{"id":1518,"date":"2024-12-28T01:06:34","date_gmt":"2024-12-28T01:06:34","guid":{"rendered":"https:\/\/webdesigninsg.com\/nif\/alumnus\/?p=1518"},"modified":"2025-07-28T14:58:49","modified_gmt":"2025-07-28T06:58:49","slug":"a-taste-of-tradition","status":"publish","type":"post","link":"https:\/\/alumni.nus.edu.sg\/thealumnus\/2024\/12\/28\/a-taste-of-tradition\/","title":{"rendered":"A Taste of Tradition"},"content":{"rendered":"\t\t
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The last National University of Singapore (NUS) alumni gathering in Singapore for the year was held on 5 December 2024 at the cozy Japanese restaurant TANOKE, located on Purvis Street. The event brought together 40 NUS alumni at the two-storey eatery for a masterclass with expert sake sommeliers, where they enjoyed a curated five-course meal and the opportunity to meet and network with fellow alumni. Attendees were split into two groups, each led by sake sommeliers Mr Jonathan Lim and Mr August Ong, who took them through the evening\u2019s tasting and pairing.<\/p>

HITTING THE SPOT<\/strong><\/p>

In addition to providing a platform to make new friends in the alumni community, the interactive two-hour session was packed with valuable insights. The sommeliers set the tone for the evening by emphasising that the aim was all about learning, appreciating, and enjoying Japanese rice wine. They delved into topics such as the drink\u2019s rich history, noting that it was initially served during periods of mourning, then as a drink accessible exclusively to aristocrats, before eventually being embraced by the wider population. The sommeliers also briefly touched on the brewing process, a complex series of steps that includes the addition of yeast to bring out the aroma in sake. Attendees were also introduced to different varieties such as junmai sake, a pure rice wine with no added alcohol; nama sake, which is raw and unpasteurised; and jizake sake, which is typically produced in small batches by artisanal microbrewers. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mr August Ong presents expert tips and tasting techniques to the group during the sake masterclass.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The highlight of the session was the discussion of the art of pairing sake<\/em> with food to complement the various flavours. \u201cSake gives you the versatility to pair with a whole wide range of food with just one alcohol,\u201d said sommelier Mr Lim. It was information like this that hit the spot for participant Dr Rudy Sabarudin (Science MSc \u201901, PhD \u201907), \u201cMy knowledge is very minimal, but I have learned a lot more about how sake<\/em> should bring out the flavour of the food,\u201d he said. For example, when pairing with hotpot, which is typically a rich and sour dish, a sweeter and richer sake would be ideal to balance the flavours of the meal.<\/p>

Dr Rudy\u2019s interest was piqued about a year ago by a friend and he has been keen to learn more ever since. His newfound knowledge also helped him answer the sommelier\u2019s question: what is the first thing to ask a salesperson when buying a bottle? The answer: how polished the sake is. The more polished the sake, the less flavourful it becomes despite being pricier and richer in texture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mr Jonathan Lim shares his expert insights with the group. <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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AN ENRICHING AND ENTERTAINING EVENING<\/strong><\/p>

More Singaporeans are getting into sake according to sommelier Mr Lim, who has been conducting masterclasses over the past year. \u201cThe interest is definitely growing,\u201d he said. \u201cIt\u2019s just a matter of where they can actually get proper information, and our consumers are still figuring that out while trying different masterclasses and comparing notes.\u201d Attendee Ms Diong Huey Ting (Medicine MSc \u201917) was impressed with how the hosts explained various concepts and details in an easy-to-understand manner. \u201cThe sommelier did a good job; it was very informative and full of eye-opening information,\u201d she said.<\/p>

The sommeliers also shared various tips that attendees found useful, such as how to salvage sake that is close to spoiling by heating it at 55oC for five minutes. Another insight was that the ideal storage temperature for sake is between 2 to -5oC. This came as a surprise to Ms Jia Yunping (NUS-ISS GDip \u201998, MTech KE \u201903), who had been keeping her bottle in a storeroom with no refrigeration. She shared that she planned to check on the condition of the sake upon returning home from the session. Ms Jia, a first-time attendee of an alumni event and a self-professed sake lover, was at the session with her husband and son. She found the session to be meaningful, informative, and enjoyable. \u201cI really appreciate the event, and I\u2019ve learnt quite a lot of things,\u201d she shared.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Photos by Mark Lee<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Alumni were presented with an opportunity to savour intriguing flavours at a specially curated masterclass for sake lovers. <\/p>\n","protected":false},"author":1,"featured_media":1519,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,9,3],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni-happenings","category-life","category-news-events"],"acf":[],"_links":{"self":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/comments?post=1518"}],"version-history":[{"count":12,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1518\/revisions"}],"predecessor-version":[{"id":1585,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/posts\/1518\/revisions\/1585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media\/1519"}],"wp:attachment":[{"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/media?parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/categories?post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alumni.nus.edu.sg\/thealumnus\/wp-json\/wp\/v2\/tags?post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}