Izakaya Sake Night @ Hiss & Smoke

In the heart of the new complex Yagan Square Perth in Market Hall . The hissing of yakitori on the hot plate , the smokey presence aroma lures in . Walks-in were coming for both directions as well as the booked guest for the night.
From 6.30 to 8.30pm the venue was packed. 

The night started in slow as were waited for guest to arrive for the event. 

Tonight we will take you on delicious journey with hiss smokes Izakaya tasting dishes and highlighting the beauty of Tottori Prefecture.
CHIYOMUSUBI”

• means eternal ties with people.
• It also represents love between husband and wife, among parents and their children and all loved ones.

It is also a word for celebration. “Creation of happiness.

• Surrounded by great environment
• by making fermented drinks like sake and shochu
• genuine ingredients, we want to contribute to happiness of people all over the world

So our first sake we like to welcome is of course the International Wine Challenge Award winner Sorah Sparkling Sake .
The New Age Premium Sparkling Sake

• SORAH has the meaning of ‘beautiful aurora’ and ‘stars in the sunrise
• ’it is made in the hopes to reflect that beautifully clean dream-like atmosphere.

 

• Produced in a way that it merges the traditional sake brewing techniques which is new and innovative.
• it is the perfect sparkling sake to be enjoyed as a toasting drink for celebrations and other special occasions.

 

• CHIYOMUSUBI SORAH is made with the technique of ‘secondary fermentation’ within the bottle,
• meaning the bubbles are natural.
• With its refreshing sourness, gentle sweetness of the rice and clean finish,

CHIYOMUSUBI SORAH can be considered as ‘Japanese Champagne’ with its delicate yet lively bubbles.

Agedashi Tofu, & Buta Bara

• Agedashi Tofu, is perfect for vegan lovers it is lightly battered silken tofu.
• With a delicate crunch which you should feel as you take the first bite.
• Then you get the silken tofu that melts in your mouth like a pudding .
• The Sweet soy glaze adds that extra flavour you need to combine everything together
• the radish and ginger puree creates the freshness to balance out the salty dashi flavours of the stock.
• When paired with Sorah, it really highlights the lively bubbles and gentle sweetness which cleans afterwards allowing your palate to refresh.

The next dish is ​Buta Bara 
Bara means belly or rib area in japanese, lovely sauce glazed on the outside with charcoal flavours which is smokey  then you get a lovely juicy tender pork as you bite through . The Sorah refreshes the palate with bubbles and cleanses the palate with the smokey flavours to make you indulge more.

The next sake is Chiyomusubi Natsuzake

• Using the king of sake rice Yamanadishiki because it is unpasteurised it creates are different feeling in the palate from a pasteurised sake.
• It has the smoothness of premium sake because of the polishing ratio is 55% which means 45 % is polished away.

But has characteristics of full bodied sake.

• In the aroma is fruity with full-bodied mouthfeel you really can taste the umami freshness
• the perfect seasonal sake.

The dishes we be pairing with is :
Nasubi, Grilled eggplant with Miso dressing and ginger paste.

• I love the juicy chewy texture of the eggplant which complements the full-bodied mouthfeel of the Natsusake .
• The salty and sweetness from the miso ginger just highlights this simple vegetable
• bringing more class to the dish.
• The miso creates the umami taste sensation to direct your attention to the Natsusake freshness
• and the ginger flavours lifts up the natural rice flavour.

The next dish is a very interesting dish but hiss and smoke has really created something unique.

• Hatsu, Charcoal-grilled chicken hearts and Tare sauce.
• As unique as it sounds it definitely not what you think.
• The chicken hearts has a chewy texture which is bitey but favourable with lovely Tare sauce
• to embrace the earthy and pungent flavours of the chicken hearts in a bed of rice.
• When paired with Natsusake the umami freshness balance out flavour of the tare sauce and actually helps cuts through the chewy texture of the chicken hearts.

The next sake we be pairing is Junmai Daiginjo Goriki 50

• Junmai meaning pure rice , Daiginjo is big premium . Goriki is a special rice only cultivated in Chiyomusubi Sake brewery in Tottori prefecture.
• Sake made from Goriki has a very unique character , rich taste, gentle aroma.
• It has long finish with full-body and rich taste.
• Elegant acidity pulls all the other elements together.
• Cold or warm temperature is recommended to drink.
• To bring the acidity and depth of the daiginjo sake must be at very cold temperature.

The dish you be pairing with is :

• Ika Karaage, Baby squid, fresh chillies ,green onion with aioli.

• You first get that perfect crisp sensation on the palate as you bite through the baby squid
• the chewy texture invites the salts from the batter and chillies add alittle bit of heat to enhance the saltiness which brings forth the sake
• paired together the cold temperature sensation cleanses the palate of the oil-feel
• the rich depth towards the end supplements the saltiness from the baby squid giving you a perfect finish.

Our last dish is :
Citrus Ponzu Gyu Tataki, Sliced rare Wagyu rump on citrus soy and radish puree,

• The Rare Wagyu rump ,in the palate you experience the lovely juices of the citrus soy and radish puree allows the rareness of the meat to make you take another mouthful.
• Paired with Daiginjo it melts the rare wagyu nicely and richness compliment the citrus flavour making you wanting to drink the sake again.​

​Evening was well received by the guest the thirst of more sake was accomplished. Pre-order sales for sake left out sake selection sold out after the event. Restaurant and Mr Tadashi san couldn't been more than happier with the turnout. Guest left with full hearts and full stomaches :)

I wonder where I will be in my next event? Stay tune for more sake stories.

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