Tuna will become extremely delicious in fall season. I would like to take this opportunity to share this with great sake!!!
On the 22nd. of September, you will be tasting 6 different sake with Kaiseki Style(small appetizer) Tuna dish along with seasonal vegetables. Phillip, the owner chef of Sushi Central, and I will be making 6 different great dishes to pair with great sake. Please come and join us!!
Date: Sep.22nd. 8:00pm~10:30pm
Place: Sushi Central 3500 Overland Ave. #100, Los Angeles, CA 90034
Fee: $55/person, $100/couple
Class size: max. 20
Enroll: please email me or call Sushi Central for reservations, firstname.lastname@example.org
Sake should be served warm or cold?
-sake have a very wide serving temperature. Usually high aroma sake should be served chilled around 55F to fully enjoy its fragrance. With low aroma and rich body sake can be served warm around 100F. Some people misunderstand that ALL WARM sake are low in quality. Which is not true. Kimoto style sake tends to have more acidity and amino acid compare to Ginjo or Daiginjo, these Kimoto sake can be enjoyed warm.
Tuesday, July 31, 2007
Tuesday, July 17, 2007
Dont' think sake is only for Japanese food. Certain sake goes even better than wine with BBQ beef. Try with the Junmai sake or Junmai Kimoto sake COLD with beef, even with hamburgers Junmai can go well.
I personally recommend California Junmai Sake such as Sho Chiku Bai. It is available at Japanese supermarkets like Mitsuwa, Nijiya and Marukai. The 1.5L Sho Chiku Bai is around $6.99~7.99, very affordable!
Trust me, you and your guests will be impressed.
Do sake age like wine?
-No, unlike wine sake do not age. The shelf life after you open is 2 weeks but must keep in the frig. If it's not opened, sake should last one year but you should keep in a dark cool place. (avoid UV and high tempurature)
If the color changed into yellow (careful, some sake have original yellow color)and have some off-taste, you can use it for cooking.
Posted by Yuji Matsumoto at 11:50 AM