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