so you’re going to have the rice (various varieties that you can choose from), water – which is very important so the sake depending on where it is brewed in the North of Japan or the South of Japan you’ll have different qualities of water which are all amazing – but one may be a little bit more heavier, softer or sweeter depending on water content and it will have a big impact on what sake will taste like. Then you will have different kinds of yeast, which the makers will have to select the right kind to go with the rice that they are using, and koji – a special Japanese mold that will help with the brewing process and the fermentation process. Sake is the only beverage in the world that goes through a complex fermentation, but most importantly it’s sulphate free, gluten free as well. The craft and mastery of the sake creations are what we try to showcase at the restaurant to have a varied assortment for our guests to try that come from all over Japan as well as the US. AM: Is there sake production in the US? AM: Absolutely, you have breweries that are popping up everywhere. You have some very established ones in California and Oregon. Now we’re also seeing some are popping up in Minnesota, Tennessee and Texas. There is a lot of interest in learning more about this very special beverage because it is very versatile with food. That’s another misconception that you should only drink sake with Japanese food. It goes well with things such as steak, cheese, even dessert! There is a sparkling sake that we have at RA Sushi that we actually create mixology with that, but also as a great way to just finish your meal. AM: What are some of the sake drinking traditions and what do you guys have going on at RA Sushi for World Sake Day? AM: What we try to do with the celebration is to train our servers and to
share with people this experience. On Oct 1st, we have Sushi 101 Classes where people can come in to learn not only how to make sushi, sushi rice, how to pair it together, but also we pair it with sake. We also include traditions. For example, if I am sitting with you, it’s never appropriate for you to serve yourself sake. I would serve you as it’s important to embrace hospitality and that’s what we do in our restaurants. The other thing is that sake is used at various ceremonies and rituals like weddings, sumo matches, etc. When we open a new restaurant, we will break a new cask of sake to celebrate the fact that we have just launched a new property. AM: Should it be enjoyed hot or cold and are there certain sakes that should only be consumed one way? AM: Another good point! We have been used to drinking it hot, but it’s another misconception that it should be enjoyed this way as it’s best slightly chilled or room temperature. It depends on the type of sake. The best type of sake in my opinion to warm is the fuller body or Junmai. When it’s warmed to the perfect temperature it becomes a little sweeter and softer. The more delicate sake should be enjoyed chilled because you are eating lighter types of food with it. That would be my recommendation. AM: You talked a little about this earlier but how is the Spiked Sushi Roll made? AM: The culinary and beverage teams put our heads together and tried to think about how the best way to celebrate sake month in Oct could be. Our chefs came up with a sushi roll where the tuna is marinated in sake and its rolled with seaweed and rice and we top it with two kinds of tuna, white and red. We then pair it with a Nigori sake which has been infused with cucumber. So of course, when you're ordering this sushi, we are going to card
