Craft sake using traditional Hong Kong dessert flavours is 3 women’s passion project

Craft sake using traditional Hong Kong dessert flavours is 3 women’s passion project

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Hongkongers love all things Japanese, from going on frequent trips to Japan to queuing up for hours at the myriad of sushi restaurants in Hong Kong.

Not only did such a love chart the careers of Keita Wu, Eummie Chik and Kiu Au – which all have to do with Japanese culture – it also brought them together for a women-led craft sake project incorporating traditional Hong Kong flavours with Japanese ingredients.

“The project began when the three of us were having drinks together, getting a bit tipsy and chatting about the potential of doing this together,” says Wu, a sake consultant and kikisake-shi (certified sake sommelier) who leads the Three Sisters Sake Brew Project.

Much like how the global craft beer phenomenon of recent years – which has also taken Hong Kong by storm – elevated the brew, craft sake attempts to go above and beyond the commercial, mass-produced versions of the popular Japanese rice wine.
A bottle of Three Sisters’ sweet potato soup sake at Sake Bar Chu Chu in Causeway Bay. Photo: Jonathan Wong

Aside from honing the traditional method of fermenting rice, craft sake typically sees other ingredients added to create unique flavours.

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