Sake transcends being a simple fermented drink; it is a complex creation. It involves specific varieties of rice for brewing, skilled craftsmanship, and a unique expression of time and place with each sip. With over 300 varieties and counting, rice stands as one of the main ingredients in sake production. At Ichinokura Sake Brewery, more than 90% of the rice used in sake is sourced locally from Miyagi Prefecture, through partnerships with local farmers.

Since 2004, Ichinokura has established their own in-house Agriculture Department, dedicated to promoting sustainable agriculture that minimises environmental impact while supporting local farmers through the cultivation of fine-quality rice. 

Join Master Sake Sommelier Janice Chi and Seiji Nagai, Sake Specialist from Ichinokura, for a 6-course pairing experience showcasing the brewery's signatures crafted with a range of rice varieties. Each label will be expertly matched with Chef-owner Chi san's well-loved, seasonal-inspired dishes.  

NOTE: Select store pickup on 24th April, 7pm during checkout

*Our pairing menu may feature seafood, beef, and pork. Kindly inform us of any dietary restrictions at least two weeks before the event.

Event date: 24th April 2024 (WED)
Event time: Starts at 7pm sharp
Price: $158/pax (Inclusive of 9% GST + 10% Service Charge)
Venue: Ki Teppan & Rogama
Address: 390 Orchard Rd, #B1-08/09/10/11, Singapore 238871

About Ichinokura Sake Brewery
Jointly established in 1973 by four historic sake breweries in Miyagi Prefecture, Ichinokura is the largest brewery in Miyagi. It is located in Osaki City, which has been well known from ancient times for its fine quality rice and has prospered as an agricultural and brewing town. Ichinokura is committed to the art of handcrafting sake, emphasising the use of the five senses and meticulous koji creation. They are known for their diverse and exciting brews, ranging from dry, oak barrel-aged, to sweet and fruity varieties. 

About Janice Chi (M.S.S.)
Janice is the first female restaurateur in Singapore to receive the prestigious Master Sake Sommelier (Sake Sommelier Academy). She also holds a WSET Level 3 Award in Sake and a Certified Sake Scholar qualification (Sake Scholar Course). An advocate for craft sake, Janice continually pushes the boundaries of sake and food pairing. Collaborating closely with her husband, executive chef Chi Pin Han, she expertly matches sake with an array of food flavours.

About Seiji Nagai
Nagai-san's career at Ichinokura Sake Brewery spans over 20 years. He initially joined as a member of the sake production team, drawn to Ichinokura's remarkable sakes, the company's flexible and forward-looking approach, as well as its warm, family-like culture. After eight years of working in sake brewing, Nagai-san shifted his focus to sales and public relations. He has been in this role for 15 years and is currently leading the development of the company's business and creative communication plans.

About Chi Pin Han
Chi-san is the brain behind all the delectable food offerings on the menu. Having over 40 years of experience honing his culinary skills at several Japanese restaurants including Meguro Gajoen Tokyo, Pan Pacific Singapore’s Keyaki Restaurant and InterContinental Singapore. Chi-san takes pride in providing his customers with the freshest ingredients cooked in the best possible way. The tiniest details are never overlooked, from the dinnerware to the finishing touches of every dish.

*Please note that photographs and footage will be taken throughout the event. These will be used for marketing purposes. 

*Tickets sold are non-refundable