Sake Appreciation Dinner @ Shy John Yum Cha & Brewery

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.

• In the aroma you may experience some smokey and earthy flavours .
• When temperatures changes the flavours of the sake create different characteristics.

• For our first dish is Shy John signature dumplings , each with a different ingredients. The black dumplings is what intrigues you .

• charcoal activated dumpling skin to bring forth that lovely colour of night in both dumplings.
• Truffle scallop . A subtle truffle aroma from the truffle oil which is earthy but not heavy ,
• And to finish off  Chive and Coriander dumplings each dumpling highlighting the lovely freshness of the Shark bay prawns, which brings forth that natural sweetness for all the dumplings.


• So when I was thinking of the sake , I wanted to match the lovely sweetness of the prawns.
• Something with umami taste , but smooth texture and easy drinking. So I chose Kimoto Junmai for this pairing.
• Which had to be served at room temperature.
• Paired with the dumplings you have a lovely smooth umami feel which doesn’t overpower the prawn and cleans you palate without lingering behind. Please enjoy

• The next sake is Sawahime Junmai Ginjo, unlike the Kimoto Junmai using traditional method. This is the new method which has taken a rise internationally around the world.

• This style is a premium style , here we look at things such as polishing ratio .
• Sawahime Junmai Ginjo rice polishing ratio is 50% this determines the weight in the palate of the rice feel.
• 50% means 50% of the rice has been polishing away.
• The aroma is normally fruity which derives from the yeast, depending on your aroma experience everybody may sense different fruits.
• Junmai Ginjo creates a clean smooth Taste with semi-sweet finish.

Our Next dish is:

• DEEP FRIED OYSTER with BBQ TONKOTSU SAUCE KEWPIE MAYO 

• When I first tasted this dish, the outside of the batter, is crispy and light like tempura style,
• inside fresh oyster flavours not like cook oysters but abit raw and creamy light.
• At first maybe you might think its heavy, because you see oyster. The whole dish was quite light not heavy feel, the bbq sauce and mayo adds bit of richness to the dish .
• The highlight was the feeling of the dish which was light.
• Paired with sawahime junmai ginjo, the clean and semi-sweet aftertaste cleans the palate through the batter and the semi richness made the oyster balance in the palate.

(Light vs light)

• So the next sake, is Tokubetsu Junmai Premium.
• Honestly it was not my first choice to choose this sake before tasting. I actually wanted to use a richer type of sake because of the description. Hence why tasting is important to understand what sake will be best to match.
• Tokubetsu Junmai premium, is made in a separate barrel compared to the other sakes, its has higher alcohol level to bring forth more flavours and aroma.
• Polishing ratio is 60% using the best rice of Tochigi Hitogokochi rice .
• Tokubestu junmai premium creates abit of earthy and wooden aroma with some stone fruits. The mouth feel is extra smooth but with full body with clean dry finish .

So the third Course is

• Roasted bone marrow with activated charcoal man tao, lemongrass & yuzu jam.

• This dish actually at first by reading it sounds like a very heavy dish, because of the word roasted bone, lemongrass , charcoal. All these names seems like a heavy dish. But surprisingly its very light.
• The roasted bone marrow is done with Wagyu Bone. The marrow is poached in stock before being herbed, spread yuzu jam and crumbed .It is then baked to perfection.
• The man tao is a bread but it is black because it is charcoal activated.
• How you eat this dish is like spreading butter on bread. Take the mantou and spread the bone marrow on and take bite.
• You can feel abit crunch from the crispy bits and spongy feel  as you bite through .
• For this dish I have chosen to paired this with Tokubestu Junmai premium, the sake cuts through the fattiness of the bone marrow and cleanses your palate from any oils through every bite.

(Fatty Match )

• So the next sake is the International Wine challenge Award 2010 Sawahime Junmai Daiginjo known as Champion. Known for its refined quality.
• This sake is 40% polishing ratio, 60% is polishing away.
• Palate is super smooth as a refiness should be . With lovely rich flavour towards the end which is elegantly bold .
• A masterpiece absolutely to enjoy

So the fourth dish  is slow roast lamb cutlet, with Mongolian sauce .Cumin and sautéed veggies.

• What you get is a tender beautiful lamb cutlet, with a spice kick of the cumin to enhance your tasting experience.
• With lovely mix vegetables to add some textures with the lamb and the Mongolian sauce to bring everything together.
• Paired with Champion Sake  at cold temperature to brings forth the cool sensation and acidity to refresh the palate .
• This high end sake is master Hiroshi masterpiece which takes in the beautiful flavours of the lamb .
• The extra smooth- feels melts the lamb in the palate and cleanses the spiciness and richness of the sauce , balancing each bite beautifully.

(depth vs Depth)

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

• Floral Osmanthus coconut cream with Amarula cream

Osmanthus is a flower comes from east Asia normally used for teas . The flavours have subtle sweetness. The coconut cream created inlayers in between the floral osmanthus jelly.


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;.

• So ladies and gentlemen how you eat this is desserts is .
• First please pour the amarula cream onto the jelly and take a bite and then drink junmai gold.
• The armarula cream is the textured element to the jelly which the richness of the liquer creates a bitter creamy aftertaste but then after you drink junmai gold the sweetness balances it leaving a clean cut finish. Enjoy

Highlights of the night were sake Sawahime Ginjo & Sawahime Champion