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This month, our exploration of sake comes full circle—from origin to experience, from cellar to glass. We begin in Niigata, Japan’s snowy sake heartland, where a tiny brewery's tribute to its resident cat inspired Sabineko Rock, a sake as soulful as it is whimsical—beautifully profiled by Tokyo-based sommelier Raveena Paul. It’s no coincidence that Niigata is also the home of Gohyakumangoku, a sake rice known for clean, dry expressions, featured in this issue’s Knowledge Bytes.
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But what happens once that carefully brewed bottle is opened? Our short video and curated article dispel the myths around sake’s shelf life, offering practical insight into storing it well—especially useful if you're exploring pairings at home.
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And closer to home, Kampai restaurant in Delhi elevates the sake experience with a monthly Omakase-Sake menu—an elegant celebration of pairing done right.
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Wherever you are on your sake journey, we hope this edition brings new depth and delight.
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Where many breweries name their sake after mountains or changing seasons, Inomata Shuzo in the Niigata Prefecture chose a more personal muse with Sabineko Rock– a sake named after their beloved brewery cat.
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India Diary
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There’s a new reason for sake lovers and fine-dining enthusiasts in Delhi to raise a toast—Kampai Japanese Restaurant has launched a monthly omakase menu that puts the spotlight squarely on sake.
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Knowledge Bytes
Sake Rice: Gohyakumangoku
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Japan’s second largest cultivated sake rice after Yamadanishiki, Gohyakumangoku hails from Niigata and is prized for producing clean, crisp, and dry sake styles. Here’s a quick look at what makes this rice so significant in the world of sake:
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News Update
Curated
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By Karla Alindahao| Food & Wine| June 22, 2025
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Many assume sake should be finished quickly once opened. But under the right conditions, it lasts far longer than expected.
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Video
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Sake is a fermented beverage (not distilled) much like wine. Many people wonder- "how long can you keep a sake bottle after opening, to still be able enjoy it?" Here's a short take from us on the subject.
Kampai!
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