Cover Kelsen Fernandes/Unsplash
Kelsen Fernandes/Unsplash
1 / 1
Planning a small gathering to celebrate the easing of Covid-19 restrictions? Here are five Tatler Bar-recommended bottles to consider
With the easing of Covid-19 restrictions in Singapore, we can now host five friends at a time per day. This good news alone deserves to be celebrated with a small gathering of drinks and bites at home. But instead of popping a bottle of champagne, why not go for sakes instead?
According to sake expert Andre Chalson, the managing director of sake importer Mead, this Japanese alcoholic beverage is one of the most versatile drinks in the world and pairs extremely well with different cuisines. So, whether you plan to serve your guests sushi, tapas or pasta, there’s bound to be a bottle to suit any occasion. Here are five Tatler Bar-recommended sakes to get you started.
Don't miss: 7 Exquisite Sakes to Add to Your Collection
1. Kokuryu Daiginjo Ryu
1 / 1
This coveted Daiginjo from Fukui is crafted with two types of rice grains—kake and koji rice from Yamadanishiki, which were milled down to 40 per cent. The sake makers blend wine maturation techniques with traditional sake brewing, creating a well-rounded and aromatic sake that boasts notes of pineapple, taffy and flower blossoms.
SHOP NOW
2. Ishizuchi Junmai Daiginjo Vanquish
1 / 1
This multi-awarded Junmai Daiginjo is made with rice grains polished down to 25 per cent to remove impurities. The result is a robust scent of peaches and nectarines, as well as complex flavours of melon, muscat and citrus fruits.
SHOP NOW
3. Four Fox Junmai Daiginjo
1 / 1
The Daiginjo comes from Naeba Brewery, one of the oldest family breweries in Niigata, Japan. The brewers continue to make this expression using the purest snow-melt water and 50 per cent milled Gohyakumangoku rice grains. The style of this sake is dry, balanced and crisp, thus, it can be drunk on its own or mixed in cocktails.
SHOP NOW
4. Senjo Daiginjo Matsujiro
1 / 1
Another special bottle to pop open is this unfiltered sake, crafted with top-notch sake rice from the Nagano Prefecture and polished down to 40 per cent. It is aged for six months in freezing temperatures, giving you a full-bodied and smooth liquid with enticing notes of banana, melon and apple.
SHOP NOW
5. Daishichi Junmai Daiginjo Horeki
1 / 1
The Daishichi Junmai Daiginjo Horeki is made using the kimoto method where the Yamadanishiki rice is polished down to 50 per cent, and aged carefully to give it a well-balanced body and rich texture, and enticing fruity aromas.
SHOP NOW
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
