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This month, we spotlight the evolving landscape of sake promotion in India—where celebration must meet credibility.
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From the refined intimacy of an Omakase evening with Chef Shun Sato, to the poetic charm of our Hanami gathering, we’re reminded that well-executed events have the power to elevate culture.
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At the same time, the story, “Sake Promotion in India Must Guard Against Credibility Pitfalls,” offers a timely reflection on the need for professionalism in representation.
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As Sake Club India continues to curate and critique, our aim remains steadfast: to honour sake’s legacy through experiences that are as authentic as they are enriching.
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An Omakase Dinner hosted by Chef's Table India and The Lalit New Delhi, featured chefs Shun Sato and Fumiyuki Kinsu from Censu Tokyo.
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Each dish at the dinner was more than just food—it was a story that was further highlighted by a range of beverages, including wine, sake and cocktails.
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Culture
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With a legacy that spans over two millennia, sake has always held a revered place in the world of beverages. That is precisely why anyone entrusted with representing such a product must act with utmost responsibility, as even minor lapses can create ripple effects that could tarnish its brand image.
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We use a recent incident as a case to illustrate this point.
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Knowledge Bytes
Sake Terms: Junmai
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Considered a "building block" of sake, Junmai is also called "pure rice sake" due to no alcohol added during its production in contrast to its "Aruten" or "alcohol added"counterparts.
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News Update
Curated
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The process of brewing sake goes back nearly 2000 years. The oldest still operating brewery dates back to before the Second Crusade, for goodness’ sake ! Drinks Business looks at the ten oldest breweries still producing Japan’s iconic beverage.
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Video
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Our Hanami evening at Guppy New Delhi featured well known symbols of Japanese culture- Sake, Washoku and Japanese spirits from Suntory. The proceedings of the day included a guided sake tasting, followed by some ingenious cocktails with Suntory spirits and finger licking eats from the Guppy kitchen. Sharing some snapshots of the event, even as another one is on the horizon. Kampai!
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