Discover sake & tempura pairings at Yamakita, open only 5 hours a day
I am not a sake person but after a wonderful Sake Appreciation session at Yamakita: Tempura x Tapas at Robertson Quay on 16 Mar 2023, I want to be!
We covered Yamakita: Tempura X Tapas in November 2022 and were impressed by the 60 varieties of sake. (That actually makes their drinks menu longer than the food menu!)
The Sake Appreciation Night was helmed by none other than owner Mr. Kitagawa himself, aided by his wonderful wife. Mrs. Kitagawa is a true connoisseur of the brew. His extensive, in-depth knowledge of sake goes beyond appreciation and history; it encompasses personal tales and obscure facts that bring to life the rich, intriguing tales of this unique product from the Land of the Rising Sun.
Speaking of unique, you will notice that certain types of sake at Yamakita is served in a wine glass, not a sake glass. It’s a choice that may shock some traditionalists. One argument in favour is that the standard glassware helps you compare different types of alcohol more accurately.
At this tasting, we had the opportunity to compare two sakes produced at the same facility but made from rice with different polishing ratios. I was astounded that I could actually identify the subtle differences between Dassai Junmai Daiginjo 45 and Dassai Junmai Daiginjo 23.
There are essentially 4 distinct categories of sake: Fruity, Dry & Crisp, Matured, and Mellow & Rich. We had the privilege of trying one sake that embodied each of those 4 characters. Again, my own ability to distinguish between them impressed me very immensely. I was, like, in the zone or something.
Mr. Kitagawa invited us to close the night with a pairing of sake to food. 4 items were chosen for their ability to bring out the best in the corresponding sake variety.
Kita Salad went with the fruity type, Ebi Hotate Ika (Squid) Asparagus Tempura with the light & smooth type, Anago Shiitake Tempura with the matured type, and Wagyu Premium Karubi Kushu with the full-bodied type.
Pleasing and intoxicating as the sake and food were, the star of the night was undoubtedly the effervescent Mr. Kitagawa himself. I had mentioned to him that I would be in Japan in late March and, ever the gentleman, he followed up a day later with an update on the best places to see the cherry blossoms across different cities.
Make the trip down to Yamakita: Tempura x Tapas— I can’t recommend it enough.
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