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Inside SAKE HUNDRED at Torisawa 22: A Tatler Thailand Feature
Tatler Thailand’s feature by Amanda Ampornmaha covers Inside SAKE HUNDRED, a dinner organised by Bacchus Global at Torisawa 22 in Bangkok.
A Yakitori Dinner in Bangkok
The feature follows the menu at Torisawa 22, located in Marriott Executive Apartments Townhall on Sukhumvit 49. It documents a sequence of yakitori courses and SAKE HUNDRED expressions, including HAKUSO, NIKO, BYAKKO BESPOKE, SHIRIN, AMAIRO and RAIHI.
Production Methods Behind the Labels
Alongside the dishes, the article introduces several production methods: secondary fermentation in the bottle for HAKUSO, brief maturation in Hokkaido mizunara oak for SHIRIN, and the use of sake in place of part of the brewing water in AMAIRO’s kijoshu process.
Documenting Inside SAKE HUNDRED
Photographs by Amanda Ampornmaha record the venue, menu, dishes, bottles and SAKE HUNDRED founder Ryuji Ikoma. The text and photographs present Bacchus Global’s restaurant collaboration and the production approaches represented by the labels on the menu.
