An exquisite dinner paired with the finest sake from Japan, experience The Art of Japanese Liquor by JETRO PH at Sakagura...
Art, tradition, culture and cuisine come together in a spirited weave of indulgent richness, elegantly nuanced notes and distinct Japanese flavors with an insightful pairing experience. The Japan External Trade Organizaqtion (JETRO) in collaboration with Hightower and Philippine Wine Merchants recently hosted an intimate dinner showcasing the rich and diverse selection of Japan's finest liquors paired with the signature specialties of Sakagura, one of the metro's top sake bars and izakayas. Read on for a round of soothing sips and bites...
The old saying "sake is the best of all medicines" rings true at Sakagura. With its extensive sake collection, Sakagura is one of the rare spots in the metro where one can experience the full Japanese sake experience (for more on Sakagura, see my post Setting the Bar: Sips and Bites at Sakagura in One Bonifacio High Street Mall). That evening, sake bar and izakaya at One Bonifacio High Street was the stage for a sumptuous feast as JETRO and Sakagura presented a lavish sake pairing dinner featuring Japan's beloved spirits and the exquisite dishes of Chef Yonemoto Kazumasa.
JETRO Manila Director Makoto Sudo (L) and Executive Director Kazuo Nakamura (R) welcomed guests to the exclusive sake pairing dinner at Sakagura, unveiling yet another colorful and flavor-filled layer of Japan's culinary tapestry, heritage and traditions. In a continuing series aimed at driving consumer awareness for premium Japanese products and ingredients available at Mitsukoshi Mall in BGC, JETRO implements special pocket events as part of its ongoing "Bringing You A Taste of Japan" campaign for selected guests to experience the unique and distinct flavors of Japan in a memorable and immersive curated experience (for more on previous sake pairing events by JETRO, see my earlier post A Taste of Japan: An Elegant Cocktail Pairing Dinner at Prologue D'Fined in Mitsukoshi BGC from October last year).
In celebration of a special milestone, JETRO Executive Director Kazuo Nakamura presented Carlo G. Lorenzana of The Nikkei Group, the same dynamic group behind Nikkei, Sakagura, Terraza Martinez, Señorita Sunae Asian Kitchen and Big Belly Manila with the coveted Japanese Food Supporters (JFS) Certification in recognition of restaurant group's use of authentic Japanese food products and alcoholic beverages to its loyal customer base as well as making these premium offerings available and accessible to a broader local market. The recognition also establishes the authenticity and high culinary standards of The Nikkei Group's various restaurant concepts.
As more guests arrived, the bar at Sakagura prepared the welcome tipple...
...with its inventive Aperol Spritz blended with sparkling sake. Each refreshing sip opens up the palate with its vibrant notes...
...just in time for the masterfully executed and intricate culinary specialties of Chef Yonemoto Kazumasa at Sakagura.
Our sake experience began with the Amabuki Tokubetsu Junmai Yamadanishiki Chokarakuchi Namasake from Northwest Kyushu in Saga Prefecture, a light and smooth spirit with intense and refreshingly crisp hints of rice and Begonia flowers. Mild and soothing on the palate, the rich yet clean mouthfeel is finished with a palate-pleasing dryness. This sake expression is then paired with a repertoire of fresh flavors prepared by Chef Yonemoto Kazumasa...
...with the freshest and prized catch of the day. Sakagura offers an extensive menu of fresh and premium sashimi in its menu to pair with its impressive sake collection...
...like the Sakagura Sashimi (P 1,680) featuring the Chef's Choice of the day's best sashimi cuts like Toro Tuna, Salmon and Hamachi.
The fresh and premium seafood medley drapes the palate with a rich buttery layer and vibrant bursts of clean, briny sweetness perfectly complemented by the crisp and refreshingly dry finish of the featured sake.
For the second course, another unique sake expression was served by JETRO. The wine-like notes of the Masamune "Malola" Junmai Ginjo from Yamagata Prefecture brings a creamy richness and oaky aroma almost like a fine Chardonnay finished with the tart sweetness of green apples. The distinctive flavor profile can be attributed to its malolactic fermentation brewing process, the first sake in the world to adopt this technique for a smooth and mellow taste. The seemingly complex notes are delicately balanced, pairing well with the next dish by Chef Yonemoto Kazumasa...
The Hamachi Tataki with its sinfully luscious blend of buttery tender and briny Japanese Amberjack with cucumber and sweet avocado lavishly slathered with tangy yuzu mayo and kosho is an elegant and masterfully executed play on textural contrasts and flavors with its silky smooth finish.
The Mutsu Hassen Ginjo "Pink Label" from Aomori Prefecture is the third featured sake expression of the evening with its fruity hints of peach, licorice and pudding. The pronounced citric and acidic notes from its blend of local yeast, rice and white koji punches through with each sip followed by the sweet and fragrant floral hints of white flowers.
Chef Yonemoto Kazumasa then served his Assorted Sakagura Handrolls (P 2,250) to pair with the sake with five kinds of rolls including Kani, Uni, Hamachi, Salmon and Tuna. Unlike the usual handrolls, Sakagura's version is much longer filled to the brim with premium ingredients for full flavors. One bite and these handrolls are a class in itself, longer than usual and big on flavor perfectly complemented by the featured sake.
For the final round of pairings, the Hakkaisan Tokubetsu Junmai from Niigata Prefecture was served with its rich yet refined and creamy finish. The nuanced hints of vanilla, cream and flowers tease the palate with its delicate lightness...
...pairing well the deep, bold and robust savory notes of the Japanese Wagyu Skewers (P 980). Like butter, each bite coats the palate with a decadent buttery finish, perfectly cleansed with a sip of sake. Each pairing thus far showcased both balance and unrestrained flavors, but this one takes it to the next level. The unctuous richness of the Wagyu is contrasted with the mild and subtle sharpness of the sake preparing your palate for another tasty bite.
But it gets even better...
...with Chef Yonemoto Kazumasa's signature Miso Bone Marrow (P 750) from their Robatayaki selection. The Uni Butter Onigiri completes the dish absorbing all the savory richness of the grilled bone marrow. The sake does its magic, cleansing the palate with each sip and and you're ready for one more spoonful. And another.
Capping the sumptuous sake pairing feast are the indulgent Hokkaido Mille Crepe Cakes (P 380) of Sakagura in Matcha...
...and Chocolate in yet another memorable taste of Japan from JETRO. Tradition and culinary heritage showcased in a remarkable sake pairing feast takes you deep into Japan's culture with each tasty bite and refreshing sip. Embark on your own sake pairing journey at Sakagura with the recommended liquor selection by JETRO for an immersive experience that begins with a few sips instead of steps...
For more information about JETRO Philippines and upcoming events, visit www.jetro.go.jp/philippines for updates.
Sakagura is located at the Second Floor, One Bonifacio High Street Mall 2, Bonifacio Global City, Tagui City. You can call 0956 029 4791 for inquiries and reservations or visit their FB Page at https://www.facebook.com/sakaguramanila for updates and more information.
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