by Sebastian Dammark

About

It is no secret that we are BIG fans of sake also known as nihonshu in Japanese. Actually it’s our all time favorite beverage to serve with the food we cook.

Our interest for sake was born when we first tried it back in 2013 during a tasting with the Spanish sake expert Antonio Campins.

It was love at first “sip” for both of us!

Not only does sake taste extremely good - it also has some excellent abilities when it comes to food. In our opinion sake tends to accompany salty, sour and spicy flavors much better than most wines.

We love sake and are very convinced about its great future on the global gastronomic scene.

To dig even deeper into the world of this highly interesting beverage Sussie attended the WSET level 3 sake course in London this March; the most extensive course about sake being offered in Europe at this moment.

And what better way to share our passion and knowledge about sake than hosting a tasting?

Our very first tasting was hosted in collaboration with S’vinbar owned by one of Sussie’s former teachers in wine, sommelier Sabina Drachmann Sunne.

The tasting included an introduction to sake and how it is made and a presentation 7 different sake types from the Japanese brewery Akashi Tai and Norweigan Nøgne Ø.

A special thanks to Nøgne Ø, Europe’s first sake brewery for enriching the tasting with two of their great sakes. We are looking much forward to visit you in May!

Tasting line up

1. Sparkling sake, Nøgne Ø
2. Honjozo Genshu (undiluted), Akashi Tai
3. Daiginjo, Akashi Tai
4. Junmai Daiginjo, Akashi Tai
5. Yamahai Motoshibori (no filtering, not pasteurized and naturally occurring yeast), Nøgne Ø
6. Genmai Yamadanishiki Akashi-Tai 2003
7. Akashi-Tai Shiraume Ginjo Umeshu (plum liqueur made by preserving plums in premium ginjo sake)