Kikisake-shi (唎酒師)

Japanese sake is a cultural that Japanese people are proud of. Through the Globalization and Hong Kong people’s increasing love for Japanese food, Japanese sake has become the popular alcoholic drink and the best partner to pairing with Japanese food. The number of sake lovers are also increasing.

There are Sommeliers in western wines, and Kikisake-shi in Japanese sake. They are not only a title, but also a professional qualification. 

SAKE Service Institute is abbreviated as SSI, established in 1991. It is an authentic Japanese sake research and training institution dedicated to training Japanese sake talents.

Kikisake-shi is translated as “Sake Sommelier” in Japanese. The Sommelier Course is a course focusing on sake introduction and sake serving, with the purpose of improving sake tasting and promoting sake culture.

 In Hop Hing Loong, all sake purchaser and online store administrators are passed the Kikisake-shi exam. We aim to provide the best and reasonable sake to all of our customer.


Kikisake-shi 's selection

Next, I will introduce you a variety of sake selected by the sommelier, and take you to taste high-quality sake!


Umenoyado - Nara

Well-known sake brewery in Nara, Japan, produce high-quality sakes and liquor includes one of the most famous Yuzu Sake with Japanese sake base. Their sake is handcrafted and brewed with a high average polishing ratio of rice, 55%. Umenoyado chooses to keep a traditional brewing method and produce high-quality sake, based on the blessing of nature, becoming a pride.


Kunimare - Hokkaido

Some sake is called “local sake”(地酒). It is a sake with a rich local flavor that is made by reflecting the local ingredients, traditional techniques, climate and culture, but we can say that “Kunimare” is a local sake grown in Mashike Town.

We use “Yamada Nishiki” from Hyogo prefecture and “Gohyakumangoku” from Toyama and Niigata prefectures, which are the most highly rated rice for sake brewing, but recently, high quality sake brewing in Mashike town. The rice “Ginfu” is cultivated, and all of it is purchased in our warehouse to make standard products and limited-time products. Two of them are regional limited items that can only be purchased if you come to hair growth.

Sakuramuromachi - Okayama

We have been actively exhibiting in overseas liquor contests for a long time, but each time I visited, there was national liquor, and there was liquor that was unique to that country. He loved his own sake in every country and proudly lifted the glass like a toast, saying, “How delicious!” From beer to wine, of course. It is all made from local specialties and sells the characteristic sake produced in each. If the raw materials run out, it will not be made until the raw materials are ordered from other regions. I think this was another major factor that made me feel that this was the origin of local sake.

Fortunately, there was a wonderful rice called Omachi rice in our area.

Yes, the sake brewing of “Sakura Muromachi”, the sake of Omachi rice, started around like this.