Happy International Sake Day!
Sake Day, or ‘Nihonshu no Hi’ in Japanese, commemorates the first day of sake brewing in Japan, which beings on October 1st. It has been celebrated in Japan and around the world for more than three decades. We caught up with Michael Tremblay, Head National Sake Sommelier of ki Modern Japanese + Bar, to get the scoop on all things sake!
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Where can you Celebrate Sake Day?
ki Modern Japanese + Bar is a great start! Ki is offering a premium sake flight of three exclusive sakes that will showcase the different styles and profiles the drink can have. We will be serving this with our house-made oshinko (or Japanese pickles).
What are three ways to enjoy Sake?
Warm, chilled, or in a cocktail. Sake can change in profile when served at different temperatures. Try it gently warmed to bring out the umami and inherent sweetness of your favourite Junmai. Try it slightly chilled if you prefer the fruity characteristics of a Ginjo or Daiginjo sake. Or, if you are a cocktail lover, try blending it into your favourite fall cocktail, or try ki’s Samurai’s Addiction, made with gently warmed sake, Kahlua, Fernet Branca, cardamom and cardamom bitters.
Finish this sentence: Sake is great with…
…everything! Sake is an incredibly versatile beverage. It is great warmed, chilled, in cocktails, or as an accompaniment to your favourite dish. You can even cook with it, enhancing your favourite Asian-inspired dish.
What sake is always in your fridge?
I tend to stock my fridge with sake from Japan’s northern Tohoku region since the sakes tend to be light, dry, and quenching, though I like to explore sake’s different expressions and am constantly tasting sake from other parts of Japan and North America.
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What’s your favourite restaurant and why?
Ruby Watchco. in Leslieville – it’s friendly, sincere, and the food is great.
