THE CHEF SOMMELIER OF THE HOTEL DE CRILLON PALACE IN PARIS GET INSPIRED BY OUR SAKE BLEND 001 2018 TANAKA 1789 X CHARTIER

Sake Samurai and Chef sommelier of l’hôtel de Crillon in Paris, XAVIER THUIZAT, Président of Kura Master Paris, recently taste our sake Tanaka 1789 X Chartier Blend 001 2018 and send us generously his amazing tasting notes. Here’s a resume:

“On palate, the sake is dry, complex, with an intense body.”
“The persistence is remarkable and present a touch of noble bitterness, signature of a sake for gastronomy”
“At conclusion, acidity, alcohol and aromatics are in a perfect harmony and we have to note that oxygen is very interesting because contribute to the opening of this great sake”
Xavier Thuizat

Here’s the full tasting notes:

The sake is clear, bright, yellow pale with green shades, light intensity. Medium viscosity , tears are numerous and scattered.

The first nose is open, clear and aromatic. The dominant aromas proposes a register of flowers, cereals and fresh fruit. After aeration, we feel melon, fresh white flowers, cut hay, earthy flavors. The nose is intense and very enjoyable. We find the great characteristics of Kimoto method, but well balanced with a good definition of ripe fruit.

On palate, the sake is dry, complexe, with an intense body. Full of flavors, it expresses ripe melon, cumin, fresh mushrooms, in a total coherence with the nose. First moment in mouth is fresh, and move on a full body, intense and complex, acidity is medium, but gives energy , middle of mouth is rich , intense with structure and the level of alcohol present a glycerol sensation that makes it very greedy. The persistence is remarkable and present a touch of noble bitterness, signature of a sake for gastronomy. The persistence here is due to a mineral sensation on palate who gives a dynamic and fresh end of mouth, very clean.

At conclusion, acidity, alcohol and aromatics are in a perfect harmony and we have to note that oxygen is very interesting because contribute to the opening of this great sake.

I would like to pair this sake with a large Paris mushroom strain, stuffed then roasted, watercress juice and hazelnut ; or another apetizer with a bouillon of blond and brown morels, smoked quail egg, buckwheat-burnt bread broth.

For a perfect service, the sommelier can decant this sake because it helps him to reveals of his secrets and complexity. And I can suggest a white wine glass with a medium opening. Serve to start at 12°C.

Xavier Thuizat
CHEF SOMMELIER
HOTEL DE CRILLON PALACE, PARIS