31 May 2013

SAKE at KAZUYA

We always think about matching wine varietals to food, and now that New Zealand is in the thrall of boutique breweries, there is often talk of complementary beer for Kiwi tucker. A recent sake tasting gave me much to ponder on however as three superb sakes were served up alongside some exquisite dishes created by chef Kazuya Yamauchi at one of my favourite restaurants, Kazuya in Symonds St, Auckland.

Takara Shuzo is a respected sake brewer in Japan with several breweries there and in USA and China. Tokyo Foods distributes the range of sake here in New Zealand and several of the staff appeared to take us through three varieties with three courses.

Our appetiser was designed to match Kimoto Junmai, a pure rice sake which was light and refreshing. Kazuya delivered a ‘salad’ of hamachi, red prawns and diamond clams with a delicate seaweed and dashi jelly and two sauces; the first made with Diamond clams and the other a cauliflower and kina puree. Perfect with the sake and perfect food.

The second sake displayed just how different sake can be as the Kimoto Ginjo served was so much richer with a well rounded mouth-feel and plenty of body. It was matched to roasted blue cod with a mushroom risotto, a lovely daikon puree, soft potato straw ‘kimpura’ style and a white miso and parmesan foam. I especially loved the way the daikon puree went with the sake.

Finally to my surprise we had sparkling sake. It was truly refreshing and quite heady. The Mio sparkling brew was served from a very pretty tall blue bottle and paired with dessert. Kazyua had made Mio sorbet with yuzu - Japanese citron curd, rice dumplings (my favourite), deep fried soba noodles and Macha (whipped Japanese green tea) sauce.

Absolutely the best way ever to spend Sunday afternoon and there was so much I learned about sake!