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Hello Perth Sake Lovers yes I know its been a couple a months since my last blog but to make up from it from I will share with my most recent event . Well coming with something totally out of the ordinary I joined teams with Degani Kings Square. Do you where it is? if you don't, don't worry before this event I didn't even know myself but what a find. Its amazing how there are many beautiful venues in Perth Hidden away and we don't know about. Anyways on to the Sake appreciation night. We featured the beautiful range of Hakutsuru Sake Brewery from Hyogo prefecture. Set in the lovely Kings Square its was intimate night for my lovely group of attendees. Guest were welcome with the beautiful elegant Hakutsuru Superior Junmai Ginjo . Elegant and highly drinkable as guest proclaimed, the lovely aroma white grape, sweet rice, raisin, and spring water elements. Clean, smooth with a hint of fruit tones this brew drinks very even with a dry round finish.  Grade: Junmai Ginjo Alc: 14.5% Rice : Yamadanishiki Water: Miyamizu Preferred Temperature : Cold Night started with first course guest were instructed to only start when food and sake arrive together to insure the overall experience can be understood with the pairing. Opening the night with the first Sake was Awayuki (light snow fall) Sparkling Sake guest astonishment with this bubbly brew, invite the fruity aroma of lovely pear, peach, cucumber and watermelon with soft and mild elegant sweetness with dry clear finish.  paired with Degani's Signature Charcuterie Board to share. a selection of lovely cured meats, variety of cheese, olives, fresh juicy grapes , dried fruits nuts and crackers Dig in with your eyes first the journey takes guest to the prosciutto crudo, salami, mortadella with a mild saltiness followed by , the lovely cheeses bringing some richness through the palate , pickled vegetables and the lovely fresh grapes , paired with Awayuki sparkling sake guest could start anywhere without getting lost. It cleanses the palate of the mild saltiness of the cured meats, inviting the richness of the cheese creating a creamy sensation as if the cheese has just melted in the mouth . Then the fresh grapes juices pops in the palate where the sake embraces it.
The Next Sake we featured was Hakutsuru Junmai Daiginjo Sho-une. Sho-Une means soaring clouds, is a supreme Japanese saké using only the finest rice, Yamada-Nishiki, and Nada’s famed natural spring water Miyamizu. Rice Polishing Ratio is 50% Seimaibuai which means 50% of the rice has been polished away . In the nose filled with white peach, apples, grapes and pear. A very soft pear tonality pervades this deeply complex sake that drinks as easy as a “wet dream.” A full bodied sake wrapped in a delicate texture that drinks like poetry.
 For our main course guest were enlighten with the grilled sirloin steak with creamy garlic king prawns, twice baked potato and buttered vegetables) when paired with Hakutsuru Sho-une Junmai Daiginjo the super smooth texture of the sake allows the steak to melt in the palate, and it creates a creaminess from the slight rich flavours, to harmonise with the lovely garlic creamy sauce coating the king prawns. Then the baked potato outside a lovely crisp shield and inside fluffy mash potatoes followed by colourful greens for some crunch texture. For the last course is Hakutsuru Sayuri Nigori Sake. Which means little lilly, Nigori sake is unfiltered sake which has sake lees which floats at the bottom of the sake. Sake Type: Junmai Nigori Bottle Size: 720ml Ingredients: Rice and rice koji; No sulfites, no preservatives. Alcohol Content: 12.5% Sake Meter Value -11 Sweet or dry: Super sweet Acidity: 1.6 Serving temp: Chilled--shake well before serving paired this sake with the delicious Panna Cotta (with fresh blue berry & strawberry and mixed berry compote) with the Panna cotta what your should get is set pudding. On the surface top layer amixed berry compote , which adds a little bit of sour richness with the creamy delicious Panna cotta underneath. When paired with Sayuri guest were amazed at its cloudy texture, the aroma brought forth lovely hints of floral and fruity fragrance, the texture was creamy and mildly sweet which allowed the berry compote to be subdued and invite the Panna cotta again with another spoonful, ending the night deliciously. The night ended with guest opening their hearts to the beautiful world of sake , first timers were overjoyed how glorious and different that Japanese sake can go with different foods. Hakutsuru Sake range has open the gateway with un-traditional flavours with Degani cuisines , I wonder what kinda a flavours I will be pairing next? Photographer: Alex Perth Foodie ( https://www.facebook.com/alexperthfoodie/) Venue : Degani King Square.
3 Comments
10/14/2019 04:59:02 pm
Japanese sake is the traditional drink for most of my employees. Well, I do work with a lot of Japanese, so it is only natural. As their manager, I need to learn more about their culture, so I am just reading a few blogs to expand my knowledge. I know that I have to do a lot of things if I want to be better, and I am trying. I just wish that I can be better at managing them.
Kodawari Sake Education
10/14/2019 08:06:05 pm
Thank you for sharing. Japanese believes in manner an respect. With the sake culture this often practice in Japan through customs. Pouring the drink for somebody and not yourself shows a sign of courtesy to encourage Japanese to bond. When working Japanese are diligent in their work but conservative the same time. Unfortunately when the language is the problem communication it is not efficient. Knowing some Japanese terminology does help. :) Leave a Reply. |
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