July 16, 2014




This masterpiece from Ishikawa tastes so different. The acidity and complex flavours intrigues me. The difference is borne during it’s characteristic “Yamahai Jikomi” process in which natural lactic bacteria in the atmosphere of the brewery is cultured to ferment the rice. The northern cool location and slow fermentation process creates this beautifully refreshing sake. It changed my perception of sake. Definitely recommended. Promoted with confidence. Please try while it’s at this special price.


150ml $7.20

300ml $13.80












Tasting Ippin / Yoshikubo Shuzo

July 7, 2014

Junmai: Umami and acidity very rich. Color is pale reflecting this. However the finish is surprisingly crisp and dry. Yoshikubo San states it is intended that way to try to create a “Chablis” sake to match with food like fresh oysters.

Junmai Daiginjo: not too strong ginjo aroma but can taste the polished yamadanishiki. Mellow sweetness and umami but again, finishing to a very crisp and dry finish unique for a Junmai Daiginjo.

Very interesting to hear the policy of the brewery putting emphasis on the finish crispness. Price is accessible so look for this one to be on the menu soon!


Scenario – Degustation Dinner Dec 8th 2012

November 25, 2013

This is completely untimely being 11months away but forgot to post…

Before the film crew came out for my second degustation dinner, for my first degustation dinner, I had drafted a scenario of what I wanted to explain with each drink and dish. Considering the flow of the evening and mindful of food getting cold etc., I wasn’t able to explain fully all the information behind the dishes, drinks and food pairing, so where else to talk about it to my heart’s content other than this blog!

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A Night with Sake Masters Kozaemon and Amabuki @ Sake Eagle St Pier

August 22, 2012

Saké Restaurant & Bar on Urbanspoon

Had the fortune of attending the titled dinner at Sake.

A shot with Kinoshita san from Amabuki, Kozaemon san from Kozaemon, Miriam from Sake.

A shot with head chef Maeda san.

Starters, Sakura cocktail using Amabuki ‘s rice shochu and oyster shooters.

Snapper suimono. Really dense yet pure and clean dashi. Authentic fine dashi.

Marron and scallop sashimi. Beautiful to the eye and pleasant plumpness.

Hanami sushi.

Tamago tofu with asparagus julee. Just sublime…

Lamb cutlet.

Rabbit terrine with Jerusalem artichoke. The matching of game vs egumi (bitter), hats off.

Strawberry Zukushi dessert plate w strawberry sauce. A delicate ending to a stunning 8 course degustation.

Amabuki Junmai ginjo.

Kozaemon Junmai Daiginjo. This is the one!!! Striking ginjo aroma so strong you can smell it from across the table. My trade being ramen, I like delicate but straight forward flavors. This sake is oozing with the noble ginjo aroma in a way I have never experienced. I went across the table to talk with Kozaemon the 14th. He told me of his passionate sake making ways purchasing rice direct from farmers to ensure quality and safety is protected. Sounds simple but buying rice from the established government route takes a lot of effort in Japan. He markets his sake to sake specialty retailers rather than dumping his products main stream wholesalers. Also started marketing his sake in France to establish international recognition. The taste of this sake makes me appreciate his words are true.

Kozaemon. Sakura sake. Master sake brewers created a light sweeter sake to match Sake’s theme of Sakura.

Amabuki Junmai made with strawberry flour yeast. And a shochu made with the same sake. A discussion with Kinoshita san, who follows his heritage of being the 11th generation of bearing the Amabuki Brewery name. His Amabuki brewery’s characteristic is using wild yeasts from particular flowers this time with strawberry flowers. First time for me to hear of such yeast collecting and what a romantic process. And magically you do taste hints of strawberry from a rice wine made purely out of rice and yeast. This sake is raw, meaning not pasteurized. There are a bunch of sake out there bearing the “Nama” label but according to Kinoshita san, it usually only means they skipped one of the usual two pasteurization processes, once upon transferring to the tank and once at bottling. By avoiding both, you get fuller complex flavors associated with the live cultures whilst risking maintaining quality and spoilage. Apparently, the difference is more evident for junmai, nigori, etc which the taste is more characterized by the yeast.

Just an eye opening evening and wonderful to be able to hear first hand how much passion is poured in to create the ultimate pour. Respect to both sake makers.

Thank you Maeda san also for the beautiful food! Always an inspiration to see your top level skills.



















Limited Drinks Menu

July 18, 2012

Batlow Premium Hand Crafted Cider

$6.80 (330ml)

Hakushika Yamadanishiki
Tokubetsu Junmai Genshu.
Made of 100% Yamadanishiki, this undiluted sake boasts a light caramel color and intense mouth coating umami and robustness. A rare full body sake that I think would be enjoyed as is or with some ice. Served in a Riedel red glass with a side of ice.


$11.00 (90ml)

Until stock lasts.

Introducing Hakushika Junmai – warm house sake

July 13, 2012

Quality Junmai made purely from rice and yeast. Wonderful to have on a cold night, unbelievable value at $6.20 for 150ml. During July, $1.00 off!



Seikyo Junmai Ginjo

January 24, 2012

Received a sample of this beautiful junmai ginjo from our supplier Daiwa food. It can be purchased at ichibajunction.com.au

This one uses a type of rice called “omachi”.

Nihonshu grade is +3 so very close to my liking ranking around the same as suishin. However with an evident ginjo aroma it also has class. The Hiroshima area is a very high class sake brewing area.

Balanced acidity umami and sweetness, it is a medium bodied sake with uplifting ginjo aroma. Nice and smooth very nice cold, room temp or even warmed up.