Whisky Tasting Preview March 17, 2019

Japanese whisky tasting with food pairing in SUSHIYA sansaro

A first preview of the whisky tastings, which are always unique with us:

For the tasting on March 17, 2019 we have planned the following Japanese whisky:

Nikka Taketsuru 17 - blended whisky of the highest quality

Chichibu WineWoodReserve - clear red wine aging of Ichiro Akuto

Chichibu IPA Cask - Single malt with hints of a beer barrel

Nikka Miyagikyo Key Malt Fruity Rich - Brought directly from the distillery, a rare specialty

Suntory Royal SR - over 30 years old edition from Japan

Here's a first look at the food planned for the whiskey tasting on March 17, 2019:

Katsuo Tataki for the Whisky Tasting at sansaro Restaurant in March 2019

Marinated venison tataki with puff pastry and orange whiskey sauce to taketsuru 17

Squid tubes stuffed with eel rice and whiskey tomato paste arugula puree at sansaro in March 2017 - accompanied by the Chichibu WineWoodReserve.

The whisky Chichibu IPA Cask is accompanied by wild boar miso yaki with wasabi zuke

For dessert, a chocolate marble cake with a special distillery bottling of a Nikka Key Malt

We look forward to your participation in the whisky tasting!

Our "Journey to Japan in January" menu was such a great success with many guests that we decided to offer it to them as well.

Dōmyō-ji-ko (道明寺粉) is a special rice flour used in Japanese cuisine, especially for preparing sweet dishes

Admittedly - we're a bit late this year.... and now there were also problems restarting the website

Preview of the whisky tasting on March 17, 2019