{"id":18227,"date":"2017-12-22T10:45:39","date_gmt":"2017-12-22T09:45:39","guid":{"rendered":"https:\/\/www.shiki.at\/contemporary-sake-weeks-with-yuri-iwata-2\/"},"modified":"2023-07-03T16:40:41","modified_gmt":"2023-07-03T14:40:41","slug":"contemporary-sake-weeks-with-yuri-iwata-2","status":"publish","type":"post","link":"https:\/\/www.shiki.at\/en\/contemporary-sake-weeks-with-yuri-iwata-2\/","title":{"rendered":"Contemporary Sake Weeks with Yuri Iwata"},"content":{"rendered":"

Contemporary Sake Weeks MIT\u00a0YURI IWATA<\/h1>\n

in Zusammenarbeit mit Nippon-Ya<\/h2>\n

23. Januar bis 3. Februar 2018<\/h2>\n

<\/h4>\n

Wien, am 21. Dezember 2017.<\/em> <\/strong>Zeitgem\u00e4\u00dfe japanische Haute Cuisine mit europ\u00e4ischen Akzenten trifft auf eine jahrhundertealte japanische Tradition auf h\u00f6chstem Niveau: Bei den Contemporary Sake Weeks im SHIKI von 23. J\u00e4nner bis 3. Februar 2018 laden SHIKI Gastgeber Joji Hattori und die ausgebildete Sake-Sommeli\u00e8re Yuri Iwata von Nippon-Ya dazu ein, bei einem eigens konzipierten mehrg\u00e4ngigen Degustationsmen\u00fc das aus Reis, Wasser und Koji-Kulturen gebraute Getr\u00e4nk in einer Vielseitigkeit und Qualit\u00e4t zu erleben, wie sie bislang in Wien noch nicht erh\u00e4ltlich war. An allen zehn Abenden steht Yuri Iwata zudem beratend f\u00fcr Fragen der G\u00e4ste zur Verf\u00fcgung.<\/p>\n

\u201eSake braucht eine B\u00fchne\u201c, so Joji Hattori. Im SHIKI wird diese von K\u00fcchenchef Alois Traint und Sushimeister Masahiro Yamada gestaltet, die ein 5-g\u00e4ngiges Brasserie- und ein 6-g\u00e4ngiges Fine Dining Men\u00fc konzipiert haben, das den feinen und komplexen Aromen im Glas jeweils gen\u00fcgend Raum und Gegenst\u00fcck gibt. So korrespondieren etwa ein Hiwata Yamahai Junmai Daijingo Sake (Grand cru mit dem h\u00f6chsten Reispolierungsgrad von der Brauerei Hagino, Pr\u00e4fektur Miyagi) mit ged\u00e4mpfter Goldbrasse, aber auch auf den ersten Blick ungew\u00f6hnliche Pairings wie der limitiert produzierte Lei Sapphire Junmai Gingjo aus der Brauerei Katsuyama mit Tr\u00fcffel-Brie aus der Normandie.<\/p>\n<\/div>

Premium-Sake aus verschiedenen Regionen\u00a0<\/b><\/p>\n

\u201eSake ist ein sehr sensibles Produkt, das perfekt gebraut, transportiert, gelagert und serviert werden muss, weshalb wir bislang ganz bewusst nur Sake aus einer einzigen, gut ausgesuchten Brauerei \u2013 Harushika aus Nara \u2013 angeboten haben\u201c, so Joji Hattori, \u201eumso mehr freue ich mich, dass wir nun erstmals auch verschiedene Premium Sake-Qualit\u00e4ten von f\u00fcnf zus\u00e4tzlichen Top-Brauereien wie zum Beispiel aus dem renommierten Haus Katsuyama aus der Pr\u00e4fektur Miyagi servieren k\u00f6nnen.\u201c M\u00f6glich macht dies die Freundschaft und Kooperation mit Wiens \u00e4ltestem japanischen Spezialit\u00e4tengesch\u00e4ft Nippon-Ya, dessen Inhaberin Ayumi Kondo mit ihrer Mitarbeiterin Yuri Iwata seit kurzem eine viel gr\u00f6\u00dfere Auswahl an hochqualitativen Sake aus verschiedensten Regionen Japans direkt nach \u00d6sterreich importiert. Bei den Contemporary Sake Weeks im SHIKI stellt Yuri Iwata zudem ihr Fachwissen als offizielle Sake-Sommeli\u00e8re allen G\u00e4sten zur Verf\u00fcgung und kann Fragen zu Brauereien, Anbaugebieten und Qualit\u00e4tsstufen beantworten. \u201eEin spannendes Beispiel ist etwa der Daijiro Yamahai Junmai 2016 aus der 1914 gegr\u00fcndeten Hata Brauerei in der Pr\u00e4fektur Shiga\u201c, so Iwata, \u201ef\u00fcr diesen hervorragenden Sake wird Gin-Fubuki-Reis mit unterirdischem Wasser aus dem Aichi-Fluss nach der Yamahai-Art gebraut, eine alte, aber sehr arbeitsintensive und durchaus auch risikobehaftete Methode. Das Resultat ist ein sehr kr\u00e4ftiger, komplexer, lagerf\u00e4higer und f\u00fclliger Sake, den man fast als reifen Rotwein untern den Sakes bezeichnen k\u00f6nnte \u2013 nat\u00fcrlich nur, wenn Sake ein Wein w\u00e4re.\u201c Dieser Sake kommt im SHIKI-Spezialmen\u00fc als Begleitung zum Hauptgang Tsukune vom Perlhuhn zum Einsatz.<\/p>\n

Vier Jahreszeiten: Winter\u00a0<\/b><\/p>\n

Wer sich lieber an eine klassische Weinauswahl h\u00e4lt, w\u00e4hlt aus der regul\u00e4ren umfangreichen Weinkarte mit einer gro\u00dfen Vielfalt an \u00f6sterreichischen und franz\u00f6sischen Weinen. Denn gleichzeitig mit den Sake-Degustationsmen\u00fcs startet am 23. J\u00e4nner auch das neue regul\u00e4re SHIKI Wintermen\u00fc mit saisonalen Gerichten wie etwa Tataki vom Reh. F\u00fcr G\u00e4ste, die sich vegan ern\u00e4hren oder Abwechslung suchen, hat das SHIKI seit der Er\u00f6ffnung auch ein rein veganes Fine Dining Men\u00fc auf der Karte. Zudem k\u00f6nnen G\u00e4ste auch einzelne Gerichte aus dem jeweils anderen Men\u00fc w\u00e4hlen und so die Zusammenstellung ganz individuell gestalten.<\/p>\n<\/div>

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