In 2015, the brewery acquired a winery in Morey Saint-Dennis, Burgundy, learning wine-making techniques, crossing brewing cultures & sensitivities into their sake.
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Featuring from Right to Left:
SAUVAGE
Rice: Omachi, RPR: 50%, Junmai Daiginjo
Wild; Full-bodied; Electrifying
Persimmon, figs, Apple skin tartness, undergrowth, morsel
High acidity finish.
Food Pairing: Game Meats, Rustic dishes like Stews, Casseroles.
Personal favourite.
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KA NO CHI
Rice: Yamada Nishiki, RPR: 40%, Junmai Daiginjo
Lively; Elegant; Precise
Fresh herbs, white pepper.
Rose, slight spices, lychee, voluminous texture. Slightly acidity, long finish.
Food Pairing: White Asparagus, Sushi, Raw Oysters, Chinese-style Steamed Fish
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HUMAN
Rice: Yamada Nishiki, RPR: 45%, Junmai Daiginjo
Mellow; Balanced; Inviting
Chestnuts, honey, ripe melons, soft rice.
Girolles, woody-sweetness, velvet creaminess. Rounded acidity.
Food Pairing: Creams, Light Broths, Fatty fish & meats.
Another personal favourite.
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BETSU ATSURAE
Rice: Yamada Nishiki, RPR: 35%, Jumai Daiginjo
Delicate; Tonic; Silky; Sexy
Fresh jasmine, hints of melon.
Dry, citrus zest, fine effervescence. Tonic-like acidity, long elegant finish.
Food Pairing: Butter-Steamed Clams, Mousse, Fatty Fish & Meats, Caviar, Oysters, Fresh Sea Urchin
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Nokkedon Singapore
Bar-a-Vin
01-15 Republic Plaza II
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Thank you Alex @nokkedon_sg for the invite & hosting.
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