Fudoh - The Immovable Spirit of Sake

For almost 1.5 years now, I have the privilege to be a wine blogger for TheLocalNose.com. It was truly a gift that keeps on giving from The Universe. For my Facebook friends, my overjoyed sights and shout-outs from drinking events and outings, made me being coined as someone "spiritual". Yes, in this case the "spirits" are referring to the alcoholic beverages. Hey, I'm in the industry, I am glad to flaunt my "spiritual" side anytime.

The Universe has recently opened up a new door for me knowing I do not discriminate my "spirits", I have been recently invited to a sake tasting event with Sake Master Kan Otsuka, the current and 19th generation descendant of the renowned Nabedana brewery from Narita City. In this event, Sake Master Kan Otsuka brought us the legendary Fudoh (不動) sake, the sacred sake for Buddha offered at Naritasan Shinshoji Temple, one of the three biggest temples in eastern Japan. Fudoh which means The Immovable, was derived from one of the guardian deity to Buddha by the name of Fudō Myō-ō (不動明王). Yes, Fudoh sake is offered with great honour to those who make pilgrimages to the temple.

Sake Master Kan Otsuka with the Chef  of Ginza Kuroson

Nabedana brewery is one of the oldest breweries in Japan since 1689. Can you imagine a family business that has been around for 325 years? If you do get to taste their sake, you are tasting a part of history that is still alive. However, what makes Fudoh unique is their openness to embrace something new without losing its heritage. Fudoh keeps recreating themselves and that is through the use of new local variety rice called "Sake Komachi" instead of the king of sake rice - "Yamadanishiki". This new variety infuses the rich, intense and yet elegant touch to the sake.

Sake Master Kan Otsuka (who approved my Facebook friend request, yay!) introduced us to the process of sake brewing which involves 8 steps (for more details, you may refer to this link):

1. Rice polishing: The finer the rice, the more it is milled away, the softer the taste on the palate.
2. Rice washing and steeping 
3. Rice steaming
4. Koji making
5. Shubo (Fermentation Starter): +/- 2 weeks
6. Moromi (Final Culture): +/- 4 weeks
7. Filtration 
8. Pasteurization and storage: At least 6 months before bottling.

Sake, like any other alcohol, and like any other good things in life, needs lots of patience. I was however, very impatient to taste the sake. Finally, Sake Master Kan Otsuka introduced us to 4 sakes:

1. Fudoh Special Junmai
   Made from Miyamanishiki rice, polished to 60% it has relatively high acidity level (Acidity: 1.6) and relatively dry (Dryness: +3). It was a great opening that paired well with fish such as tuna, mackarel and kare. Truly refreshing and easy going that you can serve it cold or hot.
2. Fudoh Junmai GinjoMade from Sakekomachi rice variety. Polished to 55%, acidity level of 1.5 and dryness +2 (lesser than Fudoh Special Junmai) however it has a more intense taste than Fudoh Special Junmai, which made it suitable to be paired with sushi, tempura, yakitori, shabu shabu, raw sliced red fish, etc.
3. Fudoh Junmai DaiginjoIt has all the same specifications as Fudoh Junmai Ginjo except the RPR (Rice Polishing Ratio) - instead of 55%, it is 50%. That 5% really plays a big part in the texture and smoothness of the sake. Recommended to be paired with sushi or raw sliced white fish.
4. Fudoh Ginjo Nigori (Unfiltered)
   Made from Fusakogane rice grown in Chiba perfecture. Polished to 60%, acidity level of 1.2 and dryness  +3. Notice the milkier colour, it is because this sake is purposely made unfiltered. Hence, it has a little bit of powdery texture to it as if you are drinking soya milk with alcohol. The unfiltered sake is a very seasonal and usually consumed during celebrations such as New Year. It has to be drunk really fresh and paired well with Korean BBQ (yes, surprisingly), hot pot and rich tasty appetizer.

If you'd like to try them now, guess what, you can! Beam Suntory, world's third largest premium spirits company to whom Singapore is privileged to be the first country ever outside Japan to try Fudoh sake, has the entire Marquee at Beer Fest Singapore 2014 just to showcase the finest handpicked whiskey, wine, sake, oh you name it. Fudoh sake will be made available from S$8-15/ glass. It will be served in a wine glass instead of typical sake shot so that you will be able to smell the aroma and receive generous portion of sake. Huat ah!

Beer Fest Singapore 2014

Venue: Marina Promenade (F1 track behind Singapore Flyer)

Event Duration: 12-15 June 2014

Time: 13-14 June 6PM-2AM, 15 June 12PM-10PM

Ticket Sales: Starts from $15/person from Sistic

If you'd like to have the chance to win great prizes, tag your pictures at Whisky and Wine Marquee with #BeamSuntoryExp and upload it through Instagram and Facebook. The best 20 pictures will win a bottle of Single Malt Whiskey each! 

Lastly, this experience will not be complete without the delicious food by Ginza Kuroson (Address: 30 Robertson Quay, 238251 Phone: 6737 5547). My favourite dish was the flatfish and the restaurant was kind enough to show us how this fish actually looks like too .... it is indeed ... flat. -_-"

This "spiritual" experience has truly been really rewarding. Thank you, Sake Master Kan Otsuka for the sharing a part of your heritage to Singapore. You're so cool that I'm so impressed to know you are quite an active user of Facebook! Thank you, Beam Suntory for bringing Fudoh Sake to Singapore. Thank you, Heat Branding for the wonderful event and ultimately, thank you, Universe for the experience that made my life so abundant.

How Was "THE" French Class? - L'atelier des vins et de la gastronomie française

So ... she asked.
"Any feedback?"
"What do you think of the class?"
"Anything we can add and change?"

*Silence*

Seriously, I don't know how to answer those questions in French. Compared to most of my classmates, I am not only the youngest but the poorest with French vocabularies ever. Most of them either speak fluent French or have at least taken French course for minimum of 5 years. Me ... not even 2 years and even DARED to take a break for 1+ years. -__-"

I could understand 60-70% of the words but to respond to them, that's another realm.

"L'atelier des vins et de la gastronomie française" means French wines and food workshop. I registered myself to the class simply because there's the word WINE in it! I was even willing to pay a premium for it.

You think I'm a miser, right? Sometimes I am .... I brought my voucher to the counter and the aunty said,"you cannot use this voucher for this class ler ..." Then I replied,"Oh! Issit?" (Thinking for a few seconds and ...) "Ok lah ... I want this class.", I decided. The rest is history.

First day of the class was so intimidating! "WTF!" I was shouting so loud in my mind. Not only I was the youngest, littlest and lousiest with my speaking French! Most of them know their terroir, food, wines, Michelin chefs, map of France, .... I know RIEN (nothing)! Some can even recite the experience they have had with the Louis Vuitton of desserts, restaurants, etc .... I stared in amazement accompanied with my fit flop and chewing gum.

That was exactly 7 weeks ago :) Nothing changes, of course. I am still the youngest, smallest, and lousiest with my speaking French. I love Hokkien when combined with French and I still love to wear my FitFlops despite how horrendous the fashionista may think.

However, the invisible networks of friendships have evolved. One decision that I made 7 weeks ago has opened me up to a beautiful perspective towards world that I will never imagine I will be a witness of. Edith Piaf will say,"Je ne regrette rien (I regret nothing)."

What a wonderful classmates I have! To name a few:

• A perfectionist baker
• A happy and resourceful chef
• The "nose"
• The rescuer of the furry ones
• The one who shields us all
• The wine expert
  
• The "enlightened" Frenchie
  

"What do you think of the class?"
I think, it's fantastic.

Not because of the syllabus, the materials. But the passion of the teacher and fellow students. The moments they have weaved together through sharing their stories. And ultimately, the stories they will tell when they are asked by others.

"What do you think of the class?"
I think the class is like life. You may pay an expensive price for something that you don't even know what to expect. You went in with an open mind and open heart. You have no calculative ROI (Return of Investment). And you get out with an everlasting experience. It is something that words can't decipher and money can't really comprehend.

Ultimately, I am thankful for the experience. I am thankful for the kind souls I have encountered that I will be in touch dearly (provided they feed me with food, desserts and wines!). I learn so much from all of you that I would want to learn more. I have been fortunate and honoured to be at the presence of all of you. Hope these friendships, intertwined with the love of food, wines and desserts, will form a beautiful chapters in our lives.

Merci beaucoup, tout le monde! :)


PS. Photos of all the wines have been chosen because I respect the privacy of my classmates and let them be eternalized by these bottles always! HAHA (*what a crap I am writing, man*!)