sake samurai: an individual carefully selected by the esteemed japanese sake brewers association to protect the customs and traditions of sake, as well as japanese culture and to promote them internationally.

lewin terrace proudly presents an extraordinary food and sake pairing dinner, featuring mariko kiyonaga, japan’s fifth inaugurated sake samurai who, for the first time in singapore, shares her vast knowledge of japan’s national drink and its importance in japanese culture.

the five-course dinner, crafted by chef de cuisine ryoichi kano, explores the five major tastes: bitter, salty, umami, sour and sweet; all of which are perfectly paired with sake. mariko kiyonaga provides insights on how each sake is aligned with and chosen to enhance the flavours of each dish.

―welcome drink―
司牡丹　山柚子搾り ゆずの酒 カクテル
tsukasabotan　yamayuzushibori yuzushu cocktail

―short lecture of sake pairing―
explore 3 major kinds of sake
薫酒[kunshu]　爽酒 [soushu]　　醇酒[junshu]

―dinner―
“dish created with 5 major taste”
aperitif
大山 純米大吟醸 吟雅凛匠
-oyama junmaidaiginjo gingarinshou-(5 years gold medalist)

umami -旨味-
fresh japanese fish marinated konbu
春鹿 純米吟醸
-harushika junmaiginjou-

salty -塩味-
fresh oyster, sea water jewlly
司牡丹 純米船中八策　超辛口
-tsukasabotan junmai senchuuhassaku chokarakuchi-

sour –酸味-
chicken wing sour stew, potato tart
春鹿 桜ラベル　純米酒
-harushika sakura rebel junmaishu-

bitter -苦味-
roast pork, fukimiso
大山 特別純米酒十水
-oyama tokubetsu junmaishu tobetsu-　　
　
sweet –甘味-
vanilla ice cream with hanahato kijoshu
華鳩貴醸酒(new in singapore win gold medal at iwc)
-hanahato kijoshu 8years-　

―aftertaste―
司牡丹　山柚子絞り　ロック
-tsukasabotan yamayuzu shibori-



proudly presented by: