Sake Appreciation Night
Another fantastic Night at Hiss and Smoke . Delicious food with delicious sake, two harmonies into one what more can you ask for?
Our first sake we served is from Ozeki Sake brewery from Nara Prefecture. Hana-Awaka Sparkling sake .This has been quite a favourite in my collection for nobody knows that sparkling sake exists so this is definitely is an eye-opener for most first time sake drinkers. Its has a elegant sweetness which is creamy and bubbles which refreshes the palate.
We are pairing this with a beautiful seasonal sashimi of the day and its a classical combo with Japanese sake. The Sashimi is cut to perfection and with the sparkling sake it cleanses the taste of the sea and melts that fish in the palate.
Our second sake is Asabiraki Okarukuchi Junmai. from Iwate prefecture . Okarukuchi means dry taste, and this is what you definitely get with this sake, dry flavour of is mouthfeel and at cold temperature the acidity becomes visible which is refreshing. We paired this sake Nankotsu Kaarage which is deep-fried chicken cartilage.
Quite a unique delicacies which Japanese enjoy in Japan but it is not well known here. Cartilage is the lovely tissue bone from the chicken is actually good for you because it provides vitamins and nutrients. Hiss and smoke have based this with sea salt and batter like karaage style .First squeeze the lemon this will enhance the flavour experience .You get a punch of salt on the palate and a crunchy chewy texture which helps spread the flavours in the palate the fresh lemon juice cuts through the acidity and saltiness which invites the sake to cleanse and finish well.
Our next sake is Ippin Junmai Daiginjo
This lovely elegant Daiginjo comes Ibaraki prefecture from Ippin sake Brewery . It has a elegant gentle sweetness in the palate which doesn’t linger we have paired this with Duo of tongues skewers. As the name describes don’t let that misguide you it is more delicious then what it intrigues to be ,which not many people think its worth trying.
Two style of ox tongue one skewer is more fatty than the other but lovely and chewy which cooked on the hot plate and seasoned with sea salt to really enhance the flavours on the palate , the part is more leaner and has a less chunkier texture but still delicious in the palate when paired with Ippin Junmai Daiginjo we highlight how the sake cleanses the saltiness of the ox tongue with its lovely rice sweetness to become a harmony .
Our next Sake from Sawahime Sake Brewery from Tochigi prefecture by Master brewer Master Hiroshi. Sawahime Junmai Ginjo is a premium sake which has lovely fruity elements to capture your senses. At room temperature the flavours of fruit do become apparent and the discovery on your palate will really intrigue you.
The lovely rices mouth feel is just delicious on the palate and paired which our selection of chicken delicates each giving a different experience. The Chicken Gizzard is the inside part to the stomach which has a chewy texture but continues salivate in your palate , chicken hearts good for you with a chewy texture , and the last one is chicken tail which is quite lean and juicy all based with lovely tare sauce and when paired with Hakkaisan the smoothness of the sake cleanses the saltness and tare sweetness and rice mouthful brings its all together .Delicious.
""The Sake World Bringing People together"
Choya the famous Umeshu Company was visiting Perth and what a great way to welcome them with a special Umeshu Masterclass. So at short notice I have created a special lunch event CHOYA company in order for Perth to experience as well be educated about the World of Umeshu.
Believe it or not it is not plum!
It has already been preached to me countless of time Umeshu is not Plum!
Ume is its own fruit which comes from the species called Prunus is a genus of trees and shurbs , which includes fruits plums, cherries, peaches, nectarines, apricots and almonds so as you can see it is not a plum.
Our special guest was Ms Eriko Abe sales representative from Choya Company who would educated our guest on the history of Choya and the making of Umeshu throughout this lesson our guest got to enjoy real Umeshu fruit while listening.
Nanko-ume fruit from Wakayama
Good quality Umeshu starts with good quality Ume To make delicious Umeshu, the first requirement is high-quality Ume fruit.
CHOYA, works with local Ume growers to research and develop Ume ideally suited for use in Umeshu. Choya Production goes through a series of steps to become Umeshu.
HARVEST: At CHOYA they only the best Ume fruits with thick flesh high in acidity.
Harvest is normally collected in June once a year.
STEEPING: Only natural ingredients (Ume, sugar, cane spirit) to prepare our Ume liqueur in a
AGING: Ume liqueur is slowly age in the ideal environment for at least 1 year to achieve
the best flavour and taste.
BLENDING: Colour, aroma, taste, and other aspects are thoroughly analysed by
the blend master.
BOTTLING: The production is highly automated.
SHIPMENT: Once the production is finished, the product is
shipped worldwide from the warehouse.
Cocktails and canapes:
The first cocktail is Umeshu Spritz with beetroot sugar:
So we added Aperol and Italian Prosecco the lovely beetroot sugar gives that beautiful colour of red to symbolise Shiso Umeshu.
Shiso means perilla and is the member from the mint family it is a healthy herb that helps strengthen immune system & anti allergy. To bring forth the lovely vibrant red colour CHOYA uses red cabbage extract. There is no artificial colouring in CHOYA Umeshu.
The next cocktail is Umeshu Mojito and mint here we have used triple sec , Mojito , lime and mint and soda water with Classic Choya.
Choya classic is aged at least 1 year before it is bottled. It the hero of Choya Classic range, Known for classical home-made style which japanese love and which is close to home. It was full mouthfeel of natural sweetness of Ume and has nutty aromas.
The next cocktail is Honey Prosecco: Based with Italian Prosecco and blended with Honey Choya.
The honey comes from a rare flower in Japan called lotus flower which japanese are familar with its subtle sweetness which good for your healthy to help sooth sore throats and give you energy.
Our guest were really excited on how to make the cocktails also couldn't be more pleased with how delicious the cocktail tasted.
Crusted duck breast with miso glazed
Signature style of hiss and smoke yakitori style based with tare sauce and sea salt on a skewer. The lamb just melts on the palate helping you salivate more. Which is lovely and hot
Enoki wrapped with pork belly.
Tender pork belly is thinly wrapped to cuddly the enoki mushroom which is grilled on the plate which is lightly charred. Which is lovely and hot
Terrine for those who don’t know is a cooking vessel that usually is a cast iron container to ensemble food inside. With a colourful ray of different vegetables placed in this container to form a roll and ready to be sliced. Here we have , capsicum , sweet potato and zucchini a refreshing combination of delicious vegetables.
Our last canapés
Truffle cream with Waygu
The truffle is blended with a lovely rich butter cream to spread on to top of the wagyu which is a lovely medium rare cut . One of Hiss and smoke signatures dishes.
What a treat ! to top it off our guest had a surprised session cocktail class with the lovely host from Hiss and Smoke Raymond who provided a special demonstration on making those delicious Choya Cocktails. Guest couldn't help but wanting more cocktails .
Peoples favourite choice was Choya Honey Sparks!
Favourite Canapes was Truffle cream with Wagyu and Lamb Skewers
Our guest left with a closer appreciation to the Umeshu world which would not be forgotten.