Appreciate the Sake from the supernova brewery winning so many awards!
One of SAKEMARU’s family, Torayahonten is increasing its value at terrific speed. They’ve won at least four competitions in 2018. Recently, breweries produce very easy-to-drink and fruity type fo Sake. Their Sake makes a clear distinction against those catchy labels.
The characteristic of their sake is the fruity aroma and well-balanced taste between sweetness and Umami. This Umami is the key. Please enjoy the highest grade smooth Umami.
In this event, we offer two labels won the IWC Sake Gold medal, one label of Summer limited edition.
As for pairing food, Ryu’s offer three decent finger food specially prepared for this event.
🏅IWC GOLD MEDAL
・SHICHISUI OMACHI JUNMAIGINJO 55 NAMA
・SHICHISUI SUMMER SAKE
This event is also the great opportunity for the people interested in SAKEMARU and sake beginners. Sake sommelier of SAKEMARU will teach the basics of sake and the service of Sake.
After this meetup, please enjoy Ryu’s impressive sake selection and excellent dishes!
23 Aug 7-8pm
3 different types of sake
3 finger foods by Ryu’s
Lecture of Sake Basics
Guidance of SAKEMARU’s service
Ryu’s（Capitol Piazza 15 Stamford Road #01-87）
RYU’S JAPANESE RESTAURANT & SAKE BAR -柳’S
WE CARE ABOUT THE TEMPERATURE
You haven’t experienced the true delights of sake if you haven’t tried them in different temperatures. Yes! We care about the sake temperature. We serve sake in various temperatures like Hiya (10〜35℃), Nurukan(around 40℃), and Atsukan(around 50℃). Ask our friendly experts for recommendation of the best sake prepared in their appropriate temperature to match your dishes. The change in temperature changes the flavorful taste of sake. Sake pairing with your selected cuisine enhances your dining experience at Ryu’s.
WE CARE ABOUT THE INGREDIENTS
Fresh fishes are delivered by air 4 times per week directly from Tsukiji fish market, the world’s largest wholesale fish market located in Tokyo, japan. You will find 3 different types of Japanese soy sauce in our kitchen: Mitsuru, Tatsumi and Yugeta. Soy sauce is carefully selected depending on the menus. There is nothing to waste with sake rice through the sake making process. Sake kasu are the lees (leftovers) of the sake making process. They are fermented food, well-known in Japan as healthy food. We use Shinkame brewery’s sake kasu at Ryu’s Japanese Restaurant & Sake bar.