Kanpai! Recently, the Ikeda Town Council of the Nagamo Prefecture, Japan organized the Azumino Ikeda Sake Fair in Penang. Held at Oriental Red Seafood Market, the event had a selection of premium Japanese sake paired with a 5-course dinner prepared by Japanese Chef Shimbo.
Representatives from Azumino Ikeda Town Council
Nagano Prefecture is known for producing soft and light and fragrant sake, and for the evening, guests were treated to sake from outstanding breweries, namely Daisekkei and Fukugen Brewery. In total, guests tantalized their tastebuds with seven sakes.
The Daisekkei Karakuchi Honjyouzou 大雪渓 辛口本醸造 and Daisekkei Daiginjyou Yamadanishiki 大雪渓 大吟醸 山田錦 were the first and second sake to be savored for the night.
The reasonably priced Daisekkei Karakuchi Honjyouzou was served warm and paired with Chef Shimbo’s choice of Japanese Shio-Koji Ikeda Garden Pickle Salad while the chilled Daisekkei Daiginjyou Yamadanishiki was paired with a Sashimi Platter.
Without a doubt, the Daisekkei Daiginjyou Yamadanishiki made using Yamada Nishiki (premium short grain rice) stole the limelight with its light sweetness and extreme smoothness.
Daisekkei Karakuchi Honjyouzou was best savored warm
A simple Japanese Shio-Koji Ikeda Garden Pickle Salad
Daisekkei Daiginjyou Yamadanishiki
Daisekkei Tokubetsu Jyunmai Shu 大雪渓 特别純米酒 was next followed by Kita Alps Daiginjyou Shu 北アルプス 大吟醸酒, Fukumimi Jyunmai Daiginjyou Genshu 福耳 純米大吟醸原酒, and Fukugen Jyunmai Ginjyouchu (Fukugen Kinpaku Iri) 福源 (ふくげん) 純米吟醸酒 FUKUGEN 金箔入.
Many guests were impressed with the high-end Fukumimi Jyunmai Daiginjyou Genshu. With premium Hitogokochi rice milled down to remaining 39%, this full-bodied sake attracts with its floral bouquet flavor and delicate taste.
As for the Fukugen Jyunmai Ginjyouchu (Fukugen Kinpaku Iri), the medium dry sake also made with Hitogokochi rice offers 15% alcohol content. With subtly sweetness, and refined fragrance, this sake with gold flakes is also much enjoyed as an aperitif besides during a meal.
Fukugen Jyunmai Ginjyouchu (Fukugen Kinpaku Iri)
Kita Alps Daiginjyou Shu
For the four sakes, Chef Shimbo served up grilled Iberico Ribs, and a hot pot of shokuji. The Oriental Red Signature Yosenabe Okayu with Hokkaido scallops and lobster is a comforting blend of rice boiled to a smooth paste with seafood.
Oriental Red Signature Yosenabe Okayu with Hokkaido Scallops & Lobster
The sake pairing dinner concluded with dessert, and our palates were sweetened by the Layered Sake Lees Cake (fermented on lees) with Oriental flavor red bean sauce, sake-infused cream, and fresh fruits.
The dessert, a favorite for many was paired with Azumino Umeshu Genshu 安昙野 うめしゅ原酒, a Japanese plum liquor. Brewed with Japanese sake and ume plums from Japan Alps area, the liquor with fruity fragrance is not only steeped in sugar but also with a high 17% alcohol level.
Azumino Umeshu Genshu
Layered Sake Lees Cake
It was a enjoyable sake-pairing experience, and the stars for the evening were the melodious Daisekkei Daiginjyou Yamadanishiki besides the Fukumimi Jyunmai Daiginjyou Genshu and the gorgeous Fukugen Jyunmai Ginjyouchu (Fukugen Kinpaku Iri) with falling stars of gold.
Photo courtesy Takeshi Asahara
Oriental Red Seafood Market
28 Fortune Park
Jalan Perusahaan Jelutong Dua
Business Hour: 12pm to 12am (Daily)
* Many thanks to Ikeda Town Council and Oriental Red Seafood Market for the invitation