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| Sake Club of India
(Monday, February 11, 2008)
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The world of Sake combines an age-old tradition in Japan, bringing together the spiritual, the mysterious, and the magical. The magic of Japanese food is exciting the palates of gourmet Indians, and as the boom of Japanese food is ignited here, so is the keen interest in Sake.
On Sunday 3 February 2008, the Sake Club of India was launched, conceived by Harry Cheng of maidoindia, in the business of “bringing Japan closer” in association with launch restaurant partner Joss Restaurant, Mumbai, and supported by All Nippon Airways flying the exclusive 36 seat business jet from Mumbai to Tokyo. The launch of the Sake Club of India, an evening event by invitation only, was graced with the presence of Mr Hirotsugu Hagiuda, Consul General of Japan in Mumbai. The Sake Club of India aims to bring Japan closer through sake, to enjoy Japanese delicacies together with authentic Japanese sake, and to promote cross-cultural understanding between the great cultures of India and Japan. 3 February 2008 coincided with the conclusion of the immensely successful Mumbai Festival held in association with the Times of India, where Japan was Guest Country this year.
So why a Sake Club, in India, now? Sake is a common drink in Japan, but until now, a full range has not been readily available in India. Sake is the national drink of Japan and has long been part of country’s cultural heritage. Sake is a rice wine, with many varieties, and subtleties and nuances. The Indian consumer is well traveled and interested in new and authentic beverages like Sake. In addition, some of the sakes presented by the Akashi sake brewery like the Princess of Rose range and Genmai Yamadanishiki have proved to be especially suited to the Indian palate. Importantly, a Sake Club is a perfect way for sake enthusiasts as well as newcomers to experience the different tastes, subtleties, nuances, and aromas of sake as well as to learn more about its ingredients and how it is made.
The Sake Club will get together regularly and enjoy modern Japanese delicacies with the best of Sake on offer direct from Japan. We plan to meet every other month, to be hosted at a venue serving Japanese food. Details of membership and plans of the Sake Club, which aims to reach a wide gastronomic audience in India, will be announced at the launch.
Japanese sake is the natural companion to a variety of dishes like sushi, sashimi, tempura, teppanyaki and more, but it is also being increasingly adopted in French, Italian, Fusion and even other oriental dishes. Akashi-Tai sakes are bold and flavourful and the unique Princess of Rose range is perfectly suited to Indian cuisine.
Tokiwa Shochu is best suited as a cocktail but it can equally be enjoyed hot, served with Green Tea or chilled with a slice of lemon.
Popular in modern Chinese restaurants or served as an aperitif, Shiraume umeshu, or plum wine, is a key part of the Akashi-Tai range. Shiraume umeshu is sweeter than either sake or shochu and is especially appreciated by discerning ladies.
Initially starting in Mumbai, we will be taking the Sake Club across the Indian sub-continent, moving to cities such as Delhi, Bangalore, Kolkata, Chennai, to bring together both sake lovers and foodies alike, along the way.
The Founding Members of the Sake Club of India are:
Hirotsugu Hagiuda, Consul General of Japan, Mumbai
(Honorary President)
Kimio Yonezawa, President of Akashi Sake Brewery
(Honorary Vice President)
Chef Vernon Coelho, Head Catering, IHM Mumbai
Honorary Educational Advisor)
Rashmi Uday Singh, Bombay Times
(Honorary Special Advisor)
Farrokh Khambata, Owner, Catering and Allied and Joss Restaurant
(Honorary Food Advisor)
Farzana Contractor, Publisher, Upper Crust
(Honorary Creative Advisor)
Tad Okui, President, Japan Society Mumbai
(Honorary Japan Advisor)
Harry Cheng, Director, maidoindia
(Secretary)
For enquiries, please contact:
India:
Mr Anuj Jodhani
+91-9821270335 anuj@maidoindia.com
Japan:
Yuu Murakami, Office K2M Limited (La Ditta Limited Japan PR agent)
+81-3-5774-8891 yuu@officek2m.com
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