This month for our Wine & Dine dinner, we highlighted Japanese cuisine and sake. It was a great, refreshing dinner that was perfect for the gorgeous weather we got in Chicago. Below was our menu, along with the sake we had for our tasting.Japanese Seaweed Salad from Christina
Zucchini Salad with Miso Dressing made by Teresa
Sesame Spinach Salad from Shirley
Assorted Vegetable Maki Rolls &
Shrimp Spring Rolls from Christina
Grilled Teriyaki Salmon made by John
Spicy Scallop Maki made by Joelen
California Maki made by Joelen
Mango & Green Tea Mochi from Lynney
Oggi of I Can Do That!
Chicken Wings with Chestnuts
Haiku Premium Select Sake - This sake had a slow fermentation at a low temperature. AS a result, this sake has a slightly dry flavor and had an aroma of apples. It's best to serve chilled or over ice.
Black & Gold Sake - This sake has a smooth, mellow flavor and can be served warm, at room temperature or chilled. The shape of the bottle is known as a traditional "tokkuri" bottle that was used to purchase sake many years ago.
Zucchini Salad with Miso Dressing made by Teresa
Sesame Spinach Salad from Shirley
Assorted Vegetable Maki Rolls &
Shrimp Spring Rolls from Christina
Grilled Teriyaki Salmon made by John
Spicy Scallop Maki made by Joelen
California Maki made by Joelen
Mango & Green Tea Mochi from Lynney
Oggi of I Can Do That!
Chicken Wings with Chestnuts
Below are the specific sakes we had for our tasting, all from Gekkeikan:
Traditional Sake - This sake can be served warmed, at room temperature or chilled. It's aged for approximately 6 months for a mellow flavor.
Haiku Premium Select Sake - This sake had a slow fermentation at a low temperature. AS a result, this sake has a slightly dry flavor and had an aroma of apples. It's best to serve chilled or over ice.
Black & Gold Sake - This sake has a smooth, mellow flavor and can be served warm, at room temperature or chilled. The shape of the bottle is known as a traditional "tokkuri" bottle that was used to purchase sake many years ago.
