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The Drinks Business
16 February 2021 By Alice Liang
Max Levy, head chef and co-owner of popular sake bar and izakaya Okra Hong Kong, does not only boast a passion for preparing fine dishes, but also in pairing the best-suited sakes with food. To go the extra mile, the eatery brews its own sakes each year in collaboration with trusted, small-batch brewery partners in Japan. This year, Levy decided to produce an omachi rice made sake that celebrates smoky and spicy Japanese flavours, in order to pair with his smoked and spice-laced dishes. We caught up with Levy ahead of the launch to learn more about the sake from a culinary perspective.