OMGD China Dinner
Bailliage of Shenzhen
Shenzhen, July 21, 2018
Innovative sake, elegantly decorated, educational experience
" The colourful, Kaiseki culture presentation of the appetizer platter was a feast for mouth and eyes "

The world of gastronomy is borderless with the spirits of fine beverages connecting like minds. The first Japanese Sake pairing Ordre Mondial dinner in South China brought together members and guests from Shanghai, Nanning, Guangzhou, Zhongshan, and Hong Kong.

Our welcome reception was in Kyoku Japanese Restaurant’s sunny, outdoor garden with a cooling sea breeze from Shenzhen Bay. Fresh, un-filtered raw sake cooled everyone down with its pure citrus aromas and unique palate. Truly refreshed we were ready for the full sake experience.

Flying in from Japan for this event, Katsu Miyasaka, and his assistant Jerry Fan introduced to us to the Masumi Sake Brewery. ‘To bring warmth and harmony to the table’ defines the philosophy of Masumi. This belief has enabled them to reach milestones in the industry.

The colourful, Kaiseki culture presentation of the appetizer platter was a feast for mouth and eyes. When paired with bottle-fermented sake, we tasted the essence of both rice aroma and mild acidity. An ideal palate cleanser and a story as Masumi was one of the first Japanese breweries to make sparkling sake using the time and cost-consuming bottle-fermented method for production.

Sliced Wagyu with sesame sauce followed with a carefully picked Miyasaka No7 to uplift to meat’s delicacy. This beautifully paired Junmai sake was made to achieve a high level of pureness and balance of body, acidity and aromas.

The night’s highlight was to let everyone explore their own palate preference. Therefore, we provided Masumi yeast No 7 sake in the yamahai style and Type 1 sake in gentle Junmai Ginjo style to see which was preferred. The challenge of these two sakes was to match with grilled lobster and US beef tenderloin.

Our biggest surprise was pumpkin crème brulée pairing amazingly well with sparkling dry sake which didn’t turn the dessert bitter at all. Bubbles and rice-like aromas triggered more grainy aromas from the sweet dish. Proving that following our hearts and palates instead of the critics from the paper works.

You may be wondering why there was no mention of seafood normally associated with Japanese cuisine. The brewery is located in Nagano, a beautiful mountain area in the middle of Japan, hence using local food.

Life is always full of surprises as we explore new gastronomic experiences!

Anna Tam
Vice-Échanson