Articles by: Charly Iten

Sake and Veal Chop

by 12/11/2020 in Sake Food Pairing Blog Comments are Disabled

A wonderful veal chop with a hearty potato gratin is just what you need in this cooler season when it comes to soul food.

As an accompanying drink I’ve chosen the Ranman Daiginjō genshu from Akita Prefecture in the far north of Honshū.

This sake made with Yamada Nishiki (35% polishing rate) and an undiluted alcohol volume between 17-18% is a real powerhouse.
Despite the higher alcohol content it is wonderfully balanced. In the nose and on the palate it presents itself with a complex, very appealing mixture of different fruity notes, paired with a pleasant acid structure and a medium body.

Together with the chops and the potato gratin it creates a culinary experience that is just pure fun.

Food Zurich – Chocolate Meets Sake Workshop

by 10/09/2020 in General Comments are Disabled

24th October 2020, 5.00 – 7.00pm, Kai Lab, Kai Sushi Lessing

There’s a reason why Premium Sake is conquering the hearts of leading chefs. Instead of wine Sake pairs often much better with different flavours.

Especially in combination with chocolate there occur real explosions of flavour.
Shireen von Schulthess (Nala the Chocolate Queen) has been experimenting for some time now with Premium Sake, supported by Master Sake Sommelier Dr. Charly Iten.

Now the two of them show based on impressive pairings how chocolates and Premium Sake can be paired. Additionally, you will also get some knowhow about the making of chocolate and Sake.

Workshop Fee: CHF 89.-
Optional: Enjoy after the workshop a nice 3-course dinner for CHF 50.- (Japanese tapas / Sushi course / Japanese dessert). Please send your dinner reservation directly to Charly Iten Art Affairs GmbH.

For further details and workshop booking please visit this website: Food Zurich

Sake and Spaghetti Carbonara

by 11/08/2020 in Sake Food Pairing Blog Comments are Disabled

Normally you pair a Spaghetti Carbonara with a nice red wine; preferably with an Italian one in this case.
But whom of you has ever paired it with a Sake?

If you think at a first glance that this might seem a bit strange, just remind yourself that a Spaghetti Carbonara offers a wonderful Umami experience.

In order to highlight this taste sensation it is, therefore, very suitable to drink a thoroughly selected Sake along with it.

My choice was a Tatsuriki Black Dragon Junmai Ginjō from Hyōgo prefecture that is brewed with the new rice variety called Hyōgo Nishiki.

This Sake is characterised by an elegant profile that is, however, combined with a certain power and a nicely pronounced Umami.

Together with the spaghetti this ignited an enhanced Umami feeling that invited to ask for more than one second helping of food and Sake.

World Sake Day

by 27/09/2019 in General Comments are Disabled

1st October is World Sake Day.

For this reason it’s a special pleasure for Charly Iten Art Affairs to introduce you to the fascinating world of Sake.
You are invited to taste different products from our selection.

All you need to do is to register by phone or email.

Sommelier Master Class

by 20/09/2019 in General Comments are Disabled

The Sommelier Association Switzerland (Swiss-German Speaking Section) invites you to a Sake Class with Master Sake Sommelier Dr. Charly Iten:

The Japanese national drink Sake is gaining more and more importance in the Swiss gastronomy.
But what is actually Sake? How is Sake produced and what kind of different types do exist?
What are the possibilities when it comes to food pairing?
All these aspects and even more will be presented as part of the workshop, which of course includes a tasting of selected premium products.

28th October 2019, from 9 to 11 am
Hotel Storchen, Weinplatz 2, 8001 Zurich

Please find further information on the Flyer.
For subscription please send an email directly to the Sommelier Association: sekretariat@svs-sommeliers.ch

 

Sake & Dine – Grand Resort Bad Ragaz

by 16/08/2019 in General Comments are Disabled

On 10th October 2019 a 4 course Sake & Dine will take place with Master Sake Sommelier Charly Iten at the restaurant verve by sven, Grand Resort Bad Ragaz.
For all guests who are interested in improving their knowledge about Sake a Masterclass is taking place prior to the Sake & Dine.

Please find more details about this event on the Event Calendar of the Grand Resort.

For any reservations please also contact the Grand Resort directly.

Sake and Flank Steak

by 23/07/2019 in Sake Food Pairing Blog Comments are Disabled

A delicious, juicy flank steak calls of course for a suitable beverage.

The possibilities are highly versatile but this time my choice was in favour of a really special drop of Sake: A Tombo Kimoto Junmai Daiginjō by the Izumibashi Brewery from Ebina in Kanagawa prefecture.

For this savoury Premium Sake, made with the traditional, time consuming Kimoto method, a local Sake rice variety called Rakufūmai is used and polished to a rate of 35%.

The result is a highly aromatic, complex Sake with wonderful notes of fruits, a balanced acidity and a rather full body.

Along with the flank steak and a selection of vegetables you get a very harmonious combination that delights the palate with a pronounced Umami experience.