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Collaboration between Assemblage Club and Kikukawa, the fourth generation of eel [Towards the development of sake exclusively for eel]

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On May 2023, 5, an event was held at Masuda Tokubei Shoten in Fushimi, Kyoto.

Sake Assemblage - A special edition of the "Assemblage Club," which aims to create unprecedented flavors through blending that goes beyond sake breweries. "Sake exclusively for eel" created in collaboration with "Unagi Fourth Generation Kikukawa." This is a development and tasting event.

 

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Eel XNUMXth generation Kikukawa
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An eel specialty store run by a long-established eel wholesaler.It has expanded to 18 stores in Japan, including Tokyo, Nagoya, Osaka, and Kyoto.

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Assemblage Club
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Leaf and three sake breweries in Kyoto (Masuda Tokube Shoten, Kitagawa Honke, and Matsui Sake Brewery) are collaborating to develop new sake using assemblage (blend) technology.

Special collaboration to commemorate the opening of “Kyoto Gion Unagi Yondaime Kikugawa”

``Unagi Yondaime Kikukawa'' is characterized by its single grilled eel.To commemorate the opening of "Kyoto Gion Unagi Yondaime Kikukawa" scheduled for September this year, we wanted to create something special that would be a highlight, so we started a project to develop sake specifically for eel.
On the day of the tasting event, everyone from Passion Geeks Co., Ltd., which operates many restaurants, gathered at Masuda Tokubei Shoten, including the manager of ``Kyoto Gion Unagi Yondaime Kikukawa'' and ``Eel Yondaime Kikukawa''.

Mr. Tokubei Masuda, 14th generation owner of Tokubei Masuda Shoten: ``How can we bring out the potential of eel?Today is also a study session, but as we eat Mr. Kikukawa's delicious Parisian fluffy eel (lol), the taste is perfect. I’m hoping to find some alcohol.”

Mr. Junichi Masuda, 15th generation owner of Masuda Tokubei Shoten: ``Since the coronavirus pandemic has begun, overseas activities and inbound tourism have increased, and sake is once again attracting attention.With this in mind, we are considering a new challenge, the possibility of assemblage. I feel strongly about it. Today, I would like to research the ultimate combination of eel and sake."

Yuhei Kikukawa, the representative who oversees the entire group, including "Unagi Fourth Generation Kikukawa," said, "Eel is a unique food culture in Japan, but until now no company has taken on the challenge of taking it to the world. Then, I guess only I can do it." .Alcohol is always associated with cooking, but eel doesn't go well with wine.I think sake is the best, so this project will be a learning experience for me.''

Try the assemblage while enjoying the eel

First, let's start by tasting the alcohol itself.At the counter, there are three types of samples, ABC, assembled to match the eel. A is dry, C is sweet, and B is somewhere in between.All of these are blends of five types of sake selected from Masuda Tokube Shoten (Tsuki no Katsura), Kitagawa Honke (Tomio), and Matsui Sake Brewery (Kagura) in different ratios.

As I was seriously tasting and commenting on my impressions, as the alcohol poured in, things got lively and lively.

"I like B, but I want something a little richer."
“If I were to improve B, I would like it to be a little more aggressive.”
“A might wash away the fat from the eel.”
"I don't think there's a C, it's too sweet and makes me tired."

Now, the long-awaited eel kabayaki and shirayaki, the pride of ``Unagi Yondaime Kikukawa'', have arrived.The aroma of charcoal grilling wafts through the air.How about trying it with eel?

"Ah, I'm starting to think it might be an A if it's with the eel."
“I wonder if A would be better if I added Japanese pepper.”
"Isn't it okay to have two types, A and B? A sharp version and a rich version."
“Maybe I should add a little sourness to B.”

As expected, people seem to have different opinions when it comes to pairing it with food, and everyone seems to be quite confused.How about the final judge?

So, which alcohol did you choose?

"I'd say B. One of the issues is how to serve it to customers, such as the temperature and the glass."
``I'm also B. It's true that the delivery method is important, and I'd like to consult with you again.I think A would also be a good fit, but I don't think it's lacking in individuality, or like Mr. Tokubei. I felt like it didn't have to be alcohol.There are some things I would like to see improved in B, but this one had the things that really hit home through mariage, and the points where 1+1=3.''
``Personally, I thought it would be A if paired with eel, but the way we think about it, there are very few customers who drink alcohol who eat kabayaki first.First, we have grilled liver, umaki, bone crackers, and sake. So, overall, I felt that B was better."

The result is plan B!After incorporating feedback and making adjustments, it will be unveiled in time for the opening of Kyoto Gion Unagi Yondaime Kikukawa.

If we can spread “eel and sake” to the world

Sake brewing is a world-renowned Japanese technique that can produce so many different flavors using only rice, koji, and water.Eel and sake.I would be so happy if we could share this same Japanese culture with the whole world.
The event ended with a prayer for the success of ``Kyoto Gion Unagi Fourth Generation Kikukawa,'' and the event ended on a happy note.

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