Werner Maus, Restaurant Beaufort:
A new, amazingly delicious creation with halibut and arctic prawns along with a chervil, gooseberry wasabi Sake sauce, sugar snap peas and venere rice.
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A noodle dish with an Asian touch having medium fried, marinated beef strips and various vegetables, all seasoned in a spicy manner, is always a culinary delight.
Regarding a suitable Sake for pairing a choice is recommended that can handle the Umami as well as the spiciness of the dish.
The choice made here was the Amabuki Banana Junmai Daiginjō with a polishing rate of 50%. It’s an unpasteurised Sake that has a wonderful freshness and pronounced banana notes.
Its fruitiness, paired paired with a pleasant sweetness, harmonises very well with the spicy notes of the dish. The top spiciness is broken by this Sake and rounded off harmoniously.
The dish’s Umami is in balance with the Sake’s Umami so that the overall experience is a very appealing culinary pleasure.
SSA Introductory Sake Professional remote course with Master Sake Sommelier Charly Iten.
Date: 20th March 2021
Application deadline: 1st March 2021
For further information click here!
A wonderful veal chop with a hearty potato gratin is just what you need in this cooler season when it comes to soul food.
As an accompanying drink I’ve chosen the Ranman Daiginjō genshu from Akita Prefecture in the far north of Honshū.
This sake made with Yamada Nishiki (35% polishing rate) and an undiluted alcohol volume between 17-18% is a real powerhouse.
Despite the higher alcohol content it is wonderfully balanced. In the nose and on the palate it presents itself with a complex, very appealing mixture of different fruity notes, paired with a pleasant acid structure and a medium body.
Together with the chops and the potato gratin it creates a culinary experience that is just pure fun.
24th October 2020, 5.00 – 7.00pm, Kai Lab, Kai Sushi Lessing
There’s a reason why Premium Sake is conquering the hearts of leading chefs. Instead of wine Sake pairs often much better with different flavours.
Especially in combination with chocolate there occur real explosions of flavour.
Shireen von Schulthess (Nala the Chocolate Queen) has been experimenting for some time now with Premium Sake, supported by Master Sake Sommelier Dr. Charly Iten.
Now the two of them show based on impressive pairings how chocolates and Premium Sake can be paired. Additionally, you will also get some knowhow about the making of chocolate and Sake.
Workshop Fee: CHF 89.-
Optional: Enjoy after the workshop a nice 3-course dinner for CHF 50.- (Japanese tapas / Sushi course / Japanese dessert). Please send your dinner reservation directly to Charly Iten Art Affairs GmbH.
For further details and workshop booking please visit this website: Food Zurich
Normally you pair a Spaghetti Carbonara with a nice red wine; preferably with an Italian one in this case.
But whom of you has ever paired it with a Sake?
If you think at a first glance that this might seem a bit strange, just remind yourself that a Spaghetti Carbonara offers a wonderful Umami experience.
In order to highlight this taste sensation it is, therefore, very suitable to drink a thoroughly selected Sake along with it.
My choice was a Tatsuriki Black Dragon Junmai Ginjō from Hyōgo prefecture that is brewed with the new rice variety called Hyōgo Nishiki.
This Sake is characterised by an elegant profile that is, however, combined with a certain power and a nicely pronounced Umami.
Together with the spaghetti this ignited an enhanced Umami feeling that invited to ask for more than one second helping of food and Sake.
The magazine Marmite has set in its latest edition February/March 2020 beside other subjects a focus on Sake also having a look at the scene in Switzerland.
Japanese Blossom!
A new and unique creation by “Nala – The Chocolate Queen” inspired by Master Sake Sommelier Charly Iten: Ganache with Amabuki Apollon Blood Orange Sake liqueur covered with Ruby chocolate.
Drunken Yuzu Truffes!
A new, extraordinary delicate creation by “Nala – The Chocolate Queen” inspired by Master Sake Sommelier Charly Iten.
Enjoy the fresh and fruity flavours of Yuzu Sake inside a creamy filling of high-quality chocolate.
1st October is World Sake Day.
For this reason it’s a special pleasure for Charly Iten Art Affairs to introduce you to the fascinating world of Sake.
You are invited to taste different products from our selection.
All you need to do is to register by phone or email.