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Sake Mistress Sharing the joy of Sake through industry and customised tastings, master classes, dinners and collab events, staff training.

Promoting Sake in Australia and beyond. Cert: WSET Level 3 and SEC Advanced Sake Professional

Hooray for HIKOBAEThis beautiful publication arrived in the mail today.A couple of weeks ago, I received a lovely email ...
01/08/2025

Hooray for HIKOBAE

This beautiful publication arrived in the mail today.

A couple of weeks ago, I received a lovely email from an old TWTT friend, Gaspard. I met Gaspard through my TWTT online project, during the COVID19 pandemic. He was introduced to my project through mutual friend, David Cheek, and fast became a regular attendee in the TWTT Zoom until he left Japan to return to the Czech Republic.

I was able to return to Japan just prior to their borders re-opening to the hordes of tourists thanks to Sake Samurai in 2022. Sadly, I arrived just after Gaspard had left to head back to his homeland.

Whilst in Tokyo, in 2022, attending a beautiful evening of sake and celebration at JSS, organised by Justin Potts, Cindy Bissig, the Sake on Air team and other TWTT members, Gaspard’s wife presented me with a bundle of prints from Gaspard’s original brainchild for this project, ‘IOGI’.

I was so impressed by the illustrations, and the essence and emotion captured within them. Gaspard had already told me his vision for this project and of course, I was even more drawn in by the fact that one of the stories was based on the art of sake brewing at Terada Honke in Chiba Prefecture - a brewery that produces some of the most unique and delicious sake that I have ever enjoyed - and is available in Australia via for anyone interested.

In his recent email, Gaspard mentioned that since we were last in touch, not only had he finally managed to have his initial vision/project published - but in that time, had also created a second volume, called Hikobae, with the same team of artists.

One of the stories in this new publication is based on Aichi based potter, Teppei Terada - who was one of the guests featured in ‘Meet the Artisan’, a sister ‘online’ project of TWTT - made possible by my good friend Robert Yellin. In his email, Gaspard thanked TWTT for connecting him to Teppei Terada, and what made me smile even more, was that he sent me some photos of his recent visits with some of his team to Terada Honke and Teppei Terada’s studio.

(continued in comments)

Recently…🍶🍶🍶
26/07/2025

Recently…
🍶🍶🍶

Gratitude 🙏 postIt’s been a couple of weeks since Sake Festival hit Melbourne for two huge days at MCEC.  I know that ma...
21/07/2025

Gratitude 🙏 post
It’s been a couple of weeks since Sake Festival hit Melbourne for two huge days at MCEC.
I know that many friends and acquaintances of mine attended one or more sessions, but I barely got the chance to catch up with most of you as I was stuck in the Seminar area for most of the weekend.
Having said that, it was an absolute honour and so much fun to curate the seminar / educational area at this year’s festival, as well as present sake and cheese pairing sessions, MC for seminars by Marie Chiba and Matt Froude, and host the Sake Tasting Challenge.
Huge thank you to our wonderful SF crew, and to




and of course to all staff and volunteers, interpreters and to all attendees.
Photos:

🍶🍶🍶🍶🍶

May your cup always be full.💛
19/07/2025

May your cup always be full.

💛

Recently…
19/07/2025

Recently…

Posted  •  🎙️New podcast episode has droppedIn this episode, Julian and Simone catch up with Tokyo based Alex Harrison f...
12/07/2025

Posted • 🎙️New podcast episode has dropped
In this episode, Julian and Simone catch up with Tokyo based Alex Harrison from Mottox Craft Sake.
Craft Sake is a term that has been thrown around a little in previous episodes of this podcast. In this episode, we speak with someone from a company that actually owns the rights to the term ‘craft sake’.
Alex joined Mottox in 2022, and along with many of his co-workers, he comes from a wine background. Mottox are a Japan based importing company, also working in wholesale and distribution, with a long history and a dedicated following in Japan and also overseas.
The company added sake to their line-up through a series of original collaborations with sake breweries from all over Japan. They are currently working with 21 breweries with a vision to expand on that number and bring sake to the tables of sake and wine lovers all over the world.
We chat with Alex a little about the sake side of Mottox, collaborating with breweries, and why he loves working with sake and sake brewers on this ever-evolving project.
We hope you enjoy listening to this conversation as much as we loved having it.

You can follow Mottox on IG:

and our podcast and podcast hosts:
TWTT Podcast:
Simone:
Maki: .amata
Julian:

and don’t forget to check out Julian’s sake bar on IG:

This episode was recorded on 1 July 2025

A huge thank you to our subscribers at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Links are in show notes via your favourite podcast app

This Moto + 1 from Akishika Shuzo was so much fun to pair with cheese from  during my seminars at  Selected cheese pairi...
12/07/2025

This Moto + 1 from Akishika Shuzo was so much fun to pair with cheese from during my seminars at
Selected cheese pairings were:

1. Gervais - a luxuriously soft, fresh cheese prized for its rich creaminess and delicate tang. Made from high-quality milk and cream, it features a velvety-smooth texture that spreads easily, making it a versatile choice for cheese lovers. Topped with fresh chives, Gervais offers a subtle oniony aroma that enhances its mild, indulgent flavour profile. This pairing highlights complimentary characteristics in both the cheese and the sake. The cheese softens the bolder flavours of the sake, adding sweetness, while the sake highlights the texture of the cheese and the pop of the chives.

2. Aged Butterkäse - a semi-hard cheese that has been carefully matured to develop a richer, more complex flavour. It boasts a creamy, buttery profile with a subtle funk and a depth of flavour reminiscent of a good blue cheese. Despite its aged qualities, it maintains an ultra-smooth, melt-in-your-mouth texture. With this sake - similar characteristics harmonise and highlight the bold, punchy flavours in both the cheese and the sake. Both have something to say but are happy to work together to say it!

This sake also pairs well with blue cheese.

🍶 via
🧀 from

Japanese sake brewers touring some Aussie wineries. 🍶🫶🍷A truly delightful day on Monday and very much a privilege to be ...
12/07/2025

Japanese sake brewers touring some Aussie wineries. 🍶🫶🍷
A truly delightful day on Monday and very much a privilege to be able to show Imada san, Matsui san, Watanabe san and the folks from Ausake around this little part of the world.
Huge thank you to Katrina at , Nick at and Sandi and Tim at
We were also very fortunate to be graced with perfect weather for a little winery hopping on the beautiful Mornington Peninsula.
brewery
com.au

Homework…🤓🍶
11/07/2025

Homework…
🤓🍶

MARIE x MELBOURNECome back soon  🫶
10/07/2025

MARIE x MELBOURNE

Come back soon 🫶

Arigatou!Thank you  for visiting us at Sake Festival Melbourne. We are looking forward to seeing your Comedy Samurai sho...
09/07/2025

Arigatou!

Thank you for visiting us at Sake Festival Melbourne.

We are looking forward to seeing your Comedy Samurai show in Melbourne at later this month.

We’re also looking forward to more sake comedy content too 😉 🍶🍶🙌🙌

Snaps from Day 2 @ Sake Festival Melbourne 🫶✌️🍶
08/07/2025

Snaps from Day 2 @ Sake Festival Melbourne 🫶✌️🍶

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