类型／Type：Sake Tasting
日期／Date：28 February 2026
地点／Venue：Wild Sheep Home, Petaling Jaya
主办／Organised by：Joshua Pang
清酒策选与主讲／Sake Selection & Presentation：Koh Doh Tat 许斗达

由 Joshua Pang 主办、许斗达策选酒款并主持分享的 The Curious Sake 清酒私享会，邀请十位来宾围坐一桌，以一个下午的时间，慢慢认识七款日本清酒。

原本计划介绍五款清酒，最后增加至七款，均由斗达从海外精心挑选带回，其中不少在本地市场难得一见。酒款来自不同酿造产区，各有性格；现场亦准备了充足的分量，让大家有时间重新品尝，感受酒液在杯中逐渐展开的变化。

传统、时间与味道

对斗达而言，这次策选围绕的，是日本清酒如何回应现代性，以及传统如何面对时间的压力。

「它牵涉的不只是酿造技术，而是制度、市场、品牌语言、城市生活节奏、审美观念，甚至是『何为当代』的问题。而最直接的对应，便是口感上面的变化。」

这些思考让品饮不只停留在香气与风味的辨认。透过不同酒款，来宾亦得以认识酿酒者如何在传统之中作出选择：哪些值得保留，哪些可以重新思考，又有哪些可能性仍待探索。

认识四家酒造

七款清酒之中，包括以下四家酒造的作品。

日日酿造｜京都

由松本日出彦主理，位于京都伏见，以米、京都的水与天然乳酸菌酿酒，着重清透的鲜味与细致余韵，呈现简洁而有层次的风格。

大岭酒造｜山口

位于山口县美祢市，经历约半世纪停产后，于2010年恢复酿造。以当地米与泉水为基础，透过鲜明果香与富现代感的表达，为清酒带来不同面貌。

阿部酒造｜新潟

1804年创立于新潟县柏崎市，在悠久历史之上保持实验精神。酒造以「享受发酵」为理念，让好奇心成为持续探索酿造方式的动力。

吾有事｜山形

由山形县鹤冈市的奥羽自慢酿造，追求浓郁米味与轻盈口感之间的平衡。品牌名称取自道元禅师的话，寄托忘却时间、全心投入酿酒的精神，亦呼应斗达在席间分享的清酒美学与禅意。

下一杯，在哪里？

这个下午留了不少时间给提问、交流与再次品尝。来宾可以回头比较之前的酒款，听听同桌的感受，慢慢发现自己的喜好。对 Joshua 而言，筹办这场品饮亦勾起了亲自探访日本酒造的兴趣。试喝并初步认识这些酒造之后，他希望有机会与酿酒者见面，走进酒瓶背后的地方，进一步丰富自己的味觉经验。

谁知道呢？下一回，或许就直接在日本的酒造里喝了。

Organised by Joshua Pang, with seven Japanese sakes curated and presented by Koh Doh Tat, The Curious Sake took place on 28 February 2026 at Wild Sheep Home in Petaling Jaya. The gathering brought together ten guests for a relaxed afternoon of tasting, conversation and shared discoveries.

Originally planned around five selections, the line-up grew to seven distinct sakes, all carefully chosen and brought back from overseas by Doh Tat. With many rarely available locally, the afternoon offered an opportunity to explore different brewing regions and approaches, with time to revisit each sake as it opened up in the glass.

Tradition, Time and Taste

For Doh Tat, the selection explored how Japanese sake responds to modernity—and how tradition faces the pressures of time.

「It goes beyond brewing techniques,」 he explained. 「It involves institutions, markets, the language of branding, the pace of urban life and ideas of beauty—even the question of what it means to be contemporary. The most immediate expression of these changes is in how sake tastes.」

These ideas gave the tasting a thread beyond individual flavour notes. Each sake offered a different perspective on what brewers choose to preserve, reconsider or change.

The Breweries Behind the Bottles

Among the seven selections were sakes from four distinctive producers.

Nichi Nichi — Kyoto

Led by Hidehiko Matsumoto in Kyoto's Fushimi district, Nichi Nichi focuses on rice, local water and natural lactic acid bacteria. Its sake emphasises clarity of flavour, delicate umami and an elegant finish.

Ohmine — Yamaguchi

Based in Mine, Yamaguchi, Ohmine resumed brewing in 2010 after a fifty-year hiatus. Local rice and spring water underpin its contemporary approach, with expressive fruit aromas and a characteristic white-peach fragrance.

Abe — Niigata

Founded in 1804 in Kashiwazaki, Niigata, Abe combines a long brewing history with an inquisitive approach. Its philosophy of enjoying fermentation makes experimentation part of the brewery's continuing development.

Wagauji — Yamagata

Made by Oujiman in Tsuruoka, Yamagata, Wagauji seeks a balance between rich rice flavour and lightness. Its name draws on the words of Zen master Dōgen, expressing complete absorption in one's work—a connection that complemented Doh Tat's reflections on sake, aesthetics and Zen.

The Next Pour

The afternoon left room for questions, second impressions and conversation around the table. Guests could return to earlier pours, compare the seven sakes and discover which styles they enjoyed most.

For Joshua, organising the tasting also sparked an interest in visiting some of these breweries in Japan. Having tasted their sake and gained an initial understanding of their approaches, he hopes to meet the makers, explore the places behind the bottles and further develop his palate.

Who knows? The next round might be at a sake brewery in Japan. Stay tuned.