SAKE has been made for over 1300 years in historical culture and Japan’s unique climatic climate. Pairing food with sake is a great way to add an extra dimension to any sake experience. Sake is very versatile and goes well with most types of cuisine, but food pairing can still sometimes be a bit of a tricky art. In this event, I will introduce you basic sake pairing tips and prepare various taste of sake and food arranged from Japanese special canning ‘Kan-tsuma缶つま’. Let’s find out your best sake paring!
<Contents> *Basic sake pairing tips *Sake pairing : Over 12 patterns using 4-5 sakes.
<Fee> JPY 2,000 each
<Participation> Please contact me by Contact Limited to 8 people.
With the cooperation of Hiroshima Prefecture and the Hiroshima Prefecture Brewing Association, President Co., Ltd organized a hot event at the Aoyama Spiral Hall was held on the afternoon of Saturday, March 9, 2019. By drinking Hiroshima’s SAKE that many sake breweries have been damaged by the heavy rain disaster in West Japan last July, it will be linked with Hiroshima.
In the middle of the brewing period, 22 sake breweries are gathered, over 33 sakes are lined up. Ms. Marie Chiba from Ebisu “GEM by moto” produced the serious pairing. Advance tickets for 250 people were sold out in a few hours.
Pairing A: “Fruit and flower-like scent, but refreshing but refreshing SAKE” paired with “Pickled avocado in Saikyo miso ” and “Strawberry and spring chrysanthemum salad dressed with tofu, white sesame, and white miso”.
Pairing B: “Refined and mild aroma, well-balanced SAKE “, paired with “Fish frit with tartar sauce” and “Potato salad and salt kelp”.
Pairing C: “Tasty and calm SAKE with ripe sweetness and rich in taste ” paired with ” Star Anise flavored beef bun with smoked nuts” and “Boiled and coconuts seasoned celery”.
Pairing D: “Solid SAKE that has a multi-layered and complex taste” paired with “Macaroni salad wit Japanese butterbur and sheep cheese” and “Figs, smoked daikon pickles and cheese”
Plus, special cocktails and sweets, liqueurs such as plum wine and lemon ginger, sparkling, and turbid sake are also available, so we could experience a wide variety of ways to enjoy sake.
The 21st sake salon of SAKE2020 project was held on 29th November with the great guests from 福光屋 FUKUMITSUTA, Kanazawa!
Fukumitsuya founded in 1625 is the oldest brewery in Kanazawa city, located on the coast of the Sea of Japan in Ishikawa prefecture. Fukumitsuya is a “traditional sake brewery,” meaning that all of its sake is made by hand using sake making skills and methods that have been passed down from generation to generation. At the same time, the brewery is dedicated to continuous innovation to create the highest quality sake from nature for its customers. Since 1960, the brewery has been closely cooperating with their sake rice farmers to produce the best premium sake rice for their sake.
The mineral water to brew their delicious sake comes from “Hyakunensui,” which is water that has come from rain and snow at Mt. Hakusan and over hundreds of years has slowly filtered through the ground becoming rich in minerals that aid in the fermentation process and are essential for producing great tasting sake.
In 2001, Fukumitsuya became the first major brewer to produce only “Junmai sake,” which is sake made solely from natural ingredients consisting of the finest quality sake rice and mineral water. Fukumitsuya is also famous for being one of the leading breweries to also make mature, aged sake.