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年度日本清酒盛會@city’super 2016

年度日本清酒盛會@city’super 2016

Sake

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作為香港最大的日本清酒代理之一的city’super,每年都會在三月左右舉辦日本清酒節,今年踏入第十七年,再次帶來一班專程由日本飛來香港的酒廠代表,包括一些杜氏(釀酒師),跟香港的朋友分享日本清酒的樂趣與知識,是個十分難得的盛事。除了在city’super各分店舉行矚目的熱賣場外,還舉辦了一系列的清酒晚宴、品酒班,不少得的當然是一系列的優惠。

city super buyer Shiozawa

三月當然是飲日本清酒的季節,而且每年的生酒都會在這個時候推出市面,要飲到最新鮮、最美味的生酒,而且大部分生酒經過一段時間後味道都會有所退減,當然要把握這時機盡情享用。city’super除了原有的品牌外,也積極引入有質素的新品牌,搜羅各具特色的清酒。 city’super酒窖清酒採購經理塩澤直人先生說道今年總共有二十間酒造,帶來共144款清酒,加上不少新生代的酒造繼承人都親自前來了解本地的清酒市場,並分享他們對釀酒的熱誠和堅持,還帶來不少新風格的清酒。

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富久長 海風土 白麴純米酒 當中較特別的有來自廣島的富長久酒造的一款海風土白麴純米酒,酸度高,從酒標上的圖案也可想像是用來配搭海鮮之用。用上白麴釀酒,清爽而酸度高,適合佐以如生蠔等海水味道濃烈的食物。這款新風的清酒也是出自年青的女杜氏,酒造第五代繼承人今田美穗小姐的創新酒釀。
竹林 KAROYAKA 有機 純米吟釀另外還有一款有機米釀造的清酒,來自岡山縣的竹林有機純米吟釀,以有機種植的山田錦好造米,早於2003年便以有機方法種植,沒有使用過多農藥、化肥的米,生命力更強,米質更佳。酒香豐厚,餘韻悠長,除了海鮮魚生,配搭濃味的食物如牛肉或芝士也可。

 

 

除了日本清酒,同場加映特選日本食物,用以配搭清酒享用,包括:山形縣山芋蕎麥麵、螢光魷魚沖漬、鯖魚壓壽司及山形縣乾藏熟成和牛西冷等等。

日本酢鯖刺身

city’super 日本清酒節2016

日期:即日起至3月13日

地點:city’super 時代廣場、IFC、海港城及新城市廣場店

詳情請參閱:

https://www.citysuper.com.hk/tc/happenings/citysuper-events-and-promotions/Sake-Tour-2016

by 8 Mar, 2016

當日本清酒遇上潮州菜

Sake

masumi7早前跟來自日本真澄酒莊的少莊主,宮坂勝彦先生飯聚,但這次不是在日本餐廳吃日本菜,而是在潮菜餐館,以他們的多款清酒,包括夢殿純米大吟釀、真澄七號純米大吟釀等等,配上一系列的潮州菜式,由於日本人跟中國的飲食文化相近,因此他們以米為原料釀造的清酒跟中國菜式很容易配合。為了配合當晚不同的菜式,更以冷暖不同方法飲用。當中的滷水鵝片,當大家以為纖細的清酒未必能配上這重口味食物的時候,宮坂先生以山廢式的真澄「七號」純米大吟釀配襯,天然乳酸的酸度跟發酵的風味,很能配合以

 

 

 

另外宮坂先生也帶來了宮坂Cuvee Speciale純米55,一款酒精只有12%的清酒。我們喝葡萄酒的時間經常都會透氣醒酒,原來喝清酒也有這樣的需要。可能這瓶Cuvee Speciale有點暈機浪,開初味道有點封閉,但經過20分鐘後,花香盛放,入口也更味美,宮坂先生更著意把酒座暖,更覺順滑,而且沒有一般喝暖清酒時那搶喉感覺,用來配滷水鮑魚,很滋味。

Cuvee Speciale,酒精只有12%

宮坂純米55 Cuvee Speciale,酒精只有12%IMG_5788

日本清酒不再只是在日本喝,吃日本菜時才喝,真澄清酒更已登錄瑞士航空的商務客艙,餐你在天際也能暢飲。

為了讓更多人了解日本清酒的釀造過程有更深入的了解,他們製作了這影片,詳細介紹釀造精品日本清酒的整個過程,由精米,製造米麴、發酵、榨取等過程都有詳細解釋,見證一瓶優秀的日本清酒是如何誕生。

為了方便國內的朋友,他們更製作了一國語版本:

by 31 Dec, 2014
新潟清酒節 試飲200款清酒

新潟清酒節 試飲200款清酒

Sake

想一次過嚐盡200款甘醇味美的清酒嗎?想的話你絕對不能夠錯過9月26日晚上在The Mira Hong Kong舉辦的「Niigata Sake Festival」。活動由新潟酒造組合主辦,並得到日本貿易振興機構(JETRO)和新潟縣的大力支持,為一眾清酒迷帶來90所酒造、合共超過200款清酒!清酒節中更有27個酒藏的代表出席,參加者可以一邊享受清酒,一邊聽聽釀造清酒過程中的一點一滴。如果想更加深入了解清酒文化和學問,那麼便可以參加「Japanese Sake Seminar」。講座由日本唯一縣立清酒研究機關「新潟縣釀造試驗場」場長渡邊健一先生及香港酒武士Louis Ho一同主講,為你解構清酒的美。

清酒節門票每張$550,於9月12日前購買更可享$400早鳥優惠。既想參加講座和清酒節的朋友,可以選擇套票,只需$500便可同時參與清酒節和講座。喜歡日本清酒絕對不能錯過「清酒王國」的清酒!

照片提供:新潟県写真家協会、新潟県観光協会、若山和子

If you are a real Sake aficionado, do not miss the “Niigata Sake Festival” which held on 26th Sep at The Mira Hong Kong. The festival is organized by Niigata Sake Brewers Association, supported by JETRO and Niigata Prefecture. In the festival, you can taste over 200 Sake brands from 90 different Shuzo! Besides, there will be 27 Sake brewers’ directors joining the festival, so you may taste and interact with those professionals.

“Japanese Sake Seminar” is a perfect place for you to understand the beauty of Sake. It is co-hosted by Mr. Kenichi Watanabe, director of “Niigata Prefecture Sake Research Institute”, the solely prefectural Sake research organization in Japan and Mr. Louis Ho, one of the Hong Kong Sake samurai.

Ticket for the festival is $500, and you can enjoy $400 for early bird price. For $500, you may enjoy the package of participating both the festival and seminar. No matter the festival or the seminar, are the best activities for Sake aficionados.

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by 6 Sep, 2014
Best mate with sake the freshest in Tsukiji 清酒最佳伴侶  築地直擊即日鮮

Best mate with sake the freshest in Tsukiji 清酒最佳伴侶  築地直擊即日鮮

Dining

Sashimi is definitely the best mate with Sake. In July, white fish is the best. Mellow fish oil with a sip of crispy Sake, never better. Hong Kong people pursue quality as always, in dinning also. “Freshly caught”, “great season” etc have become the gimmick these days. Even Sen-ryo has used “morning caught, enjoy at evening” as slogan, and now Sashimi is not such high rise now. This time, we went to Japan to find its origin.

若要為清酒找一個伴侶,刺身絕對是首選。七月份,漁產中尤以白身魚最為肥美,甘醇芳香的魚油配一口清爽淡麗的清酒,必是天生一對。近年,香港人對刺身要求愈來愈高,不時不食、即日鮮等字眼,一一成為美味的代名詞,就連中價的千両都以「朝捕‧晚嚐」作招徠,讓貴價刺身更親民。今趟讓我們飛到日本直擊美味源頭。

 

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Fresh marine in 12 hours
12小時內的鮮活漁產

“A decade ago, Salmon is regarded as great treasure in Hong Kong. Salmon sushi, Sashimi was all an unforgettable experience. But the trend has changed in recently years. White fish like Hamachi is getting more fans of the fresh and sweet fish oil.” Said executive chef Tat, who worked in Sen-ryo for more than 10 years.

In order to meet the palate in Hong Kong, Sen-ryo has worked with Sanji, the largest distributor in Tsukiji, bringing fresh marine from there. Of course, chef and his team regularly visit Tsukiji to ensure quality. In this trip we followed the team, going to Nagai Port first, witnessing fishing boat with their tons of rewards.

Then we went straight into the centre of Tsukiji, observing how Mr. Yamasaki, director of Sanji do the buying and auction. Lastly we tasted the most freshest sea, understanding that it is not an easy task of freshness.

「十年前香港人視三文魚為珍品,花之戀、數十元一磅三文魚等,相信都是大家的兒時回憶。近五年香港人口味開始改變,鍾情於白身魚,如油甘魚、池魚等,愛嚐其清甜的魚油。」在千両工作十多年的行政總廚總廚達哥道出近年香港日菜的走勢。

面對要求愈來愈高的香港人,千両早已跟築地最大批發商山治合作,從日本各地網羅時令漁產,而達哥及一班採購專員亦定期前往當地考察。像此行我們跟著千両採購大軍,先到山治其中一個入貨魚港「長井魚港」,親睹魚船回航,將成千上萬噸漁產卸貨;再踩入築地禁地,直擊山治老闆山崎康弘先生採購及拍賣情況;最後跟漁產一同回港,品嚐上水不足12小時的即日鮮,讓大家知道一塊上乘的鮮活刺身,得來不易!

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One day buyer in Tsukiji
當一天築地買手

Freshness is a main factor, and also the experience of buyer who can turn the game. Therefore, Sen-ryo is fully trusted in Mr. Yamasaki.

The family of Yamasaki  has been working in marine field for 300 years. Mr. Yamasaki  had worked in many places, learning to choose, cut and cook fishes. He took the family business 23 years ago, joining hands with 2 of his brothers. It now has 20 stores in Tsukiji, and supply to more than 700 restaurants, including starred Michelin.

Sanji has developed so rapidly, all thanks to the hard work of Mr. Yamasaki . You shall see his face every morning in Tsukiji market, checking out different gains from all around Japan. His brother will participate in different auctions, buying the finest ingredient for their customers, including Sen-ryo. Now we followed Mr. Yamasaki, going deep into  the heart of Tsukiji.

新鮮是美味的主要元素,然而,漁產本身的質素也非常重要,一個經驗採購員是整體關鍵。這一點,千両則放心交由築地最大的批發商山治負責人山崎康弘先生負責。

山崎先生世世代代從事漁產多達300年,兩歲便接觸魚類的他,曾到澳洲魚市場實習,學習揀魚、刀工、烹調等,吸收經驗;直至23年前接手家族事務,夥拍兩位親兄弟,在短短日子間,其築地的舖位由4個增至20個,成為全場最大的批發商。如今山治於國內及國外約有700間供貨點,當中不乏米芝蓮餐廳。

能夠做到與別不同,全因山崎先生事事親力親為,除了親赴各漁港找定期供應商外,他每早便在車水馬龍的築地市場內,細看來自日本各地的漁產,看中這條金目鯛、那條飛魚?立即下標,價高者得;其弟弟山崎章由則參加各拍賣會,務求搜羅最上乘的食材,供給客人,當中千両便是其一。今次我們便跟著山崎先生,穿梭水涉不通的築地禁區。

 

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The perfect match in Summer-Namazake and white fish
生酒與白身魚仲夏完美組合

“White fish!”Mr. Yamasaki suggested this is a must-eat dish in this summer without second thought. Receiving increasing popularity in Hong Kong, white fish is a Sashimi with lesser fish oil than that of those general deep coloured fish. It is sweet with relatively refreshing and long fragrance. In addition to its crispy texture, it is thin enough to be served as a whole with a dip of soy sauce. In this summer, Sen-ryo mainly introduces seasonal white fish directly from Tsukiji in different ways, aimed to serve the best mellow oily for customers.

Louis, the chairman of Sake Culture Exchange Association, carefully selected Sake and said “Namazake best matches with the raw white fish. Sake is a Japanese wine without sterilized under high temperature. It has active carbonic acidwith 1 to 2% less alcohol level thus leading to its refreshing fruit aroma that keeps the fish as the main character. The layers in between the fish and Sake are even more outstanding.” He has also chosen Ichishima Honjyozo Namasake and Aumont Yume Jyunmaiginjyo Namasake from Ichishima Shuzo which has 200 years history. While the former is sometimes a bit strong and sometimes lighter, the later one is abundant with rice yeast smell. These sake are totally a perfect match with the seasonal white fish.

細問山崎先生,夏天有何必食款式,他即回答:「白身魚。」這款近年開始愛港人愛戴的刺身,魚油比一般深色魚較少,魚甜相對清香悠長,質感爽脆,加上魚身較細,可原條即點即食。千両今夏便推出「夏の旬魚」,以多款築地直送的時令白身魚作主打,如薄切池魚、薄切縞鰺伴紫蘇汁、鯖魚伴胡麻汁等,入口油甘甘醇芳香。

配酒則請來日本清酒交化交流會會長Louis精挑:「白身魚最啱配清爽淡麗的生酒。所謂生酒是指未有經過高溫處理殺菌,酒體活潑的碳酸菌、清爽帶果香,酒精度比一般清酒低一至兩度,不會奪去魚的風頭,又令魚及酒更有層次,效果相得益彰。」他選了擁有二百多年歷史的士島清酒廠的兩款生酒,包括「王紋夢純米吟釀生酒」及「市島本釀造生酒」,前者輕中有勁,後者富米麴香氣,與時令的白身魚絕對是完美的配搭。

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Ichishima Honjyozo Namasake $390/720ml

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Oyster $65/1pc; $248/4pcs

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Thin Cut Striped Jack Sashimi with Shiso Sauce $200

 

Sen-ryo
Shop B3-01, B3/F., The Kowloon Hotel, 19-21 Nathan Road, Tsim Sha Tsui
2367 9368
www.sen-ryo.com.hk

by 16 Jul, 2014
city’super第15屆「日本清酒節」開鑼

city’super第15屆「日本清酒節」開鑼

Sake

《釀.生活》早前預告過的city’super第15屆「日本清酒節」早於3月13日全線舉行,參與酒莊一年比一年遞增,今年共有19個日本酒莊參與,提供多達124款獨家發售及人氣熱賣的清酒。今屆大會特別著重酒配菜環節,於3月16日分別在Zuma及superlife culture club舉辦清酒派對及「生酒及美食配搭」廚藝班,後者由superlife culture club 行政總廚張倩敏小姐親自設計及烹調多款「清酒小吃」,以及一同品嚐在2012年全日本生蠔比賽奪得冠軍的日本長崎小長井生蠔,讓大家學習清酒之香的由來及了解酒食配搭之法則。如果大家都想品嚐日本清酒,還未試,3月26日前到city’super參與一年一度的盛事。

 

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by 21 Mar, 2014
《釀.生活》x City’super  免費參加清酒配對工作坊

《釀.生活》x City’super 免費參加清酒配對工作坊

Sake

第15屆city’super「日本清酒節」今日正式開催,大家除可到全線city’super買得近124款清酒,如季節限定的六舟純米吟釀生原酒、鳥海山純榮吟釀生原酒等。今年,大會邀得日籍清酒品酒師沼田小姐(Madoka Numata)分享清酒配菜心得,作為我們的讀者有福了。現凡訂閱12個月《釀.生活》($458),即送3月21日晚舉行的清酒配對工作坊門券兩張,屆時可試到五款清酒包括久保田碧壽純米大吟釀、李白月下獨酌大吟釀等,配上黃鰭吞拿魚及Brie芝士等四款美食。名額只限五位,有興趣可電郵至 rsvp@cru-magazine.com

Sake Tasting Workshop
Date: 21 March 2014
Time: 19:30 – 20:30
Venue: Times Square city’super Culture Club

by 13 Mar, 2014