{"id":44974,"date":"2021-10-16T11:05:51","date_gmt":"2021-10-16T09:05:51","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=44974"},"modified":"2021-12-18T16:09:34","modified_gmt":"2021-12-18T15:09:34","slug":"whisky-tasting-november-2021","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/events\/whisky-tasting\/whisky-tasting-november-2021\/","title":{"rendered":"Whisky Tasting November 2021"},"content":{"rendered":"
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After the long, crippling Corona break, we were eager to see how our November 2021 whiskey tasting would go. Despite a successful small sake tasting in October<\/a> we were admittedly still a bit nervous when the whiskey event was fully booked on all 35 seats within a very short time and even some regular guests asked for an additional seat. The expectations were obviously high and the desire for beautiful events great.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe last preparations are running until shortly before the event starts...\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our whisky tasting events, along with our sake tasting events, have become extremely popular little gems. There are whisky and sake tastings everywhere, but we try not to simply serve cheese, sushi or crackers with the presented drinks: we create our own small dishes for each tasting event, which are always adapted to the characteristics of the respective whisky or sake, and thus offer a food pairing or matching, which particularly emphasizes the characteristics of the tasted drink. And of course, our whisky tasting events usually feature only Japanese whiskies and not whiskies from around the world. (Others can do that better)<\/p>\n

After this effort we are also very happy about the great feedback and a successful event, which is of course a challenge for our small kitchen and the speakers (without microphones) with almost 40 people. <\/span><\/p>\n

As a speaker we had again won our Munich supplier for special, rare Japanese whisky, Mr. J\u00fcrgen Liebenau from JWhisky.com<\/span><\/a>. He was able to vividly report on the price increases of Japanese whisky in recent years - and that many whiskies you will find on our menu, are hardly available in Japan anymore. <\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here again some pictures and the descriptions of the dishes to read, which also show the approach of Chef Matsui.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tJ\u00fcrgen Liebenau from J-Whisky shares his m\u00e9tier with the present participants\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tWith the help of our service team the ideas of the chef are translated and explained\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Suntory Hakushu 12 years<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Asari scallops steamed in whiskey and arugula fried in tempura batter, arranged in a hollowed-out shell of a yuzu fruit.
Asari clams are particularly rich in umami in winter. Steaming makes the aroma and flavor even stronger and highly concentrated.
In Japanese cuisine, asari shell steamed in sake is a classic winter dish. This time we have used whiskey instead of sake so that you can fully enjoy the taste of the combined whiskey.
The Hakush\u016b 12 whiskey goes very well with seafood because of its fresh citrus notes and minerality. To round off the smoky nuances of the whisky, the mussels are sprinkled with garlic powder, which gives them a special spiciness. If you also enjoy arugula fried in tempura batter, the tempura oil causes you to perceive the whiskey very mildly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tAsari venus scallops steamed in whiskey with fried garlic and small arugula tempura\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yamazakura Cognac Cask Finish<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Scallops konbu-jime, shiso leaves and tsukudani of seaweed and fried T\u014dfu.
Fresh scallops are wrapped in seaweed leaves overnight to intensify the gentle aroma of the sea. The scallops are then seared medium and flamb\u00e9ed with whiskey. Tsukudani (trifle cooked in soy sauce) served on scallops is a popular snack with sake. It also goes great with whiskey, as it adds a nice accent without taking away from the flavor of the whiskey.
The soy sauce in which the tsukudani was prepared contains numerous fruity and floral aroma components. To match this, we paired the dish with Yamazakura Whisky aged in Cognac Cask, as it also has a fruity note like the Tsukadani. Chop up the shiso leaves and tsukudani, and enjoy them with the scallop.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tFried marinated scallop flamed with whiskey and deep fried shiso leaves, konbu and tofu.\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nikka Taketsuru 17 years<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yahatamaki, grilled eel rolls stuffed with Gob\u014d (burdock root), served with boiled bamboo shoots with bonito flakes and kaiware radish.
At this time we have eel season and therefore it is bought live and cut by our chefs (by the way, a special specialty that you will find in the form in few Japanese restaurants in Germany). The perfect balance between its tender meat and fat, without a fishy smell is an exceptional pleasure at this time of year.
The eel dish Yahata-maki is a local dish from Ky\u014dto, which originates from the original Japanese cuisine. The combination of eel and Gob\u014d, which is the specialty of the region, was the origin of this dish.
The earthy flavor of Gob\u014d and the woody aroma and spicy flavor from Taketsuru 17 whisky go perfectly together and add depth to the dish. Enjoy the overall harmony together with the crunchy texture of the bamboo shoots, the umami of the bonito flakes and the bitter nuance of the Kaiware radish.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chichibu Chibidaru 2014<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tGob\u014d (Japanese burdock root) coated with unagi grilled and tossed in red wine-mirin soy sauce\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Venison minced steak with onion chips accompanied by flamb\u00e9ed apples.<\/p>

Chichibu Chibidaru whisky has the highest alcohol content (53 %) among the whiskies selected here, and thus the strongest taste.\u00a0<\/p>

Fittingly, we have chosen a venison dish. Venison is often eaten as a steak. For this occasion, however, we prepared it as a ground steak. In order to serve the low-fat venison juicy, we previously prepared a jelly from the broth of the bones and then mixed this with the minced meat. The sauce is prepared from the meat juices together with the whiskey and additionally refined with a touch of pink pepper. Combined with flamb\u00e9ed apples, you have yet another completely different, wonderful taste experience. \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tVenison minced steak with pink pepper and roasted apple, roasted onions and whiskey sauce\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nikka Coffey malt whisky<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Homemade okaki chocolate filled with dried apricots and peanuts
Okaki rice crackers are prepared by cutting mochi into small pieces, leaving them to dry at rest, deep-frying them in oil until crispy, and then dipping them in a sweet and spicy sauce made from soy sauce and sugar.
Okaki rice crackers and dark chocolate are a surprisingly good combination. The chocolate is still filled with peanuts and dried fruit, and the pairing with the Coffey Malt Whisky with its vanilla and praline notes adds complexity and depth to the overall flavor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tHomemade chocolate filled with okaki (jap. rice crackers), dried apricots and peanuts\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Keep an eye on us for more events!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We thank all participants for patiently waiting for this tasting and for their friendly participation - and we are looking forward to the next events. We are also happy to listen to your suggestions and wishes about what else you would like to see around the versatile Japanese cuisine - write us on the Contact form<\/a> or on Facebook<\/a>. And above all keep our homepage and our newsletter<\/a> in the eye to be informed in time what we offer, the places are unfortunately always very limited at our exclusive events.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIn the end it's good for the whole team: applause for the kitchen team (and also for the service)\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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UPDATE 3.11.21: Tasting sold out. Sign up in the Newsletter<\/a> one for the next dates in early 2022!<\/strong><\/p>

Finally the time has come again!<\/p>

A whisky tasting at the Japanese restaurant sansaro, where you will learn all about Japanese whisky.<\/p>

Our speaker, J\u00fcrgen Liebenau, will talk about the current development of Japanese whisky, which investments are worthwhile and which are not - and we will taste some high-quality Japanese whisky together. Planned are currently:<\/p>