Cover The art of pouring Suntory The Premium Malt’s lies in the golden 7:3 ratio of beer to foam (Photo: Max Chan)
The art of pouring Suntory The Premium Malt’s lies in the golden 7:3 ratio of beer to foam (Photo: Max Chan)
1 / 1
At Sen of Japan at Marina Bay Sands, Suntory The Premium Malt’s invited guests to discover the Japanese art of pouring beer, from mastering the ideal 7:3 beer-to-foam ratio to exploring seven beers paired with food
A well-poured beer is a matter of technique as much as taste. At a recent experience hosted by Suntory The Premium Malt’s at Sen of Japan in Marina Bay Sands guests learned how a considered approach to pouring can shape the way a beer looks, feels and tastes.
The session began with a masterclass led by brand ambassador Lee Kheh Yang, who introduced guests to Kami-awa, Suntory’s signature pouring technique. A specialised beer tap with two nozzles dispenses the beer and foam in a unique way, allowing the pour to achieve the ideal ratio of seven parts beer to three parts foam. The aim is a glass of beer topped with a dense, creamy head, with the foam playing an important role in the overall drinking experience.
In case you missed it: House of Suntory celebrates 100 years of whisky-making with limited-edition Yamazaki and Hakushu whiskies
Lee Kheh Yang, the brand ambassador of Suntory The Premium Malt’s
1 / 6
Getting the ratio right takes more than operating the tap. Guests understood how the balance of beer and foam contributes to the texture and presentation of each glass, and why the final pour is an important part of serving a beer well. The masterclass also introduced Suntory’s Kami-awa certification, awarded to establishments that demonstrate an understanding of the technique and can consistently reproduce the signature pour. It places emphasis on the details of beer service, from the equipment used to the care taken in preparing each glass.
The evening continued with a tasting of seven beers from The Premium Malt’s range, each paired with food. The pilsner offered a familiar reference point in the crisp, refreshing style of lager, while Sunset and Kaoru Ale gave guests the opportunity to explore other expressions within the range. Half and Half, combining lager and dark beer, brought two styles together, while Black offered a darker profile shaped by roasted malt character. Master’s Dream presented another interpretation of the brand’s brewing approach, with an emphasis on depth and texture.
Don’t miss: Fermented heritage: 10 time-honoured traditional Asian brews and spirits
Suntory The Premium Malt’s beer pairing menu at Sen of Japan
1 / 8
A particularly distinctive pour was The Premium Malt’s Mliko, served with a generous proportion of foam. The tasting offered a chance to experience the creamy head on its own terms and consider its contribution to the beer, bringing the lesson from the masterclass into sharper focus.
Paired with food, the beers also demonstrated their place at the dining table. The tasting invited guests to consider how the character of each beer could work alongside different flavours and textures, adding another element to the meal.
The experience offered a closer look at a familiar drink through the details that can easily be overlooked. From the mechanics of the tap to the balance of beer and foam, Kami-awa showed how technique can make a difference to the enjoyment of a glass of beer.
Credits
Photography: Max Chan
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.
Curated for you
The stories, profiles, and cultural moments featured on our Instagram feed
