On August 22, 2023, the second collaboration event for Jyuku to Kan (sake matured) was held at KAFUKA TOKYO in Azabu Juban. A seven-course meal with seasonal ingredients was paired with selected matured sakes from Jyuku to Kan (sake matured). This time, the event focused on sake, which 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 representatives, Mitachi and Mr. Miyashita of Kafuka.
The course began with three appetizers: Ichijiku (Figs) grilled in miso sesame paste); shirae (tofu salad) with new ginkgo nuts, shimeji mushrooms, konjac, and spinach); kumiage yuba (tofu skin), fruit tomato, and basil.
This was paired with Bunpuku Junmai Karakuchi (Dry) Daikoshu, 16-Year Old, served chilled 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, corn somen noodles (grown in Osawa) with sweet shrimp were paired with Tamagawa Shizenjikomi (naturally brewed) Junmaishu (Yamahai) Vintage 2017 served chilled. The sweetness and subtle saltiness of the corn and sweet shrimp go hand in hand with Tamagawa's full-bodied umami and sweetness.
The third and fourth items are bowls of winter melon with crab paste and yuzu and live octopus with cucumber, myoga (Japanese ginger), shiso, and plum paste.
This was paired with Uroko Daiginjo aged for over ten years. Many say that Uroko got them into matured sake, and our tasters have awarded it the highest rating. While it is soft, its beautiful golden color hides a complexity, and when combined with the depth of the winter melon soup stock and the aroma of yuzu, it creates an experience with many layers of flavor. Combined with the octopus's sourness dressed with shiso leaves and plums, it takes on a different character.
The following combination was a big hit during this pairing event.
Delicious dashi broth with amadai (sweet sea bream), wakame seaweed, and clams x Nishinoseki Super Dry 1988. To match the delicacy of the dish, we served the sake at room temperature in a flat sake cup. The deep flavor of the fish and clam broth was a perfect match for the sweet aroma and full-bodied taste of Nishinoseki, and some people commented that they could easily keep drinking the broth and Nishinoseki for the rest of their lives.
The main meat dish was wagyu beef marinated in miso, Manganji chili, lotus root, courgette, yam, and grilled rice balls These were paired with Tamagawa Shizen-jikomi (naturally brewed) Junmaishu (Yamahai ) Vintage 2017 at 55℃. Tamagawa is a sake that pairs well when 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 experience from either separately.
The dessert was Fuji peach compote, peach gelato, peach jelly, mint, and mascarpone. It was paired with Hamafukutsuru's Sherry Cask-Aged Sake, Ito matured for 10+ years, served in a small sipping glass. The long time in sherry casks has given the sake a rich flavor, sweetness, and vanilla-like aroma that was the perfect match for the peach dessert.
We look forward to planning the next restaurant. We will let you know as soon as it is decided. Please come and enjoy the combination of matured sake and excellent food.