Participation in Taste of HK 2019 – When Japanese sake meets West
While it is no longer unusual to pair Asian dishes with wine, there is really no point in limiting ourselves and not trying something bold and revolutionary – match Japanese sakes with Western cuisines. In order to bring forward and promote this idea, Saketora has participated in Taste of Hong Kong 2019 in March, one of the largest scaled gourmet events of the city, as the ONE and ONLY sake exhibitor.
Showcasing a range of best-selected sakes which can pair excellently with Western fusion food, we are so glad to receive many applauding and encouraging comments. A lot of visitors did like our suggestions and pairings – Daiginjo of Miwatari, a fizzy and sweet sake produced under the supervision of the son of Joël Robuchon that goes well with cheesy pasta or juicy steak, Sparkling Ume Sake of Kuromatsu Senjo, a bubbly and semi-dry sake-based plum wine produced like champagne that strikes an amazing balance with greasy Arancini or French Fries, Omachi Junmai Daiginjo of Kuheiji, a complex and white-wine-like sake which creates an amusing harmony with savory food like Foie Gras and Salami. What excited more our guests is we even brought a limited premium Jumai Daiginjo of Shinanotsuru, which has been aged for 7 years with 100 bottles produced only. Many diners were stunned by its gentle and round mouthfeel that makes them feel like sleeping in a king size bed!
Besides sakes, we also launched a giveaway campaign in order to present Japanese sake culture. First 300 persons who subscribed our mail magazine could win our original wooden sake cup, Masu, whose woody scent can add extra aroma profiles to a normal sake. Being upset about missing our event? Don’t worry, the good news is we will be back soon! While waiting for that, let’s check the highlights and hot items of Taste of HK 2019!
TOP 5 BESTSELLERS in Taste of Hong Kong
Here are the top 5 best selling products in Taste of Hong Kong
Miwatari Daiginjo Extrême (Fizzy Unfiltered Daiginjo) 720ml
A fizzy and mellow Daiginjo rich in flavors of rice. Not only is it brewed thoughtfully, but innovatively - only Japanese-made ingredients are adopted and the distilled alcohol added to the sake is produced by using Junmai Daiginjo made from Yamadanishiki.
With pasteurization carried out carefully, the natural bubbles are left in the sake. Its sweet and fresh mouthfeel is also perfectly preserved since no filtration has been done and no water been added after fermentation. Together with its gorgeous pink label, it not only can delight your palate, but your heart.
Kuromatsu Senjo Sparkling Ume Sake
Mildly sweet with refreshing notes of plum and rice. Lively bubbles created in the same way as Champaigne with the 2nd fermentation taking place in bottle.
A sake-based sparkling plum wine showing refreshingly fruity and mildy sweet aromas. Semi-dry and elegant, it goes well with a wide range of cuisines and can be served as aperitf.
Kuromatsu-Senjo Prototype Junmaidaiginjo 720ml
Brewed using the local sake rice of Nagao Prefecture which was highly polished, this Junmai Daiginjo shows roundness and delicateness, with high fragrance, complexity and rich fruitiness.
A bold attempt made by the brewery to break with tradition. Extra sweet, yet clean and pleasant, this Junmai Daiginjo is soft and fresh like melon, with an impressive mouthfeel.
Kikusui Setsugoro 720ml
So delicious that you never get enough of it! An extraordinary brew by Kikusui.
Elegant and round with clean aftertaste, this outstanding Daiginjo is a regular award winner at "Annual Natonal Sake Contest".
Kamoshibito Kuheiji Junmai Daiginjo Omachi 720ml
Brewed using Omachi, the sake rice famous for its wildness, a Junmai Daiginjo showing fresh and pleasant tartness with a perfect balance.
Refreshing tart with flinty mineral notes and a mildly bitter aftertaste, this sake shows a perfect balance. When it is served in a big red wine glass, its mineral character becomes more expressive. It also goes well with red meat or food with a little bit bitterness such as urchin.
Miwatari Daiginjo Extrême (Fizzy Unfiltered Daiginjo) 720ml
A fizzy and mellow Daiginjo rich in flavors of rice. Not only is it brewed thoughtfully, but innovatively - only Japanese-made ingredients are adopted and the distilled alcohol added to the sake is produced by using Junmai Daiginjo made from Yamadanishiki.
With pasteurization carried out carefully, the natural bubbles are left in the sake. Its sweet and fresh mouthfeel is also perfectly preserved since no filtration has been done and no water been added after fermentation. Together with its gorgeous pink label, it not only can delight your palate, but your heart.
Kuromatsu Senjo Sparkling Ume Sake
Mildly sweet with refreshing notes of plum and rice. Lively bubbles created in the same way as Champaigne with the 2nd fermentation taking place in bottle.
A sake-based sparkling plum wine showing refreshingly fruity and mildy sweet aromas. Semi-dry and elegant, it goes well with a wide range of cuisines and can be served as aperitf.
Kuromatsu-Senjo Prototype Junmaidaiginjo 720ml
Brewed using the local sake rice of Nagao Prefecture which was highly polished, this Junmai Daiginjo shows roundness and delicateness, with high fragrance, complexity and rich fruitiness.
A bold attempt made by the brewery to break with tradition. Extra sweet, yet clean and pleasant, this Junmai Daiginjo is soft and fresh like melon, with an impressive mouthfeel.
Kikusui Setsugoro 720ml
So delicious that you never get enough of it! An extraordinary brew by Kikusui.
Elegant and round with clean aftertaste, this outstanding Daiginjo is a regular award winner at "Annual Natonal Sake Contest".
Kamoshibito Kuheiji Junmai Daiginjo Omachi 720ml
Brewed using Omachi, the sake rice famous for its wildness, a Junmai Daiginjo showing fresh and pleasant tartness with a perfect balance.
Refreshing tart with flinty mineral notes and a mildly bitter aftertaste, this sake shows a perfect balance. When it is served in a big red wine glass, its mineral character becomes more expressive. It also goes well with red meat or food with a little bit bitterness such as urchin.