Sake, Japan’s national beverage, is made using a simple recipe of rice, water, yeast and time-honoured brewing techniques. Sake connoisseurs in Japan have a long tradition of collecting the best and rarest sakes throughout their lifetime and storing them in a special home cellar—such a collection is called a “saka-gura”.
From March 5 to 18, city’super brings over 160 premium sake varieties from top sake breweries, amassing a stunning saka-gura at city’super store for sake lovers to explore the allure of Japanese sake. Marking the start of the 21st Sake Fair, Sake Fair 2020 has in store an array of special treats for sake lovers:
Made with Japan’s state- of-the-art instant freezing technology, the Nanbubijin Super Frozen Junmai Daiginjo Namagen — to be enjoyed when thawed — delivers the amazingly crisp taste of freshly produced nama sake. It is remarkably the first time Super Frozen technology is applied to sake, which instantly freezes nama sake at -30℃ by “Nanbu”. The sake is kept fresh all the way from Japan to Hong Kong, and once defrosted you’ll get to experience the namazake as if you are drinking it directly at the sakagura for the freshest enjoyment. An irresistible sake with intense fruitiness and a rounded body.
Featuring a combination of fine art and premium brew, “Katsushika Hokusai” ukiyo-e edition of AWA sparkling sake makes for a great addition to your sake collection; Katsushika Hokusai was a ukiyo-e painter of the Edo period, and no doubt the most well-known ukiyo-e artist in Japan and the world. With both Tokyo Olympics and Awa Sake Association’s third anniversary being in 2020, Katsushika Hokusai’s iconic print of Thirty-six Views of Mount Fuji is used to create the Awa sparkling sake label, aspiring for sparkling sake to one day become Japan’s go-to sake for toasting.
Gold Award winner of the major annual spring sake event – The Annual Japan Sake Award, Tenju Daiginjo Gold Award embodies the best of sake-making. Its brewing process must be meticulous and its taste, aroma and balance must be of the highest standard. Highlighted a delicate mouthfeel with an elegant fragrance, this sake is very rare with only very limited stock.
Respectively made with top-grade soft and hard waters that give them their distinct flavours, Dewatsuru Ideha-No-Mezame Daiginjo Hizoshu and Kariho Yamadabo Tokubetsu Junmai — one pungent and spicy while the other subtle and delicate — present the perfect opportunity for you to figure out your personal preferences. Established in 1865, Dewatsuru Ideha-No-Mezame Daiginjo Hizoshu is made with soft water, which means a longer fermentation time, giving the sake a milder and sweeter flavour. This sake is aged for an extended period of time under low temperature, and made with natural soft water Delicate body with a rich flavour.
Kariho Yamadabo Tokubetsu Junmai is made with hard water and contains more minerals in general, which speeds up the fermentation process with the resulting sake being richer and dryer. Made using renowned sake rice Yamadaho from Hyogo Prefecture and the brewery’s special yeast. Crisp and refreshing with a touch of minerals.
To celebrate the annual event and thank sake fans for continuous support, a series of Sake privilege offers are available at Sake Fair 2020. From limited-edition promotional Sake Privilege Pack to member discounts to special complimentary gifts with spending, you can enjoy a truly enchanting sake experience. Be sure to check out city’super store!