World Sake Day 2025: Celebrating at Kofuku, Delhi with Sake Club India

October 1st marks Nihonshu no Hi, or World Sake Day—the date when Japan’s national beverage takes centre stage across the world. It signals not just the start of a new brewing year in Japan, but also a moment to celebrate sake’s craftsmanship, culture, and community.

In India, Sake Club India (SCI) has been leading this celebration since 2020, when sake was still a niche curiosity. Five years on, it’s become an eagerly awaited annual gathering—bringing together Japanese tradition, culinary artistry, and India’s growing base of sake enthusiasts at several events held across the country

Also read: World Sake Day: A Global Celebration of Japan’s National Beverage

This year’s edition, hosted in collaboration with Kofuku Delhi, was a fitting tribute to that spirit. Kofuku—meaning happiness in Japanese—has long been at the forefront of authentic Japanese dining in India, and together with SCI, delivered one of the most memorable World Sake Day celebrations in India to date.

A Day-Long Celebration of Sake and Washoku

Unlike previous editions, the 2025 celebration offered something new—guests could enjoy the specially curated seven-course pairing menu throughout the day, not just at dinner. Casual diners could order à la carte, while pre-booked guests experienced the full tasting journey crafted by Chef Amit Dhoundial, Corporate Chef of Kofuku Restaurants, who flew in from Mumbai for the occasion.

Each dish was paired with a distinctive sake style—showcasing how beautifully sake complements flavours beyond sushi, from truffle and yuzu to caramel and spice.

The Pairing Journey

Course 1: Horenso Gomae Tart
Sake: Hakushika Kaon
Silky and refined, Kaon’s subtle sweetness enhanced the nutty spinach and sesame, opening the palate with grace.

Course 2: Sesame-Crusted Tataki Salmon (NV) or Kinoko Carpaccio (V)
Sake: Hakushika Silk – Junmai Karakuchi
Smooth and velvety, Silk echoed the sesame richness and umami depth, balancing texture with gentle minerality.

Course 3: Kabocha Chilli Prawns (NV) or Charred Korean Broccolini (V)
Sake: Hana Kizakura – Junmai Ginjo
Crisp and floral, Hana Kizakura lifted the caramelised spice of the prawns, refreshing the palate with citrus brightness.

Course 4: Truffle Brie Bao
Sake: Hakutsuru Tojikan
“Toji kan” translates to “brewer’s pride”. This special sake was created by the Toji (master brewer) and kurabito (brewery workers) to enjoy together at the end of a long day’s work, hence it is a simple but elegant sake. We served it warm at 40°C and the pairing brought out the brie’s creaminess and truffle’s umami, creating an indulgent harmony of aroma and flavour.

Course 5: Mandarin & Yuzu Sorbet
Sake: Masumi Kaya – Junmai (a surprise inclusion at the dinner)
The sorbet was refreshing and creamy, with its bright acidity and citrus notes resetting the palate. The a sake pairing was not required with it, we served Masumi Kaya to usher in the umami exuberance of the next course.

Course 6: Tokyo Katsu Schnitzel (NV) or Aubergine Katsu (V)
Sake: Hakutsuru Excellent – Junmai
Full-bodied and earthy, this classic Junmai mirrored the savouriness of the katsu, showing sake’s versatility with comfort food.

Course 7: Osaka Cheesecake with Miso Caramel & Fresh Fruits
Sake: Kizakura Torori Umeshu – Umeshu (Plum Liqueur)
Rich, fruity, and mouth-filling, the umeshu wrapped up the tasting with lingering sweetness and warmth—a perfect finale.

The Rise of Sake in India

This year’s celebration echoes a broader movement—India’s growing love affair with sake. From chic dining rooms in Delhi, Mumbai, and Bengaluru to stylish spots in emerging cities, sake is quietly but confidently making its mark. Boutique importers are expanding their selections, while sommeliers and chefs are discovering how beautifully sake pairs beyond Japanese cuisine. From sushi to small plates and even modern Indian fare, its versatility is winning hearts—and keeping the buzz about sake’s future in India more exciting than ever.

At Sake Club India, our mission is to build bridges through sake—connecting Japan’s centuries-old brewing heritage with India’s evolving palate. In partnership with venues like Kofuku, we’ll continue curating masterclasses, pairing dinners, and cultural experiences that go beyond tasting to storytelling.

If you missed this year’s celebration, don’t worry—more are coming soon. Until then, explore, sip, and discover your own perfect pairing.

Kampai!