{"product_id":"gangi_ishinomaki_pairing_2026","title":"Gangi x Ishinomaki Intimate Pairing (Event)","description":"\u003csection dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" dir=\"auto\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word dark markdown-new-styling\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eOne evening. Two crafts. A new perspective on sake and Japanese cuisine.\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e“The water’s edge is a place of new life.”\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor GANGI, the water’s edge is more than a place. It is a point of connection — between land and river, rice and sake, tradition and the people who carry it forward.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded in Iwakuni, Yamaguchi Prefecture, in 1877, Yaoshin Shuzo has built its craft around a respect for the ingredients that give sake its character. Through its junmai brewing philosophy and the decision to forgo activated-carbon filtration, GANGI allows the natural qualities of its sake to speak for themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTHIS YEAR, NEW CONNECTIONS BEGIN AT THE TABLE.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt Ishinomaki Dining, Japanese cuisine celebrates the character of seasonal ingredients through the precision and care of its culinary craft. Here, each dish offers a different expression of flavour, creating space for sake to reveal something new.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor one intimate evening, GANGI meets Ishinomaki Dining in a guided pairing led by Kobayashi Wataru and Janice Chi. Through their insights into sake and cuisine, guests are invited to look beyond each individual pour and dish — discovering how aroma, texture and flavour come together in unexpected harmony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMore than a pairing, this is an opportunity to experience the thoughts and craftsmanship behind what reaches the table. A meeting of two disciplines, brought together by a shared appreciation for ingredients, tradition and the possibilities that emerge when they meet.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e\u003cstrong\u003e*Our pairing menu may feature seafood, beef, and pork. Kindly inform us of any dietary restrictions at least two weeks before the event.\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e\u003cstrong\u003eEvent date: \u003c\/strong\u003e12th Nov 2026 (THU)\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eEvent time: \u003c\/strong\u003eStarts at 7pm sharp\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e\u003cb\u003e\u003ci\u003ePrice: \u003c\/i\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003ci\u003e$168\/pax (Inclusive of 9% GST + 10% Service Charge)\u003c\/i\u003e\u003cstrong\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eVenue: \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003eIshinomaki Dnning\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eAddress: \u003c\/strong\u003e390 Orchard Rd, #B1-08\/09\/10\/11, Singapore 238871\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan\u003eAbout \u003cmeta charset=\"utf-8\"\u003eGangi Sake Brewery\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eFounded in 1877 along the Nishiki River in Iwakuni, Yamaguchi Prefecture, Yaoshin Shuzo is a historic brewery and the maker of Gangi sake. The name “Gangi” refers to the traditional stepped riverside quay where rice was transported by boat and tōji brewers arrived to make sake. Revived in 2000, Gangi focuses exclusively on Junmai sake, with minimal filtration to preserve the natural character of the brew. Combining traditional craftsmanship with modern brewing techniques, Gangi is known for its expressive, clean and food-friendly sake, with a diverse range spanning from elegant and delicate to rich and full-bodied styles.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003eAbout Janice Chi (M.S.S.)\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003eJanice is the first female restaurateur in Singapore to receive the prestigious Master Sake Sommelier (Sake Sommelier Academy). She also holds a WSET Level 3 Award in Sake and a Certified Sake Scholar qualification (Sake Scholar Course). An advocate for craft sake, Janice continually pushes the boundaries of sake and food pairing. Collaborating closely with her husband, executive chef Chi Pin Han, she expertly matches sake with an array of food flavours.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout \u003cmeta charset=\"utf-8\"\u003eKobayashi Wataru\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKobayashi-san is the next generation of the family behind Yaoshin Shuzo, the historic brewery producing Gangi sake. Born in Iwakuni, Yamaguchi, he studied in Tokyo and spent many years building his career in the IT industry before deciding to return to his family’s brewery in 2023 at the age of 40. Prior to his return, he obtained his SAKE DIPLOMA, deepening his knowledge and appreciation of sake. Today, Wataru-san plays a key role in the brewery’s management, sales and sake production, carrying forward the philosophy established by his father while helping shape the future of Gangi for the next generation.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Chi Pin Han\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"WdYUQQ\"\u003eChi-san is the brain behind all the delectable food offerings on the menu. Having over 40 years of experience honing his culinary skills at several Japanese restaurants including Meguro Gajoen Tokyo, Pan Pacific Singapore’s Keyaki Restaurant and InterContinental Singapore. Chi-san takes pride in providing his customers with the freshest ingredients cooked in the best possible way. The tiniest details are never overlooked, from the dinnerware to the finishing touches of every dish.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*Please note that photographs and footage will be taken throughout the event. These will be used for marketing purposes. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*Tickets sold are non-refundable \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"OpenBar.com.sg","offers":[{"title":"Default Title","offer_id":50516291092642,"sku":"5","price":168.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/3028\/0354\/files\/GANGI.jpg?v=1792047060","url":"https:\/\/www.openbar.com.sg\/products\/gangi_ishinomaki_pairing_2026","provider":"OpenBar.com.sg","version":"1.0","type":"link"}