Sake Manila 2026 is a wrap—and this is probably the best one for me so far — I’ve attended all three editions. The food lineup was the yummiest yet, perfectly paired with a well-curated selection of sake from Japan—from the best labels to new discoveries. The programming also struck a great balance, blending tradition with Japanese performances throughout the event. With around 1,000+ attendees, it still felt intimate, not overcrowded, and enjoyable from start to finish.
Here’s a photo essay of the highlights from the 3rd edition of Sake Manila, held last May 22:
About Sake Manila
Sake Manila is an annual premium Japanese sake and culture festival held every May in Manila, organized by the Philippine Wine Merchants team and widely regarded as the country’s largest sake-focused event.
More than just a tasting, it is a one-night immersive experience that brings Japan to the Philippines, offering guests unlimited access to over 200 premium and rare sakes flown in directly from Japan—including small-batch and limited-release bottles seldom available outside the country.
Beyond sake, the event presents:
- A full Japanese food experience curated by Okada Manila’s chefs (sushi, tempura, yakitori, steak, etc.)
- Other Japanese drinks like whisky, gin, shochu, beer, and wine
- Meet-and-greet moments with Japanese master brewers
- Cultural elements like performances and immersive programming that elevate it beyond a typical tasting event
Held at the Grand Ballroom of Okada Manila, Sake Manila consistently sells out and draws a vibrant mix of industry professionals, collectors, and enthusiasts of Japanese food and culture.
For more info, visit https://sakemanila.ph
Sake Manila 2026
We absolutely loved the freshly cooked takoyaki—we kept going back for it the whole night. Crispy outside, soft and savory inside, it paired perfectly with the sake and Japanese beer.
One of the standout discoveries of the night was Nanbu Bijin from Iwate Prefecture—everyone who got to taste it became a fan.
Even their simple Junmai sake was impressively good—and it only got better as you moved up to their premium Junmai Daiginjo.
Everyone was raving about Okada’s roasted duck, which many felt was even better than the version served during the Grand Wine Experience at Marriott. The meat was flavorful and juicy, while the skin was thin and perfectly crisp—so good that it could easily be enjoyed on its own, even without the hoisin sauce.
Another standout discovery was Suigei from Kochi Prefecture, known for its beautifully balanced profile—elegant aromatics, refined acidity, and a smooth, clean finish.
Burrata caprese was the best—each plate served with a whole burrata, paired with balsamic vinegar, tomatoes, olives, and herbs.
Kagamiyama Genesis was one of our favorites—crafted from premium Yamadanishiki rice with a 35% polishing ratio, this limited-edition Daiginjo is a modern, refined sake. Elegant, clean, and expressive, it delivers a beautifully polished drinking experience.
Fresh tuna flown in from Japan was served inside a block of ice and ceremonially sliced to officially open Sake Manila—a striking opening moment that set the tone for the evening.
The salmon and tuna sashimi never ran out throughout the event and were perfect pairings for the sake.
Dassai is a longtime favorite—from their sparkling expression to their full lineup of premium sakes. It’s always a must-stop for a horizontal tasting of the range, showcasing how beautifully each style differs.
Dassai 50 Junmai Daiginjo is one of the most well-balanced expressions in the lineup, crafted using Yamada Nishiki rice polished down to 50%. It delivers a refined, elegant profile with a clean aroma, gentle sweetness, and a smooth, beautifully rounded finish.
The drum-tao–like performance was hypnotic and captivating, setting the rhythm that kept the sake party alive all night.
The all-you-can-eat premium shrimp tempura was a perfect pairing for the sake tasting—light, crisp, and endlessly satisfying.
Takara Mio Sparkling was our first stop—offering a lineup of clean, refreshing sparkling sake alongside its cloudy Nigori version for a softer, creamier expression.
The yakitori and gyu kushiyaki became our go-to for dinner—grabbing a few skewers in between sake sips.
Tatsuriki is one of our favorites, especially the Daiginjo Blue Dragon—an elegant, refined expression that stands out.
The taiyaki (Japanese fish-shaped cake) was my personal favorite—especially the chocolate and red bean flavors, which stood out the most. Unfortunately, this station was quickly cleaned out.
Coedo was also a crowd favorite, especially their special brews, which stood out for their craft character and easy drinkability.
You also had to try their sweet potato amber ale—one of the standout beer flavors—before it ran out.
We loved the salmon sushi and the live fish carving station—especially for those looking for a lighter, healthier indulgence.
The Miss Sake booth featured Manotsuru from Niigata Prefecture, showcasing it’s signature ‘light and crisp’ brewing style.
The cheese boards were completely wiped out by around 10:00ish, as the premium selection paired beautifully with sake—light enough to keep you going, while letting you graze on cold cuts, biscuits, and cheeses throughout the night.
My favorite all night was the Gruyère cheese—rich, nutty, and perfectly indulgent alongside the sake.
Hakkaisan is popular in Manila restaurants, and a standout is the Snow-Aged 3 Years Junmai Daiginjo 40 from Niigata Prefecture. Aged in natural snow conditions for three years, it delivers an exceptionally smooth, refined profile with layered umami, delicate sweetness, and an ultra-clean, elegant finish.
At one point, you start craving carbs—and the pasta station delivered. We liked the rigatoni carbonara and salmone orzo.
The samurai performance and DJ sets in between were tastefully done and highly entertaining, adding great energy to the party.
The tonkotsu and curry rice were also good for your main rice dish, but quite filling.
Gekkeikan is one of the most popular sakes commonly found in Japanese restaurants across Manila.
Our dessert station favorites were the panna cotta, nama chocolates, and macarons.
FINAL THOUGHTS
Overall, this is our favorite among all Philippine Wine Merchant drink-focused events—and the third edition is easily the best yet. The food selection was stronger, with highlights like takoyaki, burrata caprese, roasted duck, and taiyaki. We also discovered standout new sakes from Nanbu Bijin and Suigei breweries. Sparkling sake remained a crowd favorite, from Takara Mio Sparkling to Dassai’s sparkling expressions, while our all-time favorites included Kagamiyama Genesis, Dassai 50 Junmai Daiginjo, Tatsuriki Daiginjo Blue Dragon, and Hakkaisan Snow-Aged 3 Years Junmai Daiginjo 40.
Crowd flow was smooth with no long lines, ample sake for tasting, and a well-managed experience overall—though the premium pours did run out first, as expected. Best to come early to secure seating or cocktail tables for your group. Wine glasses were quickly replenished, with plenty of cold water stations throughout, including sparkling Evian options.
Congratulations to Philippine Wine Merchants, the Okada Manila team, and the Joseph family for an outstanding Sake Manila!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Our Awesome Planet is a media partner of Sake Manila 2026.
p.s. I was actually craving the Japanese hotdogs, which weren’t available this year. Hopefully they bring them back—they’re a great pairing for both sake and Japanese beer.
