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Spring is in full bloom, and with it comes the joy of Haruzake—spring sake—delighting sake lovers everywhere. Seasonality plays a crucial role in sake appreciation, and in this issue, we explore its significance in a concise yet compelling way.
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Our cover story features an exclusive interview with Chef Nooresha Kably, recently honored as a Japanese Cuisine Goodwill Ambassador by the Government of Japan. Her journey is nothing short of inspiring, proving that innovation and out-of-the-box thinking can lead to extraordinary achievements.
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In an exciting milestone for India’s sake scene, the country’s first locally made sake is now a reality! Bengaluru-based Chef Maia Laifungbam has accomplished this remarkable feat, and you’ll find her story in our curated section—along with my own insights.
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And finally, don’t miss our video feature, where I sit down with India’s acclaimed Master Brewer Amar Srivastava to taste a truly unique sake-in-a-can.
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Cheers to discovery and great sake!
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December 2024 marked a culinary milestone for India as Chefs Nooresha Kably and Brehadeesh Kumar were appointed Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Japanese government.
I took the opportunity to speak with Nooresha firsthand about her unconventional culinary journey that can be a source of inspiration for many.
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Culture
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Sake brewing follows an annual cycle that aligns with Japan’s natural seasons. Traditionally, the brewing season starts in late autumn and extends through early spring. This is due to the ideal cold temperatures, which help control fermentation and maintain the desired characteristics of sake.
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Knowledge Bytes
Sake Terms: Ginjo
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One of the most commonly encountered Sake terms, Ginjo effectively means paying attention to finer details in Sake production, resulting in crisp and aromatic brews of a refined nature.
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News Update
Curated
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A lot is brewing on the sake scene in India, and India's first homegrown sake has already seen the light of the day.
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Here's an article by India's premier publication Live Mint, that narrates Chef Maia Laifungbam’s brand new
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experiment to recreate sake in India.
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In the same article, Sake Club India was privileged to offer its comments too.
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Video
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We tasted this special Junmai Ginjo sake in a can from the Matsuoka Brewery in Saitama Prefecture.
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The sake, called Mikadomatsu Ke To Hare was brought in by Ms Sayuri Tani- a business personality from Japan who arrived for a sake trade event in India.
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Funkily called "Ichi Go Can" or "One Go Can", the sake delighted us in the company of Amar Srivastava, a celebrated Craft Brewer from India.
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