Sake is brewed like beer, using 4 key ingredients – rice, koji, yeast and water. It is designed to be drunk within 1-2 years of bottling, meaning that there is usually no vintage.
There are 2 variables in the production of sake:
1) The amount the rice is polished – which is expressed as a percentage of the rice grain remaining
2) Whether or not alcohol is added
Over 5 courses we were treated to different sake pairings with each dish.
First up was the Chukander Ka salad – wafer-thin slices of beetroot with crushed peanuts, and a stuffed pepper with mint potatoes and green peas paired with Fukukomachi Junmai Daiginjo from the Kimura Brewery; made with premium sake rice, Yamadanishiki, which is polished to 40%. This was wonderfully fruity with hints of melon. Delicious, I could have polished off the whole bottle easily.
After we were presented with a spread of Murgabi, served with Teetar, stir-fried okra and Tandoori baked breads.
Murgabi, is a pheasant dish that has been stir-fried with Malabar spices, and when paired with the sweet and spicy picked partridge, it was quite literally a party in my mouth.
The fusion of flavours were so well balanced, and was paired with the Akita Shuri Seizoh Takashimizu Honjozo sake. This was a more neutral sake and didn’t fight against the deep spices, with a velvety soft texture and savoury finish.
The plum and port sorbet was fragrant and refreshing. An outstanding end to an exquisite evening.
If there is one thing you NEED to do in 2016. It is to experience a sake and spice pairing at Moti Mahal.
Thank me later.
45 Great Queen Street,