Fermented like beer. Drunk and appreciated like wine. Sake fascinates and thrills sommeliers for it’s subtleties and nuances.
Whether it’s a ginjō or a junmai our judges will select the best expressions of Sake that work in a restaurant environment.
Judges will be looking for the purity displayed by the use of high quality ingredients. Sakes that are versatile with a range of flavours but still able to enhance the flavours of a dish – that’s the secret to great Sake.
