Kodawari Sake Education (2025)

04/01/2025

Why did I start sake?
Recently from our guests always ask me, 'what's my story ? why sake?' because they see me here, surrounded by all these amazing bottles, and naturally, they assume I'm Japanese. Makes sense, right?

My family's been deeply involved in the Japanese business world for 45 years. I practically grew up in the store. Learned the art of customer interaction, the meticulous selection of products, and the power of genuine connection from a young age.

For 20 years, my family has been immersed in the world of Japanese products, but sake wasn't there initial focus it was mainly to supply for Japanese local so knowing about sake was not necessary . Then, in 2012, a shadow fell over our family business, then known as Lion Oriental Foods . It was struggling, barely visible in the bustling Perth market. A sense of duty, laid upon me , I knew I had to do something.

So, I embarked on a whirlwind of research and analysis. Studied the demographics, the local market, the very soul of our store. Strategies to drive foot traffic? A distant memory. Then, I saw them – 1.8L magnum sake bottles. A bold statement, a challenge. Who in Perth, I wondered, could truly appreciate and embrace these magnificent vessels? The answer was clear: no one.

And so, my journey began. I delved deep into the world of sake, researching, studying, and experimenting. Conversations with suppliers, Japanese friends, and esteemed sake breweries became my lifeline. I sought to understand the nuances of each brew, to unlock their hidden depths, and to share this knowledge with the world.

My goal was not merely to sell sake; it was to ignite a passion, to challenge perceptions, and to open the eyes of Perth to the true essence of this exquisite beverage. To guide customers towards the perfect sake for their palate, to create unforgettable experiences, and to breathe new life into a family legacy.

Today, thanks to the unwavering support of the Perth community, my family's business continues to thrive. It is a testament to the power of passion, perseverance, and a deep-seated commitment to preserving a legacy. "Thank you PERTH for keeping us ALIVE!

01/01/2025

✨ Ushering in the New Year: A Japanese Ritual ✨

In Japan, the New Year is a time for reflection, renewal, and celebration. One of the most important rituals is the display of Kagami Mochi, two stacked rice cakes symbolizing the sun and the moon.

Kagami Mochi: Traditionally displayed from December 29th to January 11th, these sacred rice cakes are considered a symbol of good luck and prosperity in the coming year.
I was told by my supplier to start displaying form January 1st and leave for 3 days then on the 4th day i can eat the mochi .

Kagami Biraki: A special ceremony where the Kagami Mochi are ceremoniously broken open with a wooden mallet.

Sake: Often enjoyed during the Kagami Biraki ceremony, symbolizing good fortune and shared joy.

This tradition is a reminder of the importance of family, community, and sharing good fortune in the New Year.

Happy New Year
"Akemash*te Omedeto "!

31/12/2024

Byebye 2024
Let's welcome 2025
Shine the world of Sake to more fabulous experiences yet to look forward to🍶✨️🤩🎉❤️

18/12/2024

As a customer of sake distributors, do you expect:
👉In-depth product knowledge?
👉Expert pairing advice?
👉optimal serving guidance?
👉Engaging sake experiences?

Many distributors fall short, leaving retailers and restaurants feeling unsupported. This hinders sake's potential and can damage the brand's reputation.

Why is this crucial☝? Misinformation erodes trust, limited knowledge hinders sales, and sake's potential remains untapped.

Solves this☝ by becoming a sake sommelier
Sake sommeliers possess the expertise to:
✨Provide in-depth product knowledge.
✨create exceptional pairing experiences.
✨Master the art of sake service.
✨educate and engage customers.
By investing in sake sommeliers, distributors can:
✨Build stronger customer relationships.
✨unlock new sales opportunities.
✨enhance the customer experience.
Don't let misconceptions about sake hinder your success. Embrace the value of sake sommeliers and unlock the true potential of this exceptional beverage.
Want to learn more? DM or check biolink for more information.

13/12/2024

Perth food and sake lovers, this is for you! Zypher Lounge promises not only a culinary experience courtesy of Chef Evan but also a fantastic sake experience. Fall in love and salivate with each bite.

A curated sake menu complements Chef Evan’s signature dishes, creating the ultimate sake experience. A sake tasting platter is an invitation to taste the Elixir of Japan, made from rice. The staff is more than happy to share their expertise and tell you about the special qualities of each sake, but they’re a bit shy, so please encourage them to share.

On top of that, you should definitely check out their Tokyo-inspired cocktail menu. Ladies, if you love pretty, colourful, and delicious drinks, you’ll want to order the whole list!

I’m excited for this venue and can’t wait to see what’s to come. Let me share a curated menu we enjoyed last night:

1.Oyster Shooter: A fun way to enjoy something unique and step out of your comfort zone. Drop the oyster in, squeeze the lime, and shoot it down. I DARE YOU
Pair it with Rairaku Junmai Daiginjo 35 for the perfect finish.

2.Zypher’s Yellowtail: Refreshing and delicious, ending with a satisfying yum yum. Pair it with a chilled Daimon 55 Junmai Ginjo for a delightful experience.

3.Hokkaido Scallops: Perfectly cooked with a hint of char, paired with savoury jamon crumbs and a creamy parsnip emulsion. Paired effortlessly with a slightly chilled Rairaku Junmai Daiginjo 35.

4.Seafood Gyoza: Crispy bites filled with sweet, juicy prawns and black cod, swimming in a buttery ponzu sauce. Pair it with the aperitif-style sake Mio Sparkling to refresh the palate.

5.Wagyu Pizza: This light and delicate dish is full of surprises. The wasabi cream enhances the flavour of the wagyu, and the ikura pops provide a burst of sea flavour. Pair it with Born Gold Junmai Daiginjo to celebrate.

6. Duck Breast: A new level of Peking duck, with succulent, pink tender duck and a heavenly sauce. Pair it with Rairaku Junmai 35 Junmai Daiginjo and refresh your palate with the cabbage relish.
Was I full? Almost!😆😆

27/11/2024

🌏 Perth Sake Lovers! Did You Know? 🍶
Japan is home to 47 prefectures—and if that surprises you, wait for this: there are over 1,300 sake breweries scattered across the country! 😮

Each brewery is a time capsule, embodying the local traditions, climate, and craftsmanship of its region. From the snow-covered mountains of Niigata to the sun-soaked islands of Okinawa, every sake tells a story—a story of people, place, and passion. 🌾🍶

Imagine savoring a sake that represents the soul of a small town, crafted with techniques passed down through generations. One day, my dream is to showcase the best sake from each prefecture right here, so you can taste the heart of Japan.

The sake world is ever-evolving, and the best part? You get to be part of it. 🙌

🔥 Something exciting is brewing (literally) here in Perth, so stay tuned. This is just the beginning. Watch this space as we heat things up and take your love for sake to the next level. 💫

05/11/2024

Fantastic Singapore Sake Brewery Visit Craftworks .

Ever wondered if you could experience authentic sake made right in the heart of a tropical city like Singapore?

Visiting Orchid Craftworks, Singapore’s first sake brewery, offered a rare glimpse into how traditional Japanese sake can be reimagined with a local twist. Guided by brewer Yamamoto Yumika’s precision and the vision of co-founder Oh Reuben Luke, the brewery brought sake-making to life despite the city’s warmth and humidity. With filtered and mineral-fortified water, and tanks kept at a cool 0 degrees, they defied the odds to craft something uniquely Singaporean.

Their debut, uTama The 1st, is a doburoku — a centuries-old, unfiltered sake that lets you taste the rice’s essence, full-bodied and pure.

It’s more than a drink; it’s a sip of tradition adapted to a new environment, with premium rice like Yamadanishiki and Koshi Ibuki providing a rich depth. Yet it doesn’t stop there. Orchid Craftworks ventured into Singapore’s own flavors, experimenting with pandan, and even durian to create innovative sakes that celebrate Southeast Asia’s ingredients.

Orchid Craftworks isn’t just making sake — they’re building a new experience. Every glass speaks of possibility, blending Japanese precision with Singapore’s vibrant spirit. It's proof that sake can capture the soul of its home, wherever it may be.
Thank you Reuben Oh for the sake tour.

13/10/2024

I love it when a good pairing comes together. When you taste your cooking and have an image or idea in mind that will make the dish complete, it's such a satisfying experience.

Recently, I’ve been experimenting with strong flavors like miso and gochujang, leaning into Chinese and Korean influences and mixing them with some European flavors. Two of my favourite pasta dishes are bolognese and carbonara, and tonight, I decided to try a Korean fusion version: gochujang creamy pasta.

These elements just make so much sense together. The mild spiciness of the gochujang, which brings both savoury and spicy notes, combines with thickened cream to create a rich emulsion. The pasta has to be al dente with enough chew, so when you slurp it with the creamy sauce, the sauce really clings to the pasta. The result is a delicious, creamy umami emulsion—I honestly couldn’t stop eating it!

Now, onto the sake I chose to pair with this dish. Given the spiciness of the gochujang and the heaviness of the cream, I was looking for a sake that could both subdue the spicy richness and lighten the heaviness of the pasta. Zaku Nouveau Junmai Daiginjo Shinshu came to mind. This sake, brewed in the 5th year of the Reiwa era (Brewing Year 2023), is a fresh release made with newly harvested rice and showcases young, floral flavours.

The taste profile includes juicy citrus, strawberry, and melon, with smooth, medium acidity with a dry aftertaste that spreads across the palate. The fresh acidity, with its slightly sour notes, was exactly what I needed to balance the mild spiciness of the gochujang, and the dry finish helped cut through the richness of the cream.

It was the perfect harmony that allowed me to finish a whole bowl of pasta.🤭😋😋

01/10/2024

🌏🍶 Happy International World Sake Day! 🍶🌏

What better way to celebrate than with some amazing food and sake pairings—something we all love to do! Let’s raise a glass to the sake breweries in Japan that make our sake journeys so incredible. Today, I’m diving into the Muga Series from Tatenokawa Sake Brewery.

This isn’t your everyday sake—it's straight from the tank, unfiltered, unpasteurized, and untouched by heat. They keep it pure, so you get to experience it exactly how it was crafted. A true expression of rice, craftsmanship, and tradition.

Recently, I did a special degustation for my private guests at , and let me tell you—the pairing magic was real! Here are some highlights:

🗡 Mangrove Jack with Braised Fennel & Apple Chutney
Paired with Muga Gold (50% polished Yamadanishiki rice). This sake brought out the juiciness in the fish, while the sharp finish played perfectly with the apple chutney. Clean, smooth, and sharp—just like a samurai’s blade. 🐟

🔥 Masala Lamb Rack with Pickled Cucumber & Onion Raita
Paired with Muga Red (Yuki Megami rice). Bold spices in the lamb, creamy raita, and the umami-filled punch of Muga Red—let’s just say this was a match made in heaven. 🍖

🍮 Thai Rose Milk Tea Crème Brûlée
Finished with Muga Green (Dewasansan rice, 50% polish). The sharper, more complex notes of this sake were the perfect partner to the sweet, creamy brûlée. 🍵

Sake and food pairing is all about balance and creating those unforgettable moments. Let’s keep the journey going and celebrate World Sake Day with a glass in hand! Kanpai! 🍶🙌

26/09/2024

Sake Perth Log: Conversations Rooted in Culture

There’s something incredibly rewarding about conversations that tap into cultural roots. Japanese culture has influenced the world so much—with its food, traditions, and everyday customs. But one thing often overlooked, even by the Japanese themselves, is the culture of sake.

Just the other day, a Japanese customer walked into the shop. Despite the advantage of reading the kanji on the bottles, he found himself in the same position as any other customer—deciding what to choose, either for himself or to share with friends. He went with a mellow sake, soft and water-like, because it was easy to drink and fuss-free.

As we kept talking, I opened up the experience by showing him another profile from the same brand. His curiosity was sparked, especially when I mentioned it was from Niigata, his home prefecture. Suddenly, his choice felt more personal. We then explored a modern brewery that’s pushing boundaries—not just sticking to the typical Niigata style but offering a sake that pairs differently with food, showing the versatility of the drink.

We chatted about what it’s like growing up in Japan with sake compared to how it’s perceived by foreigners. The truth is, sake culture didn’t really boom in Japan until the last 10 years, largely thanks to international influence. We exchanged cards to stay in touch, turning what was just a shopping trip into a meaningful cultural exchange.

These are the kinds of conversations I love having with customers, whether they’re regulars or first-timers. There’s always room to learn, share, and tell stories that keep the sake culture alive.

Every bottle has a story, and every conversation can turn into a cultural journey. That’s the beauty of sake—it’s more than just a drink; it’s a connection.

25/09/2024

Sake Perth Log: Conversations in the Industry – Sake Menu and Cultural Connection

There have been some fascinating conversations within the industry lately, particularly around the topic of sake menus. The first call came from a former student, now a restaurant manager at a Japanese izakaya, asking: What details should we include on our sake menu?

Here’s an important piece of advice: before promoting any of your drinks, the first point of connection with your customers is your menu. If it doesn’t resonate, it won’t convert into sales. The sake menu needs to share enough information to educate the customer on what they’re drinking—but don’t turn it into a catalog. Let’s be honest, most customers spend just a few minutes looking at the menu. If they can’t decide, they’ll ask for recommendations.

Another restaurant manager raised a crucial cultural perspective. His venue prides itself on authenticity, but the challenge is that sake isn’t always the first choice. In a setting with a wide range of drink options, sake sometimes gets overshadowed. This points to an undeniable fact in the industry: there are multiple drink offerings, and sake isn’t always the immediate go-to.

This highlights the need for a more dedicated approach. We must focus on offering sake as more than just a drink—it’s culture. Maybe that’s where the challenge lies. Sake isn’t just about what's in the glass; it represents a deep connection between East and West. It symbolizes Japan’s rich heritage, which Australians and the world have come to appreciate and love.

Sake isn’t just a beverage—it’s a bridge between cultures. By focusing on this, we can ensure that sake shines as more than just another option on the menu.

20/09/2024

Sake Perth Log – A Timeless Sake Journey

Yesterday, I had the pleasure of witnessing something that truly proves age is no barrier to experiencing the beauty of sake. An elderly couple, in their 70s or 80s, came into the store, and while their demeanor didn’t scream "sake enthusiasts," they reminded me that we should never judge a book by its cover. They originally came for yuzu, and I figured that would be the end of it. But a simple conversation sparked something more—a chance to share the wonders of sake.

As we talked, their curiosity blossomed, especially as they planned to bring their selections to a special Japanese dinner. We explored various pairings, discussing the best drinks to complement their meal. What started with yuzu turned into a deeper journey, one that also tapped into their love for food, their upcoming trip to Japan, and a shared sense of adventure.

I introduced them to three distinct categories: yuzu liqueur, real sake, and umeshu. Each had its own unique flavor, but together, they found harmony that perfectly matched the couple’s refined palate. It was heartwarming to watch them praise each other’s tastes, as if they’d been on this journey together for years, perfectly in sync.

In the end, they left with selections from each category, ready to enjoy not just with their dinner, but in the quiet moments they’ll share together. It was a perfect reminder that a single drink can open doors to new experiences, no matter your age.

Age is never a barrier—it’s just another chapter in your sake journey.

19/09/2024

Sake Log #3 – Bringing Your Own Flavour & Staying True to the Concept
Last year, I met Chef Jason, and walking into his izakaya again, I was amazed he still remembered me! His food left such a lasting impression. What makes his izakaya stand out in Sydney is how he blends his Vietnamese roots with Japanese cuisine. Each dish feels like a journey to Vietnam make you want you want to travel there.

This kind of experience is one worth bragging about—immersing yourself in another culture through food.

On this visit, the expanded sake list was a welcome surprise. It was well-organised, making it easy to choose something that wouldn’t clash with Chef Jason’s menu. I always go with the chef’s selection to truly experience their skill and technique, and this visit was no different.

Kaiza chef's Selection Menu:
Edamame Spicy, prawn salt
Hiramasa Kingfish
NZ Green Mussel
Toothfish Tart – A delightful combo of flavours and textures popping surprise
King Prawn Mao
Crispy Eggplant
Brussel Sprouts
Wok-Fried Wagyu Intercostal – This dish really captured the Southeast Asian flavours beautifully.
We added a few extra dishes: Agedashi Tofu and Matcha Cheesecake with Yuzu Mascarpone.

For sake, we chose the Tamano Hikari Bizen Omachi Junmai Daiginjo, which paired perfectly with each dish. It didn’t clash; instead, it enhanced the sweet flavours in the food and delivered a clean, satisfying finish. Served slightly chilled, the temperature was ideal for bringing out its best qualities. Whether it was intentional service or a coincidence, it worked beautifully.

A 300ml bottle at $60 was just right for the two of us over our two-hour seating. The relaxed pace of the meal allowed us to enjoy the flavours fully. Had my whole team been there, I can only imagine the variety of sake we’d have tried. With an $88 per head meal paired with a curated sake list, the restaurant could easily upsell more drinks. This elevates the overall experience, making it not just memorable but satisfying for both your palate and your hunger.

It’s definitely something to brag about! If you’re in Sydney, seek out Chef Jason and give it a try yourself. Stay tuned for my next Sake Log in Sydney!

18/09/2024

Sake Log #2: A Whinge and a Wish for Connection in Sydney

As someone deeply immersed in the world of sake, I make it a point to explore Japanese restaurants, especially on a cold, wet Sydney night when a warm cup of sake would hit the spot perfectly. But my recent experiences were far from satisfying.

I set out to evaluate the sake scene and found it wanting. Many restaurants didn't even feature sake on their drink lists, and those that did seemed to treat it as an afterthought. When we asked for sake, the staff looked genuinely surprised and overwhelmed. The only option available was Kizakura Yamahai Junmai, a classic house sake. While it’s a reliable choice, it was served at the wrong temperature, which clashed with our otherwise delightful yakiniku experience. The rich flavors of the wagyu deserved a better pairing, and the bitterness of the sake didn’t do justice to the meal.

When the sake didn’t meet expectations, I had to turn to Hitachino Nest White Ale from Ibaraki to salvage my evening. It was a simple reminder that good drinks don’t have to be complicated to be enjoyable.

It's disheartening to see sake, a drink with such cultural significance, treated so poorly. It felt like just another item on the menu rather than an opportunity to enhance the dining experience. If the staff were more knowledgeable and passionate about sake, perhaps the experience would have been different.

I’ll be continuing my quest to find and share better sake stories, so stay tuned for more adventures in the next entry of the Sake Log series.

17/09/2024

Hello Sake lovers I decided to start a new series of "Sake Log" for those who already follow me , I have loads of stories to share which provide great insights in my daily life I encounter directly with the industry I hope you enjoy the reading my stories that will give you glimpse into my fascinating world. Enjoy the log.

"Reflecting on my recent trip to Sydney, I was reminded of my own journey 15 years ago—facing doubts, rejections, and the challenge of changing perceptions about Japanese sake. It was eye-opening to see that Sydney still has a long way to go in understanding and appreciating sake.

In just a few days, I saw that there’s real curiosity here, but also a lot of confusion and misconceptions. A common question was, ‘What’s the most popular style of sake?’ While this seems superficial to us experts, I get why beginners seek a reliable style. The key takeaway? It’s not about the most popular style or trend—it’s about finding what resonates with your own taste.

I remember facing similar challenges years ago, working hard to educate and reshape perceptions. It wasn’t about the crowd or the trend; it was about creating meaningful connections and helping people discover what they truly enjoy.

Sharing my knowledge with Sydney locals was incredibly rewarding. Their eagerness to learn and the gratitude they expressed showed that we’re making progress. The real magic happens in these connections and moments of understanding.

Australia, I promise to keep championing sake, educating, and building these connections. Together, we’ll bring out the true beauty of Japanese sake. 🍶✨ "

"Curious about sake? Follow my socials for personal insights and a deeper dive into the world of sake. Let’s explore together!"

09/09/2024

Have you ever wondered how sake compares to other drinks? Maybe you’re a beer lover, a whiskey enthusiast, or a wine connoisseur—but when it comes to sake, it’s a whole new world. Many people struggle to understand how sake fits into the broader world of alcohol, thinking it might just be a type of rice wine or beer. But here’s the challenge: sake has its own unique brewing process and flavor complexity that sets it apart.

Let me share example about my customer:
Who was a beer lover who’s always been curious about sake but never knew where to start. He was expecting it to be similar to beer, since both are brewed. During our session, my customer was surprised to learn that while sake shares some similarities with beer, the brewing process and flavour profiles are vastly different. Understanding how sake's subtlety and depth can complement a variety of dishes, from sushi to grilled meat was eye-opener.

Want to learn more join our masterclass which is happening in Sydney this week. 🍶✨

03/09/2024

SAKE DECODED: A Sake Masterclass in Sydney

Hello Sydney Sake Lovers,

Immerse yourself in the world of Japanese sake with our exclusive masterclasses at Dan Murphy’s Sydney locations. Guided by someone deeply connected to the craft, you'll explore the intricate balance of flavors that make each sake unique. This is more than just a tasting—it's an opportunity to delve into the rich history, tradition, and artistry that define Japan's most celebrated drink.

Each session will guide you through an exquisite selection of sakes available at Dan Murphy’s, carefully curated to showcase the diversity of this ancient beverage. Whether you’re new to sake or a seasoned enthusiast, you’ll leave with a deeper understanding and appreciation of what makes sake so special. Learn tips on how to choose the right sake for your palate, and discover how even subtle differences can transform your tasting experience.

Event Details:

Thursday, 12th September
Time: 5:30pm – 7:00pm
Location: Dan Murphy Martin Place

Friday, 13th September
Time: 6:00pm – 7:30pm
Location: Dan Murphy Lane Cove

Seats are limited—secure your spot today through Dan Murphy’s website. Don’t miss your chance to experience the story behind every glass and elevate your sake knowledge to new heights. Come join us for an evening of discovery, culture, and of course, exceptional sake. 🍶✨

30/08/2024

"Enhancing Your Customer Experience with Expert Sake Knowledge!"

🍶 In your liquor store, you offer a wide range of beverages, but with sake gaining popularity, creating a standout customer experience is key. You might be asking, "How can I make our sake selection truly memorable for customers who are curious or new to sake?"

Customers often come into liquor stores looking for guidance on sake, whether they're seasoned enthusiasts or trying it for the first time. If they don't receive the right advice, they may leave feeling unsure or dissatisfied, and you might miss out on sales opportunities.

I know this challenge all too well because I’m in the store every day with the aim of elevating my customers' experience. My dedication to providing top-notch service is reflected in my Google reviews—a proven track record that shows I’m not just bluffing. The secret ingredient? It’s the skills and experience I’ve gained through years of mastering sake knowledge.

Our Sake Sommelier Course is designed to equip you and your staff with in-depth knowledge about sake, from its varieties to perfect pairings. By mastering these skills, you’ll enhance your customer service, build trust, and boost sales through personalized recommendations.

Don’t miss out on the opportunity to elevate your store's sake experience. Enroll in our Sake Sommelier Course today and empower your team to provide expert advice and exceptional service. Limited spots are available—sign up now and transform your customer interactions!

Kodawari Sake Education

04/01/2025

01/01/2025

31/12/2024

18/12/2024

13/12/2024

27/11/2024

05/11/2024

13/10/2024

01/10/2024

26/09/2024

25/09/2024

20/09/2024

19/09/2024

18/09/2024

17/09/2024

09/09/2024

03/09/2024

30/08/2024

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