|
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
 What a great start for 2019. Our first sake basics workshop went off with a hit! Guests arrived diligently to the venue to welcome the lovely scenery of swan valley at the cheese barrel. We welcome Ozeki Sake Brewery from USA and Japan showcasing : Hana-awaka Sparkling Sake Rai Junmai Tokubetsu Yamadanishiki Junmai Platinum Daiginjo Nigori Sake New sake lovers having being their first time and experience in a learning environment were excited on what the event would hold. Sake process with the main ingredients used for sake making , water , yeast , koji and rice each play a important role for sake making. Understanding the appreciation for each ingredient from polishing the rice to the cooking of the rice. Opening up the the first interactive activity we introduce Hana-awaka Sparkling this beautiful elegant sparkling sake capture our guest hearts. Aroma of lovely sweetness with vanilla creaminess guest were intrigue of this bubbly brew. Guidance on how to concentrate on the aromatics of the sake mostly yeast driven and followed with a guide understanding how to taste. Drinking sake correctly allows you to savour the flavours on the palate longer. Sake is to drunk in sipping action each time the layers of flavour will combine together to create . Following we needed guest to understand about sake etiquette and sake culture. The topic opened by a special demonstration to make guest understand the Japanese tradition . Two guest volunteer, for this demonstration, each guest at first had to pour for each other not by themselves. “The tradition of pouring for others and not directly for yourself is an act of politeness in Japanese culture, It “creates interactions between the people in attendance, allowing both the sake and conversation to flow.” “
 Someone must pour for you, and ideally you must pour for others,” The Japan Times explains. “This act is known as shaku suru or kumu.” Adopting the custom when sharing sake stateside is good manners, akin to keeping elbows off the table. Filling others’ glasses also accelerates the natural bonding that occurs when people break bread or share a drink. Mark Fukushima also demonstrated in extra detail when you know the opposite party is a bit older you cheers or kanpai ocohoko must be abit lower than the older one as a sign of respect. Guest felt a stronger appreciation to the customs. Cold vs Room This interactive activity was quite the highlight, as it really open up an broaden sake guests mindset on what they perceive they thought about sake. The cold vs room comparison allowed guest to experience the character change they can encounter to find the best taste at the best temperature themselves. We had majority liking the room temperature feel because the acidity was too high and mouthfeel was more smoother. Some guest liked the clean and smooth freshness texture feel on the palate each sake represented different characters and guest all had different experience. We acknowledge everybody has different palate experience so we don't judge sake all the same way.  Guest left with full hearts and smiles and a closer appreciation to the sake world we hope to see more new sake lovers in our next workshop. Kanpai  Do you have sensitive skin? have you tried numerous products and nothing seems to work and money is drying up? Do you wish that you skincare routine will be less hassle? well I think I have the answer for you. I was the same, I spent hundreds on beauty products because I heard its was good or I just wanted to have something to look after my skin. My daily life I am constantly on the run and literally no-time I just wanted to wash my face and moisture didn't want to spend 30mins in the bathroom just for skincare. Because I have sensitive skin some of the products although good review made my skin red and painful and burning I couldn't continue to use the product and ended up wasting my money. On my first trip to Japan I came across beauty care product made out of sake I was thinking thats unique and I heard great results when having a sake bath your skin feels luxurious. So I gave it try I been using Sake beauty care for almost 2 years now and I couldn't be more happier. My skin never felt more smooth and clean, plus I have not had any bad reaction and my skin is never red. Even without make up on my skin can look still clean and breath on its own. Plus the great thing is you don't need to use so much to get consistent results pea size amount for lather will be sufficient enough for one wash and moisture after your done. New Shipments are coming directly from Japan and online store is now available. Get your skin glowing for summer.  Hello Sake Lovers
Sorry its been awhile since I last blogged but I have 2019 events line up for you. Coming up we have my exciting first Sake workshop featuring Ozeki Collection with special guest Ozeki Sake Brewery. The following week we will have Sake and cheese Sundowner Then Next month by popular demand we will have our Perth Sake festival Check my facebook and events so you don't miss out its going to be a busy 2019! More Sake Kanpai!  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”
The New Age Premium Sparkling Sake
Agedashi Tofu, & Buta Bara
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
Nasubi, Grilled eggplant with Miso dressing and ginger paste.
The dish you be pairing with is :
Citrus Ponzu Gyu Tataki, Sliced rare Wagyu rump on citrus soy and radish puree,
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.  A New Experience for people in Perth sake being popular around the world pairing with different cuisines. It was definitely a first for Perth, going against what was a traditional pairing for dinner with Sake.
Exploring the lovely chinese modern flavours and pairing with Sawahime Sake Brewery range. Perth was ready to see what will unfold on the night. Seating 42 guest with 10 on the waiting list still wanting to join this fabulous dinner.Guest were seated at a round table close to where the action was. Each guest was welcome with "welcome Sake " Sawahime Junmai Ginjo Premium The Sake Sawahime Junmai Ginjo Premium. This sake is unlike any common sake you have tried .It has beautiful characteristics the aroma it is beautifully fruity and abit floral. In the palate its just like a fresh strawberry or peach. The lovely juicy texture which you may feel tingly on the palate. Afterwards cleanses the palate without lingering behind. Although a delayed start nothing could ruin this wonderful night. For $80 per head included 5 courses complimentary with sake and sake pairing experience. So our First Sake we have is Kimoto Junmai Kimoto Junmai is a traditional method of creating shubo. Where brewers create a separate batch to laboriously pound the rice and koji into a smooth paste using wooden poles to speed the process of conversion of sake. This is method is known to as the yeast starter. This Kimoto junmai method would tend to be much more richer and heavy in acidity . But master’s Hiroshi sake is mild with smooth mouth-feel easily drinkable.
Our Next dish is:
So the third Course is
So the next sake is Junmai Gold Sake This sake has rice koji 4 times as much as usual. It emphasises umami and sourness. Although sweet and sour, it has a mysterious light aftertaste. It is a new sense of sake that enjoys umami and colour. Preferably to have at room temperature to balance out the rich umami flavour sweetness giving you the dry light taste which doesn’t linger on the palate. So the last dish is the dessert which has an interesting name. Dessert
Amarula cream A South African liqueur made from the Marula fruit, it is oak aged then carefully blended to a rich smoothness with the finest natural cream;.
Highlights of the night were sake Sawahime Ginjo & Sawahime Champion The best and most enjoyable way to enjoy Japanese sake is with food and this was the sake journey experience was all about. 3 fabulous nights to take you a sake journey through Northern Japan, guest were excited and ready to go for a ride. So to start off we are going to visit the Prefecture Hokkaido .Now the fastest way to go Hokkaido is by flight which is Famous for their winter ice sculpture and Sapporo Snow Festival and thats where they make the famous sapporo beer. Otokoyama's sake is made thanks to the nature of Hokkaido. Otokoyama which means Man’s Mountain .A Masterpiece of Japan cherished by historical figures through Japan since the Edo era .This sake is made with underground water from the perpetual snows by the mountain Dai-set-su-zan mountain which there the climate is cold. Otokoyama Tokubestu Junmai is the name of the sake . Junmai meaning pure rice , Tokubestu means special.so any sake that has Junmai means its a pure rice sake. The Polishing ratio is @ 55% suggest its premium hence the texture is super smooth . In the aroma is fruity ,in the palate .Light smooth with rich feeling at room temperature Refreshing dry acidity that smooth and clean in cold temperature .So the taste you will feel is semi sweet with quick round finish. Paired with fresh Tuna, salmon and fresh scallops with cod roe. Eat on its own the tuna is soft and the scallops are fresh with natural taste ,with the cod roe bubbles which pop juice in the palate with abit of salty and sweet taste. With the sake it all melts in the palate beautifully without any aftertaste. So the next sake comes the prefecture Iwate ,Nanbu Bijin Brewery, located in Ninohe city. This area of northern Japan is blessed with beautiful natural reserves–pristine ground water, two national parks, and a lake.
Paired with Wagyu and vegetable roll with teriyaki sauce. Lotus root chip is a healthy nibble that makes you want to eat more. A creative approach to the Wagyu. Made into a roll, outside with lovely teriyaki sauce. Wagyu roll inside mashed carrot with a lovely sweetness and cucumber for freshness. With the sake the elegant sweetness compliments the teriyaki sweetness of the wagyu and dryness forms to cleanse the palate through eat bite. The Next sake is from Miyagi Prefecture
temperatures. So the Aroma that you may sense is fruity aroma on the nose with hint of toasted nuts. Palate is very smooth and well-balanced mouth- feel not too sweet nor dry and perfect straight road type of sake. Paired with Namban Chicken with egg tartare sauce. This dish actually has an interesting story behind it because of the name Nanban refers to 16th century when the portuguese came to Japan with their ships bringing in different foods and spices which had change japanese cuisines forever. Outside you have delicate crunch and tender juicy chicken inside. You can taste the seasoning in the chicken. The egg salad is Mon taste take on tartare sauce. Light and creamy Dip with the chicken you have a lovely combination of salty and creamy coats the seasoned chicken and cuts through the oils. With the sake cleanses the palate with the dryness and umami and has smooth taste finish. The last sake we be having is from Hakkaisan Sake Brewery from Niigata prefecture. Niigata the most famous sake brewing regions. Hakkaisan Sake Brewery is located in Minami- Uonuma, an area known for producing the finest quality Koshihikari rice. Hakkaisan uses “Spring water from Raiden” which is usually use for all brands of Hakkaisan. The spring water is brought to Kura which is the (Sake factory) from the foot of Mt. Hakkai through pipe line. Hakkaisan beliefs were, Sake that has full body but clear and smooth which does not interfere or disturbs the taste of food. Using the sake specificrice Gohyakumangoku, Miyamanishiki, Yamadanishiki the flavours create the clean and clear character and crisp depth. It’s a touch dry with tremendous balance and a crisp refreshing finish. The last dish really highlights the origin of this prefecture. Believe or not if you go to Niigata the best foods to eat are the vegetables. You never will taste fresh vegetables like in Niigata. Now you may notice the green powder next to you please sprinkle some ,on the tempura and you will get another flavour sensation . Paired with sake it compliments the tempura and cleanses the palate inviting you to enjoy the fresh vegetables inside the tempura. Highlighted sakes of the night were Otokoyama Tokubetsu Junmai from Hokkaido prefecture & Urakasumi Junmai from Miyagi Prefecture.  News have been spreading all throughout Perth for the hot new venue in Yagan Square. Shy John Yum & Brewery. Definitely the first we have seen in Perth ,it is definitely a venue you have yet to experience. Shy John alone have the capacity to bring huge numbers being a 2-storey venue. The microbrewery is downstairs serving 5 different beers which you have never tasted before. Where the Yumcha is on the top floor which you can access straight from the train station. Who is Shy John? well he is Chinese settler who first settled in Australia named Mak Sai Ying, he later known as John Shying. A carpenter who feel in loved with the culture and the beer. The legend Shy John is Ian Chin, well known for Hiss & Smoke , Ramen Boy and Noodle Forum . Ian will definitely look after you to give you an genuine experience at Shy john. The Venue experience: Well it definitely has the wow factor first off I mean when have you ever seen a chinese yum cha microbrewery in Perth? The atmosphere when packed its like being Hong Kong , dim sums coming out non-stop , waiters moving around in quick steps to keep up with demand. Bringing food from the kitchen to the top through a food elevator genius . Definitely they nailed down the execution of service. The waiters did feel overwhelmed for opening day trying to keep up with orders but I loved how polite there were you don't get waiters like these nowadays. I had my lovely girlfriend and her mum were visiting Perth from Japan at the time the waiters had another skill up their sleeves they could speak japanese what a way to welcome my friend and her mother they definitely the warm welcome close to home. Food Experience Oh this is best part following from the launch which was spectacular the main menu itself had some more exciting dishes to try. We selected the following: You definitely want to try all the signature dumplings but if you unsure what to try for your first time you have choice to get a dim sum platter which is really creative you can choose 4 serve or 8 serve . For the dim sum platter we had the signature dumplings. I love the presentation of these dumplings it really invites you. "Eyes that want to eat" Charcoal activated dough to make it black with edible golden dust. Not your ordinary dumplings. Inside lovely fresh prawns as a dumpling should and you don't need sauce to give it more flavour it is perfectly delicious on its own.  Other dumpling selection were Truffle & scallop dumplings Pork & chive dumplings and I think it was Coriander and prawn dumplings You definitely can taste the freshness in each and that want makes the dumplings so tasty. A lovely delicate premium sake with clean and smooth taste would definitely highlight these dumplings because of lovely fresh prawns.  Okies I couldn't resist this at the launch party and definitely needed to have again with my guest. Peking duck pockets what creative way to highlight the tradition peking duck. Using the pockets similar pastry like hong kong wife cake. These pockets were crispy and light the same time. Inside the peking duck with cucumber for freshness and you dip in the peking duck sauce to add more flavour . For this dish I would choose a sake to highlight the duck and the sauce. A lovely smooth rich mouth-feel sake will go nicely.  Deep Fry Jumbo Oysters , BBQ Tonkotsu sauce and Kewpie mayonaise. I was actually expecting the oysters to be cooked inside but it actually had that raw freshness as if you were eating a raw oyster with a crispy element to you. The crispy batter was lovely an light and not oily feel. Inside you have the beautiful creamy but oyster is still inside which didn't lose its original flavour. Delicate in the mouth which was enjoyable to palate. With this dish I could really have fun in many ways. You could choose a lovely Junmai sake with high umami to compliment and match the oyster inside. You could have it lightly warmed or even cold to enjoy both sensations. Another way we could play with a premium sake like ginjo or daiginjo the clean and smooth style will cleanse the palate of any oily taste feel from the fry batter allowing your tastebuds to invite that lovely fresh creamy oyster inside. The lovely clean rich aftertaste would want you pick up another one.  Szechuan Beef tartare well it was definitely presented differently to the launch style but look at that presentation doesn't it just make you want to eat ? Another eat with your eyes moment. :) So I had to order this for my girlfriend and her mum to try, as they haven't experience good meat regular. They even told me they couldn't eat beef especially raw style but they gave it a go. The beef tartare itself is marinated with vinegar and soy sauce the raw egg creates a creamy texture to mix well with the beef tartare. The sourness and saltiness takes care of the raw taste of the beef . The crispy culler is great to eat by itself but you definitely have to make your canapes . Add the beef tartare topped with pickled ginger and garlic and put in your mouth. Divine you would love the pickled ginger and garlic with the beef tartare with crispy crunch of the cruller . Perfect combination. What sake ? hmmm again alot of ways you could play with . Refreshing Junmai it refresh the palate high acidity at cold to take care of the beautiful creamy richness of the beef tartare. A premium Junmai Ginjo or Daiginjo to have a super smooth finish and cleanse the palate to soften the texture taste of the beef tartare.  We definitely had to try one of the beers Summer Ale is refreshing and smooth has some fruity flavours . Are you ready for Summer?   Chocolate and Sake?? really? Yes it works trust me... Just like the cheese and sake event as soon as the event went live Perth curiosity had taken flight. Even before the event whispers had already spread about this odd combination. I had teamed up with a beautiful lady chocolatier Sue lewis local here in Perth, abit about Sue UK born chef she started with cuisines mostly , then by mistake as she put it she came into the same kitchen with Paul A young ,thinking she was going to cook foods but end up making chocolate and because of that mistake she found a new love with chocolate. Sue is passionate and down to earth gorgeous lady I can't help feel so thankful for an opportunity to work with her with my sake. Tickets were sold in 9 days once announced. There was even a waiting list for people incase of cancellation. I wanted to capture the true nature of Sue lewis , her beautiful store was the perfect setting for the event. With the help of Sue's staff the mood to start the night was set right. Welcome sake was given to each of the guest on arrival and snacks and nibbles were placed for easy access . We started the night with the origin with chocolate and sake, the crowd were intrigued by the process and fascinated on how they came to be. Most of the crowd were first timers to the sake world which they open their hearts to rice brew. Process of Sake making although long winded made sense so customers can connect their understanding to the pairing. Atagonomatsu - Sparkling Sake -Niizawa Sake Brewery Miyagi Sake Truffle - 46% Dominican Republic milk chocolate blended with Atagonomatsu sparkling sake. So with this Sake Sue has created a new creation. She has blended the sparkling sake with her chocolate. Truffles can tend be heavy normally but this sake truffle is light and when you drink it with the sake the bubbles refreshes the palate and cleans it. Sawahime Premium Junmai Ginjo 2016 - Sawahime Sake Brewery Tochigi Prefecture. Strawberry Gum Truffle - Strawberries blended with 62% Peru dark chocolate & finished with strawberry gum and a splash of Premium sake Why we paired this sake with the Strawberry Gum Truffle, as you can first tell the aroma invites you to that strawberry or fruity presence. Although normally we get bitter notes from dark chocolate but when paired with the sake it because sweeter and leaves a cleansing on the palate. Yoshikubo - Awase Yuzu Ippin Confit Orange Medallion - 67% Dominican Republic dark chocolate topped with confit orange. When paired with the Confit Orange Medallion. The yuzu aroma is refreshing which invites the palate of lovely citrus flavour with the chocolate. It creates a tanginess to cut through the bitter notes and with the confit orange the texture which is chewy but deliciously dissolves in the mouth. Ozeki Nigori Cloudy Sake 75% Venezuela Shard - just straight 75% Venezuela dark chocolate With the sake the creaminess texture invites the dark chocolate ,which dissolves in the palate . Hakutsuru Koshu Junmai Sake (served at room temperature) Saltbush Caramel Truffle - buttery salty caramel enrobed in 70% dark chocolate As soon as I tasted this truffle what came to mind to match was my Koshu sake. The age characteristics and depth of flavours in the sake makes the truffle rise to a whole a new level. I even mention to Sue we need a rich chocolate for this sake. The truffle saltbush Carmel by itself, you get the sticky texture caramel rich chocolate.With the sake the richness is blended and becomes softer in flavour the saltiness from the truffle and the dryness from the sake is a delicious match. Highlights were -Yuzu sake (Ippin Sake Brewery) matched with the confit Orange -Hakutsuru Koshu Junmai sake matched with the saltbush caramel. Delicious Match heaven . why don't you try it? Thank you to the Gorgeous and passionate Sue Lewis I feel so blessed to have been given this opportunity and thank to another wonderful Niamh for making everything go smoothly.   The demand of sake is rising in Perth. Follow up from the cheese barrel event sake lovers couldn't wait for more delicious sake to try. They were loyal and punctual for the arrival of Ozeki USA and Japan. Having such great rapport because of Hana-awaka sparkling sake sake lovers were looking forward to meeting Ozeki. Our brewery came well prepared and were excited to start. Mr Takayuki was artist, although we had already set the table already his special touch just made it more WOW!!. I couldn't help feeling so happy and excited the same time they way he was decorating the table was totally beautiful. The day started on the dot! Some shoppers were already in the shop waiting for the event to start. As normal we started with some tasters for warm-ups but as well soon as we started the guest quickly formed into a crowd which overwhelmed the Ozeki team. Customers were eager to know each sake and were excited that they could taste more than one and have it explained to them
We showcased 10 selections of the ozeki range which were all well received by customers. OZEKI RANGE PURE JUNMAI- light refreshing taste will full-bodied flavour OZEKI DRY- dry clean texture making it smooth SAKE PLATINUM JUNMAI DAIGINJO- dry fruity richness with clean finish JUNMAI RAI- rich and fruity but clean smooth taste OZEKI NIGORI- coconut aroma , extra smooth creamy textrure HANA-AWAKA SPARKLING - ripe banana aroma with vanilla cream notes with elegant sweetness PEACH SPARKLING- fresh peach aroma refreshing peach flavour YUZU SPARKLING- lovely citrus aroma with refreshing yuzu flavour throughout the palate. The sake of the day were interestingly Ozeki Nigori and Yuzu Sparkling it went pretty fast . Out of the sake range customers choice was pure junmai. We had a special promotion where customers can choose their favourite 3 300ml they can receive a free gift with their purchase. Small bottles were being grab in every direction that it was necessary to have a basket to place it all. Ozeki team were talking as well as running around to handle the crowd demands so customers didn't miss out on their favourites. The event was heart-warming , fun and satisfying guest left with a sense of appreciation and eagerness to really want to know more about Sake. My lovely night with the JFC team and Hakutsuru Sake Company. My Sake Companion Miss Haru Takase saying goodbye to Australia . We gather one last time in company of great traditional Japanese foods and great selection of Sake "James Parker". |
 |  |
On this night was also a special sake tasting for a new arrival. Kiku-masune Sake Brewery representative came to visit from Japan . They were showcasing 2 selections. First was Junmai Taru Sake & Junmai Koujo Sake.
For Junmai Taru there was a fruity aroma, the temperature which was semi cool room temperature was just right to get that dry character . Which was extra smooth. At cold temperature the flavour changes to somewhat fruity so the dry character becomes richer towards the end.
Junmai Koujo, was quite fruity but at room temperature there wasn't much of a contrast . The representative stated it was similar to daiginjo. The texture of the sake doesn't remind of a daiginjo, but the fruity richness did. To make it they used the traditional Kimoto Method where poles are used for the yeast starter to make the fermentation to convert starch to sugar to alcohol faster. For tasting we were given at room temperature preferably I would think colder would be better to bring up acidity to refresh the palate.
To go with our sake, we chose a few dishes:
Crispy Lotus Chips - Ahhh my kinda of chips and its healthy too :p , the lotus chips was not too thick it was thin like and crispy just as it should be.
Japanese Okonomiyaki pancake - Your first bite into the layer of okonomi sauce which is not "oversweet" but perfect balance of sweet and salty. The inside of the okonomiyaki still held its shape and you can enjoy in one mouth-full.
Chicken Kaarage- crispy chicken nuggets size the chicken inside is juicy and tender mayonaise to dip on the side.
Fresh Sashimi - The cut of the fish is dealt with precision that it just melts in your mouth, with sake it cleanses and combines beautifully in your making your palate wanting more..
Enjoyable evening with great food and Japanese sake.
For Junmai Taru there was a fruity aroma, the temperature which was semi cool room temperature was just right to get that dry character . Which was extra smooth. At cold temperature the flavour changes to somewhat fruity so the dry character becomes richer towards the end.
Junmai Koujo, was quite fruity but at room temperature there wasn't much of a contrast . The representative stated it was similar to daiginjo. The texture of the sake doesn't remind of a daiginjo, but the fruity richness did. To make it they used the traditional Kimoto Method where poles are used for the yeast starter to make the fermentation to convert starch to sugar to alcohol faster. For tasting we were given at room temperature preferably I would think colder would be better to bring up acidity to refresh the palate.
To go with our sake, we chose a few dishes:
Crispy Lotus Chips - Ahhh my kinda of chips and its healthy too :p , the lotus chips was not too thick it was thin like and crispy just as it should be.
Japanese Okonomiyaki pancake - Your first bite into the layer of okonomi sauce which is not "oversweet" but perfect balance of sweet and salty. The inside of the okonomiyaki still held its shape and you can enjoy in one mouth-full.
Chicken Kaarage- crispy chicken nuggets size the chicken inside is juicy and tender mayonaise to dip on the side.
Fresh Sashimi - The cut of the fish is dealt with precision that it just melts in your mouth, with sake it cleanses and combines beautifully in your making your palate wanting more..
Enjoyable evening with great food and Japanese sake.
Hello Sake Lovers~
So for our mother's special I showcase a new category Sparkling Sake. Our new selection from Ozeki Corporation .
Some education about Sparkling sake, compared to the common of sake this category is made to be sweet. It is like a Japanese Champagne , the bubbles are like a tingly sensation on the palate like champagne or sparkling wine does.
So I showcase the following:
Hana-Awaka Sparkling- The aroma creates a join from the start to finish , ripe like banana with vanilla cream notes. On the palate was elegantly sweet and smooth and doesn't linger.
Hana-Fuga Peach Sparkling- the aroma is of a fresh peach as the sake it is a peach sparkling, flavour is sweetness of a peach which doesn't feel like drinking sake.
Hana-Fuga Yuzu Sparkling- the aroma is of freshly squeeze lemon as the sake suggest it is yuzu sparkling, flavour is of sour and sweet, like a yummy sparkling lemonade.
From the turn out we had mix there wasn't stand out flavour, each customer had a favourite for everyone one them.
If they didn't like flavoured sake it was because it didn't give them the nihonshu feel , then people would choose Hana-awaka(original sparkling) which most customer could get a different flavours and aromas which made it interesting.
The customers who didn't like the taste of nihonshu preferred the flavour type of sake .
Peach sparkling it didn't suit the customers who preferred dry and smooth so it was it was favourite for customers who enjoy the fruity sweetness .
Yuzu sparkling was a balance between sour and sweet was a favourite for those customers who didn't like overpowering sweetness . Which felt like refreshing lemonade.
So for our mother's special I showcase a new category Sparkling Sake. Our new selection from Ozeki Corporation .
Some education about Sparkling sake, compared to the common of sake this category is made to be sweet. It is like a Japanese Champagne , the bubbles are like a tingly sensation on the palate like champagne or sparkling wine does.
So I showcase the following:
Hana-Awaka Sparkling- The aroma creates a join from the start to finish , ripe like banana with vanilla cream notes. On the palate was elegantly sweet and smooth and doesn't linger.
Hana-Fuga Peach Sparkling- the aroma is of a fresh peach as the sake it is a peach sparkling, flavour is sweetness of a peach which doesn't feel like drinking sake.
Hana-Fuga Yuzu Sparkling- the aroma is of freshly squeeze lemon as the sake suggest it is yuzu sparkling, flavour is of sour and sweet, like a yummy sparkling lemonade.
From the turn out we had mix there wasn't stand out flavour, each customer had a favourite for everyone one them.
If they didn't like flavoured sake it was because it didn't give them the nihonshu feel , then people would choose Hana-awaka(original sparkling) which most customer could get a different flavours and aromas which made it interesting.
The customers who didn't like the taste of nihonshu preferred the flavour type of sake .
Peach sparkling it didn't suit the customers who preferred dry and smooth so it was it was favourite for customers who enjoy the fruity sweetness .
Yuzu sparkling was a balance between sour and sweet was a favourite for those customers who didn't like overpowering sweetness . Which felt like refreshing lemonade.
Well that's the question is it? Definitely not your average cream bun but its definitely the closest to Japan.
A new pastry shop Hattendo Perth Cafe has open up recently located in the Melbourne Hotel definitely worth a visit to enjoy some sweet goods and great tasting food the ambience really captures the rebirth of Melbourne Hotel.
Tonight while enjoying the yummy cream buns I decided to play with my sake again and plum wine.
Firstly the bun...
I purchase a box of 5 to give me all the flavours to try.
Flavours were
Azuki Bean
Matcha
Chocolate
Custard
Whipped cream
Sake
Ippin Junmai Daiginjo
Sawahime Junmai gold
Hakusturu Junmai Daingjo
Choya green tea Umeshu
Azuki Bean : Well before even eating the bun or cutting through it I firstly assumed the azuki bean would definitely red in colour to symbolise the rich sweetness it should bring , but to my surprise that wasn't' the case, the azuki bean was mix up with the cream so when eating the cream itself it wasn't overwhelming sweet like ,as red bean should be, and the chewy texture of the azuki was not unpleasant at all. I paired this with Ippin Junmai Daiginjo, at beautiful room temperature to bring forth the elegant sweetness and smoother texture, to blend with the creamy sensation of the cream and the dry tail cleanses the sweetness with a milder finish.
Matcha : Well like the Azuki bean I assumed it was going to get that real green tea flavour which normally is bitter. Honestly I am not quite a huge matcha fan but this matcha combination was not what I expected. I guess it had to with the cream, because the bitterness flavour was not evident at all. I paired this with the same flavours Choya green tea Umeshu at room temperature green tea is mildly bitter but not unpleasant just like the matcha cream bun perfectly enjoyable and easy with plum sweetness to finish off.
Chocolate : when you cut it open it reveals a chocolate mousse, definite chocolate taste but not overly rich like a piece of chocolate . You can spoil yourself with this flavour and not feel guilty. I paired this with Master Hiroshi's Prototype Sawahime Junmai gold because of the sweet mouthfeel flavour its a perfect match with the chocolate . The dry light aftertaste resets the sweet palate to settle the richness.
Custard and Whipped cream: Who doesn't love custard and whipped cream? but they are both different. The egg custard you feel the silky layer of custard which feels like pudding that you can just keep having a spoonful of.
The whipped cream is creamy and milk flavour is well balanced with the cream so yummy and not overly rich. Paired this with Hakutsuru Junmai Daiginjo, perfect balance at room temperature the fruity notes add a sweet layer to cream which cuts through the texture making it more smoother. Creates a Custard or whipped cream smoothie on your palate.
Personally the whole range of flavours have not failed to disappoint, I love the flavour combination . I love how it is a delicious sweet pastry but its not excessively sweet to the palate which leaves only the deliciousness behind.
Try It!
A new pastry shop Hattendo Perth Cafe has open up recently located in the Melbourne Hotel definitely worth a visit to enjoy some sweet goods and great tasting food the ambience really captures the rebirth of Melbourne Hotel.
Tonight while enjoying the yummy cream buns I decided to play with my sake again and plum wine.
Firstly the bun...
I purchase a box of 5 to give me all the flavours to try.
Flavours were
Azuki Bean
Matcha
Chocolate
Custard
Whipped cream
Sake
Ippin Junmai Daiginjo
Sawahime Junmai gold
Hakusturu Junmai Daingjo
Choya green tea Umeshu
Azuki Bean : Well before even eating the bun or cutting through it I firstly assumed the azuki bean would definitely red in colour to symbolise the rich sweetness it should bring , but to my surprise that wasn't' the case, the azuki bean was mix up with the cream so when eating the cream itself it wasn't overwhelming sweet like ,as red bean should be, and the chewy texture of the azuki was not unpleasant at all. I paired this with Ippin Junmai Daiginjo, at beautiful room temperature to bring forth the elegant sweetness and smoother texture, to blend with the creamy sensation of the cream and the dry tail cleanses the sweetness with a milder finish.
Matcha : Well like the Azuki bean I assumed it was going to get that real green tea flavour which normally is bitter. Honestly I am not quite a huge matcha fan but this matcha combination was not what I expected. I guess it had to with the cream, because the bitterness flavour was not evident at all. I paired this with the same flavours Choya green tea Umeshu at room temperature green tea is mildly bitter but not unpleasant just like the matcha cream bun perfectly enjoyable and easy with plum sweetness to finish off.
Chocolate : when you cut it open it reveals a chocolate mousse, definite chocolate taste but not overly rich like a piece of chocolate . You can spoil yourself with this flavour and not feel guilty. I paired this with Master Hiroshi's Prototype Sawahime Junmai gold because of the sweet mouthfeel flavour its a perfect match with the chocolate . The dry light aftertaste resets the sweet palate to settle the richness.
Custard and Whipped cream: Who doesn't love custard and whipped cream? but they are both different. The egg custard you feel the silky layer of custard which feels like pudding that you can just keep having a spoonful of.
The whipped cream is creamy and milk flavour is well balanced with the cream so yummy and not overly rich. Paired this with Hakutsuru Junmai Daiginjo, perfect balance at room temperature the fruity notes add a sweet layer to cream which cuts through the texture making it more smoother. Creates a Custard or whipped cream smoothie on your palate.
Personally the whole range of flavours have not failed to disappoint, I love the flavour combination . I love how it is a delicious sweet pastry but its not excessively sweet to the palate which leaves only the deliciousness behind.
Try It!
Hello Sake Lovers, yes I know I have been quite absent but assure its worth the wait I been working on some great new ideas and have events set up for next month.
New events coming up a special mother day's promotion Sparkling sake new category normally not recognised but you'll be surprised on the joys it has on your palate..
Also a repeat in a new location. The Cheese Barrel has invited me to do a special ENCORE in the Swan Valley which is happening in June followed up with a Meet the Brewers event with a new company OZEKI USA & Japan, oh so exciting sake lovers stay tuned..
New events coming up a special mother day's promotion Sparkling sake new category normally not recognised but you'll be surprised on the joys it has on your palate..
Also a repeat in a new location. The Cheese Barrel has invited me to do a special ENCORE in the Swan Valley which is happening in June followed up with a Meet the Brewers event with a new company OZEKI USA & Japan, oh so exciting sake lovers stay tuned..
Sake and Cheese Pairing you say??? Definitely not what you expected to pair with sake. Our day started on the get go I hosted as well as promoted on behalf of my sake suppliers a special cheese and sake pairing. Our local Swan Valley Team from the Cheese Barrel Jordon & Mitch you couldn't ask for a better partnership. We had 7 types of cheese as well 7 types of sake to go with it.
Each having a beautiful character on its own and shine through with a match.
the selection of the cheese and sake were:
Urakasumi Junmai with Kytren Chevre (goats milk)
Koshinogoi Junmai Ginjo Yamandashiniski with Have OMG (triple cream)
Hakkaisan Tokubetsu Junmai with Jensen Red
Sawahime Junmai Gold with Landana 500 days
Ippin Plum Nigori with Pyeganna Cheddar
Hakutsuru Koshu Junmai with Italian Blue Gorgonzola
Choya 3 aged Plum Liquer and Single Year with Shropshire Blue
The favourite combination of the day was the Ippin Plum Nigori Matching with Pyeganna Cheddar the texture match .Ippin Plum Nigori which is brewed to 10% alacohol then Plum Juice is added to bring it down again to 5%. Then with a textured and crumbly cheese like the Pygennda Cheddar with saltiness is combined with sake lees of the Nigori and then quickly dissolves the cheese going down . Peoples eyes lit up when they tried this match.
Favourite Cheese was Kytren Ash Chevre Goat’s Milk Gidgegannup, WA
The history of ash in the cheese making goes back hundreds of years. It was used as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improves the surface moulds and how they grow on fresh cheese for ripening. It also adds a mild tangy and herbaceous flavor of the Chevre.
Our other supplier who attended were Nippon Food Supplies showcasing Sawahime Range
Supersake showcasing Namazake range
Daiwa Foods showcasing Choya Aged range
Groups came in packs participants were courteous and formed a line on their own as everybody wanted to try everything till end . We went over time and was sad to turn away the crowd who were queing to get in suppliers needed to head home and call it an unbelievable day!
Each having a beautiful character on its own and shine through with a match.
the selection of the cheese and sake were:
Urakasumi Junmai with Kytren Chevre (goats milk)
Koshinogoi Junmai Ginjo Yamandashiniski with Have OMG (triple cream)
Hakkaisan Tokubetsu Junmai with Jensen Red
Sawahime Junmai Gold with Landana 500 days
Ippin Plum Nigori with Pyeganna Cheddar
Hakutsuru Koshu Junmai with Italian Blue Gorgonzola
Choya 3 aged Plum Liquer and Single Year with Shropshire Blue
The favourite combination of the day was the Ippin Plum Nigori Matching with Pyeganna Cheddar the texture match .Ippin Plum Nigori which is brewed to 10% alacohol then Plum Juice is added to bring it down again to 5%. Then with a textured and crumbly cheese like the Pygennda Cheddar with saltiness is combined with sake lees of the Nigori and then quickly dissolves the cheese going down . Peoples eyes lit up when they tried this match.
Favourite Cheese was Kytren Ash Chevre Goat’s Milk Gidgegannup, WA
The history of ash in the cheese making goes back hundreds of years. It was used as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improves the surface moulds and how they grow on fresh cheese for ripening. It also adds a mild tangy and herbaceous flavor of the Chevre.
Our other supplier who attended were Nippon Food Supplies showcasing Sawahime Range
Supersake showcasing Namazake range
Daiwa Foods showcasing Choya Aged range
Groups came in packs participants were courteous and formed a line on their own as everybody wanted to try everything till end . We went over time and was sad to turn away the crowd who were queing to get in suppliers needed to head home and call it an unbelievable day!
Gong Xi Fa Cai!! Happy Chinese New year Sake Lovers. For something Special for Chinese I was hosting as well as promoting a beautiful Plum Liquer. The 3 Aged Choya Plum Liquer . It is the first plum liquer to have won Gold 2016 & 2017 in the International Spirits Challenge.
Although it is a plum liquer the characteristics and bottle design were purposely made to make the customers think it is Whisky.But it is not, this beautiful liquer is actually only 15% unlike whiskies in the 40-50% ratio. It is aged in a storage tank which is the Choya 's Blend masters take different ages of undiluted plum liquer from 3-5 years and blend it to a new creation.
A great plum liquer to introduce to Perth . Customers who came were either choya fans or just wanted to try something special for Chinese New Year. Definitely a great start for the lunar year~
Although it is a plum liquer the characteristics and bottle design were purposely made to make the customers think it is Whisky.But it is not, this beautiful liquer is actually only 15% unlike whiskies in the 40-50% ratio. It is aged in a storage tank which is the Choya 's Blend masters take different ages of undiluted plum liquer from 3-5 years and blend it to a new creation.
A great plum liquer to introduce to Perth . Customers who came were either choya fans or just wanted to try something special for Chinese New Year. Definitely a great start for the lunar year~
Well aint this exciting I am hoping you are excited as I am this is my first blog for 2018 so I would like to share with you on what's been happening. The year is full possibilities and opportunities. Does a possibility come straight in front you and you have that lightbulb moment I tell you its a amazing feeling.
We have just started 2018 and yet my head is full of ideas on how to bring something great in Perth. February will be Chinese new year I have a special addition to welcome the Year of Dog to people which they will love and then in March there is the Japanese Festival its going to be exciting year the events will be held where you see my beautiful sake collection where I have expanded every year . The collection is hand pick by me and no matter what brewery or style you try you definitely will have a different character each time.
Stay tuned on what's coming up...
We have just started 2018 and yet my head is full of ideas on how to bring something great in Perth. February will be Chinese new year I have a special addition to welcome the Year of Dog to people which they will love and then in March there is the Japanese Festival its going to be exciting year the events will be held where you see my beautiful sake collection where I have expanded every year . The collection is hand pick by me and no matter what brewery or style you try you definitely will have a different character each time.
Stay tuned on what's coming up...
Something special for Christmas we had invited Special Guest Mr Shinja Inaba head of International Sales of Choya ( Famous Plum Liqueur company in Japan. It was their first time Doing a special event tasting for Perth we were honoured for them to collaborate with us.
Perth Local some have tasted this golden gift from heaven on their travels to Japan some were totally new to the experience. It was great way to enlighten peoples minds of the puzzling fact what is Umeshu?
Umeshu is translated as Plum Wine Ume(plum) Shu(wine) Origin stated it started as home-cooked plum liqueur made by granny to help sooth the young ones when they were not feeling well . Umeshu would help them gain energy and help them feel better. Over the years Umeshu was marketed as a Plum Liqueur for the Japanese at home . Choya then started to commercialise their brand to market tothe world.
Now Umeshu is available all over the world not just Japan.USA, Taiwan, Spain, Moscow and many more.
Our "Umeshu Lovers" were deliciously taken away with Japan's sweet nectar and walked away with their 2 favourites of the day.
Perth Local some have tasted this golden gift from heaven on their travels to Japan some were totally new to the experience. It was great way to enlighten peoples minds of the puzzling fact what is Umeshu?
Umeshu is translated as Plum Wine Ume(plum) Shu(wine) Origin stated it started as home-cooked plum liqueur made by granny to help sooth the young ones when they were not feeling well . Umeshu would help them gain energy and help them feel better. Over the years Umeshu was marketed as a Plum Liqueur for the Japanese at home . Choya then started to commercialise their brand to market tothe world.
Now Umeshu is available all over the world not just Japan.USA, Taiwan, Spain, Moscow and many more.
Our "Umeshu Lovers" were deliciously taken away with Japan's sweet nectar and walked away with their 2 favourites of the day.
So after my solo trip it was back to event planning to do something for Perth.
This time I had invited 3 sake breweries to My October sake Tribute. October 1st was world Sake Day where all the breweries will start making sake we love to show our appreciation for all their hard works.
Breweries who participated were Hakutsuru sake Brewery, Ippin Sake Brewery and Sawahime Sake Brewery.
Each event and brewery where given a chance to really showcase their sake range in total we showcased 20 types of sake .
Each Brewery were given the opportunity to showcase their range the first event was presented by Hakutsuru Sake Brewery from Kobe Prefecture near Osaka. Miss Haru Takase representing her company captured peoples attention with the History of Hakutsuru brewery how tradition still is the stronghold of their Brewery.
Our Second Brewery was from Ippin sake Brewery from Ibaraki Prefecture Mr Satoshi Yoshikubo the youngest son of his Brewery was our special guest for the event. We were honoured to here about his homeland and his mother sake brewery.
Our final event was from Sawahime Sake Brewery from Tochigi Prefecture in Utsunomiya our special guest is Master brewer Mr Hiroshi Inoue people feel in love was cheerful character , despite the fact he couldn't respond match his smile and personality were enough words people could feel his passion from his hometown.
By the end of tribute people left with full hearts and with a deeper appreciation for Japanese sake.
This time I had invited 3 sake breweries to My October sake Tribute. October 1st was world Sake Day where all the breweries will start making sake we love to show our appreciation for all their hard works.
Breweries who participated were Hakutsuru sake Brewery, Ippin Sake Brewery and Sawahime Sake Brewery.
Each event and brewery where given a chance to really showcase their sake range in total we showcased 20 types of sake .
Each Brewery were given the opportunity to showcase their range the first event was presented by Hakutsuru Sake Brewery from Kobe Prefecture near Osaka. Miss Haru Takase representing her company captured peoples attention with the History of Hakutsuru brewery how tradition still is the stronghold of their Brewery.
Our Second Brewery was from Ippin sake Brewery from Ibaraki Prefecture Mr Satoshi Yoshikubo the youngest son of his Brewery was our special guest for the event. We were honoured to here about his homeland and his mother sake brewery.
Our final event was from Sawahime Sake Brewery from Tochigi Prefecture in Utsunomiya our special guest is Master brewer Mr Hiroshi Inoue people feel in love was cheerful character , despite the fact he couldn't respond match his smile and personality were enough words people could feel his passion from his hometown.
By the end of tribute people left with full hearts and with a deeper appreciation for Japanese sake.
My first solo trip to Japan, I have always wanted to go to Japan for personal experience. Having supported and promoted the beauty of Japanese foods and Sake for so many years I wanted to see it for myself, catch up with friends, enjoy authentic Japanese food and explore the best sights in Japan and Sake breweries. It was a trip I just had to do so i finally did it.
My first impression of Japan was it was bigger than I expected and actually being there and seeing it is a total different experience. Unless you know where to go and what to do in Japan you have so many choices where to start.
When I started my trip I was expecting it was going to be difficult because I travelled by myself. But I was ready to for the challenge. Japan is so busy and fast, I didn't expect I could follow the pace of Japan as it is totally different to Perth. I easily adapted to Japan's fast pace environment and could plan anything I wanted to do.
I didn't expect to do heaps of shopping simply because normally I can't find anything I like. The stores in Japan are so diverse you definitely can't stop shopping in Japan. I tell you , you will go crazy because they have this thing called tax free and it is contagious.
Food is definitely what I expected. Japanese food is different quality and taste compared to in Perth. It was so affordable as well. I didn't expect that it was going to be affordable to eat good food in Japan even in restaurants.
I didn't expect to travel that fast to see many places in each prefecture but I amazed myself and my friends that I could do it once I understood how to go. I gathered information and resources I needed to be able to alter my trip in the between. I didn't expect that I wouldn't feel tired, my mind and body just kept going. It could be because of the excitement of being in Japan in general that gave me adrenaline to conquer that many prefectures in just 11 days.
I went to 3 Sake breweries, Hakutsuru in Kobe Prefecture, Sawahime in Tochigi Prefecture and Hakkasian in Niigata prefecture and, famous Yamazaki Brewery in Kyoto. I went to 6-8 destinations and 6 prefectures.
Osaka Minoo - falls. A beautiful natural waterfall which you have to take a 30 minute hike to see but is definitely worthwhile. Kobe - Hakutsuru Sake Brewery Museum Kyoto - Kibune Shrine, Golden Temple and kawadoko dining. Tochigi - Sawahime Brewery Kawaguchiko - Mt. Fuji viewing Yokohama - Cup Noodle Museum Niigata - Hakkaisan Brewery
Japan is really clean and the customs are different to ours. For example, when you go to a change room you must take off your shoes before changing and wear a cloth mask to cover your foundation to prevent it getting on the clothes you are changing into. In Hotels you must always take off your shoes and wear the slippers given to you. In Japan they have public baths which is really open to everyone. Japanese people are very accepting of this custom of bathing in natural spring water which is very good for your skin. Japanese people eat rice in the morning and fish whereas we eat toast and egg or bacon. After you finish you have to tidy up yourself and take it back to the kitchen.
It was really diverse you want to go outside of city to see the real natural beauty of Japan, in the city you mostly find glorious food with endless selection to try. I wanted to experience the real Japan style and tradition. Japan has been always presented themselves as a piece of art through their culture and tradition.
Definitely would be travelling to other parts of Japan :)
My first impression of Japan was it was bigger than I expected and actually being there and seeing it is a total different experience. Unless you know where to go and what to do in Japan you have so many choices where to start.
When I started my trip I was expecting it was going to be difficult because I travelled by myself. But I was ready to for the challenge. Japan is so busy and fast, I didn't expect I could follow the pace of Japan as it is totally different to Perth. I easily adapted to Japan's fast pace environment and could plan anything I wanted to do.
I didn't expect to do heaps of shopping simply because normally I can't find anything I like. The stores in Japan are so diverse you definitely can't stop shopping in Japan. I tell you , you will go crazy because they have this thing called tax free and it is contagious.
Food is definitely what I expected. Japanese food is different quality and taste compared to in Perth. It was so affordable as well. I didn't expect that it was going to be affordable to eat good food in Japan even in restaurants.
I didn't expect to travel that fast to see many places in each prefecture but I amazed myself and my friends that I could do it once I understood how to go. I gathered information and resources I needed to be able to alter my trip in the between. I didn't expect that I wouldn't feel tired, my mind and body just kept going. It could be because of the excitement of being in Japan in general that gave me adrenaline to conquer that many prefectures in just 11 days.
I went to 3 Sake breweries, Hakutsuru in Kobe Prefecture, Sawahime in Tochigi Prefecture and Hakkasian in Niigata prefecture and, famous Yamazaki Brewery in Kyoto. I went to 6-8 destinations and 6 prefectures.
Osaka Minoo - falls. A beautiful natural waterfall which you have to take a 30 minute hike to see but is definitely worthwhile. Kobe - Hakutsuru Sake Brewery Museum Kyoto - Kibune Shrine, Golden Temple and kawadoko dining. Tochigi - Sawahime Brewery Kawaguchiko - Mt. Fuji viewing Yokohama - Cup Noodle Museum Niigata - Hakkaisan Brewery
Japan is really clean and the customs are different to ours. For example, when you go to a change room you must take off your shoes before changing and wear a cloth mask to cover your foundation to prevent it getting on the clothes you are changing into. In Hotels you must always take off your shoes and wear the slippers given to you. In Japan they have public baths which is really open to everyone. Japanese people are very accepting of this custom of bathing in natural spring water which is very good for your skin. Japanese people eat rice in the morning and fish whereas we eat toast and egg or bacon. After you finish you have to tidy up yourself and take it back to the kitchen.
It was really diverse you want to go outside of city to see the real natural beauty of Japan, in the city you mostly find glorious food with endless selection to try. I wanted to experience the real Japan style and tradition. Japan has been always presented themselves as a piece of art through their culture and tradition.
Definitely would be travelling to other parts of Japan :)
So our theme is Mother's Day and I have organised a special event to invite Master Sake Brewer "Hiroshi Inoue" from Tochigi Prefecture for the first time to Perth.
We were showcasing his glorious range of Sake there were 7 Types.
The event started off where people's sake curiosity were filled with questions. On behalf of the Master brewer I started to take in the crowd by introducing each of sake range, we had a good circle crowd where people were listening to my every word.
My topic of the sake range that people were interested in detail were Master Hiroshi Yeast Starter Sake. This style of sake is a traditional Method which there are 2 types Kimoto and Yamahai. Yeast starters are a separate tank where Brewers have to make sure that the yeast strong and healthy enough to survive in the main mash( Moromi). The Kimoto style is traditional method where the brewer will use hard long poles to pound that mash into a thick paste , by doing this they allow the yeast, koji, rice and water to mix thoroughly and make the conversion of sugar to alcohol to happen. Yamahai style, Yama-oroshi hai shi was created because brewers could put everything in the tank and leave it for at least 28 days and have great sake. This was the end of the pole method but still brewers use the pole method because it gives a different character to Yamahai.
Our given highlight was the Master Brewer's prized possession Sawahime Champion wining gold prize in 2010 in the International Wine Challenge. A beautiful high premium sake with polishing ratio of 40% creates a beautiful clean soft and great depth sake. Customers were given opportunity to embrace sawahime and take a personal momentum with them. The Master brewer was overwhelmed with appreciation to customers who loved his sake and gave a special autograph on their personalised sake bottle to home at the end of the day.
We were showcasing his glorious range of Sake there were 7 Types.
The event started off where people's sake curiosity were filled with questions. On behalf of the Master brewer I started to take in the crowd by introducing each of sake range, we had a good circle crowd where people were listening to my every word.
My topic of the sake range that people were interested in detail were Master Hiroshi Yeast Starter Sake. This style of sake is a traditional Method which there are 2 types Kimoto and Yamahai. Yeast starters are a separate tank where Brewers have to make sure that the yeast strong and healthy enough to survive in the main mash( Moromi). The Kimoto style is traditional method where the brewer will use hard long poles to pound that mash into a thick paste , by doing this they allow the yeast, koji, rice and water to mix thoroughly and make the conversion of sugar to alcohol to happen. Yamahai style, Yama-oroshi hai shi was created because brewers could put everything in the tank and leave it for at least 28 days and have great sake. This was the end of the pole method but still brewers use the pole method because it gives a different character to Yamahai.
Our given highlight was the Master Brewer's prized possession Sawahime Champion wining gold prize in 2010 in the International Wine Challenge. A beautiful high premium sake with polishing ratio of 40% creates a beautiful clean soft and great depth sake. Customers were given opportunity to embrace sawahime and take a personal momentum with them. The Master brewer was overwhelmed with appreciation to customers who loved his sake and gave a special autograph on their personalised sake bottle to home at the end of the day.
RSS Feed