NUS Sado Club 「シンガポール国立大学茶道部」

And that marks the end of an amazing semester, and an amazing 2025! Let’s welcome another star-studded year that is 2026, with a warm cup of tea and a heart full of hope for the future.☺️🫰🍵

fun fact: that bird is a shimaenaga, a long-tailed bushtit subspecies native to Hokkaido that’s about 12-16cm tall, and is a sensation in Japan for its cuteness!🪽

On 21 August, our Grandmaster, Mr. Kobori Sojitsu, had visited us for our annual Okeiko session with him! Together with the other senseis, we hosted them in our clubroom and had okeiko sessions with them.

We also had dinner with them the following day, where our Grandmaster presented certificates to some of our senpais for their hard work and progress in the tea ceremony. Congratulations!!👏

It is an honour to be able to seek their guidance in the ways of the tea ceremony once again. We hope to see you next year!🍵


今年の8月21日に、NUS茶道部は、遠州茶道13世お家元、小堀宗実様をお迎えいたしておりました。他の先生方とご一緒にクラブルームでお稽古を行い、茶道のご指導をくださいました。

そして翌日、お家元と先生方とディナーをして、お家元がいくつかの先輩方に茶道免状を授けました。アレックスさんとケリーさんが初伝に、ダリルさんが奥伝に至りました。先輩方の努力で、茶道の世界にまた進歩してきました。おめでとうございます！👏

この度また、お家元と先生方からご指導を頂けて、我々NUS茶道部が光栄に感じております。また来年にお会いできて幸いと存じます！🍵

To start off the new Academic Year, NUS Sado Club will be participating in NUSSU Student Life Fair 2025!

Come visit our booth at UTown SRC Level 2 to learn more about Japanese Tea Ceremony 🍵

This year, our grandmaster travelled all the way from Japan to Singapore with his family and several senseis from Enshu Sado School to participate in the two recent events mentioned in the previous posts. He and the many senseis provided club members with their guidance in the ways of Enshuryu Sado and gave us opportunities to train and improve our tea ceremony skills. We also got to enjoy matcha and snacks with them while learning more about Sado through their demonstrations.

We had an enjoyable dinner together where we were able to get to know the senseis better! During the dinner, we presented some gifts in the form of mooncakes and cookies that were made in Singapore. One of our club members also received a Shouden certificate from our grandmaster, which signifies a certain level of mastery of tea ceremony.

We are very honoured to have received their patient guidance and to have spent time with everyone. 😊

Here are some highlights of our time with our senseis!

On 23 August 2024, NUS Sado Club celebrated our 35th anniversary! 🥳

To celebrate the special occasion, our grandmaster Mr Kobori Sojitsu conducted a tea ceremony attended by distinguished guests such as NUS President Tan Eng Chye, the Ambassador of Japan Mr Ishikawa, and JCC Director Ms Kawabe. President Tan presented our grandmaster with a plaque to thank him for the many years of guidance he has given to NUS Sado Club while our grandmaster presented him with a handwritten scroll.

Here are some highlights from the event!

Join us for our Welcome Tea on 28 August at AS8-05-11 where you will get to experience a traditional Japanese tea ceremony! 🍵

Sign up for any one of the 3 slots between 3 to 6pm using the QR code! See you there! 😊

Visit our booth at the Student Life Fair this week to learn more about Sado 🍵🍡

We can be found at Booth C36, which will be located in UTown Sports Hall 2. See you there!

Recently, we had the pleasure of showcasing tea ceremony to the students of JS2230 (Itadakimasu: Food in Japan) module through 10 engaging sessions.

Moreover, to mark the beginning of the new year, Kodera sensei performed the Hatsugama (初釜) tea ceremony, symbolizing the first tea of the year.

A special thank you to Kodera and Goto Sensei and our club seniors for their invaluable help and guidance in conducting these ceremonies! And to Morita and Tanaka Sensei, who are teaching the module, for this opportunity! 🍵✨

Recap on JCF2024, thank you to everyone who came, we hope you guys had a good time 😄 Special thanks to for organizing the event and to our seniors who made the wagashi!

We would like to bid farewell to Nogami Sensei, who has been with Sado for 10 years. Thank you, Sensei for sharing your knowledge and creating cherished memories with us. We extend our warmest wishes for her continued success 💜

On Friday, we had a wagashi workshop where we made Nerikiri, a type of wagashi made with Shiro-an (white bean paste) and glutinous rice flour 🍡

Thank you to everyone who came and especially to who taught the class! 🥳