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Hello Sake Lovers, It has been awhile since my last blog, spreading the love of the Sake World has been a fruitful experience, allowing Perth to enjoyed exciting events, celebrating parties and of course delicious cuisines. Degustations, since COVID-19 has been the highlight of Perth, the fact we cannot go to Japan during this time has made it essential to allow locals to enjoy what they love about Japan. "It's Truffle Season "  It was a first, for me to pair my sake collection with this High-value crop. So when Chef Evan Kukan Izakaya suggested to do truffle I was up for the challenge. Did you know? Black truffles are a very high-value crop. It is labour intensive and requires ongoing summer and autumn irrigation. Black truffles are best understood as an underground mushroom, it is the fruiting body of the fungus. The truffle contains the spores of the fungus and when the spores are ripe the truffle develops characteristic aromas. It needs special dogs trained in sniffing out the truffle to dig up. Another Culinary experience by Chef Evan Kukan Izakaya let's celebrate truffle, I have been working side by side Chef since the epidemic , and he never disappoints bringing new flavours to excite you & to make Sake World Shine! Our Famous 7- course and 6 pairing sake indulges Perth.  On top of the exquisite pairing experience, to highlight the Sake World even more I included extra element which is the 'joys' of warm sake. Our guests throughout the night, consists of different experiences towards sake , let alone warm sake, so it was great opportunity to showcase to the guest the secrets behind the 'rice brew' , is of course the temperature it plays with. Each course and sake paired with it was designed to understand the concept of temperature and certain profile that guest should experience along with pairing. Following the command although not a natural expectation but this allows the guest stop and pause to appreciate what was happening throughout the journey with eyes wide open and tastebuds fully awaken.   "The Sake World Brings out the Poet" "Let the Sea of Trio be accompanied by truffle, embraced by the world of Ginjo!" Santen-Mori is a trio of appetizers.
The Sake in question comes from the Kanto region from the Prefecture Tochigi. Sake Master Hiroshi Inoue from Sawahime Sake Brewery loves his sake when it comes to the matter of the sea. Sawahime means princess, this sake is his Junmai Ginjo a premium style of sake, characteristics of fruits in the nose, and clean and soft crisp taste within the palate. The nature of this sake recommends you to serve it cold to make it shine. Guests new and old couldn't get enough of that lovely fresh oyster, oyster has a unique taste to most people can be unpleasant but appreciating its nature and allow the sake world to shine even more left everybody speechless. Sawahime Junmai Ginjo was chosen to awaken the sea keeping the freshness in play served at cold temperature. This sake appreciates the rice variant Hitogokochi which origin comes from Nagano which is resistant to cold temperatures. It has been milled higher than the expected ginjo expectation which is 60% but still has been classified as ginjo due to being brewed before the era of Daiginjo. Nature is still as a Ginjo should be, it is soft, crisp, and clean, fruits of green apple and melon has been a prominent detection across the majority who have experienceit.  "Wagyu is alive journey through the cream, truffle is hidden but deliciously present. A warm bath of Kimoto awakens your senses and awaits you to savour." Another addition to Sawahime sake brewery.
Our guest experience the world of warm sake , it was the perfect setting to traditionally warm up sake during this chilly weather. Heart-warming as Master Hiroshi Inoue likes to say enough to warm your hearts and your body around 45-50 degrees is recommended. A crisp -bite invites the wagyu ,evolves with the natural yolk. A creamy sensation which takes over nature of the raw which has been further blessed with the earth of truffle combined with the smooth richness of aioli which you can't get enough. Kimoto , Smooth-like warm sensation marries the nature of the wagyu,& creaminess of the truffle aioli resetting your palate again for another bite.Refresh with apple ginger salsa. This sake appreciates its homeland, Tochigi within the warmer parts of Japan close to Tokyo sakes tend to produce sweeter profiles that unite with prefectures' local diets of salty, rich food and abundance of seafood offerings. Tochigi No 14 rice has great brewing characteristics produces light and clean styles of sake. Kimoto Junmai being a traditional yeast starter showcases both the beauty of Tochigi and the beauty behind the deliciousness of the rice.  "Marron plays with truffle, dressed in butter of citrus. Dancing in Miyagi Marron is having fun unveils hidden secrets." Miyagi which is from Tohoku Region from Urakasumi Sake brewery let me introduce their newest addition called Ginjo no 12. No 12 represents their famous signature yeast it creates profound profiles that are indescribable in one sip. The balance of Zing excites the palate which compliments the natural sweetness of marron pleasantly cleanses the buttery base and with a juicy spritz experience. For this sake to bring out this unique characteristic I have decided to serve this at room temperature, although same nature like Ginjo which should be served cold hidden secrets arise when challenge against it. Kyokai(Yeast) No.12 main aim was to enhanced the possibilities of Ginjo Flavours. Rice Variant used is Kura no hana based on the prefectures main sakamai. The sake is definitely one of kind in my collection and I am blessed to share it, there are so many different characters within the palate and nose .My personal experience upon opening the bottle the first time the nose depicted bubble gum but only for a slight second, fruit basket experience tend to follow straight afterwards. The complex flavours tend to come out more when set room-temperature the cold comparison although clean and elegant did not highlight the brewers intention of the sake.  "Let the mushroom dominate its nature braised in jus. The Kingdom of Jizake responds with its samurai blade." The sake comes from the prefecture Niigata from the region Chubu.
Hakkaisan Tokubestu Junmai with a rice polishing ratio of 60% allows this sake to super smooth and refine. Niigata surrounded by snowy mountains and regions of cold climates, the sake shines in these conditions. Being blessed by the prefectures high quality sakamai Gohyakumangoku rice features soft rice profile which is elegantly sweet but keeps Niigata characteristics alive.  "The Golden duck baths until tender , umami is driven when miso and truffle unite with the duck. Sake god has a great plan, once the fire is lit the duck quacks no more"
The King of rice is at play challenges the features of rice profile at all temperatures. Yamadanishiki, the King of rice is famous for going above and beyond to bring a different unique to every sake bottle. Most commonly you will see most sake styles will use Yamadanishiki for high premium style sake such Ginjo or Daiginjo, sticking to traditional Yamadanishiki still shines. The prefecture Kochi surrounds its areas with warmer climates so sakes should tend to be feel more richer in profile. Heart-warming Hassuku Senchu Junmai depicts the richers of the prefectures and keeping supersmooth but still dry for easy drinking.  "Unagi entwines with truffle in an onsen of soba ,meets in Fukushima as the Blade of Yaemon leaves the presence of Junmai" We head to the prefecture Fukushima and it is called Yamatogawa Yaemon Karakuchi junmai from Yamatogawa sake Brewery in the Tohoku region. Like Niigata style, Karakuchi arises again making this sake light and clean. Served at semi-cold temperature. Chuka Soba is translated as chinese soba or even Ramen. A perfect winter dish to warm your bellies , healthy and light but full of umami goodness. Delicious sticky unagi creates a layer of depth and the truffle soaks in the dashi broth with lovely subtle earth flavours and welcomes Fukushima Yameon with Karakuchi finish. Sakamai from the homeland Yume no kaori in contrast with Gohyamangoku this sake didnt disappoint. Neighbour to Niigata cold climates still spreading through the region and having match these conditions Yaemon karakuchi was able to shine. Very enjoyable sake keeping Karakuchi in play for easy drinking.  Indulge and take me to heaven
The Night is not over without dessert. The classic Italian dessert which comes in layers , coffee creates the bitter note, with biscuit crumbles for texture and whisky creates caramelisation with super soft ice cream to celebrate the truffle earthiness.
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