For Goodness Sake!

Who among us doesn’t have that fond memory of the first time we popped a tuna nigiri rice-pillow into our mouth, then washed down the wasabi heat with a hit of steaming saké from a dainty little ceramic cup? For many non-Japanese people, it was a stirring introduction to Japan’s national alcoholic beverage, locally called nihonshu. But for most international foodies, exploration of the drink hasn’t gone much beyond that experience, despite its growing popularity in global gastronomical circles. Thus, many questions about saké go unanswered. Is it rice wine or beer? How is it made? Should it be served warm or cold? Is it best drunk from a clear glass, a ceramic cup or even a wooden box? What different styles are there? What type of food does it pair with? Etc etc.

The Capital Branch is taking on all these brewing issues through an exploratory tasting event. Led by Satoshi Hirasaki of the Sake Collective, we will endeavour to summarize the fascinating history and varying production methods of a range of saké styles. We will sample six different variations, to explore its diversity. We will also conduct a food pairing – and not just Japanese nibbles! We may find that saké pairs as well with some international flavours and textures as grape wine does. Satoshi certainly thinks so! Skeptical? Well, come and taste with us, for goodness sake.

Welcome Drink: a refreshing glass of bubbly

Saké Styles:

     Junmai/Tokubetsu Junmai

     Junmai Ginjo

     Junmai Daiginjo

      Daiginjo

      Nigori

      Aged

Food: a sampling of Japanese and International nibbles