Hello Sake Lovers!
I know it's been a while since I have done some blogging; since COVID19 hit us last year, getting business on track was the main goal to keep it thriving.
So since then, I have been pushing hard with more events for Perth to enjoy, and I am so thankful for the results. We've had fantastic events straight after COVID and want to share my latest event!
It was a great privilege to showcase a well known and historical sake brand for the first time in Perth. Such a rare opportunity to have such a high-quality sake brand which the whole sake industry knows and where's mentors and evangelist were born.
Daimon Sake Brewery
Widely opened gate "Daimon " Welcome Gate, Forever GateThe Daimon Sake Brewery logo has a large gate as a motif, and
The gate's depth represents the taste of sake from Daimon Sake Brewery, the hearts of people, and the depth of technology.
Daimon's sake is that Brewery only uses mountain water, which promotes the purity of their sake and is one of the few left crafted breweries that is mostly done by hand and using 10kg rice per batch.
Osaka has a wealth that is rooted in people's lives but has accumulated as a commercial and industrial city, "The Kitchen of the World."
Daimon Sake Brewery proposes sake with a body that is backed by a refreshing sourness and you can feel the taste of rice with the thought of tradition and innovation.
It is a solid sake that you can fully enjoy Japanese food and the compatibility with world cuisine.
To start 2021, let's have a Sake Degustation!
Special Guest Dan Vovil, part-owner and Brand ambassador of Daimon Sake Brewery, amazing how the sake can connect like magic, he was conveniently residing in Perth.
Being blessed with the Daimon sake series, I had presented a delicious 8-course sake degustation especially paired to compliment each sake to highlight its unique character.
Guest from the get-go was in a trance through every bite indulging with thought and understanding was intriguing to their taste buds till the end.
Sake degustation consists of two different series from Daemon sake Brewery.
A new Daimon series that colours the time with loved ones, a relaxing space, and various dining scenes. It is a sake that you can satisfy from all five senses with your inspiration, with four unique flavours.
Rikyu plum series
Traditional sake rooted in the region
The taste of Jonathan woven over 190 years. Using traditional techniques, we have grown the rich blessings of the earth that rice has into a drop of sake.
The Daemon Sake Series's key ingredient is the sake-specific rice "Yamadanishiki" this is also known as the King of sake rice.
Yamadanishiki has a unique terroir and as Hyogo prefecture's best-prized sakamai. It is well known for its best attributes for making delicious sake, having great solubility, making it easier for dissolving well in the Moromi and having a large shimpaku, which is perfect polishing.
Yamadanihiski sake produces amino acids that create a delicious umami mouthfeel. It establishes a sake with great depth, balance, and fullness and captures a fruity aromatic profile.Daimon sake series creates layers of Yamandanishki from different levels; it begins a journey through the King of rice like you never experience before.
Junmai Ginjo Sake Shizuka
Oyster shooter with Shiso Gazpacho hot sauce with compressed cucumber paired with Shizuka Junmai Ginjo sake.
Shizuka junmai ginjo sake was chosen for it's refreshing, sharp taste to balance out the Oyster's flavour. The temperature is set to semi-cold, as we wanted to match the Oyster's temperature so we don’t overpower the balance within the palate, leaving no aftertaste, but you can find a subtle banana ripeness.
The Oyster is surprisingly quite enjoyable I was amazed how deliciously easy it was to shoot it down. The shiso gazpacho allows the Oyster to swim throughout, taking away the Oyster's flavor but not overtaking it. You can also enjoy the compressed cucumber bites to bring some subtle texture as you chew the Oyster; it indeed, a dish is done with care and detail.
45 Junmai Daiginjo Sake
Snapper ceviche with Yuzu kosho dressing paired with Daimon 45 Junmai DaiGinjo. Daimon 45 was chosen for its refreshing spritz texture which excites the palate giving a juicy feeling to complement the yuzu dressing which dresses the snapper.
Daimon 45 sets your palate up, ready to taste the dish.
Experience a blast of flavour of the snapper dressed in a pool of tang, the heat to stimulate the tastebuds to make you take another bite throughout the snapper. Enjoy chewing textures of radish, which strings you along to keep you enjoying sipping Daimon 45 at cold temperature to cleanse your palate to end the journey.
Special Junmai Sake Aoyama Ryokusui
Wagyu Yukke Apple & Ginger Tare, Smoked oil, Wasabi Aioli with Rice cracker paired with Ryokusui Tokubestu Junmai.
Experience is the sake complementing the wagyu flavour creaminess. Ryokusui Tokubetsu Junmai was chosen for its Umami rich body character.
The wasabi aioli kick enhances the flavour of wagyu, inviting the richness of Ryokusui at semi cold temperature, which mellows out and cleansers to make you take another bite.
Junmai Daiginjo sake
The rich taste of rice and the smooth taste. It is an elegant sake with a gorgeous taste like lychee.
Rice polishing rate: 50%
Alcohol content : 16 degrees
Hyogo Yamada Nishiki 100%
Bugs tail namban with amazu dressing and Yellow pepper aioli paired with Hanzameon Junmai Daiginjo.
Experience Hanzamon sweet richness inviting the tang in the bug and the yellow pepper aioli's rich and spicy sensation. The sweetness does not overpower both the bug and dressings.
Hanzaemon at semi cold temperature, chosen for its dry clean, soft profile. As soon as salt is invited, the rice's intensity enhances the creamy and tang flavors to complement the bug.
Daimon 55 Junmai Ginjo Sake
Toothfish with Jamon ponzu relish, Celeriac mash, Crispy Jerusalem artichoke paired with Daimon 55 Junmai Ginjo. Daimon 55 which sets the palate up
It allows you to experience the sweetness of Daimon 55 which balances the acidity from the first sip in the creamy celeriac mash and relish, which then melts around the snapper leaving no after taste.
You can taste the snapper's softness, which melts within the palate, taking away the oils and fats enjoying the dish's lightness.
Daimon 55 at semi-cold room temperature was chosen for its clean drier smooth aftertaste to complement the fish's tenderness and components.
Daimon 35 Junmai Daiginjo Sake
Confit pork belly with black garlic miso and horseradish mustard paired Daimon 35 % Junmai Daiginjo Daimon 35 is experienced first to set the palate.The black garlic miso's flavor-enhanced as you enjoyed the lovely crackle in between your teeth and the tenderness of the pork belly cooked just right.
Daimon 35 is experienced again as a cleanser to the palate ,the richness and fats and oils are taken away, leaving the juicy salivating pork behind .
Daimon 35 was chosen to make sure it was the last to be served to make this happen. Daimon 35 temperature was set at semi-cold room temperature. Although most commonly you would have high premium sake at cold but to complement the flavours of meat and bring forth that lovely richness of Yamadanishiki alive , the King Rice was able to appear through the warmth.
Evan (Chef Kukan Izakaya), Dan Vovil( Daimon Sake Brand Ambassador, Sandra Gwee(Educator Kodawari Sake Education)