Sake Tasting: The Wine Vault Event

From the event listing here:

Please join us anytime after 6:00 for a tasting of ultra-premium sakes. This ain't your mama's sake and this ain't that heated swill served in most Asian restaurants! If you've never had premium Sake before, you owe your taste buds this opportunity to experience the real deal! Sake expert Asako Takeuchi will be here down from LA to answer all your sake questions and to share her extensive knowledge. We're focusing on a five of our under $35 favorites from the stellar Joto Sake portfolio, and are serving generous 1.5-oz. tasting pours for a paltry twelve bucks. And for anyone wanting to try something really special, we'll also have tasting pours of an exceptional Junmai Daiginjo available for a mere four bucks extra. Sake reviews are at the end of this posting if you're interested.

In addition to the regular bistro menu, we're also featuring a special sushi platter for a ridiculously low $10. The platter includes Edamame (Salted Soybeans Boiled in the Pod), Chilled Seafood & Glass Noodle Salad with a Spicy Ginger/Sesame Dressing, Spicy Ahi Tuna Roll (2 pieces) and a Chirashi Sushi Rice Cup Topped with Sashimi-Grade Salmon & Albacore. Here's the sake line-up:


ULTRA-PREMIUM SAKE ~ $12

Shichi Hon Yari Junmai Ginjo

Chikurin Fukamari Junmai

Kasumi Tsuru Yamahai Ginjo

Watari Bune Junmai Ginjo 55

Yuki No Bosha Junmai Ginjo Nigori


OPTIONAL ADD-ON ~ $4

Yuki No Bosha Junmai Daiginjo


SO YOU DON'T LIKE SAKE, EH?

In addition to this Sake flight, we'll also have these and other wines available by the glass or bottle, as well as the usual white, red and mixed wine flights. (You can get descriptions of the other wine flights visiting our website, clicking on the calendar, and then clicking on Friday, 12/22/06.) We also have a full bar with lots of premium libations and attitude adjusters.


GRUB

In addition to the special sushi platter mentioned above, we'll also have an extensive bistro menu (access the same way as the wine flights above via the same calendar link) available featuring everything from salads, appetizers, paninis and cheese plates to main entrees like steak, chicken and pasta, so come on down and make an evening of it! The kitchen will be open until at least 9:00 and the bar will be open until at least 11:00.


RSVP ~ (619) 295-3939

Reservations are strongly recommended but not required. We accept reservations for seatings up to 7:00. For seatings after 7:00 just come on in and we'll do our best to seat you right away. If possible, when RSVPing please let us know how many in your party will be ordering the sushi special so we'll have a better idea of how much to have on hand!


***PARKING! ~ PARKING! ~ PARKING!***

On-street parking is usually available within a 3-block radius. Remember that it’s OK to park in yellow commercial zones after 6:00 and that meters are also free after 6:00. If you can’t find parking immediately next to the restaurant, there’s always LOTS OF PARKING on San Diego Avenue just past the Chevron station across Washington Street. Don't drive yourself crazy endlessly going around in circles waiting to pounce on that perfect spot when there's TONS OF PARKING only two blocks away!


LOCATION & PHONE

Wine Vault & Bistro is located in the heart of San Diego between Little Italy and Old Town at 3731-A India Street on the upstairs terrace. Follow the black handrail up the stairs from the sidewalk to our front door. Our phone number is (619) 295-3939.


SAKE REVIEWS & BOTTLE PRICES

Shichi Hon Yari Junmai Ginjo ~ $35 (720ml)

Technically a junmai daiginjo, this junmai ginjo is an elder sibling of sorts to Shichi Hon Yari junmai. Like the junmai, it has a wonderful combination of earthy and musky notes balanced by fresh fruit; however, it is lighter, more elegant and refined. It should be served chilled and complements sushi, sashimi and other light foods.


Chikurin Fukamari Junmai ~ $13 (300ml) or $28 (720ml)

This junmai is soft, relaxed and mellow, with notes of peaches and strawberries. It is best served chilled and complements yakitori (grilled chicken skewers), nutty cheeses and spicy Italian meats.


Kasumi Tsuru Yamahai Ginjo ~ $14 (300ml)

Smoky, earthy flavors mix with sweeter, fruitier notes in this warm and layered sake. It should be served chilled but also appreciated closer to room temperature. It is a wonderful accompaniment to cheese, shellfish, and grilled and smoked meats.


Watari Bune Junmai Ginjo 55 ~ $35 (720ml)

This junmai ginjo has rich and deep notes of honeydew and pineapple offset by nutty and earthy flavors. Its seimaibuai (degree of rice milling) is 55%, which explains its name. It pairs perfectly with monk fish, monk fish liver, pate, duck, soba and stews.


Yuki No Bosha Junmai Ginjo Nigori ~ $14 (300ml)

Creamy and smooth, with notes of peaches and strawberries. Complements hearty or spicy foods. It should be served chilled.


Yuki No Bosha Junmai Daiginjo ~ $57 (720ml)

Light, open, airy, and elegant, this junmai daiginjo has notes of green apple and prunes that fade into a slim, clean finish. This sake should be served chilled but also appreciated at room temperature. It is a perfect match for sushi and sashimi, as well as elegantly prepared fish and white meats.

Free Saké at W Hotel

On Tuesday after work, my sister, Andrea and I met at Magnet at the W Hotel where we were THE. ONLY. ONES. who showed up for a free saké tasting. The boutique sakés were brought in by Asako, who works for Joto Saké, a distributor in L.A. The event is called "Palate", andi s a monthly food/drink tasting event that takes place the 2nd Tuesday of the month from 6-7pm. I have been to the event once before for a free tequila tasting and was the only person present for that tasting as well.

The saké we tried are featured in the W's restaurant, Rice. Since we were the only ones there, we not only got to try a flight of saké, but Asako left us all the open bottles which we casually sipped after she had left. I don't have much experience with saké, but I have heard that the only reason sakéis served hot is to disguise the cheap taste, and that good saké should be chilled. We were given small cordial type glasses for our taste testing.

The first saké we tried was called Kasumi Tsuru, which translates to "the crane of Kasumi". This was a kimoto extra dry saké. It was very good and to me tasted similar to a more oaky pinot grigio wine. She recommended this saké with spicy ethnic foods because it cleanses the palate.

The second was called Yuki No Bosha, or "Cabin in the snow" and actually has a clean finish that could be reminiscent of snow. The bottle looked like a vodka bottle which is probably why I liked it. This was a limited release saké. It is a Junmai Ginjo saké. Junmai means that the saké is pure and no brewer's alcohol is added. It is made solely with rice, water, and Koji. Ginjo refers to the polish of the rice and means it is highly polished. It seems to me that it would be quite simple to become a connoisseur of saké because it is so easy to drink.

The last saké was a sparkling sake called Hou Hou Shu and to me tasted better than pretty much any champagne I've ever had. It had a sweet nose but was still clean drinking. Andrea really took to this one. Unlike the other saké we had, this one is only about 6-7% alcohol by volume, compared to the 17-18% of the other two.

The saké was great, Asako was very kind, and we followed up by going to the grand opening of Firefly in Mission Hills and having some brie, chevré and other gourmet cheeses on breads and crackers. Mostly, I can't wait until the next "Palate" event. I'm only bummed that I missed the last several months. I won't let it happen again.