On 17 April 2017, Kyoto Brighton Hotel hosted a Dassai tasting event. President of Asahi Shuzo, Mr Kazuhiro Sakurai,appointed in September 2016, gave the opening address and the opening toast. French and Japanese fusion cuisine was offered to the Japanese and international attendees, with each dish featuring Dassai.
1. Choux of rice flour, rice milk and Dassai-sakekasu with Dassai-sakekasu melba
2. Hure of salmon and vegetables with Dassai-sakekasu and mayonnaise
3. Dassai steamed snapper and carrot mousse, spring cabbage and bacon with clam sauce.
4. Roasted fillet of beef with vegetable pot‐au‐feu and Dassai-sakekasu cream
5. Rice milk pudding with sakura sauce
6. Bread with Dassai-sakekasu butter
The range of taste of sake is narrower than wine, but the deep, profound taste of sake pairs well with most “umami” based foods including from non-Japanese cuisines. Instead of the winemakers’ dinner standard, where the wines are preselected for pairing with each dish, the Dassai event gave diners an unexpected freedom to make their own choices. After the opening sparkling Dassai, guests could take advantage of the less severe “rules” for food pairing and choose from the 15 different Dassai sake options for each course. By situating each choice in a different part of the room, diners were encouraged to get up and walk around, meet new people, and network, greatly adding to the experience.
Dassai Beyond was a special offering at the dinner. Beyond has a “pampered”, almost-sweet flavor with a soft, tender texture, represenative of Dassai’s elaborate philosophy. We look forward to hearing more from Dassai when Dassai Bar par Joël Robuchon opens later this year in Paris.