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


Sea Bream Marinated in Kelp


Two kinds of “Hatta” style tempura


Japanese Wagyu (Kagoshima)

Seasonal Vegetables

Egg Fried Rice


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! “

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


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


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


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


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



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

East Meets West…An Exclusive Evening of Japanese Culture and Sake

In Dorset?  Then this event’s for you…

We’re delighted to announce the first Hive Beach Company event in partnership with the British Sake Association where we will host the Yasumoto family, from the Hakugakusen Brewery, who will present a selection of their premium sakes.

Explaining the sakes will be Sake Sommelier Ms Hitomi Kimura, from Japan and Shirley Booth; President of the British Sake Association.

A taster menu of Japanese-inspired food, specially prepared by Watch House Chef Steve Bant to match the sakes, will be served to accompany the tastings. You’ll be able to watch Steve demonstrating the dishes before each course so expect the evening to be interactive and fun!

Shirley booth

Shirley Booth

Shirley Booth lives here in West Dorset and has a wealth of knowledge and passion for this national drink of Japan, so a great opportunity to find out more about this intriguing drink.

This promises to be a very special evening, with the Sake brewers and Sommelier coming over from Japan for this event. But places are very limited so early booking is essential!

We hope that you will join us and look forward to welcoming you to this unique evening!


Date:     Friday 19th September 2014

Venue:  Watch House Café – West Bay West Bay, Bridport, Dorset DT6 4EN (plenty of parking nearby)

Time:    6.45pm for 7pm – 8.30pm

Cost:     £35 per person

Booking essential!

To book: email events@hivebeachcafe.co.uk stating the number of places and names of attendees. You will then receive a payment request via email. Or telephone Caz Richards – 01308 459490.