Experience selected Premium Sakes along with a delicious 4 course menu.
Charly Iten, Master Sake Sommelier, will take you on a culinary exciting discovery tour into the world of the Japanese national alcoholic beverage.
You can find all information needed on our Flyer
The magazine falstaff has published an article about Sake – A New Partner for Swiss Cuisine that I recommend to everyone interested in culinary matters.
From 31st May to 1st June the Tea Harvest Festival on Monte Verità will take place again with a lot of different interesting attractions.
It’s my special pleasure to announce in this context my event “What Is Sake?”, which will give you the chance to enjoy a Sake Food Pairing.
For further information please have a look at the Website of the Casa del tè.
Discover with Master Sake Sommelier Charly Iten on Saturday 11th May 2019 as part of the “Samurai Matsuri” in Aarau the fascinating world of Sake:
“Heavenly Sake”
11am to 12.30pm
Please find more details and subscription access on the following website of the Samurai Matsuri.
Thai curries and wine is not that simple and the reason why people very often tend to choose a beer.
Have you ever thought to accompany a Thai curry with a Premium Sake?
For a spicy, hot red Thai curry with chicken and basmati rice I selected the Enter.Sake Sekiya Gold, a Junmai Daiginjō with a polishing rate of 50%.
This Sake with flavours of tropical fruits pairs very well with the curry. Its fruity notes cut a little bit the curry’s spiciness, while its savouriness gets emphasised by the meal’s umami.
The result is a culinary delight that makes you have one sip after the other of this wonderful.
Blood Orange Special by Charly Iten
Suitable for this festive season I created an appealing long drink.
You just need the following: three parts of Amabuki Apollon Blood Orange Sake liqueur, one part of Gin, according to your personal taste two or three parts of tonic water as well as some ice cubes.
Enjoy it!
The novelty on the Swiss travel market!
Discover the world of Premium Sake on the Sake Experience Tour in November 2019 with Japan expert and Master Sake Sommelier Dr. Charly Iten.
An autumnal creation by my customer Chris Kaderli:
For this simple, but captivatingly tasteful salad you just start with a dressing consisting of equal amounts of an extra vergine olive oil and Fukuju Yuzu Sake liqueur and season it according to your personal taste with some sea salt and pepper.
After that prepare a mixed seasonal salad, over which you pour the dressing. Finally you decorate your salad with some olives, grapes, sunflower and pumpkin seeds as well as some feta cheese.
Saturday, 24th November 2018 at 6.30 pm
Experience Werner Maus’ cooking art in combination with selected Premium Sakes.
Charly Iten, Certified Sake Sommelier, will take you as part of a 4 course menu on an exciting culinary discovery journey into the world of the fascinating Japanese national beverage.
Price per person: CHF 115.-
Please find all details on the Invitation Flyer
Autumn is the season for game meat.
Culinary delights can be awaited that let us look forward to eat them every year.
But sometimes classic dishes need a new, innovative twist. That’s why I created a Sake cranberry cream sauce for a deer entrecôte with spaetzle, red cabbage and caramelised chestnuts.
My choice for that was the Kameman Genmaishu.
This Sake made with unpolished rice is characterised by wonderful roasted flavours, toffee and cacao notes that greatly combine with this dish’s flavours and tastes.