We had among our contributing editors, Anastasia, go to the ‘Bringing Sake to the table occasion’ and listed below is her piece on the experience.
Soju has had its turn in the sun, now it’s time to offer sake some love. Made from fermented rice, water, koji (rice mould) and yeast, sake is frequently described as Japanese rice white wine, however its production procedure is more detailed to that of beer than white wine. Naturally, the usage of any alcohol ought to remain in small amounts however, unlike a lot of white wine, sake has no preservatives or sulphites, and its heavy amino acid profile has numerous health advantages that support immune function, muscle density, skin flexibility and more. It’s these amino acids and its low level of acidity (a third of that in red wine) that make the drink the perfect buddy for a series of foods.
I discovered this at a sake tasting occasion in Sydney, called Embracing the Unique & & Diverse Pairing Potential of Sake, where, to the surprise and pleasure of my palate, I was dealt with to a choice of food and sake pairings developed by distinguished Japanese sake sommelier and sake samurai Marie Chiba.
The occasion was held as part of the Bringing Sake to the Table project, which presents Japanese sake as a flexible enhance to any meal, whether taken pleasure in the house, with good friends, or in fine-dining facilities. Its variety sets it apart from other liquors, with a variety of classy to light offerings, from abundant to fragile in flavour. Numerous sake tasting occasions and workshops are being kept in Sydney from January to March 2024, to welcome individuals to check out the varied methods which to take pleasure in sake beyond custom and to find how well Japanese sake couple with a range of meals offered in Australia.
Upon getting in the place, we were welcomed with a generous chicken katsu sandwich with a sweet orange marmalade, together with a glass of shimmering sake (Fukucho Seaside Sparkling Junmaiwhich had both fruity and citrus notes. Marie advised us to drink the sake with each bite of food, as if you were squeezing a lemon onto the sandwich. The spicy, sweet mix of flavours was so well balanced and delightfully moreish. For me, I discovered out there were more food and sake pairings to come throughout the night, however initially we were to enjoy a screening of Kampai!– Sake Sistersa documentary revealed for the very first time in Australia.
I entered into this not understanding much about sake or perhaps having consumed much sake before. The movie was both uplifting and emotional, with a strong message of female empowerment. It checks out the world of sake developing, which today is being originated by ladies in Japan. Typically, ladies weren’t permitted to step foot into a sake brewery, not to mention be associated with its production. The stories of the “sake siblings” expose the decision and grit of these females in the market and, while it might sound cliché, are really motivating.
Back to the tastings. We were then brought thee tiny white wine glasses of sake and a tray with 3 slots however just 2 meals– I later on learn why. The very first was a ham and blue cheese cutlet breaded nearly like a schnitzel. It was coupled with a cloudy and much thicker sake (Shirakawago Junmai Nigorizake Dekitate Namawith a minor chestnut flavour and sweet taste that wonderfully stabilized the saltiness of the ham and imitated a sauce for the cutlet. Next was a mackerel and orange bruschetta with a sweet vinegar, coupled with a lighter, fresh, fruity sake (Senkin Modern Kameno-othat was really subtle and not as sweet, with a small apple flavour. This made a wonderful summertime pairing best for the 40-degree weather condition we were experiencing.
There was dessert, and we were brought a piece of something frozen to fill that empty slot I discussed previously. This was my preferred pairing however in the beginning I wasn’t encouraged. Dessert was an abundant chocolate and sake lees (a spin-off of sake production) semifreddo. The accompanying sake (Furousen Yamahai Shikomi Junmai Ginjo Shiga Tosen Namahad plenty of character and had a sweet and strong fragrance with an even more powerful surface– this one was strong. It had a nutty flavour with a tip of chocolate. The richness of the pairing was stunning in the beginning and I wasn’t sure I liked it, however with each bite and sip, the flavour surge ended up being a growing number of striking to the point where I felt I comprehended the art of sake and food and, honestly, I desired more.
And I may simply indulge myself once again as the Bringing Sake to the Table project, which includes sake tasting occasions, are being run throughout February and March. For occasion information and to read more about the interesting world of sake, see sake-news. com.au/ bringing-sake-to-the-table/.
Images provided by NATIONAL TAX AGENCY JAPAN