可不可 KAFUKA TOKYO×熟と燗

Possible/Not Possible KAFUKA TOKYO×Juku to Kan

On August 22 , 2023 , the second collaboration event for "Juku to Kan" was held at " KAFUKA TOKYO " in Azabu Juban. A seven-course meal made with seasonal ingredients was paired with selected aged sakes from Juku to Kan. This time, the event focused on sake that was an introduction to aged sake, and guests enjoyed the combination of the food in various ways.

The event kicked off with greetings from our company representative, Mitachi, and Mr. Miyashita of Kafukaku.

The first dish was "Fig "Grilled with sesame miso" "Shirae New Ginkgo Occupied land Konjac Spinach" "Dried soy milk skin" Fruit Tomato Three types of basil appetizers.

The paired sake is a chilled "Bunbuku" Pure rice dry sake "Daikoshu 16 Year Old" served in a wine glass. This sake had an excellent balance of flavor and acidity, and the combination of ingredients further enhanced the appeal of the three wonderful appetizers.

Next is "Osawa-made corn Somen noodles "Tamagawa" for "sweet shrimp" Natural brewing Junmaishu ( Yamahai ) Vintage 2017 served chilled. The sweetness and subtle saltiness of the corn and sweet shrimp go hand in hand with the full-bodied umami and sweetness of Tamagawa.

The third and fourth dishes are "Winter melon Crab and kudzu paste A bowl of yuzu and live octopus cucumber Myoga Macrophyll Ume salad."

The sake that goes with it is " Uroko Daiginjo aged for over 10 years." Many people say that Uroko was what got them hooked on aged sake, and our tasters have given it the highest rating. It has a beautiful golden color that is soft yet has a hidden complexity, and when combined with the depth of the winter melon soup stock and the aroma of yuzu, it creates many layers of flavor. When combined with the sourness of the octopus dressed with shiso leaves and plums, it takes on a different character.

The following combination was a big hit during this pairing event.

Sweet Snapper with delicious broth seaweed Clams and the Western Seki We paired it with "Extra Dry 1988 ". To match the delicacy of the dish, we served it at room temperature in a flat sake cup. The deep flavor of the tilefish and clam broth was a perfect match for the sweet aroma and full-bodied flavor of Nishinoseki, and we even received comments like "If I keep drinking this broth and Nishinoseki, I'll just stagnate."

The main meat dish is "Wagyu beef marinated in miso" Manganji chili pepper lotus root zucchini Chinese yam Grilled rice balls. This is the "Tamagawa" Natural brewing We served Junmaishu ( Yamahai ) Vintage 2017 warm at 55 degrees. Tamagawa is a sake that goes really well warmed, amplifying its umami and combining it head-on with the robust flavors of the meat and miso, creating a taste and feeling of happiness that you can't get from either on its own.

The final dessert was "Fuji peach compote" Peach gelato Peach jelly mint Mascarpone. It was paired with "Hamafukutsuru" Sherry cask aged sake A small glass of " Ito 10+ Years". Aged for a long time in sherry casks, it has a rich flavor, sweetness, and vanilla-like aroma, and was the perfect match for the peach dessert.

We are looking forward to planning what kind of restaurant we will be joining next time. We will let you know as soon as it is decided, so please come and enjoy the combination of aged sake and wonderful food.

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