PAIRING WORKSHOP «Discover some exceptional pairings of caviar with the sake»

PAIRING WORKSHOP “Duo of caviar and sake pairings” (Sunday)

60,00

Description

SUNDAY October 2, 2022 From 5:00pm to 5:30pm

Food and Sake Pairings – Themes:

Duo of caviar and sake pairings:

Discover the exceptional caviar and sake pairing and the Ikura (caviar’s cousin) and sake pairing

Between delicacy and greatness, this exceptional dishis traditionally paired with vodka. However, the subtle and charming blend of the sake can sparklingly replace the vodka without the Russian customary practices usually associated with it and allow us to discover or re discover the magic of the famous sturgeon eggs.
Following the success of the first caviar and sake pairing last year, we have received a large number of requests for a similar workshop this year but we have decided to deepen this awesome tasting experiment by proposing not one but a pairing of sake with two different caviars: the traditional black caviar and the so-called red caviar, one of the most sought after and liked caviar in Japan called ikura (ripe salmon eggs, whose heavy content of inosinic acid, the umami molecule derived from the nucleic acid, generates the synergic effect of the unami). We will be able then to compare the rich and complex savor of the caviar with the richness of the umami of the ikura.
Each of us, “Equipped” with a small individual small box of the famous BaeriiMalossol caviar from the Acipenser farm and another small box of its red Japanese caviar cousin ikura, we will try together to find a perfect pairing. Of course, a fairly large subjective element can be present among the different ways to make the pairing: hence though, this experiment will be an opportunity for each of us to compare and select, among the several proposed sakes, the one’s most preferred one and unforgettable pairing.
This year, we will repeat the new formula that was developed last year for our workshops, which were shorter timewise, but more entertaining. These workshops should help you explore and understand, even more easily, the full richness of the food-sake pairings thanks to the tasting of several different sakes with the same food. The subjective dimension of these pairings would certainly still be there and therefore you will be able to select the pairing (or pairings) that matches (match) the most closely your tastes.

To accompany you in your tasting:
There will be a representative of caviar Kasnodar house, which will introduce you to the tasting of this exceptionally delicate and rare food and the Kura restaurant which will talk to you about the ikura.

Sylvain Huet, First French National to have received the Sake Samurai Title Award, international expert of sake and organizer of the Salon du Saké.

Proposed for tasting:
-Selected duo (pair) of two caviar varieties:
BaeriiMalassol black caviar form the Kasnodarhouse; and
Ikura red caviar
-Several exceptional sakes to be discovered and tasted in their pairing with those two caviars.

 

  

 

DUREE DE L’ATELIER

30 minutes

 

P.A.F. :

60 €

Participation:
be 18 y.o. or more

As the workshops will start on time, please arrive 10 minutes in advance.

As the workshops have limited seatings, we strongly advise you to book your seat in advance on our web site www.salon-du-sake.fr

All workshops will be held in French.