I attended a Sake Master Class at KOMEYUI Japanese Restaurant paired with the finest seafood. The seafood itself was a work of art in both appearance and taste, prepared by skilled Japanese chefs.
I had the pleasure of meeting Yuki Saito, the face behind the Japanese Spirit – Tunachu – shochu. Made exclusively from a blend of barley and rice grown on Iki Island.
Crafted in collaboration with Japan’s largest tuna farming company, Maruha Nichiro, this shochu was designed to pair perfectly with their tuna and created to complement seafood and elevate the flavours of the fish.
For myself, this was the first time I have tried Tunachu – shochu with a range of seafood, including tuna, and I was surprised by how different it was from white wine with seafood, and just how well it paired with the dishes I tried.
The easiest way to describe shochu – Keeping in mind this is a very broad description of the flavour profile of Shochu, is – Top-end Russian vodka blended with the finest quality Japanese whiskey.
On the nose: Just a hint of barley with the faintest whiff of oats.
In the mouth: I get mellow creamy rice, with a soft hint of sweetness similar to sake but more refined with a clean crisp, dry finish.
This is possibly the first time I have considered a spritz as an alternative to white wine with seafood.
Yuki also introduced a splash of water to the shochu, thus giving the shochu a more delicate and approachable flavour.
Making this Shochu a stand-alone drink, as you would enjoy a good whiskey at the end of the day.
Note, you can also enjoy ice as you would a whiskey.
Michael Lillis
Michael LillisThe rot has set in.
This is something different to present to customers to enjoy with seafood, with its crisp, clean flavours. Shochu has opened my mind and palate to a new way to enjoy seafood beyond white wine.
