I recently attended a wonderful dinner at Yuwa Japanese Cuisine that paired Sake from Yoshinogawa with specially created dishes from Executive Chef Masahiro Omori.
Yoshinogawa has a tradition dating back 460 years of producing the best Sake in the rice-growing heartland of Niigata province Founded in 1548. Yoshinogawa is the oldest brewery in the famed Sake producing region of Niigata Japan.
To start we enjoyed the following dishes and sake pairings:
Awabi Umani (albacore Tuna) a beautiful dish
Paired with the Gokujo Yoshinogawa -Ginjo 55%
Zensai set featuring a Soy braised Fraser Valley Duck, Shungiku, Blue Fin Tuna, Fukiyose – spot prawn karaage, Hidaka Kombu Kelp, BC Dungeness Crab
Paired with the Yoshi Special Premium – Junmal Ginjo 60% and Umi Blue Premium – Ginjo 60%
Hagi Shinjo (lingcod Fish Cake pate in soup)
Local Matsutake Tempura
Paired with Yoshinowgawa sake Gensen Karakuchi – Honjozo 65% in a Wooden cup
Grilled BC Sablefish Yuan Yaki
Paired with the Yoshinowgawa Nakagumi – Daiginjo Genshu 50%
Braised veal cheek with turnips, tender, delicious
Paired with Kome Dake Sake – Junmai 65% warmed
Nigiri Sushi course
Paired with Toji no Banshaku -Brwemasters choice – Honjozo 65%
Fuji apple sorbet and Coffee Panacottta
Paired with Yoshinowgawa Daiginjo 40%
This was a spectacular dinner, not only did I enjoy each of the dishes, I also learned so much more about the making of sake as well as Yoshinowgawa. Locally you can find these sake through their distributor Blue Note Wines.
By: Richard Wolak