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Sake on the rocks changes British drinkers' perception |
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Sake producers and food companies from Akita, Japan surprised many visitors to the Restaurant Show, held at Earls Court last week with tasty pickles, rice crackers and chilled premium sake.
The event was organised by the Akita Prefectural Government, Japan and JR Ventures, London who both branded it a great success. This was the first time a local Japanese Government Department has sponsored local producers and the first time that both Akita Government and all the producers had exhibited at an event outside of Japan. Three Akita Sake producers enabled visitors to sample 8 different sake, either served chilled or at room temperature. Premium sake is made by hand-crafted techniques that offer a great delicacy of taste and aroma. Around 25% of sake produced is designated as “tokutei meishoshu,” or special designation sake. These are generally considered to be premium sakes, and must meet certain strict criteria laid down by the Japanese government. All the sake exhibited was premium quality sake. These were well received by visitors to the exhibition, with comments such as “Excellent,” “Wonderful taste” and “Why can’t this be sold in the UK?” Also available were artisan-produced natural pickles, from a ladies’ co-operative in Akita; Inaniwa udon, the highest quality udon noodles made in Japan; and chemical free and natural rice crackers. Other local crafts were also exhibited. Sake is still an undiscovered drink within the UK and EU. Ngaire Takano from Irashai Services Ltd specialises in sourcing Japanese organic and natural sake and other natural food and textile products from Japan. Ngaire commented that “More awareness and education relating to sake needs to be done before it becomes a well known drink.” A programme including a number of tasting events in restaurants and bars, as well as more press coverage is taking place to further the goal of making more premium sake available here in the UK and Europe. With three major tasting events being held in London during the last month, including an event held at the British Museum in conjunction with the Craft exhibition, people are proving to be more than willing to try this unique drink. EatOut Magazine website, kindly placed a small part of the above article on their website. Thank you to Claire Riley.
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