Following a successful first event, London Sake Brewer’s Club is set to make waves in the cities fine wining and dining scene, attracting experts, enthusiasts and sake-virgins, alike!
The organisation behind the Brewer’s Club has a powerful vision for its future; hoping to establish a strong community of sake lovers in our city. Parallels with the vision that underpins Japan Nakama made the sake club both attractive and intriguing, an experience we were keen to trial on behalf of our members (selfless I know). The resulting experience, it’s fair to say, was far from disappointing.
With no permanent base, the increasingly popular sake club hops between an eclectic mix of modern Japanese restaurants in central London, ensuring the experience of the club remains varied, exciting and energising.
In this sense, it not only exposes attendees to sake, the production process and an array of sake producers they might not otherwise have discovered, but also to the cities rich restaurant scene. Having attended just one sake club, I was fortunate enough to discover a wonderful restaurant just moments from my own home. I will be sure to return in future.
This month’s setting: Yashin Ocean House on the Old Brompton Road, South Kensington. Contemporary and sophisticated in its ambiance and interiors, Yashin made the ideal location for an unpretentiously sophisticated evening.
Beginning with a presentation from a representative of February’s selected producer: Urakasumi Sake Brewery (based in Miyagi, Japan), the evening was relaxed, informative and enjoyable. Whilst the hosts were involved and open to discussion, they were at no point intrusive. This makes the event ideal for alternative or unique date nights, catch-ups with friends or client meetings.
The following section is written with sake-enthusiasts in mind…it’s important to note that the Sake Brewer’s Club was developed with a community in mind and is open to everyone and anyone. Whether you’re something of a connoisseur, or still aren’t quite sure what sake even is, this event is enjoyable for all.
During the course of the evening, three varieties of sake were available to be sampled, each with selected accompaniments. These included Junmai-shu Urakasumi, a fruity variety with notes of melon, banana, coconut milk and nuts, accompanied by smoked fish; Junmai Gingo Urakasumi Zen with its intense body and accompanying Hoya and, finally, Yamadanishiki Junmani Daiginjo Urakasumi, a variety produced with the highest category of rice and with a lingering, fruity aroma- notes of pineapple and apple are very apparent. This final variety, a gold medal winner in 2017’s sake awards, was presented with a bamboo leaf shaped fishcake.
If during the course of this article, you have found yourself intrigued by London’s ever-expanding sake culture, or you are simply in search of a unique experience, I can only recommend attending the sake club in coming months. More information can be found by clicking here.
