sake master blog
Hello, everyone
Today, I would like to introduce Nagoya, Japan’s super premium local beer “KINSHACHI BEER BLUE LABEL” and “KINSHACHI BEER RED MISO”.
These two beers have very outstanding characters and both are very rare Japanese imported beers from Nagoya that you can hardly find anywhere in Australia. (Well, these days, actual MADE IN JAPAN beer you can drink in Australia are very limited.. Asahi is made in Singapore and Kirin is made in Australia.)
KINSHACHI BEER BLUE LABEL is a pilsner type smooth and super super dry tasted beer. I can imagine something between Asahi Super Dry and Kirin Lager but much dryer than that. I can imagine it will go very well with Yakitori, Kawa, Gyoza and Tebasaki Chicken. KINSHACHI BEER RED MISO is a soy bean blended unique tasted beer. The color is dark brown and it looks like dark ale. It has a sweet flavour and you can actually feel soy bean miso taste in it slightly. It can go well with rich and sweet soy flavour dishes such as Wagyu Steak, Yakiniku and of course, Miso Kushikatsu.
You can try those two beers at MAEDAYA anytime. They are seasonal special items and not listed on a grand menu so please ask the staff for special.
KINSHACHI BEER BLUE LABEL $10.50
KINSHACHI BEER RED MISO $11.50
Available at MAEDAYA!
Hello, everyone
It has been a busy busy time since my sake bar Maedaya has liqour license 3 weeks ago. (Sorry that I couldn't have any spare time to update this blog for a while..) I am so happy to see people finally enjoying real premium sake from all over Japan at Maedaya along with Yakitori & Yakiniku.
To make sake more handy and closer to you, I have started Sake Of The Month from today as a special monthly featuring sake. Basically, I pick sake that is usually available only for the bottle sell. But during this period, I sell them from a glass so people can taste the different sake without taking risk to pay the whole bottle.
For the first time, I have picked Tateyama Ginjo Honjozo & Tateyama Junmai Ginjo (This one is not even availabe at SakeJapan.com.au yet!). They are both Toyama's legendary sake brewers Tateyama's classic bottles. Ginrei Honjozo has smooth and dry flavour and it might go well with Tsukune Skewer with Black Pepper topping, Nagoya Tebasaki & Tori Kawa. It can be drunk in any temperatuer. Junmai Ginjo has more fragrance with sweeter flavour with dry sharp finish. It might go well with Bacon Shiso Cheese, Agedashi Gyoza & Miso Kushikatsu. They are both really well made premium sake and this is a great opportunity for you to try the real one for very reasonable prices. Come to MAEDAYA and ask me for Sake Of The Month !
MAEDAYA Sake Of The Month (June)
- Tateyama Ginrei Honjozo glass $8.50 / bottle $35.00 (Cold or Warm)
- Tateyama Junmai Ginjo glass $15.00 / bottle $69.00 (Cold or Room Temperatuer)
Happy Sipping!
Sake & Grill MAEDAYA has finally got a liquor license granted last Friday! !
It has been a long long waiting but I am so happy now we are officially allowed to introduce Sake to Richmond, Australia.
That means you can come and try our over 60 different sake collections anytime. Also most of products you see at Sake Japan are available to be tested at MAEDAYA. So if you are not sure to purchase the bottle, just come and try them along with Yakitori, Edamame, Gyoza and many other Japanese tapas.
We open Monday to Saturday from 6pm to 11pm.
400 Bridge Road, Richmond
9428-3918
Hope to see you soon.
TM
The Good Food & Wine Show was held at Melbourne Exhibition Centre this weekend.
I was invited by Daiwa Food for demonstrating sake cocktails at Kizakura & Choya stand.
There were a lot of people who experienced sake sipping the first time ever and a lot of people said the taste of sake is much nicer than they thought or they had before. Indeed, Kizakura Yamahai is well made sake.
I made a few sake cocktails and people seemed enjoying having them. A few people asked the recipe so I introduce 2 of them I made in this page.
1: Misty Forest (Martini Glass)
INGREDIENTS
Sake (Kizakura Yamahai) 30ml
Midori (Melon Liquor) 30ml
Lemon Juice 5ml
Calpico Concentrated Liquid (Japanese cultured milky cordial) 15ml
Ice cubes
METHOD
Shake and stain all ingredients into a martini glass.
2: Geisha Whisper (Champagne Flute)
INGREDIENTS
Plum Wine (Choya Umeshu) 30ml
Ramune (Japanese traditional lemonade) 60ml
Ice cubes
METHOD
Add Choya Umeshu and Ramune into a champagne flute with a few ice cubes and stir softly. Garnish with a wedge of lime into a glass.
Happy ladies enjoying Geisha Whisper
I had such a great time talking to people who has great interest in Sake and Umeshu.
Thank you to Daiwa Food for giving me this great opportunity.
Daiwa Food Staff – Otsukaresamadeshita !
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