uTama Royal 35

With our renovations halfway through, and our 35% polished premium Kitashizuku rice from Hokkaido set to arrive at the end of this year, we’re raring to go at South-East Asia’s first super premium, competition level sake.

We’ll be releasing both Nama (Unpasteurised) and Hi-ire (pasteurised) versions. To be transparent, the Hi-ire would be of competition grade as is all other 35% sakes of this calibre that you know from other breweries. However, it also takes a long wait time as maturation is needed after pasteurisation. The nama would be more juicy and boisterous, with more of an emphasis on its fruity freshness.

Our nama is slated for release on Chinese New Year (ETA: 16th February 2026), while our pasteurised version will only be allowed for delivery on 16th April after some maturation, with its full potential only coming to bloom on 16th August.

Our flavour goal is to keep the elevated acidity we have with our flagships (to keep our sake relevant to South-East Asian cuisines) and to create a perfect fit in a wine glass, while also keeping to the fruit salad / flower bouquet nose and palate associated with super premium sakes.

Category: Junmai Daiginjo 35% Sake
Rice: Kitashizuku (premium sake rice from Hokkaido)
Yeast: No. 9
Starter: Sokojou
Koji: Yellow Koji