on the 7th February, Tatenokawa Masterclass was held at Hedonism Wines, curated by House of Sake.
Instead of matching with usual Japanese affairs, we have matched Tatenokawa 50, 33, 18, 8 & Umeshu with Cheese, Cured meat and chocolate dessert. All the products were sourced from the top quality cheesemonger La Fromagerie.
The menu was
atenokawa 50
Gorgonzola dolce with walnut, pear and a hint of honey
Tatenokawa 33
Smoked salmon with chive cream cheese and salmon caviar
Tatenokawa 18
Aged Comte, salami and gherkin skewer
Tatenokawa 8
Buffalo Mozzarella, slow toasted cherry tomato and basil
Tatenokawa Umeshu
Dark Chocolate brownie
This event was ticketed event and sold out for 24 guests.
On the night, Oliver from Tengu sake and Naomi Obata from Tatenokawa explained superior natures of Tatenokawa sake selection and all guests enjoyed sake and food matching with our canapé selection.
Malolactic nature of cheese and cured meats go very well with sake, which is also fermented product naturally.
In particular, Buffalo Mozzarella, Slow roasted cherry tomato and basil with extra virgin olive oil, 25 years old Modena Balsamic vinegar and sea salt from Marsala were simply a “Umami Bomb” yet very smooth texture which went very well with Tatenokawa 8.
Tatenokawa selection can be purchased at Hedonism Wines in Mayfair.
She has been working with sake for nearly 15 years and is a Kikisakeshi-qualified sake sommelier, WSET-certified educator and an International Wine Challenge(IWC) Panel Judge in the sake category.
Having trained at Leith’s School of Food & Wine and Le Cordon Bleu, Honami is a qualified sommelier and has worked at some of London’s world-renowned restaurants, including Le Gavroche, as well as luxury wine and spirits merchant Hedonism Wines.