"TOPCHEFS & SAKE" REVIEWED IN PROEFSCHRIFT "Rarely has a book launch made such an impression."

After the presentation of the first copy of the book to Sake Samurai Jan van Lissum at The Wine Professional 2011 in the RAI Amsterdam, we held a sake and food seminar in conjunction with Dick Stegewerns from sake importer Yoigokochi. Sake and food combinations from this unique book were presented to wine experts and the press. During the tasting, it was clear why the subtle aromas and diversity of sake have become a great source of inspiration for a growing number of top chefs. The many aspects of sake were exhibited -  diversity of terroir, different types of rice, vision of the brewers regarding style and production.

Starters from Ysbrandt Wermenbol ( Restaurant Le Marron ) combined well with Ine Mankai, Mukai Shuzo 2010, AFS Kidoizumi Shuzo 2009 and Daigo no Shizuku Terada Honke. Fine, fresh aromas with floral accents that are ideal with fruit, fish and seafood.

Richer but fruity Kizan, Chikuma Nishiki 2010 along with Nabeshima Ginjo Chiyokotobuki 2010 and the Chochokyu Nakano BC 2007 were the choices with the dish from 3 star chef Jonnie Boer. The combination from the book with the first sake and a dish of Opperdoezer potato, Taleggio cheese, potato juice and caviar was sublime and in full harmony with the fresh tones of the sake; an exceptional, subtle marriage.

Chef Willem Schaafsma from Eindeloos made a dish with spicier tones to go with the richer Mutemuka Shuzo 2010. His poached Tsarskaya oyster with beef, Avruga , cauliflower, and vadouvan captured the the full aromas of the sake and highlighted the herb aspects of the sake.

These were, without doubt, great combinations - but the highlight was the Omiji Kijoshu, Omi Shuzo 1978 served with Dominican chocolate, amarene-ganache, and a chocolate-amarene sorbet from Le Marron. Such desserts are usually  served with LBV Port or PX but this was phenomenal with the rare and unique dry sake that has been matured for 33 years. An unknown, rich marriage where numerous aromas, freshness and excitement produced a perfect harmony.

The cheese affineur Michel van Tricht & Son, also presented cheeses that combine wonderfully with sake. All the selections can be found in the book as well as the recipes from the chefs who participated in the seminar.

This is a summary of the review by Fred Nijhuis in the February/March edition of the professional wine magazine "Proefschrift" published by The Wine & Food Association in The Netherlands.


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"Topchefs & Sake "
Cila van der Endt & David Lindsey
Pub. d'Jonge Hond
ISBN: 9789089102706
29,95 euros.