For Jay Chua, the technical co-founder of Fossa Chocolate, the pursuit of flavor has always been a matter of precision and origin. Having spent years navigating the volatile chemistry of bean-to-bar production—where success is measured in the microscopic details of fermentation—his transition into the world of artisanal sake felt less like a departure and more like a continuation of a single, obsessive conversation.
The realization that a bottle of sake could tell the same complex story of land and season as a single-origin cacao bean was sparked at Sake Bar Yoramu in Kyoto. Under the guidance of Yoram, a pivotal figure in the industry, Jay learned that behind every exceptional brew is an artisan with a singular intention for excellence.
"These artisans are not blessed with all the resources in the world," Jay observes. "They simply became great at using the limited resources they have at their disposal to make something special."
Through his venture Fossa Provisions, Jay now applies his "maker’s eye" to curate a portfolio that prioritizes the human hand over industrial efficiency. He is particularly drawn to brewers who eschew modern shortcuts in favor of "old school," time-consuming methods. His selections—often undiluted, unfiltered, and unpasteurized—represent the most flavorful expressions of the craft, prized for their unique power and significant aging potential.
The Pursuit of the Masterpiece
This dedication to the raw material is perhaps most evident in Jay's work with Akishika Shuzo. While commercial producers often prioritize cost efficiencies and high-volume margins, Akishika operates on the belief that a masterpiece cannot be made with readily available, industrial ingredients. Instead, they choose the most difficult path: growing their own rice without the aid of fertilizers or pesticides.
(above: Jay outside Akishika Brewery. Hiroaki Oku on the left, Kohtaru Oku on the right)
"The best brewers usually pay extreme attention to the tiniest details," Jay explains. "They don’t seek shortcuts."
In an industry where margins are thin and production is limited, this level of uncompromising rigour is what separates a commercial product from an artisanal landmark. For Jay, it is about the pursuit of best flavors, even when there is "not too much money to be made."
Rehabilitating the Art of the Tin
Beyond the bottle, Jay is applying the same technical scrutiny to the conserva: high-quality, gourmet preserved seafood. He is on a mission to introduce the "fresh-pack" philosophy to a wider audience, dismantling the stigma that canned food is merely a tool of convenience. Fresh-pack refers to seafood caught in the early morning and processed by hand immediately, locking in the peak flavour before it has any chance to deteriorate.
"When you start with poor quality ingredients, it’ll never become good even in a tin," Jay notes.
Unlike mass-produced tins made from frozen stock, these artisanal cans use premium oils and traditional seasonings to create a dish ready for a fine-dining table. He points to canneries like Takenaka, which uses traditional smoking methods for their firefly squids—a level of culinary preparation that mirrors the work of a professional chef.
A Dialogue of Craftsmanship at Journey East
When Jay brings these provisions to Journey East, he isn't interested in "marketing fluff." His methodology is simple: the quality of the product must speak volumes.
"I will taste the product, confirming its quality before deciding the producer is worth a special trip," he says. "Even if their story is ordinary, I think it’s still worth bringing to Singapore if the taste is amazing."
The Hands On! workshop with Fossa Provisions takes place within a setting that celebrates heritage, wood, and the tactile nature of furniture—an environment Jay believes is essential in shaping the dining experience. By placing liquid and culinary craftsmanship within a space defined by physical craft, he hopes to make participants more appreciative of the brews and tins.
Ultimately, the event is an invitation to authentic discovery. "I hope guests will learn about their taste preferences," Jay says, "and find meaningful associations with the producers’ approach to the brews."
Join Us for HANDS ON! featuring Fossa Provisions
17 January 2026
1.30pm to 3pm
Experience the intersection of craftsmanship and flavour at Journey East for a guided exploration of artisanal sake and conservas. From the "fresh-pack" seafood of Kinoya to rare, allocation-only pours from Akishika Shuzo, discover the technical mastery behind Japan’s "new wave" of boutique producers.