5 restaurants with private wine and spirits labels

1. Ichigo Ichie

La La La Junmai Daiginjo. (Photo: Ichigo Ichie)

1/5

Chef Akane Eno strongly believes in ‘sanpo yoshi’, the 17th century Edo Japanese principle of achieving success through reciprocity and taking care of one’s business and the community. In September 2021, Eno started her quest to create a sake label for her fine dining kappo restaurant in partnership with rice farmers in Yamagata, Azumanofumoto Sake Brewery and Tōhoku University of Art & Design.



Launched in April, La La La Junmai Daiginjo ($198) is made with premium Miyamanishiki rice (polishing ratio of 50 per cent). The dry sake has gentle scents of white grape and grapefruit, making it versatile for food pairings. Its low polish ratio allows the rich rice flavour and body to shine through while maintaining a clean taste, especially when it is warmed.



The sake also has well-balanced umami and acidity, a hint of minerality, and finishes with a fresh and crisp aftertaste. As the dryness diminishes, the flavour becomes rounder and milder. When served cold, the sake’s refreshing acidity and dryness perfectly complement cold appetisers, sashimi, and fried dishes. The warm sake is best paired with cooked dishes, particularly grilled fish. In the spirit of partnership, the label also carries the red and white colours of the Singapore and Japan flags.



1 Nanson Road, InterContinental Robertson Quay, 02-07A.

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Related: Chef Willin Low creates a sake to pair with Singapore food

2. Wakuda

Isojiman Junmai Ginjo W. (Photo: Wakuda)

2/5

Famed Japanese-Australian chef Tetsuya Wakuda is the first overseas sake samurai (or ambassador) bestowed by Japan’s sake industry in 2006. Thanks to his deep relationships with sake makers, his modern Japanese restaurant Wakuda stocks an exquisite collection of exclusive sake labels that are jointly created by him.

Launched in late 2022 is the signature Isojiman Junmai Ginjo W for Wakuda ($230), which is a collaboration with Isojiman Shuzo brewery in Shizuoka Prefecture, the chef’s hometown. Made from Yamadanishiki AAA grade rice, the sake wafts with complex aromas of strawberry blossoms and anisette. The sake is best paired with Wakuda’s signature dishes such as yuba with Hokkaido sea urchin and caviar.

Bayfront Avenue, Marina Bay Sands Hotel, Tower 2, Lobby.

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3. Summer Pavilion

Champagne Barons de Rothschild Ritz Reserve, Brut. (Photo: Summer Pavillion)

3/5

Following a partnership between The Ritz London and the renowned Champagne Barons de Rothschild, one-Michelin-starred Cantonese restaurant Summer Pavilion in The Ritz-Carlton, Millenia Singapore has been serving the Champagne Barons de Rothschild Ritz Reserve, Brut for the past five years. When paired with Cantonese cuisine, the flavours contrast exquisitely with the acidity of the Reserve’s chardonnay blend, with a flourish of minerality and freshness.

With very fine bubbles, the Reserve Ritz Brut exudes aromas of pear, almonds, fresh hazelnuts, and hints of white flowers, rendering it a perfect match for abalone and seafood dishes.

7 Raffles Avenue, The Ritz- Carlton, Millenia Singapore.

Find out more here.

Related: Tipple Time: The House of Suntory turns 100, Mixology Salon opens in Singapore, Glenfiddich celebrates Father’s Day

4. Hashida Singapore

Niki Yoichi Organic Niagara Sparkling Wine. (Photo: Hashida Singapore)

4/5

Launched in 2020, Niki Yoichi Organic Niagara Sparkling Wine ($200) is Chef Kenjiro ‘Hatch’ Hashida’s private wine label at his eponymous restaurant. Produced in partnership with Niki Sake Brewery in Hokkaido, a total of 100 bottles are produced per cycle. Hashida believes that Hokkaido’s cool climate and fresh air contribute to producing high-quality wines.

Made from organic, Japanese muscat Niagara grapes, the wine boasts fruity, sweet muscat and lychee notes, with mild bubbles and a clean finish. The sparkling wine pairs well with entrees, sushi, and also balances well with fried foods like tempura. Inspired by the wind blowing through the vineyards of Hokkaido, Hashida designed the label’s blue motif that bears the ‘NH’ initials, which represent both parties.

77 Amoy Street.

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5. Tippling Club

Lord Ryan’s Prohibition Gin. (Photo: Tippling Club)

5/5

With gin being the most popular spirit at Tippling Club, Lord Ryan’s Prohibition Gin ($115) is the result of a 2020 collaboration between chef-owner Ryan Clift and the team behind Australia’s Prohibition Gin. Clift and his team experimented with small batches of their private gin recipe using native Australian botanicals and ingredients from Prohibition Gin to create the desired flavour profile.

Lord Ryan’s Prohibition Gin boasts a beautiful bouquet of ginger, South Australian citrus, green tea, cassia, and deep nutmeg. Tippling Club’s Lord Ryan’s High Tea recreates classic dishes such as croque monsieur and roast rack of lamb, along with cocktails from that era, recreated using Lord Ryan’s Prohibition Gin.

38 Tanjong Pagar Road.

Find out more here.