An Introduction to Sake & An Exploration of Sakes and Japanese Cuisine

FEW PLACES LEFT

By Special Invitation of Shirley Booth and the British Sake Association, in association with Japan Rice Export (JRE) and MATSURI Restaurant

you are invited to attend

on

Friday 27th February at Matsuri restaurant, Bury Street, W1

at 4pm:

An Introduction to Sake: How it is made and its place in traditional Japanese culture

An illustrated talk by Shirley Booth

later

at 6pm

An Exploration of Sakes and Japanese Cuisine

about a dozen different sakes from three different kura will be available to try with a selection of Matsuri’s exceptional Japanese Food. With such a wide range of sake to explore this proves to be a lively and educational evening.

If you are new to sake this will be an excellent chance to find out how well sake enhances the flavours of food: if you already know a bit about sake then this will be a chance to further your knowledge of particular sakes, and food pairings.

Entry to both events is free, but booking must be made by Friday 20th February 2015

events@britishsakeassociation.org

Places are limited, so early booking is advisable

You are welcome to attend either event or both, but please indicate when booking, First come first served, deadline Monday 23rd February.

United Ramen and Sake Dinner

gyoza united ramenUnited Ramen logo

Another first for British Sake Association members

The first event of the year was a successful Sake and Ramen Dinner, held at the end of January, at the recently-opened United Ramen in Islington. The weather didn’t disappoint: it was a distinctly chilly and wintery night – perfect for bowls of warming ramen noodles.

Once again BSA members and their guests were able to enjoy some innovative sake and food pairings and learn more about different sakes and how they taste, all in the enjoyable company of fellow sake enthusiasts – and, as usual, priced competitively.

The sakes were introduced and presented by Asami Tasaka from World Sake who did a sterling job whilst struggling with a lost voice and recovering from a sore throat. Her most important work though had already been done beforehand – choosing the sakes and pairing them with the food. And this she did magnificently.

Aaron Resch from United Ramen laid on a generous feast, and willingly catered for the vegetarians amongst us. We started with spiced edamame, which was paired with Dewazakura’s Oka Ginjo, sometimes seen as the signature sake of World Sake, which was served chilled. Next came delicious light and tasty handmade pork gyoza: these were described by Giles Coren as gyoza to ‘make your day’, and indeed they were, especially when paired with Kamoizumi Shusen- a junmai sake served at room temperature.

The generous and uber-tasty Asian BBQ pork ribs (modestly described as a ‘side dish’) were then served alongside Sentoku Bessen, a remarkable futsushu from Gunma prefecture.

The main course – a huge bowl of ramen – was paired with the Shusen again. But this time served warm, which seemed to really bring out the woodsy, mushroomy aromas of this junmai from Hiroshima. It’s always fascinating to taste the same sake at different temperatures (and of course alongside different foods too). Something you can try at home.

Finally we were treated to a sumptuous dessert of two mochi ice creams, with fillings of yuzu, and mango. Delicious on their own, the flavours were only enhanced by the Kamoizumu komekome ‘Happy Bride’; – a low alcohol and mildy sweet sake, rich in amino acids and described as Riesling-like, again from Hiroshima.

After short words of thanks we all left vowing to come back for more ramen, and to avail ourselves of February’s Two for One offer. http://www.unitedramen.com

Save The Date: our next event, in time for Easter and, for those in the know, for White Day, will be A Sake and Chocolate Pairing

Led by Oliver Hilton Johnson of Tengu Sake and Chocolatier Chika Watanabe

Monday 9th March at Tombo. Details to follow

 

SB

(Photos used with thanks – all rights reserved – United Ramen, UnitedRamen.com)