KOBE
Akashi
Yasufuku Matashiro Shoten (1 Mikagezukamachi, Higashinada-ku, Kobe), a sake brewery in Nada, Kobe, will hold a “Food Brewing” pairing event – Kobe beef and Nada sake – on November 29, “Good Meat Day” at Nada Gogo Sake Shop (3 Mikagehoncho), a community spot for sake lovers.
Sake from Yasufuku Matashiro Shoten
Established in 1751, Yasufuku Matashiro Shoten uses sake rice produced in Hyogo Prefecture and Nada’s famous sake brewing water “miyamizu” to produce small quantities of sake by hand. Its representative brand is “Daikoku Masamune. Nada Gogo Sake Brewery opened last April in a renovated sake brewery owned by the 500-year-old Kenryo Sake Brewery.
On the day of the event, a mini-pairing course of one sake and one dish using local ingredients purchased that day from the Kobe Central Wholesale Market’s Eastern Market was offered. The “special dish” will be Kobe beef from Oi Butchery (7 Motomachi-dori, Chuo-ku, Kobe), a long-established butcher store in Kobe.
In addition, there will be a mini seminar by the brewer explaining about sake, the background behind the creation of Nada Gogo, and tips on pairing and arranging sake, as well as a sake tasting experience, where the flavor changes depending on the temperature.
Public relations manager Yasuki Hasegawa said, “This course allows guests to enjoy pairings such as ‘Daikoku Masamune’ from Yasufuku Matashiro Shoten, which has continued to make sake with an emphasis on complementing food, and ‘Beef and Teppan,’ sake for wagyu beef. We hope that guests will be able to experience the greatness of the pairings while listening to the story of the terroir of the region where Nada-no-sake was born,” says Mr. Kurokawa.
The lunchtime session is from 12:30 to 14:00, and the evening session is from 18:30 to 20:00. Each session is limited to 29 people, named after the word “niku,” meaning “meat. Participation fee is 6,500 yen. Tickets are available at the online store of the sake brewery “Matashiro 11th Generation”.
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