Seafood & Sake Pairing at Kingyo Izakaya on Monday, July 29th

glass o-chokko by tangerinee
glass o-chokko, a photo by tangerinee on Flickr.

I wanted to pass along a quick email to inform you of a great event coming up early next week.

Unfortunately, I can’t make it, but I’m hoping some of you can.
Kingyo is featuring some new cool sakes with some seafood pairing fun!
Join, Mariko Tajiri, Sake Specialist for That’s Life Gourmet, purveyors of fine wine and sake, at Kingyo for an educational and tasty evening.

Here’s a list of what’s in store:
Edamame
Hakkaisan Sake (Niigata Prefecture) / 3 kinds of Carpaccio
Kuheji Sake (Aichi Prefecture) / Deep fried squid
Snow crab sushi
Beisuika Sake (Gunma Prefecture)/ Negitoro sushi
Gelato

Price is $50 (not including tax and gratuities)
There will be lots of sake to taste!

Location:
Kingyo Izakaya
871 Denman Street, Vancouver
Call to reserve a spot: 604.608.1677
There’s a maximum of 8 for this event, so call ASAP for a seat.

Kanpai!
elise

a short blurb on sake masu

yoshi no gawa sake masu by tangerinee
yoshi no gawa sake masu, a photo by tangerinee on Flickr.

masu are the wooden square boxes that were traditionally used as a measurement tool in japan.

a full masu is equal to 180ml or what is called a ‘go’.

masu were used to measure important commodities at markets, such as rice, soy sauce, or sake. since people were familiar using the measuring box, it became popular at restaurants to serve sake in masu, so patrons would have no doubt of the amount of sake they were receiving from the proprietor.

four ‘go’ is equivalent to 720ml which is still a standard bottle size in sake production. also known as ‘yongo-bin’

ten ‘go’ is equal to 1.8 L, which are the gigantic sake bottles you might’ve seen at some izakayas. these are also commonly known as ‘issho-bin’.