World Sake Imports

Kerry Tamura, Sakè Sommelier Extraordinaire & sales rep for World Sakè Imports http://www.worldsake.com/, created a rare occasion in L.A. where a tasting menu of Japanese dishes were paired with an appropriate Sakè (sah keh). He facilitated a collaboration between Masumi Sakè Kura & Tsubaki which refers to Camellia japonica, a beautiful tree-bush w/ bright deep green, shiny evergreen leaves & multipetal rose-like flowers. Tsubaki is an Izakaya which in Japanese fashion means small plates to nosh while drinking Sakè , Sho-chu- (show chew), or beer which is created by various microbreweries in Japan. Spanish Tapas bars would be the closest analog in Western cuisine. 0) Apéritif: Masumi Yumedono, "Mansion of Dreams" Daiginjo, Yamada Nishiki rice. Rich flavours of Nashi/Japanese apple-pears, chalky minerality, dulcet tones balanced by touch of dry bitterness. This may be a counterpart to the French Vins Doux Naturels. 1) Shima Aji/striped horsemackerel Sashimi which may be slightly aged to increase fish Umami, soft, moist, lush velvety, touch of fattiness. Elegant contrast of translucent white flesh edged by sunset rose & grey-black skin. Real grated Wasabi root. 1a) Miyasaka Yawaraka "Gentle Softness" Junmai. Lightly sweet, low alcohol, touch of toasty caramel, Sugi wood-like bouquet. 2) Amaèbi/sweet shrimp is Sta. Barbara spot prawns napped w/ sweet, earthy white Saikyo- Miso countered by acidic, citrus aromatic grapefruit. Crunchy heads are Kara Agè/fried in oil. 2a) Masumi Arabashiri "undiluted" Junmai Ginjo Nama "unpasteurized". Tongue tingly, lively, ripe melon. 3) Madai/sea bream is steamed, topped w/ burnished golden Sta. Barbara Uni. Like an Île Flotante, there is a sea of Ankakè/sauce Velouté w/ Yuzu/Japanese citrus & strands of crab meat. 3a) Masumi Nanago "number 7 yeast strain" Yamahai Junmai Daiginjo. Trace of Sugi wood bouquet, chalky, touch bitter, earthy rice taste, creamy. 4) Poussin/young chicken reminded me of Poulet de Bresse that I had at Paul Bocuse in Collonges au Mont d'Or. Slathered w/ Shio Ko-ji/salty Sakè lees & roasted. The lush meat has chicken scented touch of gaminess while the skin gives a slight caramelized resistance. Bit of a sweet Sho-yu/soy sauce demi-glace is a sophisticated Teriyaki sauce. Tempura of Gobo-/burdock root. This may be the best of this series. 4a) Masumi Okuden "esoteric knowledge" Junmai was Atsukan/warm Sakè tasted of earthy rice, bit acidic, chocoate undertone. 5) Gyu-/beef roasted along w/ highly sweetened & thickened Hatcho- Miso sauce. Braised asparagus, mélange of mushrooms. 5a) Masumi SparklIng Junmai is created similar to the labour intensive French Méthode Champenoise. Faint cherry, raspberry, mushroom, minerality, bitterness. Dessert:6) Strawberries lightly marinated in liqueur. Dollop of what may be a yogurt-like Crème Fraîche sprinkled w/ Matcha powder.I paired this w/ my left over Yumedono. Thanks to Kerry, Mr. Katsuhiko Miyasaka of Masumi Sakè https://www.masumi.co.jp/english/, Courtney Kaplan & Chef Charles Namba of Tsubaki for an exquisite experience that lasted way beyond the stated closing of 10:30pm. It can be summarized by Omotè Nashi, "warm hearted hospitality". Arigato- Gozaimashita.

I might be biased because I love alcohol but this place is really a great business. They run Joy of Sake annually so what's not to love about them? The staff here is friendly and they take time to educate their customers on the different types of sake. This gives the consumers a better experience because servers and managers at restaurants are better educated about the sakes they offer. End result is that everyone is happier and enjoyed some good sake. The office is located in Kaimuki near the corner of 10th Ave and Waialae Ave. There is a private lot here that all the businesses from the building share. It's not covered but there is a security guard on duty. When you walk in, it's an ordinary office but this is where the magic happens! They run and operate the business while trying to improve the Joy of Sake from year to year here. Thanks to all the great minds and manpower of this operation, we are all able to enjoy great sake in Hawaii.

A note... I may be biased because my husbnad is an acocuntant for here but I just thought I'd write something short to let yelpers know that their actual office is 1144 10th Ave Suite 401 Honolulu, HI 96816. The one shown is just where they have Bubba (their delivery person) in case he needs to deliver orders or get the orders of sake in. Otherwise, if you need their accounting office or salespeople, they're in Kaimuki. In the Kaimuki Dry Goods building to be exact.While every business wants to turn a profit, WSI also strives to educate people on sake and what to pair it with, food wise. They will sell sake to restaurants but they also send their salespeople to teach the waiters and managers on how to sell the sake as well. Tasting and all that kinda stuff is helpful to the wait staff when it comes down to helping their customers. All in all, they're helpful and if you need sake, you know where to go =).