What Went Down
Inter Rice Asia organized a unique sake experience just recently and there’s no way I was going to miss this opportunity. Imagine, sake and western cuisine. Such a simple idea which makes one go, “why didn’t I think of that?” Or at least I did, when I heard about it.
The selection of fine sakes for the night were proudly sponsored by Kawatsuru, a sake company based in the Kagawa prefecture of Japan. Known for its rice-driven style with elegant, rich texture, Kawatsuru pays respect to the crane that symbolizes longevity and good fortune. Using almost all locally grown rice, Kawatsuru brews sakes that are soulful, round, and structured without being high-tone or showy.
The delicious food was concocted by Wildfire Chicken & Burger specifically for this pairing event.
The Food (And Sake)
Gravlax of Petuna Ocean Trout
Paired with Junmai Daiginjo Firefly
Looks and tastes like salmon but as its name suggests, it’s not. I particularly like the lemon zest they sprinkled on it. The trout is otherwise salty albeit with its rich texture. Pairing the dish with the umami of the Junmai Daiginjo gives the palate a well-rounded sweetness. A unique thing of this sake is it tastes better with more oxidization (try leaving it open for a week).
Paired with Junmai Ginjo Omachi
What a tender piece of meat! The skin of the chicken makes up the bulk of texture and flavor of this dish. Without the skin of the chicken, the Junmai Ginjo would not have paired as well. The flavor of the chicken meat is very mild and would clash with the slightly more complex sake.
Lobster Slider with Crab Fat Sauce
Paired with Junmai Yoimai
Crab fat seems to be a “thing” these days, I saw a couple of F&B outlets advertising it recently. But no complaints there as this is definitely my favorite of the night! (I shamelessly asked for another serving). You get that distinctive powerful shellfish taste but with an added crunch as the meat is battered and fried to a crisp. Obviously with such a heavy punching dish, you’d have to pair it with a similar full-bodied sake counterpart. Enter the “Junmai” which had just the right amount of sweetness, did not clash with the lobster but you know it was there for sure and just complemented everything really well.
72 Hour Slow-Cooked Black Angus Short Rib
Paired with Junmai Daiginjo Wisdom
As you would expect how any slow-cooked meat to taste, the beef was excellent. Tender and soft to-the-bite. I like that they did not overly drizzle the meat sauce on the beef as it would have killed most of the natural flavors. The Junmai Daiginjo in this pairing is an unfiltered sake which leaves a stronger aftertaste to complement the stronger beef flavors. As much as I understand the logic behind the pairing, this sake is probably too intense for a “noob” like me.
Paired with Sanuki Cloudy Nigori
The Sanuki Cloudy sake is a pretty interesting drink. It tastes like Yakult! Understandably a perfect pairing for sweet desserts with its refreshingly slightly sour-ish taste. My only comment for the mochi was that they used too much matcha powder.
Try Them Sakes Out Yourselves
Yeap Inter Rice Asia is having a SAKE SALE this WEEKEND!
Click “HERE” for more details
*This is a sponsored post (Thanks Inter Rice Asia, Kawatsuru Sake and Wildfire Chicken & Burger!)
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