Monday, December 5, 2022
LeDomduVin: Friday at Yakumo
Over these past 2 months, Fridays have become the Japanese restaurant night for me.
I select the wines based on the requested budget and the menu of the day, then serve them to the host and his guests.
These private dinners usually happen at our Japanese restaurant, Yakumo.
A small, dark, and fancy place comprising only an L-shaped counter and high stools for about 10 to 12 people maximum, surrounding an open kitchen, where our talented Chef and his team cautiously and meticulously prepare each dish with a precision only known to Master Japanese Chef.
This past Friday, I served what has become a staple of these Friday night private dinners, the sake from Juyondai Cho Tokusen Banshu Yamadanishiki Junmai Daiginjo.
It is bold and flavorful, without being too heavy or too sweet, nice balance overall, and has a punchy finish (for my taste, and yet, I like it, but I prefer lighter and softer Sake).
It usually pairs really well with the flavors of most dishes, unfortunately, it is never easy to please everyone by pairing one Sake with a 10+ dishes menu. So, I also select some champagne, and white and red wines, just in case, and play it by ear.
This past Friday, besides the Sake, no champagne, nor wine, just a very pleasant red.
Really attractive, fruity, friendly nose, ripe, bright red cherry fruits, and floral aromas mingling with earthy and mineral notes. The palate is fresh and zesty, sour, but a good sourness, not the puckering one. After 2 hours of opening, it was really delightful, showing elegance, freshness, and zesty characteristics, a gentle concentration of ripe red wild cherries in a bottle. Loved it.
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