Sake Sommeliers

Sake is more than just Japanese rice wine. It’s a story of tradition, craftsmanship, and layers of flavor that truly reveal themselves only with the right knowledge. At Dun Yong Food Services, two passionate sommeliers – Cheukam Tung and Miquel Vieira – are eager to share that knowledge with hospitality professionals. Their mission? To make the world of sake both accessible and inspiring for everyone in the hospitality industry.

For Cheukam, it all began in the kitchen. As a chef with a deep love for all things food, her fascination with flavor naturally led her to sake. “My colleagues sometimes call me a walking food encyclopedia,” she laughs. “When we were looking for someone at Dun Yong to take the WSET Level 3 sake course, everyone immediately knew it had to be me.”

Miquel Vieira - In-House Sake Sommelier

Miquel Vieira also transitioned into the sommelier world from the Japanese kitchen, where he worked for years as a sushi chef. “I used to drink sake regularly, but I had no idea what I was actually tasting. When our previous sommelier left, and I had already been ordering quite a few bottles, the suggestion was made for me to take the course. It instantly felt like the right step.”

What fascinates them both about sake is its purity. “Just four ingredients – rice, water, koji, and yeast – yet such a vast range of flavors,” says Miquel. “Sake is incredibly versatile. You can pair it with different dishes, serve it warm or cold, and keep surprising your guests.” Cheukam adds with a smile: “It’s also one of the few drinks I never get a hangover from!”

Yet, there are still many misconceptions. “A lot of people think sake should always be served warm and that it only pairs well with sushi or fish,” Cheukam explains. “But heating can actually strip away the finesse of a ginjo or daiginjo, for example. And a good sake can pair beautifully with barbecue – or even burgers.”

Cheukam Tung - In-House Sake Sommelier

That’s where their expertise in food pairing comes in. Both sommeliers actively collaborate with hospitality entrepreneurs to consider the menu, price range, and overall guest experience. “A sake recommendation starts with understanding your kitchen and your guests,” says Miquel. “We taste together, create flavor profiles, and find what works.”

The sake range at Dun Yong Food Services reflects this diversity. From classic styles like Junmai and Ginjo to bolder varieties such as Genshu, Nigori, and even Nama-zake – there’s a perfect match for every hospitality business and budget. “Our Masumi Shiro is an approachable entry-level sake,” Cheukam suggests. “And my personal favorite? The Masumi Nanago Junmai Daiginjo – fruity, elegant, and exciting until the very last sip.”

Miquel agrees, but also names his own favorite: “Masumi Yume Dono. It’s truly the pinnacle of the Masumi brewery. I love using it during tastings because it’s such an impressive example of what sake can be.”

Beyond supplying sake, Dun Yong also offers training and tastings. “We provide staff training so teams know what they’re serving, how to serve it, and most importantly – how to talk about it,” says Cheukam.

Because details matter. “Sake shines best in a tulip-shaped wine glass, not a traditional O-Choko. And serving temperature is key: Ginjo and Daiginjo between 6 and 13°C, while other styles can also be enjoyed warm – if done with care.”

Whether it’s a classic pairing like Azure sake with raw fish, or a surprising match like a fresh Nigori with grilled meats – both sommeliers know how to elevate any menu. “It’s all about balance,” says Miquel. “Just like in life.”

 
Thinking of adding sake to your menu?
Dun Yong Food Services is here to help hospitality professionals select the right sake. With a wide range, practical training, and passionate sommeliers, getting started has never been easier.