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"
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