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- Tokyo Jizake Strolling (an evening of Italian cuisine with sake)
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Tokyo Jizake Strolling (an evening of Italian cuisine with sake)
By Ryuji Takahashi
The scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early September, when the “Fourth evening of Italian cuisine and sake” was held at Italian restaurant Karibetei in the Shimokitazawa district of Setagaya ward. Reservations instantly fill to capacity for this very popular event organized once roughly every three months. Seasonal ingredients and sake are selected for each event. For this latest event, fall and summer sake selections were mixed with products available year-round and some fall ingredients to serve many delicious dishes to the guests’ hearts’ content.
Since the summer heat was still scorching, the course served started with Chilled Peach Soup Topped with Prosciutto, Chilled Bagna Cauda Bagna Freida, and Horse Carpaccio shipped directly from Kumamoto prefecture – horse loin and mane are chewed thoroughly together the local way. Afterwards, Uni (sea urchin) and Fruit Tomato Salad concluded the first half of the course, followed by fall seasonal dishes such as Oven-baked Sarde a Beccafio, Mackerel Pike Sicilian Spaghetti, and Beef Tagliata. As we started to feel full, the meal concluded with Champagne Risotto.
Champagne Risotto is prepared by pouring champagne with risotto lined around it in the center of a pot. The simmering champagne mixes with risotto, complete with cheese sprinkled at the end, a very interesting feast for the eyes as well. Lastly, watermelon was served as dessert and the satisfying meal concluded with every stomach full.
The courses were served with four sake selections from Niigata prefecture - the well carbonated “SHUKUFUKU Yellow Label” by Sasaiwai Brewery (Niigata prefecture), summer sake “Hakuro Junmai Daiginjo” by Hakuro Brewery (Niigata prefecture), an autumn sake with a lasting aftertaste, “Hiyaoroshi Junmai Daiginjo Takarazukushi” by Kanemasu Brewery (Niigata prefecture), and “Cowboy Yamahai” by Shiokawa Sake Brewery Co. (Niigata prefecture). The four sake selections from Niigata prefecture were followed by two satisfying bottles of sake, the full-bodied and crisp “Honshu-ichi Muroka-Junmai-Ginjo” by Umeda Sake Brewery (Hiroshima prefecture), and the deeply flavorful “Akagisan Junmai Hiyaoroshi” by Kondo Shuzo Co. (Gunma prefecture), concluded with slightly sweet and fruity sake selections such as “Nagatoro Junmai Daiginjo” by Fujisaki Sobe Shoten (Saitama prefecture) and “Ichinomiya TANE Draft” by Ichinomiya Sake Brewing (Shimane prefecture), totaling eight sake selections served two bottles each, totaling sixteen sake bottles consumed in two and a half hours.
A lot of preparation is needed for this event, but seeing satisfied participants heading home is the motivation to keep going, said Chef Karibe. Participants of various ages in their twenties to sixties attended. The speed at which the food and sake disappeared was incredible. The next event is planned around November. We look forward to seeing the smiles of many participants as they get comfortably tipsy.
東京地酒散歩（イタリアンと日本酒の夕べ）
真夏の厳しい暑さが少しだけやわらぎ始めたが、まだまだ半袖から衣替えは出来ない9月の頭に、「第四回イタリアンと日本酒の夕べ」が世田谷区下北沢のイタリア料理店かりべ亭で開催された。この企画は毎回好評で予約もあっという間に埋まる会で、だいたい3か月に1回のペースで開催されている。毎回季節の食材や酒に特化して行われるのだが、今回は秋の酒・夏の酒・通年商品を混在させ、食材も少しだけ秋を意識して、後はとにかく美味い料理を沢山食べて欲しいというコンセプトだった。まだまだ暑い日が続いていたので、料理は冷たい桃のスープ生ハム乗せから始まり、冷たいバーニャカウダのバーニャフレッダ、熊本直送の馬肉のカルパッチョはロースとたてがみを同時に口に入れてよく噛んで食べるといった熊本スタイル。その後、雲丹とフルーツトマトの冷菜と冷たい前半が終わり、オーブンで焼いた鰯のベッカフィーゴ、秋刀魚のシチリア風スパゲッティと秋の雰囲気の料理が進み、牛肉のタリアータでお腹も膨らんできたところで、締めのシャンパンリゾット。このシャンパンリゾットは鍋の中心にシャンパンを置き周りにリゾットを敷き詰め、吹き出したシャンパンがリゾットと混ざり、最後にチーズをかけて完成という見た目にも面白いリゾットである。そしてデザートにスイカを食べてお腹いっぱいで終了。そんな料理に合わせる日本酒は新潟笹祝酒造のガス感の強いスパークリング「祝吹イエローラベル多酸」、新潟の柏露酒造の夏酒、「柏露純米大吟醸生囲い」、新潟金升酒造の落ち着いた秋酒、「ひやおろし 純米大吟醸 宝づくし」、新潟塩川酒造の「願人山廃純米」と新潟が4種、広島梅田酒造場のボディ感の中にキレのある「本洲一無濾過純米吟醸」、群馬近藤酒造の味わい深い「赤城山純米ひやおろし」と飲みごたえがある2本に続き、埼玉藤崎宗兵衛商店の「長瀞蔵純米吟醸瓶火入れ」、島根県一宮酒造の「壱呑屋ＴＡＮＥ生酒」とやや甘めでフルーティな酒の全8種類×2本の1６本が2時間半でほぼ無くなってしまった。とにかく準備が大変な会なのだが、参加者が皆大満足で帰ってくれるのが、続けていける原動力になっていると苅部シェフは語る。参加者も２０代から６０代と幅が広い中で、あっという間に料理と酒が消えていく光景は圧巻である。次回は多分１１月頃の予定だが、また沢山の参加者と笑顔と酔っ払いに期待したい。
The scorching summer heat just started to ease slightly in Tokyo, yet still too hot to change out of short sleeved shirts in early September, when the “Fourth evening of Italian cuisine and sake” was held at Italian restaurant Karibetei in the Shimokitazawa district of Setagaya ward. Reservations instantly fill to capacity for this very popular event organized once roughly every three months. Seasonal ingredients and sake are selected for each event. For this latest event, fall and summer sake selections were mixed with products available year-round and some fall ingredients to serve many delicious dishes to the guests’ hearts’ content.
Since the summer heat was still scorching, the course served started with Chilled Peach Soup Topped with Prosciutto, Chilled Bagna Cauda Bagna Freida, and Horse Carpaccio shipped directly from Kumamoto prefecture – horse loin and mane are chewed thoroughly together the local way. Afterwards, Uni (sea urchin) and Fruit Tomato Salad concluded the first half of the course, followed by fall seasonal dishes such as Oven-baked Sarde a Beccafio, Mackerel Pike Sicilian Spaghetti, and Beef Tagliata. As we started to feel full, the meal concluded with Champagne Risotto.
Champagne Risotto is prepared by pouring champagne with risotto lined around it in the center of a pot. The simmering champagne mixes with risotto, complete with cheese sprinkled at the end, a very interesting feast for the eyes as well. Lastly, watermelon was served as dessert and the satisfying meal concluded with every stomach full.
The courses were served with four sake selections from Niigata prefecture - the well carbonated “SHUKUFUKU Yellow Label” by Sasaiwai Brewery (Niigata prefecture), summer sake “Hakuro Junmai Daiginjo” by Hakuro Brewery (Niigata prefecture), an autumn sake with a lasting aftertaste, “Hiyaoroshi Junmai Daiginjo Takarazukushi” by Kanemasu Brewery (Niigata prefecture), and “Cowboy Yamahai” by Shiokawa Sake Brewery Co. (Niigata prefecture). The four sake selections from Niigata prefecture were followed by two satisfying bottles of sake, the full-bodied and crisp “Honshu-ichi Muroka-Junmai-Ginjo” by Umeda Sake Brewery (Hiroshima prefecture), and the deeply flavorful “Akagisan Junmai Hiyaoroshi” by Kondo Shuzo Co. (Gunma prefecture), concluded with slightly sweet and fruity sake selections such as “Nagatoro Junmai Daiginjo” by Fujisaki Sobe Shoten (Saitama prefecture) and “Ichinomiya TANE Draft” by Ichinomiya Sake Brewing (Shimane prefecture), totaling eight sake selections served two bottles each, totaling sixteen sake bottles consumed in two and a half hours.
A lot of preparation is needed for this event, but seeing satisfied participants heading home is the motivation to keep going, said Chef Karibe. Participants of various ages in their twenties to sixties attended. The speed at which the food and sake disappeared was incredible. The next event is planned around November. We look forward to seeing the smiles of many participants as they get comfortably tipsy.
東京地酒散歩（イタリアンと日本酒の夕べ）
真夏の厳しい暑さが少しだけやわらぎ始めたが、まだまだ半袖から衣替えは出来ない9月の頭に、「第四回イタリアンと日本酒の夕べ」が世田谷区下北沢のイタリア料理店かりべ亭で開催された。この企画は毎回好評で予約もあっという間に埋まる会で、だいたい3か月に1回のペースで開催されている。毎回季節の食材や酒に特化して行われるのだが、今回は秋の酒・夏の酒・通年商品を混在させ、食材も少しだけ秋を意識して、後はとにかく美味い料理を沢山食べて欲しいというコンセプトだった。まだまだ暑い日が続いていたので、料理は冷たい桃のスープ生ハム乗せから始まり、冷たいバーニャカウダのバーニャフレッダ、熊本直送の馬肉のカルパッチョはロースとたてがみを同時に口に入れてよく噛んで食べるといった熊本スタイル。その後、雲丹とフルーツトマトの冷菜と冷たい前半が終わり、オーブンで焼いた鰯のベッカフィーゴ、秋刀魚のシチリア風スパゲッティと秋の雰囲気の料理が進み、牛肉のタリアータでお腹も膨らんできたところで、締めのシャンパンリゾット。このシャンパンリゾットは鍋の中心にシャンパンを置き周りにリゾットを敷き詰め、吹き出したシャンパンがリゾットと混ざり、最後にチーズをかけて完成という見た目にも面白いリゾットである。そしてデザートにスイカを食べてお腹いっぱいで終了。そんな料理に合わせる日本酒は新潟笹祝酒造のガス感の強いスパークリング「祝吹イエローラベル多酸」、新潟の柏露酒造の夏酒、「柏露純米大吟醸生囲い」、新潟金升酒造の落ち着いた秋酒、「ひやおろし 純米大吟醸 宝づくし」、新潟塩川酒造の「願人山廃純米」と新潟が4種、広島梅田酒造場のボディ感の中にキレのある「本洲一無濾過純米吟醸」、群馬近藤酒造の味わい深い「赤城山純米ひやおろし」と飲みごたえがある2本に続き、埼玉藤崎宗兵衛商店の「長瀞蔵純米吟醸瓶火入れ」、島根県一宮酒造の「壱呑屋ＴＡＮＥ生酒」とやや甘めでフルーティな酒の全8種類×2本の1６本が2時間半でほぼ無くなってしまった。とにかく準備が大変な会なのだが、参加者が皆大満足で帰ってくれるのが、続けていける原動力になっていると苅部シェフは語る。参加者も２０代から６０代と幅が広い中で、あっという間に料理と酒が消えていく光景は圧巻である。次回は多分１１月頃の予定だが、また沢山の参加者と笑顔と酔っ払いに期待したい。