Exploring the world of meals and sake is all the time a delight. The host of the Sake Business Evening at Kakō was Oriol Sola, Director of Operations on the new JW Marriott Resort Tokyo.
Sake brewery Kesennuma Otokoyama Honten from Kesennuma, Iwate, shared a number of attention-grabbing sakes from their portfolio.
Kako, the Japanese restaurant, is on the twenty ninth ground has beautiful views wanting over Tokyo Bay.
The menu featured seasonal substances together with Toyama hotaru ika firefly squid, hatsugatsuo skipjack tuna, takenoko bamboo shoots with kinome tender sansho leaves, kegani furry crab, and nanohana rape blossoms.
Highlights embrace Ibaraki wagyu beef wrapped round bamboo shoots with a candy end and tanuki soba with uni, shirauo whitebait, and nori.
Our sake host, Hiroki Sugawara, generously shared nihonshu from their three manufacturers Otokoyama, Miroku, and Sotenden.
Miyagi’s first sakamai (rice for brewing sake) Kura no Hana makes a food-friendly nihonshu. We had been spoiled with an 8-year-old sake that was well-balanced. A delightfully fragrant and tart yuzu shu ended the night.
The sake dinners are a approach for folks to attach over sake and our desk was a mixture of media and people working within the sake trade. I all the time love the trivialities of conversations – which rice, how a lot was it milled down, which yeast, the historical past of the brewery and the way it was named, and extra.
Sugawara san of Otokoyama additionally shared about native meals in Kesennuma – which is certainly one of Japan’s well-known fishing ports – and the way a number of the sake that they make is for the fishermen to get pleasure from with their catch.
Kakō at JW Marriott Resort Tokyo, twenty ninth ground @jwmarriotttokyo
https://www.kako.jwmarriotthoteltokyo.com/en/
Kessennuma Otokoyama @otokoyamahonten_official
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