Our friend and saké
expert Elliot Faber is back in town, and this time he's
teaming up with Chef Petrina Loh for an engaging saké
pairing dinner at Morsels.
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view online
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Elliot Faber
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Thursday
8 November 2018 – 7 pm
25 Dempsey Road, #01-04
Singapore 249670
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S$ 168 nett
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••••••••••••••••••
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kombujime NZ
wild gurnard
melon |
tosaka seaweed | usukuchi
vinaigrette
| Tatsuriki,
Komeno Sasayaki YK35
Daiginjo |
crab
leg
buah
keluak soil | citrus |
pumpkin kimchi
| Tatsuriki,
Dragon Black Junmai
Daiginjo |
toriyama
wagyu chuck roll
fermented
banana flower | mustard
green | banana miso
Chikusen,
Yoritamai Namazake Yamahai
Junmai
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octopus
pinenut
dressing | kohlrabi | loquat
| Chikusen,
Kounotori Junmai Daiginjo |
live abalone
white
pork | job’s tears | green oil
Kikuhime,
Tsurunosato Yamahai Junmai
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aged
duck
pearl
onion agrodolce | blaze
mushrooms | desirée potato
Kikuhime,
Kayo Kikuzake Daiginjo
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To
RSVP:
Email events@artisan-cellars.com,
or
phone +65 6838 0373
Prepayment required to confirm
reservation
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TERMS & CONDITIONS:
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- Due to venue capacity,
admission is limited and
strictly by RSVP only, subject
to final written confirmation.
- Full payment is required to
confirm reservation.
- As space is limited, this
invitation is
non-transferable.
- Artisan Cellars reserves the
right to make changes to the
saké line-up for the tasting
in the event of unforeseen
circumstances.
- The restaurant reserves the
right to adjust the menu to
best availability of
ingredients.
- All of these terms and
conditions do not supersede
the restaurant’s reservation
and service policies.
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Four simple ingredients: rice,
koji, yeast and water. The result? In the right
hands, a moment of zen.
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Saké, or nihonshu, is one of the most unique and
exciting beverages in the world. It is also among the
least understood. We know the exquisite heights a great
saké can achieve, so we have been searching for fine sakés
that burst with character, working with smaller breweries
that make the best, most unique and distinctive saké.
In this journey, we are privileged to have crossed paths
with a kindred spirit, one with the rare skills for
demystifying saké. Very few are as equipped and inspired
to shed light to this magical beverage as the renowned
saké sommelier and ‘saké samurai’ Elliot Faber. A
famous advocate of saké with an extensive knowledge of the
subject, Faber’s interest in saké lies chiefly in its
artisanal qualities. In 2015, alongside Japanese master of
saké Hayato Hishinuma, he co-authored the astounding
420-page tome “Saké: The History, Stories and Craft of
Japan’s Artisanal Breweries”.
This November we are excited to welcome our friend Elliot
back to Singapore, and to present another convivial saké
session – this time paired with a daring 6-course custom
menu by Chef Petrina Loh of the award-winning Morsels
restaurant. Saké is an incredibly versatile food wine and
this is an excellent chance to see it in action.
For this collaboration, we have selected sakés from three
lauded breweries, situated hundreds of kilometers apart,
but with one thing in common: the rice used in all
of them was grown in Hyogo Prefecture,
considered by some to be the source of the finest rice in
Japan.
One of the breweries featured in this tasting (and
profiled in the above-mentioned book), is the artisanal Tajime
brewery in Hyogo, which makes Chikusen
saké. “Chikusen” means “the bamboo fountain”: a name that
calls to mind the pure water that irrigates the Hyogo
Prefecture plains where the Tajime family has lived and
brewed saké for over three centuries across 19
generations. They are firm believers in sustainable
farming, and in a less-is-more approach. Their saké is
made using only organic local rice. With their commitment
to traditional farming and brewing methods, Hirotaka
Tajime and his family continue to produce excellent saké
with a true sense of terroir.
Terroir also informs the philosophy at Tatsuriki
brewery in Hyogo Prefecture. The late Takeyoshi Honda
inspired to make the “Romanée-Conti of Saké”. When asked
whether he had found his Romanée-Conti yet, he smiled and
pointed to a small spot on a map of Hyogo. To Honda-San,
the philosophy behind making fine saké is similar to
making fine wine: the type and quality of rice, the soil
and location of the paddy fields, and the purity of the
water and the surrounding environment, all combine to
create the terroir of saké. He has worked obsessively to
select yamada nishiki rice from the finest paddy
fields, and ensure that each field is able to express its
potential to the highest degree possible. This single
mindedness results in fine saké that possesses aroma,
substance, and aftertaste held together in exquisite
balance.
Yamada nishiki rice is also a focus for Kikuhime
brewery. Located in Ishikawa Prefecture, one of Japan’s
premier saké making regions, what makes Kikuhime unique is
that they source their rice from Hyogo Prefecture instead.
This is because the Yanagi family is convinced that the
best saké rice is grown there. Despite the obvious high
costs, they use yamada nishiki rice sourced from
contracted local rice farmers with “Special A” graded
fields in Yoshikawa village in Hyogo. Kikuhime brewery is
also one of the key proponents driving the revival of yamahai
saké, which is made using a more lengthy, labour-intensive
traditional process. For over four centuries, the
brewery’s toji masters have continued to produce
authentic limited-release sakés which bear no obligation
towards trends.
Please join us as we savour and study these
terroir-expressive sakés over a nourishing umami-laden
meal. Indulge your curiosity and let Elliot be your guide
as he takes the intimidation out of saké and answers the
questions you always wanted to ask. Admission is limited
by space, so please RSVP at your soonest convenience.
See you there!
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ELLIOT
FABER
 Elliot
Faber is the Beverage Director for Yardbird,
RŌNIN, and Sunday’s Grocery in Hong Kong. He is
also the founder of Sunday's Distribution and
The Kura Collective, both of which offer
beverage distribution solutions featuring a
curated selection of wine, sake, and spirits. In
2017, Elliot co-founded Sake Central – a
multifunctional retail space and bar that aims
to provide an authentic understanding of
Japanese food and beverage culture to people
around the world. As a Certified Sommelier and
an Advanced Sake Professional, Elliot is a
senior whisky advisor to Zachys Wine Auctions, a
contributing editor to JamesSuckling.com,
and the co-author of “SAKE: The History,
Stories and Craft of Japan’s Artisanal
Breweries”. In October 2016, Elliot
received the award of 'Sake Samurai' from the
Japan Sake Brewers Association Junior Council,
an honor that few people have received since its
inception in 2005.
MORSELS
Morsels occupies a cozy rustic
barnyard-style space in the lush Dempsey Hill
area. A former banker, Chef-Owner Petrina
Loh has come a long way after leaving her
private banking job of 8 years to fully pursue
her passion and love for food and wine. At
Morsels, Chef Petrina fuses her kitchen
experience in San Francisco Bay area
Michelin-starred restaurants with her
inspirations to dish up wildly creative,
ingredient-driven dishes that pay homage to food
memories from her childhood. All of the dishes
are designed with a washoku mindset
strongly influenced by Japanese cuisine. It is
simple yet complex, marrying sweet, sour, salty,
and bitter tastes, and full of umami. The
result: dishes with unusual ingredient
combinations that produce unexpectedly
well-matched flavours. Chef Petrina is a firm
believer that you are what you eat, and
constantly strives to create food that not only
excites your palate but also nourishes you at
the same time. Morsels bagged the World Gourmet
Summit’s Restaurant of The Year award in 2017
while Chef Petrina Loh won the Chef’s Choice
(Western) award.
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