On 19 and 20 October Japan House presents the Tosa Nakama Sake Fair – two days of sake tastings bringing together four breweries from Japan’s rural prefecture of Kochi, on Shikoku island. Shikoku is renowned for its natural beauty, clear water and fresh air – ideal conditions for making top quality sake.
During the event visitors to The Shop at Japan House will get to sample from a range of 11 different sake. From sparkling to yuzu-infused, there will be bottles to suit any number of palates and preferences.
Read more about the breweries, and the varieties of sake presented below.
Tosa Brewery is located deep in Shikoku’s mountains, surrounded by the shores of Lake Sameura. The brewery’s focus is on producing small, handmade batches of sake, including experimental bottles of sparkling and yuzu sake.
The Tosa Brewery presents:
sparkling Sake John – winner of the sparkling sake category at the International Wine Championships 2016.
Kaigetsu Yuzu Sake – winner of the ‘People’s Favourite’ award at Sake Experience 2019 (UK).
Kaigetsu Ginnoyume Junmai Daiginjo 45 – a junmai daiginjo sake made using local Kochi rice, Gin no Yume.
Established over 400 years ago, the Tsukasabotan Brewery is based in Sakawa, Kochi Prefecture. As well as sake production, the brewery also trains and coaches the local farming community to ensure the best possible quality rice is produced in the area for making sake.
The Tsukasabotan Brewery presents:
Tsukasabotan Yamayuzu Shibori – made using yuzu juice from the local area, this sake is similar to a liqueur, with a strong citrus flavour.
Tsukasabotan Senchu Hassaku – with a title inspired by an important moment in Japan’s history (when Sakamoto Ryoma wrote eight policies which would greatly influence Meiji period Japan), this sake is the ideal accompaniment to seafood.
Tsukasabotan Fuinshu – this junmai sake is perfect for drinking during meals, with a light acidity and a clean finish.
Arimitsu Sake Brewery
This brewery makes use of the clear waters of the Akano River which runs directly next door. The brewery’s history dates back over 200 years, and though small produces 60kL of sake per year. The company aims to make sake with methods that “spare nothing in the way of time or care”. Sake from this brewery is soft and rounded with a gentle flavour.
The Arimitsu Sake Brewery presents:
Akitora Yamadanishiki – a full-bodied sake best enjoyed with rich foods. An IWC Bronze award-winner. Akitora Junmaiginjo – another IWC Bronze award-winner, this sake can be enjoyed at any temperature, but has a light aroma ideal for gentle heating.
Tosatsuru Sake Brewing Company This brewery traces its roots all the way back to Edo period Japan, with beginnings in 1773. The brewery has passed on its techniques from generation to generation, and has proudly won first place at the Annual Japan Sake Awards 45 times.
The Tosatsuru Sake Brewing Company presents:
Ginjoshu ‘Azure’ Tosatsuru – sake made using deep sea water from the Murato cape, which retains a high mineral content when transformed into delicious sake.
Tosatsuru Junmaishu Table – a junmai sake with a light body. This sake pairs well with any type of dish. Daiginjogenshu Tenpyo Tosatsuru – a sake perfect for special occasions, handcrafted from barrel to bottling.
Read up on different types of sake and the brewing process.
Japan House London will operate a Challenge 25 policy during events, so guests who look under 25 may be asked to show proof of age. Japan House London reserves the right to refuse to serve alcohol to guests.
Please drink responsibly. Visit drinkaware.co.uk for more information.
Drop-in; no booking necessary