Long revered in Japan and increasingly appreciated worldwide, sake is a traditional rice wine that balances purity of ingredients with complexity of character. Crafted from polished rice, water, yeast, and koji, sake offers a diverse tasting palette—from dry and crisp to fruity, rich, and umami-laden. Styles such as Junmai, Ginjo, Daiginjo, and Nigori each represent a different level of refinement, aroma, and mouthfeel.

Tasting sake is as much a ritual as it is a sensory experience. Like wine, it begins with visual clarity, moves to aromatic profiling—featuring notes ranging from fresh fruits and florals to caramel, nuttiness, and spices—and ends with a full-palate evaluation of texture, balance, and lingering finish. Sake also introduces its own vocabulary:

• Karakuchi (dry)
• Amami (sweet)
• Nigami (bitter)
• Shibumi (astringent)
• Sanmi (acidic)
• Umami (savory)

Unlike wine, however, sake offers versatility in serving temperatures. While Ginjo, Daiginjo, and Nigori are best enjoyed chilled to preserve their delicate profiles, Junmai varieties can be appreciated either warm or cold—offering different dimensions with each sip.

“Our goal with Sake Festival 2025 is to showcase the remarkable diversity of sake and other Japanese beverages while elevating appreciation through education,” shares Susan Halim, Sake Brand Manager at PT Jaddi Internasional. “We encourage everyone—from seasoned enthusiasts to the simply curious—to join us for this one-of-a-kind experience.”

Festival highlights include exclusive pours from prestigious brands such as Dassai, Born, Gekkeikan, Nabeshima, Rihaku, Suginomori, Ozeki, and Tatenokawa. Attendees will also enjoy a curated selection of soju, shochu, beer, and whiskies including labels like Caedo, Kanosuke, Kirin, Komasa, and Tullibardine.