Last June, Natsuki Kikuya of Museum of Sake joined us at Planque to answer all your questions about the renowned Japanese rice wine.
Natsuki has dedicated her career to providing education and promoting the craft of sake outside of Japan and together we explored the secrets of sake, from how to choose a bottle to how to serve it, and much more.
After the tasting, we took the opportunity to ask Natsuki a few things about wine.
Here is our conversation.
When it comes to wine I’m a bit square and more a follower of my wine nerd friends or somms. I try to find some regions / variety that I never tried before. If sake menu, I love reading from top to bottom of list imagining the flavours in my palate.
Whether it is wine or sake, what I care the most is the finish, what sort of feeling remained after a sip. Nothing lasts forever, how it ends is pretty much all about in life?
British men only shop their wardrobe every six month. (Is this true…?)
Fellow sake lovers and sake brewers.
I find some electronic music such as System 7 has similarities to sake for its minimal, organic and manmade feels. Modern sake with low abv with juicy acidity and lingering finish such as Aramasa Ecru works comfortably together in outdoor camping sites.
Anything pickled, sashimi or crudo, potato salad and a good plate of cheese!
Very first batch of my friend Hidehiko’s brand new brewery sake in Kyoto; Nichi Nichi Tojo Yamadanishiki.
At Endo at Rotunda with Endo san. We almost cried, haha
If they are elegant, mellow and texturous ;)
I tend to enjoy a lot, start singing and nap afterwards, repeat...
Aramasa Nirugame 90% polishing ratio warm… with grilled eel?
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.