An omakase pairing dinner with Tatenokawa sake at Sushi Shinjiru

The anticipation that comes with an omakase dinner rarely wears off – you never know what you are going to get, and that is more than half the fun!

Elevate that with a delectable sake selection and you are going to be in for a real treat. Sushi Shinjiru 夢 has paired with Tatenokawa, as part of a collaboration with Dajin Beverages.

This poetic collaboration by executive chef Patrick Lim and sous chef Negi Chan captures the art of omakase with the spirit of sake. Together they built a delectable selection of sushi and other dishes harmonising the complex yet subtle sake notes.

Here are some of the star sake brands that were served during the omakase dinner:

Tatenokawa Yamagata Yuzu: A zesty delivery from the Yamagata orchards, and made with yuzu fruit juice, this drink is a tasty fusion of sweet and sour.

Tatenokawa Honryu Karakuchi Junmai Daiginjo: A dry, enigmatic ode to the age-old ancient sake traditions; the enjoyment of this drink also reflects its status as a firm favourite through the ages. The dryness of this sake has plenty of umami, a relaxed aroma and a bit of a bite making it a crowd favourite.

Tatenokawa Seiryu Junmai Daiginjo: Named after its lightness, this drink has less alcohol than the standard sake at 14% abv. It’s light on the palate, yet fruity with a hint of acidity, gently followed by a smooth finish.

Tatenokawa Shuryu Junmai Daiginjo: Made with Yamada Nishiki sake rice, this sake is Tatenokawa’s answer to the trend of Ginjo sakes with perfumed aromas and beautiful flavours. This well-balanced sake has a florid nose and full-bodied flavour making for a spread mid palate.

Tatenokawa 33 Junmai Daiginjo: The 33 in the name comes from Tatenokawa polishing the sake rice down to 33% of its original grain size, opening the brew to sweetness, umami and acidity. At first sip, the drink is light as silk, but the flavour expands and blossoms, flourishing in a sweet finish.

“In this union of Omakase and sake, every nuance is a word, collectively weaving a tale imbued with Japan’s rich tapestry,” reflects executive chef Lim with sous chef Chan echoing the statement.