KID KYOTO x Deja vu Sake Interactive Sake Dinner
Welcome to KID KYOTO x Deja vu Sake Co. Sake Dinner!
Welcome to our Sake dinner.
Deja vu Sake Co.’s resident Sake expert, Yukino would like to personally welcome you to this special dinner.
She will guide you through every step of the way tonight.
KID KYOTO & Deja vu Sake Co. have worked together to create the perfect combination of delicious dishes and Sake.
This is a quick introduction to Sake, to whet your appetite before diving into the wonderful world of Sake & food.
Let’s get started!
Watermelon Nigiri, tamari tare
Surprising, and aromatic Watermelon Nigiri, paired with Kunizakari Josen.
The fruitiness of watermelon echos in gently warmed Josen Sake.
It’s a perfect pair to awaken your taste buds.
Salmon sashimi, mustard miso, okra, ikura
Textual wonderland, with a gentle nuttiness from mustard miso.
Paired with silky yet medium-bodied Tsukinokatsura Honjozo, from Kyoto.
Did you know Ikura and Sake are the matches made in heaven?
Torched Figs, umeboshi, shiso, sesame, whipped tofu
Dewazakura Dewasansan Junmai Ginjo
Colourful and aromatic dish, combining sweetness and sourness perfectly.
Paired it with Dewazakura Dewasansan Junmai Ginjo, which has refreshing green herb notes and fruitiness, almost like Sauvignon Blanc.
Burnt sugarloaf cabbage, brown butter, koji
Tengumai Umajun Junmai
The intense, earthy flavour of burnt sugarloaf cabbage is matched with golden, and Umami packed, Tengumai Umajun Junmai.
Earthiness is present in both food and sake, but the good acidity in Umajun Junmai would cut through and makes you want to go back for another bite of the cabbage.
+5 Wagyu Flank, shallot relish, shishito peppers
Sawanotsuru Yamadanishiki Junmai
The intense combination of the caramelized nuttiness of steaks and refreshing flavours of shallot relish and shishito peppers matches perfectly with Sawanotsuru Yamadanishiki Junmai.
This Sake packs a punch as it’s made with the king of sake rice, Yamadanishiki, and presents lots of rice flavour, Umami, and fruitiness.
It also uses hard water from the Kobe Nada area, so the finish is quite dry and cleanses your palate after every bite of steaks.
Sake lees custard, roast apple ice cream, kinako crumb, rhubarb
Houraisen Bi Junmai Daiginjo
Many different textures present in this dish.
Usually, we pair a sweet sake or liquor with the deserts… but not tonight.
When the sweet custard and ice cream are paired with Houraisen Bi Junmai Daiginjo, which has fresh, fruitiness like white peach, it creates a slight bitterness.
It is actually quite refreshing at the end of the meal.
Hope you enjoyed your journey through the wonderful combinations of Foods and Sake.