“Takin’ it to the Streets”
Sake Tasting Dinner
Monday, November 7, 2016
$30/person (excluding tax & gratuity)
Email Ashley@umamimadison.com for reservations.
1st Course
SAVORY JAPANESE CREPE
Spicy miso ground pork, cabbage, plum sauce, togarashi
SAKE PAIRING: Saiya Yuri Masamune Honjozo
This sake is mellow and rustic with a firm structure, making it enjoyable
at a range of temperatures from chilled to warm. Its nutty and earthy notes
are balanced by an underlying fruitiness.
2nd Course
3 Cup Chicken Tamale
Shredded chicken thigh, garlic, ginger and Thai basil; served with roasted carrot sour cream puree
SAKE PAIRING: Joto One Cup
Futsu-Shu style sake (where more alcohol is added than when making Honjozo).
Lighter bodied, peach and soft bitterness, soft creamy texture and ready to drink.
Comes in a single-serve cup designed to drink chilled or heated.
3rd Course
Okonomiyaki
Savory pancake, spam, cabbage, garlic, scallions;
served with Chipotle aioli, tonkatsu sauce and bonito flakes
SAKE PAIRING: Seikyo Takehara Junmai
A sake that is only brewed with rice and water; Koji rice is the ingredient that has
the greatest influence on the taste. The flavor is soft, clean and mellow with
notes of orange on the palate.
4th Course
“Ramen on a stick”
Kakuni pork belly and tempura fried ramen noodles; served with hot and sour dashi
SAKE PAIRING: Saiya Yuki no Bosha Junmai Ginjo
A favorite with new and seasoned sake drinkers alike; it is soft and light on the palate,
with a delightful fruitiness characterized by peaches, strawberries and papaya.
It finishes with a mild white pepper spice.
5th Course
Curry flavored donut holes
Topped with a yuzu glaze and sweetened coconut flakes
SAKE PAIRING: Marumoto Hou Hou Shu
This sparkling sake is bottle fermented (like Champagne), giving it a small bubble.
It is soft and creamy with a flavor that is lively, expansive and balanced,
resembling green apple and tart yogurt with sweet fruit undertones.
Sake Tasting Dinner
Monday, November 7, 2016
$30/person (excluding tax & gratuity)
Email Ashley@umamimadison.com for reservations.
1st Course
SAVORY JAPANESE CREPE
Spicy miso ground pork, cabbage, plum sauce, togarashi
SAKE PAIRING: Saiya Yuri Masamune Honjozo
This sake is mellow and rustic with a firm structure, making it enjoyable
at a range of temperatures from chilled to warm. Its nutty and earthy notes
are balanced by an underlying fruitiness.
2nd Course
3 Cup Chicken Tamale
Shredded chicken thigh, garlic, ginger and Thai basil; served with roasted carrot sour cream puree
SAKE PAIRING: Joto One Cup
Futsu-Shu style sake (where more alcohol is added than when making Honjozo).
Lighter bodied, peach and soft bitterness, soft creamy texture and ready to drink.
Comes in a single-serve cup designed to drink chilled or heated.
3rd Course
Okonomiyaki
Savory pancake, spam, cabbage, garlic, scallions;
served with Chipotle aioli, tonkatsu sauce and bonito flakes
SAKE PAIRING: Seikyo Takehara Junmai
A sake that is only brewed with rice and water; Koji rice is the ingredient that has
the greatest influence on the taste. The flavor is soft, clean and mellow with
notes of orange on the palate.
4th Course
“Ramen on a stick”
Kakuni pork belly and tempura fried ramen noodles; served with hot and sour dashi
SAKE PAIRING: Saiya Yuki no Bosha Junmai Ginjo
A favorite with new and seasoned sake drinkers alike; it is soft and light on the palate,
with a delightful fruitiness characterized by peaches, strawberries and papaya.
It finishes with a mild white pepper spice.
5th Course
Curry flavored donut holes
Topped with a yuzu glaze and sweetened coconut flakes
SAKE PAIRING: Marumoto Hou Hou Shu
This sparkling sake is bottle fermented (like Champagne), giving it a small bubble.
It is soft and creamy with a flavor that is lively, expansive and balanced,
resembling green apple and tart yogurt with sweet fruit undertones.
