Dear friends and family of Sake Central, In light of the recent second wave of COVID-19 in Hong Kong, we want to make every effort to stay safe and remain available to our community. As of today, Sake Central has… instagram.com/p/B-GnDODjGv-/…

Dear friends and family of Sake Central, In light of the recent second wave of COVID-19 in Hong Kong, we want to make every effort to stay safe and remain available to our community. As of today, Sake Central has had no known cases and strives to stay t… ift.tt/2xlZZka

The spring season is begging to begin and Fukukoma Junmai Ginjo Shinshu Nama Genshu (pictured right) is the first release of the new sake season from this small brewery in Fukui prefecture. It is the perfect bottle to take make you feel close to the che... bit.ly/33J1F3u

The spring season is begging to begin and Fukukoma Junmai Ginjo Shinshu Nama Genshu (pictured right) is the first release of the new sake season from this small brewery in Fukui prefecture. It is the perfect bottle to take make you feel close to the cher… ift.tt/2y2C2yM

Since our youth, we’ve always been told to 'eat our vegetables'. Sake Central has that healthy and savory fix to offset whatever sinful snacks you may already have at home. Our brussel sprouts marinated in black garlic and topped with crispy shallots to… ift.tt/3duC4Qn

Just posted a photo @ Sake Central instagram.com/p/CFMZHfmjnm7/…

Just posted a photo @ Sake Central instagram.com/p/CFZiwvND4V1/…

Just posted a photo @ Sake Central instagram.com/p/CFei9vujl0h/…

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Just posted a photo @ Sake Central instagram.com/p/COULo_MjVzK/…

timeout.com/hong-kong/bars…

(Am I the only one who noticed that the world’s first House Of (O Bi Wan ) KI NO BI opened on May the fourth (be with you)? Sake Central

Just posted a photo @ Sake Central instagram.com/p/COmkXGlpRy9/…

Only 888 bottles of #SAKΞ will ever be made. Tokenisation begins very soon.

In 6 weeks time, I turned from a sake connoisseur to a sake “expert” Thanx to Elliot Faber of Sake Central for the very informative WSETglobal Sake Level 3 course at MWM Wine School

Temperature and timing is critical in making SAKΞ. In the Kōji Room (製麹室), a custom, enclosed environment is utilized to encourage the perfect amount of Kōji Mold growth: the vital enzymatic lifeline of not only SAKΞ but soy sauce, miso and other products like cosmetics!

How do you #yuzu? Matsu no Hana X Sake Central with creative direction by wearepanglossian.com

Meanwhile in the #metaverse…