This masterclass highlights the special characteristics of the Yamanashi Prefecture, which is blessed with rich water and sake rice resources, thus leading to an unrivalled variety of different sake types over the years. Producing two celebrated sake brands within the region, Shichiken and Dan perfectly represent the uniqueness of the Yanamashi Prefecture. In this session, participants can compare and contrast sake creations from an 18th and a 20th century brewery, which feature traditional methods with modern aspects.

Pairing these premium sakes with Ami’s “Steamed duck foie gras” perfectly achieves the balance between the moistness of foie gras and sake’s light and dry flavour. Other highlights from the pairing canapés include scallop, tuna tartlet, caramelised chicken bite, fried shrimp and cheese puff.

This masterclass will see a line-up of five celebrated sakes from Eiko Fuji, two of which are limited editions. Eiko Fuji Junmai Daiginjo 79 Au Pure Gold, with only 12 bottles available in Hong Kong, contains six times more gold leaves than usual, and is made with 50% Hatannishiki, a local sake rice used to produce premium sakes. There is also the rare Eiko Fuji Soma One Jumai Daiginjo with the extreme 1% rice polish ratio, of which only 150 bottles are available worldwide.

SOMM 精心炮製四款佐酒美點，亮點推介包括以「啤酒酥炸惠比壽蠔」搭配榮光富士 79 Au Pure Gold 純米大吟釀，以提升清酒的醇香和光滑質感，而榮光富士純米大吟醸酒未来無濾過生原酒則伴「長腳蟹肉卷」帶出蟹肉鮮味，更多精緻美點，等待發掘！

Guests participating in this masterclass will be able to savour four sakes from the brand, the highlights being the award-winning Manotsuru MAHO Daiginjo and Manotsuru Junmai Daiginjo MIKU. Besides the perfect environment for sake tasting with the Japanese counter seating, Kaen Teppanyaki is also pairing the canapés in Teppanyaki style to enrich the tasting experience.