Discover unique sake, wine and umesky liqueur from Japan’s coastal region of Toyama during Pantechnicon’s second Sake Supper Club. Each of the drinks will be paired with delicious food by Sachi head chef Collin Hudston and Eldr head chef Jenny Warner.

Sake simply means ‘alcohol’ in Japan and can be applied to any alcoholic beverage: that’s why in this Sake Supper Club, alongside two sake bottlings, guests will be presented with a rare red wine from a Toyama vineyard and a distinct umeshu plum liqueur made with whisky.

Located in the middle of Japan, along the Sea of Japan coast, nature rich Toyama is home to the spectacular North Japan Alps and Kurobe, Japan’s deepest gorge. Water is an essential ingredient which plays a key role in the brewing of sake and distilling whisky. Snowmelt from Tateyama National Park and numerous springs bless Toyama with an abundance of pristine, clear water, making it the perfect place for sake and whisky makers, but also for rice farmers.

Held in Sachi’s intimate private dining room and with just 20 places available, two of the five drinks will be paired with a course of Sachi’s refined Japanese cooking prepared by head chef Collin Hudston; while two others will showcase the Nordic cooking of the Eldr restaurant team led by head chef Jenny Warner. Visit the booking website to see the food menu.

What you’ll be drinking

Haneya sparkling sake – a multi-award-winning sparkling sake by Fumigiku Brewery. Winner of the IWC2017 Gold Medal, and Kura Master 2022 Jury’s Award winner.

Yo-no-Shizuku 40 - Made by Wakatsuru brewery using local Toyama rice, this premium grade sake won the IWC 2019 Gold Medal in the junmai daiginjo sake category.

Says Farm 2019 Merlot - A European-style wine made in Japan, it has a light texture and ripe fruit flavours. Rarely available outside of Japan, even inside the country Says Farm wine is often sold out, and always limited to just two bottles per person.

Masuizumi oak barrel aged kijoshu – an exceptionally good example of an aged sake, this is made in the decadent kijoshu style, where sake is added in the final step of the fermentation, instead of water. This produces sake with gentle sweetness, with winter spice like aroma, stunning deep yellow golden colour, and caramel and a hint of coffee flavour from the barrel aging. Winner of the Koshu aged sake Trophy in IWC 2021.

Wakatsuru Umesky - Another rare bottling. Usually, umeshu plum liqueur is made with sake or shochu, but this one is made using whisky from Saburomaru distillery. It has aromas of poached plum and toffee as well as light floral notes.

Tickets: £120