Gekkeikan Sake teamed up with Poseidon Caviar & Seafood Bar, a new venture by Ironwoods, to present a special sake artisanal menu for one night only. The event will feature a 4-course tasting menu crafted by Chef Chris Tulseikrishnah Ramachandram and Cellar Eighteen’s Certified Sake Sommelier, Sebastian Chen. Learn what type of sake are to be consumed hot or chilled and how to read sake labels to choose the best sake that suits your palate. Also learn the difference between sake and sochu in this session.
Date: 19 January 2018 (Friday)
Time: 7pm - 9pm
Venue: Poseidon Caviar & Seafood Bar - H-G-M Plaza Arcadia, Desa Park City (Above S'Mores), No.3 Jalan Intisari Perdana, Desa Parkcity, 52200 Kuala Lumpur, Malaysia.
About Gekkeikan Sake
In 1637, Gekkeikan's founder, Jiemon Okura established the sake brewery in the town of Fushimi, a location well-known for its high quality of water. With the access to the ideal ingredients combined with a convenient location enabled Okura’s business to thrive in the years that followed. The brand name GEKKEIKAN (meaning "crown of laurel") was adopted in 1905 for the company's formal pledge to excellence. Through this commitment, the company became a true leader in the industry and pioneered a number of research and development efforts and becomes one of the most popular brands in Japan.
About Poseidon Caviar & Seafood Bar
Part of the F&B arm of Ironwoods founded by bothers Patrick Devendran and Charles Devan, and also partner Andy Hiew, the premium outlet serves produce such as king salmon, oysters and wagyu beef imported mainly from Scotland and Australia, and caviar from France and Russia. The outlet also doubles up as an exclusive showroom in Malaysia for Danish contemporary furniture and home decor brand Normann Copenhagen. Pre-ordering and tailor-made furniture of the brand can be done in the outlet itself.
Most of all sake manufacturers in Japan produces Karakuchi. However, the unique feature of Gekkeikan Josen Karakuchi has specific character of dryness with full-bodied taste and fine aroma. It can be served hot, warm and cold.
1800ml . 16% ABV . Polishing ratio Miyama-Nishiki(60%) / Regular rice(65%) . Sake Metre Value +7 . Acidity 1.4 . Amino Acidity 1.6
The Gekkeikan 1.8L is a widely-known label in Japan as strong brand as this sake is diverse with its rich, full-bodied, fine and mellow aroma that pairs well with typical Japanese cuisine and can be served hot, warm and cold.
1800ml / 720ml . 16% ABV . Sake Metre Value +0.5 . Acidity 1.3 . Amino Acidity 1.3
Cho-Tokusen with Gold Leaf
Sake with gold leaf is usually consumed during occasions such as new year or wedding in Japan. This sake is full-bodied with hints of honeydew, papaya, anise, roasted nuts with a long and smooth finish. This luxurious sake can be enjoyed warm, at room temperature or chilled. The gold flakes are only for decorative and have no effect on human body as they pass through the digestive track without being absorbed.
1800ml . 16% ABV . Polishing ratio 65% . Sake Metre Value +3 . Acidity 1.3 . Amino Acid 1.5
Horin Junmai Daiginjo
Using Yamada Nishiki and Gohyakumangoku rice milled to 50%, this classic example of a Fushimi style Junmai Daiginjo has a delicately fruity nose, its subtle flavours are well-balanced and exceptionally smooth with a long clean finish.
1800ml / 720ml . 16% ABV . Polishing ratio 50% . Sake Metre Value +4 . Acidity 1.3/1.5 . Amino Acidity 1.5
Bizan Super Rice Shochu
Bizan means beautiful mountain in Japanese. In Fushimi area, the mountains work as a natural filter to the water Fushi-mizu used in making Gekkeikan Sake. Bizan is created to pay tribute to the mountains. The apparent flavour of rice with a mellow taste profile makes the distilled spirit a smooth tipple. It can be enjoyed with water, on the rocks (with a slice of lemon/lime or used as a cocktail base.
720ml . 25% ABV