Kenichi Dallas to focus on unpasteurized sake at autumn sake dinner November 11

by PegNews wire

Kenichi Dallas will focus on nama, or unpasteurized saké, at its Autumn 2009 Sake Dinner on November 11.

Sake is very "pure," its only ingredients being water, yeast, rice, and koji-kin, with no preservatives addition allowed. But most premium sake is around 15.5% alcohol, which isn't enough to stabilize the brew, stop fermenting enzyme action, or prevent bacterial or mold growth. Therefore, premium sake is typically pasteurized twice: once before the collected and filtered brew is "rested" (usually 6 months to 2 years) in large containers and again after it has been bottled. Both the resting and the pasteurization "mellows" the flavor and bouquet.

Nama, or "draft" sake, is unpasteurized or pasteurized just once instead of twice. Its flavor and aroma, not always favored by sake purists, tends to be more brash, more in-your-face. "Namas" also tend to be umami "bombs" and can serve as more examples for those wanting to familiarize themselves with this "fifth taste." Namas have to be refrigerated for the entirety of their relatively short life, from fermentation through consumption. If a consumer sees a sake labeled "draft" on unrefrigerated store shelves, it might not be a "real" nama.

Sake Sommelier Hung Nuyen will lead a discussion of sake tasting, and specifically namazake, at the restaurant's five-course dinner on Nov 11.

Dinner is $100 per person plus tax and gratuity.

The dinner menu uses seasonal, befitting the Autumn theme, and, in some cases, local ingredients, as are sake pairings. Some of these sakes may be introduced to Texas at this dinner. One is an aged nama genshu, unpasteurized and undiluted (almost 19% alcohol, "cask strength") but rested for two years, which is rather rare.

Source: Kenichi Dallas