Muromachi Wakuden × Matured and Warmed Sake

Muromachi Wakuden is a rustic and delicate restaurant. It is a long-established restaurant representing Kyoto, known for its rich ingredients from Kyotango, surrounded by sea and mountains, and its delicate cuisine that values ​​the seasons. We held an event in Kyoto, where the new greenery is deepening, to explore the world of cuisine and aged sake, combining the cuisine of Muromachi Wakuden with carefully selected aged sake from Juku to Kan. First, we prepared three types of aged sake: pale, golden yellow, and amber. Junmai Ginjo H9 served chilled. The golden yellow and amber varieties are Daruma Masamune from the same brewery, aged for 3 and 10 years, served at room temperature. Tenju offers a difference in flavor due to the gradual rise in temperature. Daruma Masamune allows you to enjoy the difference in aging time of the same brand.

The meal began with a clam hotpot. To go with the strong umami broth, we enjoyed Daruma Masamune (aged for three years) in two ways: at room temperature and mixed with the clam hotpot broth. The ratio of sake to broth was 1:2. If it was mixed with new sake, the broth would be overpowered, but it was an opportunity to experience the potential of aged sake. The next course was grilled Isaki frost and young sweetfish sushi. The Isaki was served with soy sauce infused with the flavor of wild vegetables. The sake pairing was warmed unpasteurized sake from Okuharima. The warm sake brought out the flavors of the Isaki, wild vegetables, and soy sauce, even leaving a lingering aftertaste. The young sweetfish sushi was hand-rolled, so we served a well- balanced Jukurogare Daiginjo 10 Year Old . It harmonizes the overlapping flavors in the mouth and rounds out the taste.