. Sakes with a high amount of alcohol, sugar, acid, or amino acids will have a rich flavour.

However, do take note that sakes with a high amount of amino acids (which give them that umami flavour) tend to taste rather unpleasant if they have been aged.

Warm or cold?

It usually depends on individual preference but as a rule of thumb, ginjo-shu, which has fruity aromas, is best enjoyed cool. Aged sake with high acidity is usually more delicious when served warm (at temperatures of no more than 45 degrees Celsius), while sakes with light and delicate flavours should be drunk at cooler temperatures of about 35 degrees Celsius.

Storage

Before the first sip …

1. Take note of the sake’s colour and transparency.

Sake connoisseurs usually use a wine glass or a glass with “legs” to help evaluate the colour of the sake.

2. Take a big whiff.

Different sakes have different aromas, including a fruity aroma known as “ginjo-ka”, and the rich aroma of aged sake.

Store your unopened bottle of sake in a cool, dry, and dark place of temperatures between five and 10 degrees Celsius as high temperatures and light can quickly cause its flavours to deteriorate. Ideally, sakes should be drunk within a year of being bottled.

Once the bottle has been opened, it should be tightly closed, kept in a cool place, and finished within a month.

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ASHIGO-GO EVENT @MOHAMED SULTAN

1st to 15th October Ri

IPPIN CAFE BAR

Address: 18 Mohamed Sultan Road, #01-01 Singapore 238967 Tel: 6733-4794

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Address: 205 River Valley Road, #01-75 UE Square Singapore 238274 Tel: 6732-3110

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Address: 33 Mohamed Sultan Road, #01-02 Singapore 238977 Tel: 6735-4232

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Address: 11 Unity Street, #02-14 Robertson Walk Singapore 237995 Tel: 6235-9110

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Address: 207 River Valley Road, #01-55 /56 UE Square Singapore 238275 Tel: 6887-5315

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Address: 11 Unity Street, #01-02 Robertson Walk Singapore 237995 Tel: 6836-5710

SUN KING RYORIYA Unity Str ee t

Address: 11 Unity Street, #01-14/15 Robertson Walk, Singapore 237995 Tel: 6836-5633

Park Hotel Clarke Quay

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What is HASHIGO?

Say

“HASHIGO“ and enjoy special set meal at only $10 ++!

Hashigo Zake is a colloquial Japanese term, and it refers to “bar-hopping” or “pub crawl”. Hashigo translates to “ladder,” and hence the literal meaning of Hashigo Zake is “liquor ladder”. Akin to going up the rungs of a ladder, Hashigo Zake is the practice of going from one bar to another and sampling different types of alcohol. This term is not limited to bars, but can also refer to making rounds around different restaurants or coffee shops. This tradition in Japan dates way back to the Edo period! This year, just for Sake Week, we bring the bar-hopping experience to Singapore so you can join in on the fun!

How to PARTICIPATE Mention the word “Hashigo” to the staff at any of our participating restaurants, and you will receive an exclusive deal of one drink and accompanying finger food at only $10++!

YOU CAN ALSO ENJOY “HASHIGO“ IN THE RESTAURANTS BELOW:

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BAR IPPUDO

Address: 1 Scotts Road, #04-23 Shaw Centre Singapore 228208 Tel: 6235-2547

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TAKEDA SHOTEN

Address: 1 Tras Link, #01-08 Orchid Hotel Singapore 078867 Tel: 6444-0880

K UE Square Shopping Mall

GINZA LION

Address: 8 Rodyk Street, #01-01/02 Singapore 238216 Tel: 6634-9113

BE OUR HASHIGO CHAMPION!

Don’t miss the chance to be crowned our first-ever Hashigo Champion! Simply take a photo of yourself at any of our participating restaurants, and upload it on Oishii Kanpai Facebook page with the comment “Hashigo”. The person with the most number of posts over the duration of the Hashigo-Go event will earn himself or herself the title Scan For Oishii Kanpai of Hashigo Champion, and Facebook win a special goodie bag!

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“HASHIGO“

Say and enjoy special set meal at only $10 ++!

IPPUDO B Tel: 6887-5315

CAFE BAR A IPPIN Tel: 6733-4794

*Please chose one dish from this photo

JAPANESE DINING BAR C EN Tel: 6735-2212

D GOKU Tel: 6735-4232

Z’EN JAPANESE CUISINE E Tel: 6732-3110

HIMONOYA F Tel: 6235-9110

ORIHARA SHOTEN G Tel: 6836-5710

KING RYORIYA H SUN Tel: 6836-5633

TAKEDA SHOTEN J Tel: 6444-0880

GINZA LION K Tel: 6634-9113

BAR IPPUDO I Tel: 6235-2547

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COME RIDE WITH ME! Go Away’s first ever Come Ride With Me event puts the spotlight on ... sake! Want to know what’s the difference between a “daiginjo” and a “honjozo”? Curious about how to pair sake with your food? Then come ride with us as we take you on a tour to three awesome sake bars around town to sample these amazing Japanese brews for yourself. You’ll be driven around town in Volkswagen cars with designated drivers, so the last thing you have to worry about is drinking and driving. Pencil in the details of this event now!

Date: October 1, 2015 Time: 7pm Registration: $15 Venue/meeting point: Sake Bar Takeda Shoten, #01-08 Orchid Hotel To register, email enquiry@goaway.sg with your name, contact details, and the total number of seats you’d like to register for. Places are limited and allocated on a first come first served basis, so hurry!

Want to get away from it all?

Visit Okinawa, Japan’s southern paradise.

Don’t have time? You have...

Orion Beer and Awamori Cocktails Products of Okinawa, islands of longevity

Local Distributor: Whistler Wine & Spirits Pte Ltd Tel: 67487820 Email: sales@whistler.sg Okinawa Prefectural Government Okinawa_HALF_r1.indd 1

9/7/2015 3:28:26 PM

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S TA M P R A L LY

Sake Week Stamp Rally

In conjunction with Sake Week from 1st - 15th October, enjoy wonderful sake from our participating restaurants and stand a chance to bring home sake goodies!

All you have to do is bring along this Stamp Sheet with you when you visit any one of our 50 participating restaurants. Have a cup of delicious sake (no wines or beers please!) and receive one stamp!

Once you receive three stamps, you can redeem one of 300 sets of unique sake goodies that are up for

grabs. These prizes include adorable sake cups and quirky sake brewerâ&#x20AC;&#x2122;s aprons.

These Stamp Sheets can also be found in the Oishii eBook (www.oishii.sg). Kanpai!

your stamps here! t c e l l o C

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Redeem a free gift from IPPIN Cafe Bar*

Terms & conditions

1) We will not be responsible if page is lost or damaged. 2) Sake stamp rally will be subject to verification at time of presentation of this sheet. 3) Free gifts can only be redeemed when three stamps are chopped at three different participating F&B outlets. 4) Stamps are not allowed to combine with other Stamp Sheet. 5) The selection of free gift is made by authorised staff only. 6) While stocks last. 7) We reserve the right to change these terms and conditions at any time without prior notice.

*Free gift redemption at IPPIN Cafe Bar 18 Mohamed Sultan Road, #01-01 Singapore 238967 Tel: 6733-4794 Mon-Sat 11:00am - 11:00pm

Sake Week Stamp Rally is supported by : OKANAGA / ORIHARA SHOTEN / TOMIO Sake Brewery / Ichishima Sake Brewery /Kayashima Sake Brewery / TENZAN Sake Brewery / NINKI Sake Brewery / OKISHUZO The Sake Brewery / URAKASUMI Sake Brewery / OBATA Sake Brewery / Imei / ISHIZUCHI Sake Brewery

Please fill in your particulars below to redeem your free gift.

Name: IC number: Email address: 16

Sake for good sake. Thank you!

O I S H I I F E AT U R E D R E S TA U R A N T S

AZMAYA HONTEN 5 Koek Road #03-24/29 Cuppage Plaza Singapore 238796 Tel 6737-3287 Mon-Thu 18:00-04:00(L.O. 03:00) Fri-Sat 18:00-06:00(L.O. 05:00) Sun 18:00-01:00(L.O. 01:00) https://www.facebook.com/Azmaya.honten

BINCHO 78 Moh Guan Terrace #01-19 Singapore 162078 Tel 6438-4567 Tue-Sun 12:00-15:00, 18:00 till late Closed Mondays https://www.facebook.com/binchohuabee

EN JAPANESE DINING BAR @ MOHAMED SULTAN 207 River Valley Road #01-57 UE SQUARE Singapore 238275 Tel 6735-2212 Sun- Thurs 18:00-24:00 Fri, Sat & Eve of PH 18:00-03:00 http://www.endiningbars.com/

BAR IPPUDO 1 Scotts Road #04-23 Shaw Centre Singapore 228208 Tel 6235-2547 Sun-Thu 11:30-22:00 Fri & Sat 11:30-23:00 http://barippudo.com/

酒菜

け りあ

SHUSAI KERIA 5 Koek Road #B1-28 Cuppage Plaza Singaopre 228796 Tel 6733-0654 Mon-Sat 18:00-01:00 Sun 16:00-22:00 https://www.facebook.com/pages/Keria-Japanese-Restaurant/547072958639417

O-AN JAPANESE RESTAURANT

O-AN Japanese Restaurant

16 Raffles Quay #B1-16 Hong Leong Building Singapore 048581 Tel 6221-7781 Mon-Fri 11:30-14:30, 18:00-22:00 Sat 11:30-14:30 http://www.asiax.biz/gourmet/7983/

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O I S H I I F E AT U R E D R E S TA U R A N T S

PECORI AN 133 New Bridge #02-39 CHINA TOWN POINT Singapore 059413 Tel 6538-2365 Mon-Sun 11:30-22:00 https://www.facebook.com/pecorian

SAMURICE NOVENA UNITED SQUARE 101 Thomson Road #B1-18 United Square Shopping Mall Singapore 307591 Tel 8157-0096 Mon-Sun 10:30-22:30(L.O. 22:00) https://www.facebook.com/samurice.sg http://samurice.sg TBURU SUSHI & GRILL Level 5 orchardgateway@emerald 218 Orchard Road Singapore 238851 (located opposite 313 Somerset) Tel 6221-0004 Mon-Sun 11:30-14:30, 17:30-22:30 https://www.facebook.com/Tburu http://www.tburu.com.sg/

TOMI SUSHI MILLENIA 9 Raffles Boulevard #02-12/13 Millenia Walk Singapore 039596

Tel 6238-1123 Mon-Sun 11:30-14:30 (L.O.), 17:30-22:00 (L.O.21:30) NOVENA 238 Thomson Road #02-76/77 Novena Square (VELOCITY) Singapore 307683 Tel 6255-2355 Mon-Sun 11:30-22:00 (L.O.21:30) KATONG 30 East Coast Road #02-14/15/16 KATONG V Singapore 428751 Tel 6348-7897 Mon-Sun 11:30-14:30 (L.O.14:00) 17:30-22:30 (L.O.22:00)

TOMI SUSHI ECHIGOTEI 35 Cuppage Road Cuppage Terrace Singapore 229459 Tel 6333-4633 Mon-Sun 17:00-24:00 (L.O. 23:30) http://www.tomisushi.asia/

Zâ&#x20AC;&#x2122;EN JAPANESE CUISINE 205 River Valley Road #01-75 UE SQUARE Singapore 238274 Tel 6732-3110 Mon-Fri 12:00-14:30, 18:00-22:30 Sat, Sun & PH 18:00-22:30 http://www.endiningbars.com/zen

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PA R T I C I PAT I N G F & B O U T L E T S Legends:

KANPAI

OUTLET NAME

SAKE WEEK

HASHIGO

ADDRESS

TEL.

OUTLET NAME

APPARE

10 Sinaran Drive, #02-65/66/67 Novena Square 2 S307506

6397-6780

AZMAYA

30 Robertson Quay, #01-12/13 S238251

6737-6863

AZMAYA HONTEN

5 Koek Road, #03-24/29 Cuppage Plaza S238796

6737-3287

BAR IPPUDO

1 Scotts Road, #04-23, Shaw Centre S228208

6235-2547

BINCHO

ADDRESS

TEL.

IPPIN CAFE BAR

18 Mohamed Sultan Road, #01-01 S238967

6733-4794

IPPUDO

333A Orchard

6235-2797

(MANDARIN GALLERY) Road, #04-02/03/04

Mandarin Gallery, S238897

(MOHAMED SULTAN)

IPPUDO

207 River Valley Road, 6887-5315 #01-55/56 UE Square S238275

KANDA WADATSUMI

50 Tras Street, S078989

6221-6264

78 Moh Guan Terrace, 6438-4567 #01-19 S162078

KATANASHI

77 Boat Quay, S049865

6533-0490

BORUTO

80 South Bridge Road, 6532-0418 #01-01 Golden Castle Building S058710

KATANASHI AN

1 Boon Tat Street, #01-01 S069611

6221-5101

EN JAPANESE DINING BAR

207 River Valley Road, 6735-2212 #01-57 UE Square S238275

KIKU

21 Duxton Road, S089487

6225-5567

GINZA KUROSON

30 Robertson Quay, #01-10/11 Riverside View S238251

6737-5547

KI-SHO

29 Scotts Road, S228224

6733-5251

GINZA LION

8 Rodyk Street, #01-01/02 S238216

6634-9113

KUMO SAKE BAR

12 Gopeng Street,#01-46/47 Icon Village S078877

6225-8445

GOKU

33 Mohamed Sultan Road, #01-02 S238977

6735-4232

KUROYA SINGAPORE

33 Mohamed Sultan Road, S238977

6734-4740

HASHIDA GARO

333A Orchard Road, #04-16 Mandarin Gallery S238897

6235-2283

LEWIN TERRACE

21 Lewin Terrace Singapore, S179290

6333-9905

HASHIDA SUSHI

333A Orchard Road, #02-37 Mandarin Gallery S238897

6733-2114

MAGURO DONYA 3 Temasek Boulevard, MIURAMISAKIKOU Suntec City Mall #03-314 Eat At Seven S038983

6684-5054

HIMONOYA

11 Unity Street, #02-14 Robertson Walk S237995

6235-9110

MARUSAYA

86 Robertson Quay, #01-01 Robertson Blue S238245

6732-0383

IKKI IZAKAYA

9 North Buona Vista Drive, #01-06/07 S138858

8138-8578

O-AN JAPANESE RESTAURANT

16 Raffles Quay, #B1-16 Hong Leong Building S048581

6221-7781

IPPATSU YA TARO

36 Circular Road, S049392

6532-0050

ORIHARA SHOTEN

11 Unity Street, #01-02 Robertson Walk S237995

6836-5710

(SHAW CENTRE)

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PA R T I C I PAT I N G F & B O U T L E T S Legends:

OUTLET NAME

ADDRESS

OUTLET NAME

HASHIGO

TEL.

TAKUMI TOKYO

2 Keppel Bay Vista, #02-01 Marina at Keppel Bay S098382

6271-7414

8157-0096 SAMURICE NOVENA 101 Thomson Road, #B1-18 United Square UNITED SQUARE Shopping Mall S307591

TBURU SUSHI & GRILL

218 Orchard Road,#05-01 orchardgateway@ emerald S238851

6221-0004

SANDAIME MIKOTO

60 Robertson Quay, #01-12 The Quayside S238252

6235-5277

THE PUBLIC 16 Enggor Street, IZAKAYA 2 BY HACHI #01-14/15/16, Altez S078878

SHINJUKU

5 Koek Road, #01-01 Cuppage Plaza S228796

6734-8436

THE PUBLIC 100 Tras street, #01-09 6604-9622 IZAKAYA BY HACHI 100am Shopping Mall S079027

SHUKUU IZAKAYA

8 Stanley Street, S068727

6327-9240

THE HITSUJI CLUB

65 Circular Road, S049419

6221-3789

SHUSAI KERIA

5 Koek Road, #B1-28 Cuppage Plaza S228796

6733-0654

TOMI SUSHI ECHIGOTEI

35 Cuppage Road, Cuppage Terrace S229459

6333-4633

SUIGEI SAKE SALON

320 Orchard Road, #01-04 Singapore Marriott Tang Plaza Hotel S238865

6235-5514

TOMI SUSHI

30 East Coast Road, #02-14/15/16 Katong V S428751

6348-7897

TOMI SUSHI

9 Raffles Boulevard, #02-12/13 Millenia Walk, S039596

6238-1123

TOMI SUSHI

238 Thomson Road, #02-76/77 Novena Square (Velocity) S307683

6255-2355

TORIKIN

557 Bukit Timah Road, 6465-5908 Crown Centre 1F S269694

Z’EN JAPANESE CUISINE

205 River Valley Road, 6732-3110 #01-75 UE Square S238274

133 New Bridge Road, 6538-2365 #02-39 Chinatown Point S059413

SUMIYA AT 181 Orchard Road, ORCHARD CENTRAL Roof Garden #12-02 Orchard Central S238896

6509-9618

SUMIYA AT SUNTEC CITY

3 Temasek Boulevard, #03-332/333 Sky Garden North Wing S038983

6235-1816

SUN KING RYORIYA 11 Unity Street, #01-14/15 Robertson Walk S237995

6836-5633

TAKEDA SHOTEN

1 Tras Link, #01-08 6444-0880 Orchid Hotel S078867

(KATONG)

(MILLENIA)

(NOVENA)

Publisher Takeshi NAITO MEDIA JAPAN PTE LTD 82 Genting Lane #04-04 Media Centre Singapore 349567 Tel +65 6748 1822 Editor in Chief Chiharu KUWAJIMA Editor Sayaka NAGASHIMA Editorial Partner Material World LLP Designer Emily Ng Satsuki SATO

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6333-9622

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Distributor DJ Express Services Inquiry E-mail oishii@mediajapan.sg © Media Japan Pte Ltd. All rights reserved.

MCI(P)046/08/2015

Printed in Singapore NPE Print Communications Pte Ltd

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SAKE WEEK

ADDRESS

PECORI AN

TEL.

KANPAI

MOTSU NABE is a hot pot made from Motsu(offal).

This makes you fit and healthy as it is containing lots of nutritious vegetables such as Chinese leek,enoki mushroom, tofu and cabbage which works well for your stomach&intestines.

Motsu Nabe is the one brings you much collagen to bright your skin and health. It has no chemical additive.

JAPANESE RESTAURANT GOKU 33 Mohamed Sultan Road #01-02 S238977 TEL 6735-4232 Opening Hours 18:00 to 2:00 (Closed on Sundays.) http://www.uppct.com/motsunabegoku/home/

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