The Aubrey, the chic Japanese restaurant and elevated izakaya at Mandarin Oriental Hyde Park, London, has just unveiled something truly special. Meet The Tsuchida Aubrey Junmai – the restaurant’s label sake –  a labour of love resulting from years of dedication and a remarkable cross-continental collaboration.

The sake is a harmonious blend created by The Aubrey’s teams in London and Hong Kong, alongside the expert brewers at Tsuchida Sake Brewery in the picturesque Gunma prefecture of Japan. Imagine the best of traditional Japanese brewing infused with a contemporary twist, resulting in a sake that’s both unique and memorable.

The journey to create The Tsuchida Aubrey Junmai begins with the selection of Asahi no Yume rice, grown locally in Gunma. Head Sommelier Maxim Kassir and Sake Samurai Natsuki Kikuya polished the rice to only 90%, preserving much of the grain’s natural flavour and reducing waste. This minimal polishing results in a premium Junmai sake rich in umami and savoury notes, with distinctive aromas of cereal, soy sauce, dry herbs, baking spices, and tropical fruits like pineapple, melon, and papaya.

The sake is brewed using the ancient “Kimoto” method, a traditional technique that takes twice as long as modern methods but produces sakes with deep complexity and balance. This method enhances the sake’s acidity and umami flavours, giving it a rich, mouth-coating viscosity.

To mark the new ake, The Aubrey has created a ‘Summer of Sake’ menu. This special dining experience, set in the restaurant’s private dining room throughout the summer, pairs the new sake with an array of delectable dishes. Head Sushi Chef Miho Sato has crafted a menu that starts with a Chef’s Selection Bento Box, featuring an assortment of Edomae style sushi, including sashimi, nigiri, and maki rolls. Next up is the Yakimono – Gindara Saikyo Yaki (black cod) – followed by Miso Soufflé with coconut ice cream.

The Aubrey at Mandarin Oriental Hyde Park, London, 66 Knightsbridge London SW1X 7LA

For more information, see here