It’s a combination that never fails to lift the spirits after a hard day at the office. We’re talking about sake and food! Meet the masters working their magic at three sake bars in Singapore.
When wet rice cultivation was introduced from China more than 2,000 years ago, the first form of sake was born a few centuries later. During the Asuka period (538 – 710), sake started to be made as we know it, using a combination of rice, water, and koji mold. At the end of the Heian period (794 – 1185), however, sake was usually only used for religious purposes, especially as offerings to the gods.
Mass production of sake began in the 1300s and breweries started to sprout up across the country. In 1904, the Japanese government established the first sake brewing research institute. Today, sake is synonymous with Japanese food culture as wine is to French cuisine.
The drink can be served in choko or sakazuki, small cups, poured from ceramic or tin flasks known as tokkuri. Another interesting way to serve sake is using the masu, a box-like wooden cup. A glass may be placed inside the masu and sake is poured till it overflows to represent the generosity of the host. In recent times, more modern bars have also started to serve sake in a wine glasses.
In the following pages, we speak to three kikisakeshis or sake sommeliers who share with us the finer points of enjoying this popular brew.
（Text Deborah Tan Photography Raymond Toh/VINEYARD PRODUCTION）