5 course menu 7 Feb 2014

verbena-cured striped trumpeter, char-grilled octopus + cucumber, biodynamic sesame oil
Fukuchiyo Shuzo ‘Nabeshima’ Junmai (Daiginjo) 2013
southern calamari, espelette pepper + basil
Mioya Shuzo ’Yuho 55’ Junmai (Ginjo Muroka Nama Genshu) 2013
poached spanner crab, young onions, apricot, ginger + shiso
Kirei Shuzo ‘Mannen’ Junmai (Daiginjo Nama Genshu) 2012
eggplant, courgette, black garlic, chilled consommé, toasted amaranth, fried pickles
Sugii Shuzo ‘Shizen Jozo’ Junmai (Yamahai Muroka) 2008
smoked eel, grilled white peach, samphire + brown butter
Okamura Honke‘Choju Kinkame Cha 70’ Junmai (Muroka Nama Genshu) 2012
agrarian kitchen suckling pig, pickled nectarine, kohlrabi + lovage
Uehara Shuzo ‘Soma no Tengu’ Junmai (Muroka Nama Genshu Usunigori) 2013
roasted peach, blueberries, jostaberries, sorrel curd, mascarpone, frozen shortbread
Chikuma Nishiki ‘Kizan Sanban’ Junmai (Ginjo Nama Genshu) 2013
fresh van + white cherries, beetroot + cherry kernel parfait + basil
Akishika Shuzo ‘Pressed Moto’ Junmai (Yamahai Muroka Nama Moto) 2012
MENU $90
WITH SAKE $135
103 Murray Street Hobart Tasmania 03 6231 0558 [email protected] www.garagistes.com.au
Fukuchiyo Shuzo ‘Nabeshima’ Junmai Daiginjo 2013
Fukuchiyo Shuzo was founded in the Saga prefecture (in the north west of Kyushu Island in 1885. This small traditional brewery sells most of their sake to the local
community so we are very fortunate to be able to serve this sake in Australia. ‘Nabeshima’ is Junmai (pure rice sake) and Daiginjo (rice polished down to 50% or less
of its original size). This sake appears delicate and floral on the nose with aromas of pear and fennel. On the palate, honeydew melon is apparent that starts sweet
and finishes with a gently spice laden dry finish.
Mioya Shuzo ‘Yuho 55’ Junmai (Ginjo Muroka Nama Genshu) 2013
Mioya Shuzo is located on the coast of the Sea of Japan in the Ishikawa prefecture. This area is known for its fertile rice-producing areas and is one of Japan’s
premiere sake regions, with many of its 35 breweries having been in existence for hundreds of years. ‘Yuho 55’ is Junmai (pure rice sake), Ginjo (rice polished to 60%
or less of its original size), Muroka (no charcoal filtration), Nama (unpasteurised) and Genshu (undiluted). This sake has a delicate aroma of aniseed. There is vibrant
acidity with honeydew melon and spice on the palate. The finish is long and complex.
Kirei Shuzo ‘Mannen’ Junmai (Daiginjo Nama Genshu) 2012
Kirei Shuzo is located in the heart of Saijo, which is considered one of Japan’s three major sake brewery areas, with the area’s brewing tradition dating back to
around 1650. The town of Saijo is blessed with ideal temperatures for sake brewing and an abundance of ideal sake-brewing water, with one particular narrow strip
of land where Kirei Shuzo is located having the purest water in the region. ‘Mannen’ is Junmai (pure rice sake), Daginjo (rice polished down to 50% or less of its
original size), Nama (unpasteurised and Genshu (undiluted). The palate is powerful with a spicy mineral character. The finish is very dry with a soft, sweet fruit hit
and refreshing acidity.
Sugii Shuzo ‘Shizen Jozo’ Junmai (Yamahai Muroka) 2008
Sugii Shuzo was founded in 1843 and is located in the coastal prefecture of Shizuoka, which is on the Pacific Ocean side of Honshu Island. ‘Shizen Jozo’ means
natural brew. It is Junmai (pure rice sake), Yamahai (traditional yeast starter method) and Muroka (no charcoal filtration). This sake shows earthy aromas with hints
of apricot, vanilla and wood. The palate is rich and robust with hints of sweet apricot with a refreshingly acidic finish.
Okamura Honke ‘Choju Kinkame Cha 70’ Junmai (Muroka Nama Genshu) 2012
Okamura Honke was established in 1854 and is located in Shiga prefecture, home to Japan’s largest lake, Lake Biwa, thought to be 5 million years old. ‘Choju
Kinkame Cha 70’ is Junmai (pure rice sake), Muroka (no charcoal filtration), Nama (unpasteurised) and Genshu (undiluted). It has notes of pickled daikon and
mushroom on the nose, and a rich rounded palate with pickled daikon initially, then a slightly smoky mid-palate and bitter toffee apple finish.
Uehara Shuzo ‘Soma no Tengu’ Junmai (Muroka Nama Genshu Usunigori) 2013
Founded in 1862, the current Uehara family are the 7th generation of their family to own and operate this brewery. Located in Takashima on the northwestern side of
Lake Biwa, which is known for its pure water, the streets of Takashima are lined with fresh water canals and this natural spring water flows into the brewery for the
sake brewing. The ‘Soma no Tengu’ is Junmai (pure rice sake), Muroka (no charcoal filtration), Nama (unpasteurised), Genshu (undiluted) and Usunigori (cloudy). The
lightest part of the sediment is left in when the sake is pressed, giving it a beautiful cloudy, silver colour, texture on the palate with notes of Jasmine rice and almond.
It is a complex sake with a creamy, sweet front palate, tart side palate and dry finish.
Chikuma Nishiki ‘Kizan Sanban’ Junmai (Ginjo Nama Genshu) 2013
Chikuma Nishiki is located in the entre of Nagano prefecture and has the perfect requirements for producing fantastic sake, from crystal clear water, fresh cold
mountain air and great rice. Founded in 1861, they have been brewing for over 330 years! ‘Kizan Sanban’ is Junmai (pure rice sake), Ginjo (rice polished down to 60%
or less of its original size), Nama (unpasteurised) and Genshu (undiluted). When this sake is made the fermentation is stopped early to retain a higher sugar content
giving it a smooth, round off-dry palate with notes of fennel and apple.
Akishika Shuzo ‘Pressed Moto’ Junmai (Yamahai Muroka Nama Moto) 2012
Akishika Shuzo was founded in 1886 and the current Kuramoto (brewery owner) Oku-san is the 6th generation of his family to own the brewery. Oku-san is also the
Toji (master brewer) and where possible brews using his own organically grown rice, as is the case with this sake. The ‘Pressed Moto’ is Junmai (pure rice sake),
Yamahai (traditional yeast starter), Muroka (no charcoal filtration), Nama (unpasteurised) and Moto. Moto is the colloquial term for the starter mash prepared before
the main fermentation. The resulting sake is incredible unique, sweet in style with refreshing acidity. It has an aroma and palate of pear, elderflower and rice bran.
103 Murray Street Hobart Tasmania 03 6231 0558 [email protected] www.garagistes.com.au

Download Report