The high levels of amino acids & relatively more restrained acidity profile in Sakes as compared to Champagnes, works its magic in elevating the distinct salinity of fresh oysters & accentuating its natural sweetness.
→ Sawahime Junmai Ginjo Premium has a fresh bouquet of granny smith apples & light citrus. Very lively on the palate with generous umami balanced with fresh tropical fruit & salinity that makes for a great marriage with plump, juicy and fresh oysters!
→ IBI Blue Muroka Namagenshu hails from Nano Brewery, Sugihara Shuzo in Gifu. With an allocation of just 120 bottles for Singapore each brewing year, this Unpasteurised & Undiluted sake offers a a generous creamy mouthfeel on entry. Paired with fresh oysters, the voluptuous flavours of the sake rings up the salinity of the oysters for a most gratifying experience.