On September 19, 2023, a collaborative event with the Club, "TENJIN," will be held at the restaurant "TENJIN" at ROKU KYOTO, LXR Hotels & Resorts in Takagamine, Rakuhoku, Kyoto.Assemblage SAKE NightThe event was held at TENJIN, a Japanese restaurant in Tokyo, Japan. The innovative French cuisine created by Akira Taniguchi, Executive Chef of TENJIN, was paired with a total of seven varieties of Japanese sake for a creative evening.
Wine is a reset, sake is a follow-up
We welcomed 4 guests from 3 long-established sake breweries in Kyoto (Tokubei Masuda, 14th generation brewer, Jyunichi Masuda, 15th generation brewer, Yukihiro Kitagawa, 14th generation brewer, Kitagawa Honke, and Jiemon Matsui, 15th generation brewer, Matsui Shuzo). We started with an unusual pairing. We started with an assemblage of white wine and junmai nigori sake (Tsukitsukatsura/Masuda Tokubei Shoten), which the guests themselves mixed by hand. We questioned the true value of pairing by wiping away stereotypes and confronting a pure white campus of tastes.
Wine is a reset, sake is a follow-up
Wine and sake are two of the most common types of food alcohol, but they actually have different roles in a meal. One of the major roles of wine is to reset the palate, so to speak. It washes away any remaining umami and fat in the mouth, making it easier to savor the next bite. On the other hand, the role of sake is to follow up. Just as white rice goes well with any meal, sake, with its broad palate, enhances any dish without interfering with it, and its rich umami content adds depth to the flavor of the dish.
In fact, the reason why white wine and nigori sake were introduced in the first place was to make people realize this difference. Furthermore, by mixing the two, the mutual roles of the two can complement each other, which is one of the techniques of assemblage. As the food progresses, the guests are surprised each time the flavors of the dishes change depending on the beverages to which they are paired. The Club's sake assemblage "Sophia" also made an appearance, and master blender Tokubei Masuda shared the story behind its development and his thoughts on the assemblage.
You can also "change the taste" with alcohol and spices.
NIKUJAGA Beef Rib Eye Autumn Truffle" is served with "Taro," a sake assemblage specially developed to accompany the meat dish. This dish, which also features seasonal mushrooms, has all three of the world's most delicious flavor components. Inosinic acid from the meat, guanylate from the mushrooms, and glutamic acid from the sake are crossed to cook the umami in the mouth. The layered umami will bring a smile to your face.
Tomiou Junmai Daiginjyo Yamadanishiki 49 (Kitagawa Honke) and Kamizo (Matsui Shuzo) were also on the menu, with sherry and orange peel added to enjoy the changes in taste and experience the full receptive power of sake. When asked what they thought of the event, some were happy to hear comments such as, "It changed my concept of sake," and "I hope this event will be held again. The three-hour event was a luxurious experience that allowed participants to experience the new possibilities of sake while enjoying the skillful cuisine.
The world of sake continues to evolve. In addition to the "skill" of the fermentation process by the toji (master brewer), the "wonder" of the assemblage by the sake blender creates an interesting world line.
ROKU KYOTO, LXR Hotels & Resorts
44-1, Kagamiishi-cho, Kinugasa, Kita-ku, Kyoto, 603-8451, Japan
075-320-0111 [home page]