Sake Tasting at Tsuru

Before this recent tasting at Tsuru Sushi, I knew nothing about sake except that I like it. For this reason then, I tried to pay close attention to our very knowledgeable and experienced teacher, Ngaire Takano and I’ll try now to make the most of the barely legible notes I scribbled down at the time.

The evening kicked off with a minor meeting point fail, after which myself and two mates hurried down from London Bridge to the restaurant, which is tucked away behind the Tate Modern. We sunk a couple of cheeky Asahi beers and nibbled on edamame for refreshment, before getting down to to the main event – four different sakes.

The first was a Daiginjo-Shu sake, made using rice which has been ‘polished’ to 50% of its original weight – apparently a very fine sake. It tasted surprisingly soft and sugary with a light, peachy fruityness – not at all harsh like the (obviously poor quality) sake I have tasted many times before.

We were also served some food throughout the evening (although not to be strictly matched with the sake) and with the first drink arrived these light gyoza along with really good, seriously sticky teryaki chicken. I was pretty hungry what with it being dinner time and I could easily have demolished a whole pile of both.

Sake number two was also Daiginjo-Shu. This was crisper with a more intense flavour than the first sake – it also has more alcohol added to it. Apparently some sakes such as these need to be watched for 72 hours straight to ensure that the quality of the drink is maintained. During this time it is constantly tasted to make certain that the delicate balance of ingredients is just right. That’s some serious dedication. I can’t say I wouldn’t nod off. In fact, just how do they stay awake?

Us ladies weren’t allowed the ‘privilege’ of watching sake brew for 72 hours back in the day however. In fact, we weren’t even allowed near it as it was thought that our higher body temperatures would make the sake turn sour. At this point Ngaire took great pleasure in telling us that female sake makers today are actually producing a superior quality drink. Maybe it’s all that extra heat coming off us.

Our third sake was a Ginjo-Umeshu, made by preserving plums in ginjo sake (from what I remember ginjo has a little distilled alcohol added to it, to increase the aroma). This was a gorgeous brown colour from the fruit and was very sweet – almost like a dessert wine. Smooth and subtle. Between this and our last drink, we enjoyed some generous veggie and non-veggie sushi plates. A highlight for me was surprisingly the inarizushi (below) – sweet, delicious and partly responsible for my recent acceptance of tofu. We also enjoyed the rolls which my friend and I were delighted to find contained pickles. We really heart pickles.

Our fourth and final sake was a change to the advertised line-up – a Genmai aged brown rice sake, which we tried with a piece of chocolate brownie – a bit of a surprise combination to all of us but it worked well. The brownie was good, squidgy and chocolately and although the sake was a little heavy on its own, with the brownie it took on a more syrupy quality, again like a dessert wine or sherry.

Sake is a drink with an interesting history but is very labour intensive to produce and is generally shrinking in popularity due to the influx of wine and beer. There are a few sake lovers out there championing the cause however and we learned how some of these people are even starting to play around with flavours, infusing the sake with ginger, garlic or lemongrass for example. I assume this is intended for use in cooking. Glass of garlic sake anyone? No, didn’t think so.

I shall definitely be making an effort to drink more sake from now on, as I was pleasantly surprised by just how different the various types tasted. I found the evening very informative and the credit should definitely go to Ngaire Takano for this – her informal and fun style is backed up by fact that she really knows her stuff. Our tasting on this occasion was complementary, although I must add that was a complete surprise – I was there under the assumption I would be paying £18 for the evening and I won’t hesistate to recommend that you do the same.

Tsuru
4 Canvey Street
London
SE1 9AN
0207 928 2228

www.tsuru-sushi.co.uk/

Tsuru on Urbanspoon

Category: Drinks, Restaurant Reviews 10 comments »

10 Responses to “Sake Tasting at Tsuru”

  1. Daziano

    Next time I’ll go to England I want to go to London and try all those fabulous places you recommend!

    Happy Easter – Buona Pasqua!!!

    Dazianos last blog post..Rome, capital of the world

  2. msmarmitelover

    I heart pickles too!
    Sounds wicked the tasting…

    msmarmitelovers last blog post..Sushi cheffing at Tsuru

  3. The Winesleuth

    I have heard various stories about sake and how to drink it, esp. the temperature, thanks for a bit of illumination, will definitely look into attending a tasting. Cheers!

    The Winesleuths last blog post..Sambrook’s Brewery in the heart of south London

  4. Jenn AKA The Leftover Queen

    What a fantastic oppurtunity you had Helen! I would love to do a sake tasting. I have pretty much only ever drunk the cheap versions, and have been intimidated to try the more expensive ones, because I wasn’t sure what they would be like. But your write up gives me hope!

    Jenn AKA The Leftover Queens last blog post..Venezia…Venice…Serenissima

  5. gen.u.ine.ness

    never been a fan of sake – perhaps you could enlighten me some day :)

    gen.u.ine.nesss last blog post..Le Manoir Aux Quat’Saison (Oxford) – Review

  6. neil

    The way not to drink sake is in the amounts that I did the other night. Especially when I bought the stuff for a recipe I haven’t done yet.

    It was nice though.

    neils last blog post..The Front Line Food Diary

  7. Helen Yuet Ling Pang

    Lovely photos! I should have gone to this after all. I was recovering from a cold and didn’t think I’d be able to taste anything!

    Helen Yuet Ling Pangs last blog post..Tomoe (Japanese) – London, England (7.5/10)

  8. Trig

    Last Friday night I experience a tasting menu in a restaurant where the sommelier – the Spanish Sommelier of the Year 2007 – served me matched drinks which weren’t all wines – one was a Hoogstraten beer and another course was paired with a sake. That takes courage and she was absolutely right in her selection. Having eaten a lot of Japanese food lately, I’m growing very fond of sake.

    Trigs last blog post..Climbing The Mountains

  9. Jeanne

    Fascinated by the idea of a sake tasting (says she who has probably had sake once in her life!) The whole evening looks wonderful.

    Jeannes last blog post..Nectarine & ginger tarte tatin

  10. Nicolas

    Thanks for this great story about Sake Tasting. I recommend that you also try different Umeshu and Shochu – both are also very popular in Japan and have a distinct character.


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