Muromachi Wakuden × Jyuku to Kan (sake matured)

Muromachi Wakuden is a rustic restaurant with finesse. It has a long-established history 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, surrounded by the season's fresh greenery, to explore the world of cuisine and aged sake by combining the cuisine of Muromachi Wakuden with a selection of sake carefully selected by Jyuku to Kan (sake matured). First, we prepared three types of matured sake: pale, golden yellow, and amber. We selected Junmai Ginjo H9 for the pale color and served it chilled. For golden yellow and amber, we selected two sakes from the same brewery, Daruma Masamune: three and ten years old, each served at room temperature. Tenju offers a difference in flavor due to the gradual temperature rise. By showcasing two sakes from the same brewery, we demonstrated how time changes sake.

The meal began with a clam hotpot. To go with the robust umami broth, we enjoyed Daruma Masamune (matured 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 mixed with new sake, the broth would be overpowered, but it was an opportunity to experience the potential of matured sake. The next course was Isaki Shimoyaki (three-lined grunt grilled with skin on), and Wakaayu (young sweetfish) Sushi. The Isaki was served with soy sauce infused with the flavor of wild vegetables. The dish was paired with 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 Uroko Daiginjo 10 Year Old . It harmonizes the overlapping flavors in the mouth and rounds out the taste.