Inside the spirited return of Sake Manila — where Japan’s finest brews met Manila’s culinary glam (and then some)
When the country’s premier wines and spirits distributor teams up with the largest integrated resort and entertainment space, you know great things are in store.
Back for its second year, Sake Manila 2025 saw the powerhouse partnership of Philippine Wine Merchants (PWM) and Okada Manila stage a one-night-only experience that brought Japanese tradition, flavor, and festivity to dazzling life. What began as a pandemic-era online series called Sake Sessions (a brainchild of PWM’s Joseph brothers and of its marketing consultant, Gracie Venzuela), making its festival debut in 2024, has grown into a full-blown, in-person celebration of Japanese craftsmanship—and Manila can’t get enough of it.
Hosted at Okada’s Grand Ballroom, the event was an immersion into all things Japan. Centuries-old traditions met cutting-edge cool in a high-energy, high-flavor showcase of culture, cuisine, and craft. And with PWM and Okada doubling down on their mission to elevate the local sake scene, this second edition made it clear: this isn’t just a tasting—it’s a movement.
A flavorful forecast
Weeks before the big night, a media preview gave guests a taste of what was to come. PWM’s Director of Sales and Marketing—and resident sake sensei—Raymond Lim Joseph laid it all out: “The stars of the show are the sakes, but the co-stars will be the delicious cuisine that Okada Manila will prepare. The dishes and the sakes will not compete but complement each other. This is why we specifically chose Okada Manila; they know what they’re doing, as far as Japanese cuisine is concerned.”
Raymond also shared the bigger picture: “This has been my passion project, together with my brothers, since 2006—this mission to elevate sake culture in the country. And we have traveled to so many breweries across the prefectures of Japan, to bring you the best sake selections.”
A mini tasting session followed—featuring five suave sakes, paired with a line-up of ebi tempura, miso-glazed gindara, tuna skewers, meats, and sweets. If that was the warm-up, the main event was ready to blow everyone away.
Perfect pairing: PWM × Okada
Behind the seamless event was a synergy of talent and coordination—the kind that makes everything work almost intuitively. PWM brought decades of industry expertise and passion. Okada Manila delivered world-class hospitality, precision, and flair. Together, they created something that was as educational as it was unforgettable.
“We want to make sake less intimidating and more enjoyable for everyone,” Raymond explained. “You don’t need to be a sommelier to appreciate good sake—you just need to be open to the experience.”
No less than Ms. Takako Okada was in attendance once again to express her full support—for both the event and the broader vision. “We are honored to share a part of Japan’s culture with the Philippines, and to be doing so with such passionate partners,” she said through her lovely Filipino-Japanese translator and Associate Director for Premium Dining at Okada Manila, Miaki Narita.
A night to sip, savor, and celebrate
As the event officially kicked off on the evening of May 24, 2025, the PWM Directors took to the stage—brothers Raymond, Ralph, and Ronnie Joseph—alongside Ms. Okada and all the sake makers who flew in from Japan. Hosting duties went to Robbie Joseph, who is also a key player in the family-owned-and-operated spirits distribution enterprise, and actor (and close family friend of the Josephs), Hans Montenegro, keeping the program lively and heartfelt.
On offer: over 200 hand-picked labels from 53 of Japan’s most revered sake breweries, shochu distillers, whisky houses, craft beer makers, and even experimental gin producers. Some of these bottles had never been poured on Philippine soil—until now.
And yes, it was *Mission Impossible* for me to try them all, much as I wanted to, but a few labels absolutely stood out. Here are my top five drinks of the night (trust, this was not an easy list to trim):
- Tatsuriki Tokubetsu Junmai Sparkling Dragon — Crisp, dry, and gently effervescent, this sparkling sake from Honda Shoten (Hyogo) offers notes of pear and green apple. It’s delicate yet zippy, and refreshingly easy to drink. Big yes.
- Kagamiyama Daiginjo Genesis 2007 Limited Fermented Sake — The flavor bomb. This ultra-premium brew is aged since 2007, and it shows. Full-bodied, super aroma-forward, and carrying this rich plum note that hits you up front (at least, to my nose). The earthy, slightly nutty finish is what really seals the deal. It’s next-level sake enjoyment. And at ₱21,150 a bottle—you best believe I savored it (and yes, I *welped!* a bit at the cost).
- COEDO Beniaka Sweet Potato Amber — Okay, this one’s a beer, but no less divine. Made with roasted Kintoki sweet potatoes and barley malt, this rich amber ale from Saitama delivers notes of caramel, toasted nuts, and earthy hops. Smooth, layered, and deeply satisfying.
- Dragonfly Blue Junmai Ginjo — From Izumibashi Shuzo, this Junmai Ginjo made with estate-grown rice is sheer elegance in a bottle. Balanced, clean, and lightly fruity with a soft umami undertone, it’s a beautiful example of restraint and harmony—and incredibly easy to love.
- Shichida Junmai Daiginjo (Saga) — From Tenzan Shuzo, this Junmai Daiginjo is all finesse—clean structure, elegant texture, and complex fruity notes like muscat and peach. Highly polished (40% rice milling), this one is all about depth and refinement in every sip.
The people behind the pour
What made the tasting experience extra special, of course, wasn’t just the exceptional range of sake—it was the rare opportunity to meet the people behind each pour. Brewmasters, brand ambassadors, and sakagura (brewery) owners were all present, offering not just their creations, but the stories, philosophies, and nuances behind each beloved bottle. They brought with them generations of knowledge, reverence for tradition, and a deep passion for their craft—and we were the happy recipients of all that.
For PWM, the goal has always been more than mere enjoyment; it’s about education, too—about deepening appreciation through connection. That’s why events like Sake Manila are so meaningful. Sake brewing in Japan is a revered art form, rooted in centuries of ritual and regional identity. From water source to rice polish ratio, each element tells a story. And when you hear those stories firsthand—from the very artisans who oversee every stage of production—it transforms a simple sip into a mind-expanding cultural experience.
Through meaningful exchanges between makers and guests, the evening transcended tasting: it was a celebration of culture and shared discovery.
“This event is about more than just tasting,” Raymond emphasized. “This is about appreciating the culture behind the sake.”
Sake, sashimi, and (super fresh) spectacle
One of the event’s main draws? The Tuna Parade. It was as eye popping as ever—Okada’s top chefs carving a whole bluefin tuna into sashimi right before our eyes, showcasing the kind of knife work usually reserved for the finest kitchens in Tokyo.
“Guests will definitely be treated to more this year,” said Chef Josef Teuschler, Okada Manila’s Culinary Director. “The spread is grander than last year, with more variety. And of course, the Tuna Parade is back—it’s always a crowd favorite.”
And what a spread it was: a luxurious array of Japanese and international dishes, all curated to pair perfectly with specific sake profiles.
“There are a number of misconceptions when it comes to appreciating sake,” Raymond noted. “People think it’s sour or difficult to pair, but the reality is, when stored and served properly, sake is smooth and goes well with so many different cuisines.”
Now, I’ve heard a number of takes on sake and sake pairings over the years, but Raymond’s ultimate, humor-laced mic-drop moment still caught me off guard—and cracked the room up: “Why does sake pair well with everything? Because it’s rice!,” he enthused.
Simple, genius, and honestly…kind of impossible to argue with.
The extras that took it over the top
The night offered more than just top-shelf sips and gourmet bites—it was a full-on sensory experience, elevated by heart-pounding Taiko drumming, the delicate melodies of Julia on the traditional Koto, smooth saxophone stylings from Japanese musician Takumi, and high-energy DJ sets by DJ Hideki and DJ Junoy that kept the crowd moving. Plus of course, the electrifying dance performances by none other than the Okada Manila Entertainment Group. It was the perfect presentation of past and present—exactly what the event aimed to celebrate.
As for the raffle prizes? They were next-level. Here’s some of what was up for grabs to lucky guests:
- Stays and indulgent spa and dining experiences at Okada Manila
- Roundtrip Business Class tickets to Japan via Cathay Pacific
- A Starlink Residential Unit from Data Lake, Inc.
- A two-night stay at The Bellevue Resort Bohol
Those, and more, fueled the excitement of the 1,500 strong crowd, made up of curious first-timers, culture aficionados, foodies, bottle collectors, and just about everyone in between.
A toast to resilience—and to 2026
In one of the night’s most emotional moments, the sincerity of which made me tear up, Raymond revealed: “I almost wanted to quit. I just wanted to rest,” he admitted. “But I’ve been very encouraged. People—many of whom I don’t even know—have come up to me saying, ‘I’ve traveled all around the world, but even if I’m no longer living in the Philippines, I’ll still come back here every May just for Sake Manila.’”
And with that, he confirmed what the crowd was hoping to hear: Sake Manila will be back in 2026. Whatever form or iteration that takes, one thing’s for sure—it will be well-worth the wait. In the meantime, don’t panic. PWM has more events lined up, including the much-anticipated Grand Wine Experience happening in November 2025.
Kanpai, Manila! You came curious, left inspired—and maybe just a little more sake-smitten than before.
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