A Revolution in Sake Pairing
Experience the ultimate marriage of sake and food.
éks is a brand that pursues the marriage of sake and food, developed in cooperation with top chefs of various genres and sake breweries. The brand offers sake designed to pair with particular cuisines such as sushi, tempura and yakiniku. For example, TEMPURA EDITION No. 1 has a gorgeous aroma and soft bitterness that is ideal for tempura. YAKINIKU EDITION No. 1, on the other hand, has been created with acidity and bitterness adjusted to match the flavor of yakiniku, resulting in a dry and crisp mouthfeel.
Each sake was completed by the chef in charge visiting a sake brewery and testing the various prototypes. This joint development process creates a synergy between the food and sake, maximizing the deliciousness of all.
This time we introduce YAKINIKU EDITION No. 1, which made its first ever arrival in Thailand. This is a collaboration between the Senkin Sake Brewery in Tochigi Prefecture and Tokyo’s famous Yakiniku Jumbo restaurant. Characterized by a taste that is designed to cut through the richness of yakiniku sauce and the fat and oil content of meat, and with an alcohol content of 13%, you will never get tired of drinking it! It goes well with kimchi and yakiniku sauce for a consistent experience from start to finish. The brewery’s unique technology also creates a fine, long-lasting gaseous sensation like champagne. Traditional sake brewing techniques, such as the old-fashioned Kimoto, in which no yeast is added, are brought back to life nowadays.
Senkin’s signature supernatural Kimoto sake, “Natur,” is fresh and light, yet complex, with a well-balanced five-flavor palate. This time, based on the “Natur” method, we took on a new challenge to enhance the umami to the utmost limit by using koji(yeast) for miso. As a result, more than twice the usual amount of amino acids is produced, resulting in a rich and complex umami flavor.
In addition, the delicate bubbles create a rich taste, and by changing the glass, you can also enjoy the changes in aroma and mouthfeel. This sake is both bold and perfectly calculated to match the powerful dish of yakiniku, and it is also very complex, creating an ultimate taste experience that combines with the food on the palate. Then, after a moment’s delay, a pleasant gassy sensation bursts out, resetting your taste palate. You can proceed to the next dish with a fresh sensation.
Senkin
Senkin is a sake brewery established in 1806 in Sakura City, Tochigi Prefecture. The concept is to make the most of the local climate and emphasize terroir in sake brewing, and the domaine style is achieved by harvesting the material rice from rice field located on the same water vein as the brewing water. He also established the “EDO STYLE,” which is characterized by “completely yeast-free” and “Kimoto-tsukuri using wooden vats,” by recreating the brewing methods of the Edo era in the modern age. Kazuki Usui, the 11th generation brewer, founded Sentori, a sake brewery, from the sommelier’s point of view. (Mr.Bacchus)
EKS Yakiniku Edition No.1
alcohol 13％
Senkin x Yakiniku Jumbo
The delicate champagne-like bubbles cut through the flavor of the sauce, while the complex flavors envelop the spiciness of the kimchi and the umami of the meat.
Tasting Comment
Aromas of steamed rice, banana and white peach notes. Rounded mouthfeel and full, firm body. The fresh feeling of gas and pleasant bitterness balance the aftertaste in a dry and well-balanced finish.
Food pairing
Not only with yakiniku, but also with fried foods such as kushi-yaki, pork cutlets, okonomiyaki, and other dishes that involve deep fried foods and rich flavor sauces. It balances out fats and oils, and can be enjoyed with hot and spicy dishes such as sauce-glazed yakitori, Korean and Indian dishes.
We invite you to discover for yourself the new opportunities for yakiniku and sake. Try éks’ sake for your next meal and experience the perfect marriage of food and sake. We are sure that you will discover something new and exciting.
Yakiniku Jumbo
The main restaurant is located in Shinozaki, Tokyo, and there are two other restaurants in Hongo. The highest quality Black Wagyu beef is carefully selected by skilled meat connoisseurs according to their own strict standards. The meat is selected to suit Yakiniku Jumbo’s sauce, based on A5 grade meat without being particular about the region of origin. Instead of buying a whole cow, we pursue the highest quality of meat in each part of the cow. The current president, Norimitsu Nanbara, is the third generation. Parents succeeded to the yakiniku restaurant started by Nanbara’s grandmother. There are three types of yakiniku sauce handed down from his grandmother: Momi-dare, Zuke-dare, and Yukke-dare, and he has stubbornly kept the secret recipe for more than 50 years.
Senkin
Senkin is a sake brewery established in 1806 in Sakura City, Tochigi Prefecture. The concept is to make the most of the local climate and emphasize terroir in sake brewing, and the domaine style is achieved by harvesting the material rice from rice field located on the same water vein as the brewing water. He also established the “EDO STYLE,” which is characterized by “completely yeast-free” and “Kimoto-tsukuri using wooden vats,” by recreating the brewing methods of the Edo era in the modern age. Kazuki Usui, the 11th generation brewer, founded Sentori, a sake brewery, from the sommelier’s point of view.
