Our Kenbishi Saké Tasting Event was a great success thanks to the help of Australia’s first female Saké Samurai, Ms Yukino Ochiai, from the Déjà vu Sake Company & special guests who flew all the way from Japan’s Kwansei Gakuin University – Ms Maho Takemoto, Mr Masaya Inoue & Mr Tetsuya Suzuki.
The sold-out event not only provided a full sensory drinking experience as promised, but also an opportunity for companionship building through stories about breweries, Japanese history & of course, some of the secrets behind Japan’s oldest saké brand. Yukino & the Kwansei Gakuin students accredited the success of the Kenbishi brand to three key factors that have remained consistent over the past 500 years – its rice, its water & its traditional brewing methods.
Thanks to Kenbishi’s trusted & long-standing partnerships with the best saké-rice farmers, they have access to special A-grade quality rice, which is then blended harmoniously with Japan’s most famous water for sake brewing – miyamizu – from Mt Rokko. As Yukino confessed, “food & sake pairing can be challenging like a marriage”. Fortunately, the evening showed us what a perfect marriage looks like thanks to the Japanese culinary treats served up by Mr Shota Sato, Head Chef of Jazushi in Surry Hills, to complement the various saké flavours & fragrances on offer.
The Sydney Saké Society is also grateful that our favourite liquor shop – the Oak Barrel (152 Elizabeth St Sydney) let us use their space, with special thanks reserved for their in-house saké expert, Mr Daniel Zahrooni, for all his assistance before, after & during the event.