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!

 

KiwamiHijiri - Okayama

Our proud sake brand “Daiginjo Kiwami Hijiri”, made in the traditional brewing method of Bicchu master sake brewer, was awarded the gold prize at the annual Japan Sake Awards for 4 years in a row from 2011 to 2014. Miyashita Sake Brewery has won the gold prize 17 times and stands out among breweries in Okayama Prefecture. Under the guidance of well-respected master sake brewer (and former chairperson of the master sake brewers union in Bicchu region) Akio Nakahama, who developed his skills for 40 years with the progress of Miyashita Sake Brewery and recognized as a “Contemporary Master Craftsman” by the government, young master sake brewers now carry on the skills and are devoted to sake brewing. Miyashita Sake Brewery is fueled mostly by the young power of our staff ranging from 20s to 30s who are all striving toward the best sake brewing.

Amabuki - Saga

Kizakura is located in the Fushimi district of Kyoto, blessed with an abundance of underground spring water “Fushimizu”, ideal for making sake. Even the place name “Fushimi” is derived from the meaning of spring water. Kizakura has remained devoted to the tradition of sake brewing, aiming to bring delicious sake to customers. We have continued to develop many types of sake to suit the market needs.Kinryo.

Sakuramuromachi - Okayama

 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.

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