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Romance with Nama SakeUnkai Japanese Cuisine at The Sheraton, Hong Kong
“Nama” in Japanese means fresh and uncooked. Normally most sake has been pasteurized twice, however nama sake is non-pasteurized. Compared with pasteurized sake, nama has a much fresher, livelier and zingier flavor and is also usually much more aromatic than normal sake. Great care and instant refrigeration are required to keep it fresh, and once the bottle is opened it is recommended that it be consumed within 3 hours. Sake is compatible with many different types of delicacies. Fresh flavored nama sakes for example, are best matched with sashimi, sushi, Japanese style salad, grilled and teppanyaki seafood dishes, seafood hot pot and even the Wagyu Beef from Australia. Unkai recommends two sakes; Nigori Sake and Junmai Ginjo Genshu Sparkling Daishizen. Nigori Sake is produced by Kunizakari in Aichi and is rare in Hong Kong. The color of this sake is similar to a milk shake, the aroma is elegant, and the taste is smooth and sweet with tiny unfermented rice solids deliberately floating around inside the bottle. It is best enjoyed with Wagyu Beef and Tempura dishes. Junmai Ginjo Genshu Sparkling Daishizen is made by Shinanonishiki in Nagano. The unfermented rice solids are a bit larger, adding texture to this rich rice flavor sake. This fresh aromatic sparkling sake pairs well with grilled dishes, teppanyaki and deep-fried dishes. Sample all twelve of Unkai’s varieties of sake, but beware! Many tales have been told of the beginning Sake drinker being overwhelmed and hung over by the deceptive smoothness of this drink! To find about more about Unkai Restaurant visit the Sheraton Hong Kong website at www.sheraton.com/hongkong Unkai Hours of Operation: 12:00 PM - 2:30 PM; 6:30 PM - 10:30 PM Edited by Erika Wright |
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TM
Sake,
they say, offers the boundless potential for enjoyment above and beyond
traditional flavors and aromas. The making of Sake has been recorded as early as
the third Century A.D. and just as an excellent wine requires the use of special
grapes, so too does an excellent Sake require the use of special rice. There are
more than 65 different types of rice that can be used to make this fermented
alcoholic beverage. If you are on your way to Hong Kong, you will have the
opportunity to take advantage of the twelve types of sake including sparkling
nama sakes offered at Unkai Japanese Cuisine at the Sheraton in Hong Kong this
summer from July 1 to August 31, 2005.