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

Marinated Snow Crab with The event was a roaring success. We were treated by Shirley Booth to great sake talk to begin. We then tried a variety of Sake, all well paired with the food. Great Sake, and amazing food courtesy of Matsuri restaurant.  Thanks go to the Japan Rice Export association, Hakutsuru Sake and Matsuri Restaurant. The menu included:

Flying Fish Roe

Wagyu Tataki
Poached Tuna and Wasabi
Sashimi
Sea Bream Marinated in Kelp
Tempura
Two kinds of “Hatta” style tempura
Teppanyaki
Japanese Wagyu (Kagoshima)
Seasonal Vegetables
Egg Fried Rice
Dessert
Fireball Ice Cream

Comments from attendees:

“You did a great job, congratulations!”

I really enjoyed your seminar – you are a great teacher”

“I want to say a big ‘thank you’ for the brilliant event

” – Chiyoko-san and I really enjoyed it. “My favourite was Junmai Nigori she Sayuri”
“I never knew there was so much to Sake, you gave a fascinating talk!”

“Very many thanks for an excellent evening  at Matsuri “

” It was such a wonderful experience…the Sake was beautiful.  I feel I learned a lot more about Sake in than I knew before, the food was fantastic and I thought that the pairings worked really well.”

“Best sake talk I have ever attended! “