Held in the beautiful courtyard of House 1881, Sake Walk features over 80 types of sake from 14 breweries. If that’s not enough, we suggest you take one of our special masterclasses - open to anyone looking to explore sake in-depth. Take this opportunity to meet our knowledgeable brewery owners and producers and hear their insights.
Come join us. You’ll find delicious food, entertainment, and of course plenty of sake to take home too!
|Date:||21st September, 2019 (Saturday)|
|Time:||12noon to 10pm|
|Venue:||House 1881, 2A Canton Road, Tsim Sha Tsui|
|Ticket Options:||$100 - entry only
$280 - entry and 10 tokens
|Masterclass:||$140 (available to pre bookings)|
Owner cultivates his own Yamadanishiki to brew Daiginjo sake that receive gold award by National Research Institute of Brewing.
Traditional Yamahai brewing method is used but the sake shows elegant and complex modern style.
Famous for brewing unpasteurized sake with different kinds of rice varietal to give you different experience.
Produces koji by hand and uses only the best sake rice in the northern region of Mt. Rokko, the home of Yamadanishiki, Japan finest rice.
Soft water brewing method is used that fully maximizes the characteristics of the water and rice.
The most famous sake brand in the world. It is renowned for its high quality sake, which has such a cult-like following amongst sake enthusiasts that it has become the most coveted and difficult obtain sake in Japan.
Offering sake from various Prefecture carefully crafted by the Toji of respective breweries.
The sake brewer endeavors to brew sakes which can show the pride of locally grown rice, water, climate and terrior.
One of the only five breweries on Sado Island that uses pure, high quality groundwater, Gohyakumangoku rice to brew quality sake using traditional hand-made methods. Unique for dry style sake.
Using different kinds of flower yeast to make aromatic sake which is new and special in today's sake industry.
Popular for using the domaine concept with vintage variation. Sake style are higher acidity.
Founded in 1750 in Hakushu using water from the Minami-Alps to brew elegant and complex sparkling and still sake. All sparkling sake are produced by the Methode Champenoise.
Using one of the softest water in the world called Kokuyo water to brew mild, smooth and easy to drink sake.
It takes 350 hours for milling rice to rice polish ratio 7% and aged in brewery one year at ice temperature in order to complete the superb taste.