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The world of Sake and other Oriental beverages in India is evolving rapidly—though it may be premature to call it a "revolution" just yet. What’s undeniable, however, is the growing curiosity and potential these beverages hold for the future. Our main story explores this very promise, offering insights into the possible rise of Shochu in India.
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The start of 2025 also brought an exciting milestone for Sake enthusiasts—a Sake Matsuri in Chandigarh. This event is particularly noteworthy as it challenges the notion that Sake's appeal is confined to India’s top-tier metros. The festival’s success signals a broader acceptance of Japanese beverages across the country.
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During the festivities, I had the pleasure of meeting Maaya Takaoka, who played a key role in bringing the Chandigarh Matsuri to life. She made a brief stop in Delhi, where I had the privilege of tasting a special Junmai Daiginjo Sake, a gift from the renowned Gekkeikan Brewery. This issue captures the essence of that delightful rendezvous.
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All this and more in the current edition—I hope you enjoy reading it!
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Spirits
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Shochu has the potential to become more than just a niche offering—it could spark a new beverage trend in India. The times are just right to introduce Indian consumers to its depth, versatility, and rich heritage, paving the way for a broader appreciation of this unique Japanese spirit.
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India Diary
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Chandigarh recently got a taste of Japan through a ten-day-long “Matsuri” held from January 17 to January 26, 2025. The event, hosted by Skyeline Bar & Lounge in Best Western Plus Mohali, challenged the notion that Japanese fine dining is restricted only to major metro cities of India.
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Knowledge Bytes
Sake Terms: Nama Sake (or Namazake)
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Nama sake, meaning "raw sake" in Japanese, is a fresh, unpasteurized sake that retains its natural flavors and vibrant characteristics. Unlike regular sake, which undergoes heat pasteurization, nama sake is kept chilled to preserve its bold, lively taste and aroma.
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Nama sake is typically produced during the sake brewing season, from late autumn to early spring (November to March). Known for its fruity, crisp, and slightly effervescent profile, nama sake offers a refreshing, seasonal drinking experience. Feel free to save the graphic given below as ready reference.
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Global Diary
Curated
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Since 2022, the Japan Sake and Shochu Makers Association (JSS) has collaborated with Association de la Sommellerie Internationale (ASI) to provide top sommeliers with opportunities to learn about Japanese sake through tastings and the latest information.
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Video
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It was exciting to uncap our first Japanese Sake for the year- a Limited Edition Gekkeikan Junmai Daiginjo exclusive to Duty-Free Sales. The Sake was a gift brought in by Mr. Toshiki Yokobayashi, GM International Department, and Mr. Yuichiro Mase, Export Area Manager at Gekkeikan Sake.
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With a Seimai Buai (milling rate) of 50% and alcohol content of 16-17%, the sake was delicate and fruity with aromas of banana and melon and a pristine off-dry palate. The occasion was fitting too, as we had Ms. Maaya Takaoka, a renowned Sake expert as the tasting company.
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