Toyama Sake Supper Club at Pantechnicon
Join Pantechnicon for their fourth and final sake supper club in this series, in which they’ll be exploring the sake, liqueurs and food of Japan’s Toyama prefecture: a place known for its UNESCO-listed villages, magnificent mountain ranges and gorges, and a diverse community of makers.
Start with a welcome Umesky cocktail, before moving on to tasting four incredibly distinct sake alongside a food pairing crafted by Sachi’s head chef, Collin Hudston.
A closer look at what you’ll be drinking:
Haneya Ginjo – The IWC 2021 Ginjo category winner
IWA 5 Assemblage 4 – An ethereal sake by Dom Pérignon’s fifth Chef de Cave
Sanshoraku Yamahai Junmai Daiginjo – A bold, savoury and rich sake created through one of the slowest and most traditional methods of sake brewing
Masuizumi oak barrel-aged Kijoshu – A style of sake not typically seen in the UK, this is similar to a dessert wine with hints of honey, caramel, roasted cashew nuts to name a few.
A closer look at what you’ll be eating:
Trio of kombu-jime sashimi, tomato tosa-zu
Langoustine, yuzu kosho, caviar
Braised wagyu, daikon greens
