Welcome to the world of Fudoh

Special thanks to Jalpa for the invite! Guest written by J.

Beam Suntory hosted visiting Kan Otsuka, the current and 19^th generation descendent of the renowned Nabedana brewery sometime in June this year at Ginza Kuroson, a quaint Japanese restaurant in Robertson Quay.

Nabedana is one of the oldest breweries in Japan and it has been crafting superior sake in Narita city, near Naritasan Shinshoji Temple since 1689. The family has earned the proud distinction of being the oldest sakemaking family in eastern Japan. Fudoh sake is also offered as the sacred sake for Buddha in one of the three biggest temples in eastern Japan, Naritasan Shinshoji.

Sakemaster Kan Otsuka presented his well-known ‘Fudoh’ sake while sharing his brewery’s history over a sumpteous lunch.

The Fudoh portfolio presented entailed four sakes with different profiles and they were paired with authentic Japanese gourmet tasting menu that was specially crafted for the event.

Fudoh Ginjo Nigori

Made from local rice of Chiba prefectuer called Fusakogane, this exhibits a light taste and fresh fruity aroma. Magical, rich and milky and best of all, it sneaks up on you and hits you fast. Delicious and fragrant.

Fudoh Special Junmai

Made with Miyamannishiki rice grown in Akita prefecture, this is flavourful and not heavy. Dry with an excellent balance and a refreshing and crisp finish characteristic of Miyamanishiki rice. Topnotes of osmanthus with a very soft finish. Great for seafood which balances acidity.

Fudoh Junmai Daiginjo

It's considered an extraordinary Junmai Daiginjo Sake of Fudoh with a distinct mellow and exquite one makde with Sakekomachi rice, grown in the Akita prefecture. It is rich and full bodied with a depth of flavour and complex fruity notes.Topnotes of cherries in syrup and medium aftertaste of fermented rice.

Fudoh Junmai Ginjo

Powerful yet elegant style Junmai Ginjo sake. More straightforward than the rest with its dry flavour and firm acidity. Topnotes of frozen grapes and soft aftertaste of nectar and pepper.

Using its unique procurement system, Ginza Kuroson has been supplying fresh fishes procured at fishing ports throughout Japan, from Hokkaido to Okinawa; in Tokyo. It is now extending that supply of fresh fishes to its patrons in Singapore. The restaurant is headed by a sushi chef and also a french chef.