The Sake Cocktail Awards are a rare opportunity for visitors to watch a selection of professional mixologists shake up original cocktails right in front of them, which they then have the opportunity to sample. A winner is crowned at the end of each day, based on visitors’ votes. The competing mixologists are a diverse assortment, including Japanese sake experts and award-winning London talent. Each day will feature three different contestants, so every Sake Cocktail Awards visitor gets to sample three exciting sake-based drinks!
Visitors can also purchase the sake used by the participating mixologists at HYPER JAPAN’s sake shop, just next to the awards area.
or Call 08444 53 9048!!
- For visitors over 18 only
- Please be aware that last entry is 45 mins before each session.
Tickets can be added on at the end of the normal ticket purchasing process. For those who have already purchased their entrance tickets and would like to purchase Sake Cocktail Awards tickets as well, please contact Ticketweb customer service at 033 3321 9990.
FEATURED SAKE & SPONSORS
Type of Sake: Nigori
Rice Variety: –
Rice Polish Rao / ABV: – / 10.5%
Best Served: 5-15 °c
Nigori means ‘cloudy’ and this style of sake is thicker and creamier in texture, with a milk-like appearance. The ‘cloudiness’ comes from the rice sediment that remains aer passing through a special coarse-mesh filter. Sweet, medium-body, hints of honey and tropical fruit, with a long finish.
By Gekkeikan Sake
Gekkeikan was established in 1637 in the Fushimi district of Kyoto, where the water is as crisp and delicious as the natural surroundings are beauful. Today, Gekkeikan sake, brewed in me-honoured tradion, is enjoyed by drinkers in more than 50 countries worldwide.
Ozeki Kanjuku Umeshu
Type of Sake: Plum liqueur (Umeshu)
Best Served: On the rocks, chilled, mixed with soda
This ume plum liqueur is produced with tree-ripened Nanko-ume; the most famous, high quality plums from Japan’s Wakayama prefecture. Mellowness, richness and natural sweetness are achieved by bringing out the maximum flavour of the ingredients.
The history of Ozeki dates back to 1711, when it began to brew sake in the Imazu area of Nada in Hyogo, making the most of the mineral-rich local spring water. Over three centuries later, the brewery connues to pursue innovaon while upholding tradion.
SHIRA KABE GURA Kimoto Junmai
Type of Sake: Junmai
Rice Variety: Gohyakumangoku
Rice Polish Rao / ABV: 70% / 15%
Best Served: 10-20 °c
Made with the tradional kimoto method. This method enables the yeast and lacc acid bacteria in the yeast starter (shubo) to work well to produce a unique complex and concentrated, yet smooth and elegant texture.
By SHIRA KABE GURA
This brewery is located in Nada, one of Japan’s foremost sake making regions. Their unique approach combines modern facilies with tradional methods. Here, a passionate team uses arsanal techniques to brew stunning sake, almost enrely by hand.