饮饮作乐 — Sake Matsuri SG, 12th Edition Radio
Guest on Mediacorp’s food and drinks segment, talking Japanese sake and the twelfth Sake Matsuri.
Interviews, features and broadcasts on Adrian Goh — Singapore’s first Sake Samurai — from national dailies here and in Japan, to radio, podcasts and the drinks trade press.
Singapore’s national daily on the investiture in Kyoto, and on the long work of building an audience for sake here.
Read the feature →Quoted on rising rice costs and how repeated brewery price increases are reshaping the export market.
Read the feature →A long-form conversation on the trade, what the title actually asks of you, and thirteen years of brewery visits.
Listen to the episode →On co-founding Sakerama 2026, and the young brewers redrawing what a rice-based drink can be.
Read the feature →On launching Sakerama 2026 — over 100 craft sakes from five countries, and why the category keeps growing.
An interview on pairing sake with chocolate, and why a fragrant junmai daiginjo is the safest first pour.
Guest on Mediacorp’s food and drinks segment, talking Japanese sake and the twelfth Sake Matsuri.
Quoted on how sharply brewery prices have moved in recent years, and the effect on overseas demand.
A profile on how Singapore’s only Sake Samurai found the trade — and why he stayed in it.
A short profile of an F&B stalwart with an unexpected soft spot for champagne.
Profile covering 180+ brewery visits, WSET Sake Level 3, and judging at the IWC Sake Awards.
Starting from zero, and the plan to establish a sake sommelier association in Singapore.
Hosts Cindy Bissig and Frank Walter on the responsibility behind the title, and the family behind the business.
Conferred by the Japan Sake Brewers Association Junior Council. Three to five recipients are named worldwide each year.
The Straits Times on the recognition, and on promoting sake and the culture around it in Singapore.
Context on the title: awarded since 2006, around a hundred holders worldwide, few of them outside Japan.
A wide-ranging chat on the state of Singapore’s sake scene and the people moving it forward.
Named by the local drinks media for a long-running commitment to alcohol education.
On the 36 Guardians range from Kikuisami, and the labour-intensive futa-koji method behind it.
Explaining the grades, and why sake sits so comfortably alongside seafood.
Speaking to F&B operators on what it takes to add sake to a beverage programme.
On umami from koji and rice protein, and why sake rarely clashes with seafood.
From lala bee hoon to gambas — matching bottles to the dishes Singaporeans actually order.
How pandemic-era video calls put brewers in front of drinkers, and made the local audience more discerning.
Listed for the breadth of the range, from junmai through honjozo to daiginjo.
A vertical tasting of seven sakes marking the brewery’s arrival in Singapore.
The Fukushima brewery, founded 1752, appoints a Singapore distributor for its kimoto range.
Why the priciest bottles are the hardest to pair, and how temperature changes the match.
Coverage of the Sakari launch and a wave of new sake arrivals in Singapore.
Recognised as one of the earliest sake specialists in the market.
On a second wave of interest, the craft-alcohol effect, and sommeliers as sake’s best advocates.
A rare full rebrand at one of the world’s largest breweries — new logo, bottles and recipes.
A Nada producer reintroduces itself to an international audience.
Inside a fortnightly online tasting series, including a live tour of Kojima Sohonten in Yamagata.
A guide to the fragrant middle grade, published ahead of World Sake Day.
A Japanese-language interview on market conditions and forecasts during the pandemic.
On craft as the thread linking Japanese whisky, craft beer and sake.
Listed for a portfolio spanning nearly every sake-producing prefecture.
Called the place to go for serious sake buyers, from aged bottlings to nama.
A guide to local retailers and stockists of Japanese nihonshu.
Panellist for a JETRO programme supporting Japanese SMEs entering Singapore.
Named among the wine, spirits and sake trade’s rising professionals, from more than 600 nominations.
Quoted on Chinese-made sake entering the Singapore market.
How serving temperature changes what a bottle tastes like.
A pairing feature on sake alongside cheese.
Radio interview with Charlotte Mei on the local market and the spring festival.
Senkin Modern Omachi and Hideyoshi Daiginjo picked out as fair highlights.
Quoted on the growth of sake in Singapore.
Five bottles featured, from a sparkling Keigetsu to a yamahai junmai daiginjo.
On sharing sake with people meeting it for the first time.
Drinking through a range with the Parched team at Kimoto Gastrobar.
Happy to give interviews, comment on the trade, or host a tasting for your newsroom. Media kit and high-resolution images on request.
Replies within one business day · Based in Singapore · Available across the region