Events

Due to the tragedy in March, our first event after the AGM was delayed until April.  We decided it was best to not only have a charity dinner, but also to style the event on the ingredients and sake of the affected areas.  The event was at the “Wadatsumi”, a Japanese restaurant whose name translates to “Goddess of the Sea.”  The first course was a sample platter of seasonal delicacies, followed by sashimi of bonito, horse mackerel, and octopus.  Then came a traditional spring dish of freshly grilled bamboo shoots served with a yuzu citrus miso sauce.  Sakura shrimp with wild chervil tempura, wagyu roast beef, and sushi finished off the evening, providing ample and delicious food across a wide range of flavor profiles.

The meal was accompanied by several sake from Northern Japan.  The first flight consisted of a tasting of three types of sake from Yamagata prefecture from the Tokou brewery, allowing for everyone to taste the subtle differences between two different Jyunmai Ginjyou styles of sake and a Jyunmai Daijingyou sake.  This was followed by Tenmei, a refreshing sake from Fukushima prefecture with great umami flavor, and finally a Jyuyondai Daiginjyou sake, which is also from Yamagata prefecture and has a wonderful crisp, fruity taste with a subtle umami mouth feel.

Half of the cost proceeds of the event went towards the Japan Red Cross.