Hansel “SakeTan” Tan · Singapore
Sake, explained from the rice up.
A craft older than Singapore, explained for the way we drink now.
Sommelier, educator, one-time kurabito. Twelve years in sake, from tasting rooms in Singapore to a brewery floor in Nagano.
Credentials
A first lesson: temperature.
Learn · 燗と冷や · Serving temperature
The same sake, ten temperatures.
Delicate fruit and flower aromas start to show, and the finish stays clean.
TRY IT WITHDaiginjo and ginjo, where the aroma is the point.
Book the full masterclass →One glass at a time.
What I do
Three ways into a glass of sake.
From the kura floor
I brewed as a kurabito at Kitsukura in Saku, Nagano: washing, steaming, koji, shubo.
Talks and masterclasses
Talks, pairing flights and masterclasses for festivals, restaurants and companies.
One glass at a time
Bottle shares, community nights and writing.
Talks & workshops
Rooms so far.
Latest talk
Fizz, Funk and Umami: the modern sake revolution
A tour of the new wave in sake, from sparkling and wild-yeast styles to high-acid, umami-rich bottles, and how they break the old rules.
Where to find me next
Sake Matsuri SingaporeMarina Bay Sands · Festival
Ishinomaki Open BarWith SAKE Street · Pop-up bar
Work with me
Speaking, media and collaborations.
Talks & masterclasses
Festivals, corporate sessions, private groups. Guided tastings with or without food.
Interviews & writing
Commentary on sake and Japanese drinks culture for print, podcasts and video.
Pairings & events
Pairing menus with chefs, venue programmes and brand events.
